Progress 08/01/15 to 09/30/17
Outputs
Target Audience:The completion of this project enable further training of two PhD students, two MS students and also provided training to an undergraduate student. This project helped train these students in the area of bioactive food components, gut microbiome and immunomodulation. It also made them understand the research process, get familiar with different laboratory techniques, read and interpret scientific publications, and present research findings. Our findings will also help Oklahoma wheat growers and the flour milling industry to better market their products. Also, it will increase the appreciation of WG, which may increase its economic value to wheat growers. Moreover, consumers will also benefit from consuming products that can potentially reduce or prevent inflammation, resulting in decreasing the risk for chronic conditions such as heart disease. The knowledge gained from this research was delivered to different audience at different occasions. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One of the goals of this project is to provide training for both graduate and undergraduate students in conducting basic research in the area of functional food. Both graduate and undergraduate students were involved in all aspects of the study including diet preparation, animal feeding, sample collection, laboratory and statistical analyses, as well as presenting the research findings. Additionally, these students were also involved in reading and interpreting research articles related to this topic. Two PhD student also benefited from this project becausethey were involved in training new students about basic research. How have the results been disseminated to communities of interest?The results of this study have been presented orally or as poster presentation to different professional and community meetings. These meetings include the Oklahoma Master Gardener Meeting (A Transformational Learning in Plant Based Foods, November 2017, Oklahoma City, OK), Experimental Biology (April 2017, Chicago, IL), Oklahoma Association for Family and Consumer Sciences Annual Conference (March 2017, Stillwater, OK), Harold Hamm Diabetes Center Research Symposium (October 2016, Oklahoma City, OK), and Oklahoma State University Niblack Research Scholars Symposium (October 2016, Stillwater, OK). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Our results showed that WG supplementation in the HF diet had a profound effect in increasing the beneficial bacterial family, Lactobacillaceae, compared to the HF-fed mice not supplemented with WG. Although a similar trend was observed when the ob/ob mice were fed a WG supplemented diet, the change in this bacterial population did not reach significant levels. Furthermore, WG showed an immunomodulatory effect in the gut, as we observed a significant increase in small intestinal T-regulatory (CD4+FOXP3+) cells with WG supplementation compared to the unsupplemented groups. Consequently, WG also showed an anti-inflammatory effect, as we observed an increase in the gene expression of the anti-inflammatory cytokine, interleukin (IL)-10, in HF+WG group compared to HF only. WG supplementation only showed an effect in modulating gut integrity in the ob/ob mice, as there was an increase in the gene expression of the tight junction protein (Tjp1), in the ileum of ob/ob mice fed a WG supplemented diet. Moreover, WG's effects were not limited to the gut, as there were profound systemic effects. Mice fed a HF diet supplemented with WG had less visceral fat and were less insulin resistant, while also showing improved cardiac mitochondrial metabolic function compared to unsupplemented mice. These findings demonstrate that WG should be further looked into for its, anti-inflammatory and gut immunomodulatory potential. Our findings are not only important for the possible prevention of insulin resistance or cardiac metabolic anomalies in HF feeding, but also for improving the potential economic value of this underappreciated portion of the wheat grain. The results of this project are expected to help Oklahoma wheat growers, flour milling industry, and health food industry to be able to market other healthy products. Wheat is the number one crop grown in Oklahoma and is very important to the state's economy. Research studies supporting the health benefits of products grown in Oklahoma will help support the growth of these industries. Another component of our project is to disseminate our findings to Oklahoma wheat growers and flour manufacturers as well as to consumers. Availability of products that can potentially improve gut health and decrease their risk for chronic diseases such as diabetes and heart disease will benefit consumers. Knowledge by the public of the benefit of consuming natural products such as wheat germ that can potentially reduce or prevent inflammation will give them other options to combat this condition. We have presented our findings to various community and professional organizations. In addition, we have published one set of data from this project and the manuscript for the second publication is currently being prepared.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Ojo B, Simenson AJ, OHara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. (2017) Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. Br J Nutr 118(4): 241-249.
- Type:
Other
Status:
Accepted
Year Published:
2016
Citation:
Ojo B, Simenson AJ, OHara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. 2016 Harold Hamm Diabetes Center Research Symposium. October 28, 2016, Oklahoma City, OK. 1st place winner, poster competition.
- Type:
Other
Status:
Accepted
Year Published:
2016
Citation:
Simenson A. Effects of wheat germ supplementation on hepatic and cardiac mitochondrial function in a model of high fat diet-induced obesity and insulin resistance. Niblack Research Scholars Symposium, October 7, 2016. Oklahoma State University, Stillwater, OK
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Ojo B. Wheat germ as a potential prebiotic. Presented at the Oklahoma Master Gardener Meeting (A Transformational Learning in Plant Based Foods), November 14, 2017.
- Type:
Other
Status:
Accepted
Year Published:
2016
Citation:
Ojo B, Simenson AJ, OHara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. OSU Virtual Research Poster Symposium, February 2016, Stillwater, OK.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Ojo B, Simenson AJ, OHara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. Annual Experimental Biology meeting. April 22-26, 2017, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Ojo B, Simenson AJ, OHara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. Oklahoma Association for Family and Consumer Sciences Annual Conference, March 2-3, 2017, Stillwater, OK.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:This project provided training for graduate students (both MS and PhD) as well as an undergraduate student. This project helped train these students in the area of bioactive food components, gut microbiome, and health outcomes. It also made them understand the research process, get familiar with different laboratory techniques, read and interpret scientific publications, and present research findings. Our findings will also help Oklahoma wheat growers, flour milling industry, and health food industry to be able to market other healthy products. Moreover, consumers will also benefit from consuming products that can potentially improve gut health and decrease their risk for chronic diseases such as diabetes. The knowledge gained from this research was and will be delivered to different audience at different occasions. Changes/Problems:Instead of using wheat germ oil from Oklahoma red winter wheat, we used the wheat germ itself from Oklahoma red winter wheat. After reading the literature, we believe that wheat germ contains more bioactive component that wheat germ oil. We have also included two models of obesity- a high fat (HF) diet-induced and genetically obese animal model. Additionally, a study investigating the effects of WG from Oklahoma red winter wheat on mitochondrial function was included as part of this project. Dysfunction of the mitochondria is implicated in the development of obesity and many chronic diseases including heart disease and diabetes, two of the leading chronic diseases in the United States. For this reporting period, we have prepared dietary treatments, started animal feeding, and currently finalizing laboratory and statistical analyses as well as writing manuscripts and presenting research findings. What opportunities for training and professional development has the project provided?This project provided training opportunities for both graduate and undergraduate students to do basic research in the area of functional food. Both graduate and undergraduate students were involved in all aspects of the study including diet preparation, animal care, sample collection, laboratory and statistical analyses, as well as presenting the research findings. Additionally, these students were also involved in reading and interpreting research articles on a similar topic. A PhD student also benefited from this project because he was involved in training new students about basic research. How have the results been disseminated to communities of interest?The outcomes so far on the HF diet-induced model have been presented to interested parties at the 2016 Harold Hamm Diabetes Center Research Symposium and the Annual OSU Niblack Research Scholars Symposium. I. Manuscripts in preparation (we foresee at least three manuscripts coming out of this project) Ojo B, Simenson AJ, O'Hara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Wheat germ supplementation alleviates insulin resistance and cardiac mitochondrial dysfunction in an animal model of diet-induced obesity. To be submitted to British Journal of Nutrition. Ojo B, Simenson AJ, O'Hara C, Peterson SP, Lin D, Smith BJ, Lucas EA. Effects of wheat germ on gut microbiome in mice fed high fat diet. Manuscript in preparation Ojo B, Simenson AJ, O'Hara C, Wu L, Gou X, Peterson SP, Lin D, Smith BJ, Lucas EA. Effects of wheat germ on gut microbiome in genetically obese mouse. Manuscript in preparation What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This project provided scientific date to support the health benefit of wheat germ, one by-product of the wheat milling industry. Our findings will impact wheat growers, flour milling industry, and health food industry to be able to market other healthy products. Consumers will also benefit from consuming products that can potentially improve gut health and decrease their risk for chronic diseases such as diabetes. There were two modifications to the project: (1) we have utilized wheat germ instead of just the oil from wheat germ as it has more bioactive components than the oil and more likely to be more stable andeasily incorporatedto food products, and (2) we have included two models of obesity- a high fat (HF) diet-induced and genetically obese animal model. Additionally, a study investigating the effects of WG from Oklahoma red winter wheat on mitochondrial function was included as part of this project. Dysfunction of the mitochondria is implicated in the development of obesity and many chronic diseases including heart disease and diabetes, two of the leading chronic diseases in the United States. Our goal is to identify natural products or their bioactive components and understand their mode of action in reducing or preventing chronic disorders such as obesity. The objective of this proposed study is to (1) investigate the effects of dietary supplementation of wheat germ (WG) from Oklahoma red winter wheat on maintaining gut integrity and bacterial population; and (2) to correlate changes in gut microbiota and mucosal immunity associated with wheat germ supplementation with circulating pro- and anti-inflammatory markers and clinical parameters (i.e. body weight and composition, lipid and glucose parameters) in genetically obese mouse (ob/ob mouse). The results of the effects of WG supplementation from Oklahoma red winter wheat on mitochondrial function is discussed below. For this study, six-week-old male C57BL/6 mice were randomized into four dietary treatment groups (n=12 mice/group): control (C, 10% fat kcal), control + 10% WG (C+WG), high fat diet (HF, 60% fat kcal), or HF+ 10% WG (HF+WG). After 90 days of treatment, HF+WG mice had significantly less visceral fat (-11%, P=0.0012), were less hyperinsulinemic (P=0.0091), and less insulin resistant (-57%, P=0.011) compared to the HF group. Addition of wheat germ to the control diet showed no considerable effect on body fat and insulin levels. HF feeding compared to the control diet, increased metabolic stress in the heart, while addition of WG to the HF diet stabilized this effect to the level of the normal diet. Consequently, genes which mediate antioxidant defense and synthesis of new mitochondria were significantly reduced in the heart of the HF group compared to control diet while WG supplementation tended to upregulate both genes. These effects of WG were not observed in the liver. Put together, these results showed that addition of wheat germ to a HF diet reduced insulin resistance and improved metabolic functions of the mitochondria ofthe heart. Analyses on the genetically obese animal model as well as bacterial population and gut integrity are on-going. However, initial results showed that addition of wheat germ to the diet of genetically obese mice (ob/ob) did not significantly modulate body composition and blood glucose parameters. Overall, our findings suggest that addition of wheat germ to the diet did not impact glucose homeostasis and body composition in genetically-induced obesity but have positive effects in high fat diet-induced obesity. This is significant as consumption of high fat diet is one of the main reasons for the rise in obesity and obesity-related complications. Investigation of dietary approaches that would counter the negative effects of high fat diet, such as the addition of wheat germ, will impact health care cost associated with obesity.
Publications
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