The non-conventional edible plant foroba (Parkia biglobosa) has anti-obesity effect, improves lipid peroxidation and reverses colon and hippocampal lesions in healthy and obese rats

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2023-09-01 DOI:10.1016/j.jff.2023.105745

Mirela Gouveia-Nhanca , Maria Luiza Rolim Bezerra , Kamila Sabino Batista , Rafael Oliveira Pinheiro , Naís Lira Soares , Maria Carolina de Paiva Sousa , Adriano Francisco Alves , Mateus Duarte Ribeiro , Alexandre Sergio Silva , Marciane Magnani , Marcos dos Santos Lima , Jailane de Souza Aquino

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Abstract

We evaluated the Parkia biglobosa pulp (PB) effects on food intake, body composition and oxidative and inflammatory parameters related to gut and brain of rats. A total of 32 male Wistar rats were randomised into four groups: healthy (HG), obese (OG); and healthy (HPB) and obese (OPB) groups with PB (400 mg/kg body weight). The rats consumed a control or cafeteria diet for 16 weeks. Body weight, food intake, bacteria count, organic acids in faeces were quantified. NF-κB and oxidative parameters were evaluated in the colon and hippocampus. PB contains fibres, 3,4-dihydroxybenzoic acid, catechin, and myricetin. PB treatment decreased fat mass and energy intake; increased the count of lactic acid bacteria and faecal organic acids, improved lipid peroxidation and reversed colon and hippocampal lesions, with reduction the NF-κB in OPB colon. PB has anti-obesity effect with potential to modulation gut-brain axis, mainly via blocking the activation of NF-κB.

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非传统食用植物大戟具有抗肥胖作用，改善脂质过氧化，逆转健康和肥胖大鼠结肠和海马病变

本研究评价了枇杷果肉(PB)对大鼠食物摄取量、体成分以及肠道和大脑相关氧化和炎症参数的影响。32只雄性Wistar大鼠随机分为4组:健康组(HG)、肥胖组(OG);健康组(HPB)和肥胖组(OPB)给予PB (400 mg/kg体重)。在16周的时间里，这些老鼠吃的是对照食物或自助餐厅的食物。测定体重、食物摄取量、细菌数量、粪便有机酸含量。测定结肠和海马组织NF-κB和氧化参数。铅含有纤维、3,4-二羟基苯甲酸、儿茶素和杨梅素。PB处理降低了脂肪量和能量摄入;增加乳酸菌和粪便有机酸计数，改善脂质过氧化，逆转结肠和海马病变，降低OPB结肠NF-κB。PB具有抗肥胖作用，可能通过阻断NF-κB的活化而调节肠脑轴。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.