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<p>The combined consumption of probiotics and α-linolenic acid (ALA)-rich vegetable oils is common, yet the underlying mechanisms remain poorly understood. We evaluated ALA bioavailability and gut microbiota composition in healthy rats. The rats received 22 consecutive days of oral interventions of <i>Lactobacillus rhamnosus</i> GG (LGG) combined with vegetable oils that differed in n-6/n-3 polyunsaturated fatty acid (PUFA) ratios. Intervention using vegetable oil with a higher n-6/n-3 PUFA ratio resulted in elevated ALA bioavailability (AUC<sub>(0–∞)</sub>: 157.42 ± 47.15 vs. 132.66 ± 34.09&#xa0;µg·mL<sup>–1</sup>·h<sup>–1</sup>), possibly related to increased small intestinal mucosal surface area. The combined interventions potentiated the effects of LGG on the relative abundance of dominant bacterial taxa at both the phylum and genus levels, as well as on the colonic short-chain fatty acid concentrations, while partially alleviating the inhibitory effect of LGG on bile acid metabolism. This study demonstrated that the combined interventions exerted more pronounced effects on the intestine than LGG alone, while also highlighting a key difference between the two intervention strategies. Our findings suggest that when formulating functional dietary components, the selection of vegetable oils should be guided by an appropriate n-6/n-3 PUFA ratio rather than ALA content alone.</p>

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Bioavailability of α-linolenic acid in rats with combined interventions of Lactobacillus rhamnosus GG and vegetable oils and their impact on gut microbiota

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Jie Zhu,
  • Yu-qing Liu,
  • Jia-kai Wu,
  • Hua-nan Zhang,
  • Fei-fei Li,
  • Li-qin Yu

摘要

The combined consumption of probiotics and α-linolenic acid (ALA)-rich vegetable oils is common, yet the underlying mechanisms remain poorly understood. We evaluated ALA bioavailability and gut microbiota composition in healthy rats. The rats received 22 consecutive days of oral interventions of Lactobacillus rhamnosus GG (LGG) combined with vegetable oils that differed in n-6/n-3 polyunsaturated fatty acid (PUFA) ratios. Intervention using vegetable oil with a higher n-6/n-3 PUFA ratio resulted in elevated ALA bioavailability (AUC(0–∞): 157.42 ± 47.15 vs. 132.66 ± 34.09 µg·mL–1·h–1), possibly related to increased small intestinal mucosal surface area. The combined interventions potentiated the effects of LGG on the relative abundance of dominant bacterial taxa at both the phylum and genus levels, as well as on the colonic short-chain fatty acid concentrations, while partially alleviating the inhibitory effect of LGG on bile acid metabolism. This study demonstrated that the combined interventions exerted more pronounced effects on the intestine than LGG alone, while also highlighting a key difference between the two intervention strategies. Our findings suggest that when formulating functional dietary components, the selection of vegetable oils should be guided by an appropriate n-6/n-3 PUFA ratio rather than ALA content alone.