Effects of deep frying vegetable oils rich in <scp>PUFAs</scp> on gut microbiota in rats

Vegetable oils rich in PUFAs are widely used daily cooking and food industry, could be utilised by gut microbiota present prebiotic effects. However, unstable high-temperature like frying. In the current study, we aimed to explore influence of thermally oxidised PUFA on microbiota. Two vegetable oils: omega-3 alpha-linolenic acid (ALA)-rich perilla oil or omega-6 linoleic acid-rich sunflower were heated at 180 °C for 10 h, then fed male SD rats 14 weeks. Administration dramatically increased relative abundance Akkermansia muciniphila, a recent identified probiotics which may weaken intestinal mucus barrier, inhibited expression several tight junction-related genes including occludin claudin-1 colon. Consumption stimulated proliferation Bifidobacterium. Our findings suggested that processing has complicated effects PUFAs, fried foods potential sources stimulate gut.