Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats.

Abstract

The objective of this study was to evaluate the in vivo impact of the consumption of buriti yogurt and fermented milk containing orange bagasse on serum retinol content, the endogenous antioxidant system, and the expression of endogenous stress response proteins (HSPs) in male Wistar rats (n = 6 in each group). The rats received variations of fermented products containing buriti pulp and orange bagasse for 60 days. The retinol content was analyzed by HPLC-DAD. Antioxidant status was assessed in serum and liver by GSH content and activity of the enzymes GR, GPX, SOD, and CAT. Stress response was evaluated by expression of HSP 25, 60, 70, and 90 in the liver and muscle and TNF-α levels in the liver. Overall, consumption of yogurts containing buriti pulp or fermented milks containing orange bagasse and the pre-subjection of probiotic cultures to oxidative stress increased the activity of the endogenous antioxidant system (GSH, GR, GPX, and CAT) in the liver, the expression of heat shock proteins HSP 70 and 90 in muscle, and/or the vitamin A content in the serum of the animals. Furthermore, expression of HSP 70 was reduced in the liver after consumption of formulations containing orange bagasse. Finally, no increase or reduction in TNF-α levels was observed in the liver of the animals. Thus, it is concluded that consumption of yogurts and fermented milks containing fruits and byproducts and the pre-subjection of probiotic cultures to oxidative stress impacted the antioxidant response of the organism of healthy animals, indicating a possible cytoprotective and antioxidant response.