Cafeteria Diet-Induced Obesity Worsens Experimental CKD
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Published:2023-07-26
Issue:15
Volume:15
Page:3331
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Laget Jonas1ORCID, Cortijo Irene1, Boukhaled Juliana H.1, Muyor Karen1, Duranton Flore1ORCID, Jover Bernard1, Raynaud Fabrice2, Lajoix Anne-Dominique3ORCID, Argilés Àngel1ORCID, Gayrard Nathalie1ORCID
Affiliation:
1. RD-Néphrologie, 34090 Montpellier, France 2. PhyMedExp, INSERM, CNRS, Université de Montpellier, 34090 Montpellier, France 3. Biocommunication in Cardio-Metabolism (BC2M), University of Montpellier, 34090 Montpellier, France
Abstract
Obesity is a significant risk factor for chronic kidney disease (CKD). This study aimed to evaluate the impact of obesity on the development of kidney fibrosis in a model of cafeteria diet rats undergoing 5/6th nephrectomy (SNx). Collagen 1, 3, and 4 expression, adipocyte size, macrophage number, and the expression of 30 adipokines were determined. Collagen 1 expression in kidney tissue was increased in Standard-SNx and Cafeteria-SNx (7.1 ± 0.6% and 8.9 ± 0.9 tissue area, respectively). Renal expression of collagen 3 and 4 was significantly increased (p < 0.05) in Cafeteria-SNx (8.6 ± 1.5 and 10.9 ± 1.9% tissue area, respectively) compared to Cafeteria (5.2 ± 0.5 and 6.3 ± 0.6% tissue area, respectively). Adipocyte size in eWAT was significantly increased by the cafeteria diet. In Cafeteria-SNx, we observed a significant increase in macrophage number in the kidney (p = 0.01) and a consistent tendency in eWAT. The adipokine level was higher in the Cafeteria groups. Interleukin 11, dipeptidyl peptidase 4, and serpin 1 were increased in Cafeteria-SNx. In the kidney, collagen 3 and 4 expressions and the number of macrophages were increased in Cafeteria-SNx, suggesting an exacerbation by preexisting obesity of CKD-induced renal inflammation and fibrosis. IL11, DPP4, and serpin 1 can act directly on fibrosis and participate in the observed worsening CKD.
Subject
Food Science,Nutrition and Dietetics
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