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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/03/2021 |
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Data da última atualização: |
27/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
THEODORO, J. M. V.; MARTINEZ, O. D. M.; GRANCIERI, M.; TOLEDO, R. C. L.; MARTINS, A. D.; DIAS, D. M.; CARVALHO, C. W. P. de; MARTINO, H. S. D. |
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Afiliação: |
JAQUELINE MACIEL VIEIRA THEODORO, UFV; OSCAR DAVID MEDINA MARTINEZ, UFV; MARIANA GRANCIERI, UFV; RENATA CELI LOPES TOLEDO, UFV; AMANDA M. DIAS MARTINS, UFRRJ; DESIRRÊ MORAIS DIAS, FADIP; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; HÉRCIA STAMPINI DUARTE MARTINO, UFV. |
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Título: |
Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Cereal Science, v. 99, 103207, 2021. |
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DOI: |
https://doi.org/10.1016/j.jcs.2021.103207 |
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Idioma: |
Inglês |
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Conteúdo: |
This study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and 0.2075 ± 0.05 pg/ml to HFHF) and the activity of SOD and catalase, compared to HFHF group. Thus, germinated millet flour was able to reduce adiposity and liver steatosis and presented anti-inflammatory and antioxidant effects, which highlight its functional biological effects. MenosThis study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and... Mostrar Tudo |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02580naa a2200229 a 4500
001 2130683
005 2021-05-27
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jcs.2021.103207$2DOI
100 1 $aTHEODORO, J. M. V.
245 $aGerminated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet.$h[electronic resource]
260 $c2021
520 $aThis study investigated the effects of germinated millet flour on inflammation, oxidative stress, adiposity, and liver steatosis in Wistar rats fed with a high-fat high-fructose diet. In phase 1 of the experiment (8 weeks) the animals were separated into a control group with an AIN-93M diet (n = 10) and a high-fat high-fructose group (HFHF) (n = 20) with a diet rich in saturated fat (31%) and fructose (20%). In phase 2 (10 weeks), the control group was maintained on the AIN-93M diet (n = 10) and the HFHF group was divided into HFHF group (HFHF diet, n = 10) and the Millet group (HFHF with germinated millet flour replacing 43.6% dietary fiber, 100% starch, 36% protein and 39% oil in the experimental diet, n = 10). The germinated millet flour reduced (p < 0.05), in comparison with HFHF group, the adiposity (24.18 ± 4.45g to millet and 32.89 ± 8.46g to HFHF), triglycerides (100.00 ± 17.93g to millet and 147.8 ± 21.57g to HFHF), uric acid, ALT, NF-kB (131.9 ± 97.14 pg/ml to millet and 346.3 ± 58.88 pg/ml to HFHF), (98.80 ± 19.90 pg/ml to millet and 141.4 ± 25.12 pg/ml to HFHF), platelet/lymphocyte and neutrophil/lymphocyte ratio, liver steatosis, inflammatory infiltrate (0.1880 ± 0.07 pg/ml to millet and 1.269 ± 0.17 pg/ml to HFHF), MDA levels, and liver collagen deposition. Further, germinated millet increased (p < 0.05) IL-10 (1511 ± 528.50 pg/ml to millet and 483.8 ± 91.59 pg/ml to HFHF), PPAR protein, total antioxidant capacity of the liver (0.2825 ± 0.04 pg/ml to millet and 0.2075 ± 0.05 pg/ml to HFHF) and the activity of SOD and catalase, compared to HFHF group. Thus, germinated millet flour was able to reduce adiposity and liver steatosis and presented anti-inflammatory and antioxidant effects, which highlight its functional biological effects.
650 $aFood technology
700 1 $aMARTINEZ, O. D. M.
700 1 $aGRANCIERI, M.
700 1 $aTOLEDO, R. C. L.
700 1 $aMARTINS, A. D.
700 1 $aDIAS, D. M.
700 1 $aCARVALHO, C. W. P. de
700 1 $aMARTINO, H. S. D.
773 $tJournal of Cereal Science$gv. 99, 103207, 2021.
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