Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High-Fat Diet-Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study.

SCOPE Zhacai, a salting-processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted Zhacai as a whole food. METHODS AND RESULTS The preventive effects of salted and unsalted Zhacai against dyslipidemia wereassessed in high-fat diet (HF)-fed mice. HF intake for 12 continuous weeks caused dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol and low-density lipoprotein cholesterol levels by 30%, 66% and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggested that dietary administration of salted and unsalted Zhacai (2.5% w/w) alleviates HF-induced dyslipidemia, metabolic disorders of short-chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted Zhacai werestronger than those of salted Zhacai. Moreover, fecal bacteria transplantation confirmed the antidyslipidemia of Zhacai. CONCLUSION These results suggest that consumption of Zhacai may prevent HF-induced dyslipidemia by regulating gut microbiota. This article is protected by copyright. All rights reserved.