Supplementation with resveratrol modified gut microbiota improving insulin sensitivity and lipid metabolism in subjects with obesity and insulin resistance.

PURPOSE: With the global burden of obesity and metabolic syndrome, new strategies to prevent some of its complications, in particular insulin resistance, are being evaluated. Thus, the aim of this study was to assess the effects of resveratrol supplementation on insulin sensitivity, body composition, skeletal muscle metabolism, and gut microbiota composition in individuals with obesity and insulin resistance.

METHODS

Thirty-two participants were randomized to receive either resveratrol or placebo for two months. At the beginning and end of the study body composition, an oral glucose tolerance (OGTT), serum biochemical and a fecal sample were obtained. At the end of the study a skeletal muscle biopsy was performed to assess by immunoblots the abundance of some proteins and to carry out histological analysis.

RESULTS

There was an increase in lean mass in participants of the resveratrol group. Notably, serum insulin and triglycerides significantly decreased in the resveratrol group compared to placebo. OGTT testing revealed a significant reduction in insulin area under the curve only in the resveratrol group, indicating improved insulin sensitivity. At the molecular level, resveratrol intake increased in skeletal muscle adenosine monophosphate-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC) phosphorylation, peroxisome proliferator-activated receptor-γ coactivator 1-α (PGC1α) expression, and succinate dehydrogenase (SDH) activity, suggesting enhanced mitochondrial function. Resveratrol significantly altered gut microbiota composition, increasing alpha diversity and some beneficial genera. Correlation analyses revealed inverse associations between enriched microbial genera and serum triglycerides, insulin, and HOMA-IR.

CONCLUSION

Resveratrol supplementation improved insulin sensitivity and lipid metabolism associated with enhanced skeletal muscle oxidative capacity and favorable changes in gut microbiota composition.