Provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG regulates weight gain, lipids and postprandial glycemia in wistar rats and humans

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-12-28 DOI:10.1108/nfs-02-2021-0057

Modupeola A Oguntoye, O. Ezekiel, O. Oridupa

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引用次数: 1

Abstract

Purpose This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its glycemic index using Wistar rats and human subjects. Design/methodology/approach Adult male Wistar rats (n = 40, 120–150 g) were orally administered provitamin A cassava hydrolysate with 1 × 1010, 2 × 1010 and 4 × 1010 CFU/g encapsulated or CFU/mL free Lactobacillus rhamnosus GG for 30 days, during which weight and lipid profile of rats were monitored. Blood glucose levels of rats and human subjects were also measured in Oral Glucose Tolerance Test to determine the Glycemic indices of hLGG. Findings Rats administered the highest doses of free or encapsulated hLGG [(4 × 1010 CFU) (PHE4 and PHF4, respectively)] had the lowest (18.2 ± 0.7 and 8.0 ± 0.6%, respectively, p < 0.001) percentage body weight gain compared to control (40 ± 0.6%). Lowest cholesterol and triglyceride (42.4 ± 0.5 and 44.4 ± 0.7 g/dL, p < 0.001, respectively) were observed in rats administered PHE4, with the lowest plasma glucose concentrations in PHE4 and PHF4 groups (43 ± 1 and 49 ± 0.7 g/dL, p < 0.001, respectively). Oral Glucose Tolerance Test for rats and human subjects showed lower peak blood glucose levels and glycemic indices in hLGG groups compared to controls in a dose-dependent manner. Originality/value Consumption of soft drinks, which supply non-nutritive energy, may lead to degenerative metabolic disorders such as obesity and diabetes. Beverages with probiotics such as Lactobacillus rhamnosus GG, on the other hand, offer a positive weight management approach. Development of non-dairy beverages such as provitamin A cassava hLGG is ongoing. Provitamin A cassava hLGG showed its ability to control weight gain, blood glucose levels and serum lipids. Thus, the beverage can be consumed as a healthy alternative to soft drinks and for weight management.

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含有鼠李糖乳杆菌GG的维生素A原木薯水解物调节wistar大鼠和人的体重增加、血脂和餐后血糖

目的本研究旨在通过Wistar大鼠和人类受试者评估益生菌维生素A原木薯水解物与鼠李糖乳杆菌GG（hLGG）对Wistar大白鼠体重和脂质状况及其血糖指数的影响。设计/方法/方法成年雄性Wistar大鼠（n=40120-150 g）口服维生素A原木薯水解物，含1×1010、2×1010和4×1010 CFU/g胶囊或CFU/mL游离鼠李糖乳杆菌GG，持续30 天，在此期间监测大鼠的体重和脂质状况。大鼠和人类受试者的血糖水平也在口服葡萄糖耐量试验中进行了测量，以确定hLGG的血糖指数。发现给予最高剂量游离或包封hLGG[（4×1010CFU）（分别为PHE4和PHF4）]的大鼠血糖水平最低（18.2 ± 0.7和8.0 ± 分别为0.6%，p＜0.001）与对照组（40 ± 0.6%）。最低的胆固醇和甘油三酯（42.4 ± 0.5和44.4 ± 分别为0.7 g/dL，p＜0.001），PHE4和PHF4组的血糖浓度最低（43 ± 1和49 ± 0.7 g/dL，p分别<0.001）。大鼠和人类受试者的口服葡萄糖耐量试验显示，与对照组相比，hLGG组的峰值血糖水平和血糖指数呈剂量依赖性降低。原创/价值饮用提供非营养性能量的软饮料可能会导致退行性代谢紊乱，如肥胖和糖尿病。另一方面，含有益生菌的饮料，如鼠李糖乳杆菌GG，提供了一种积极的体重管理方法。非乳制品饮料，如维生素原A木薯hLGG的开发正在进行中。维生素A木薯hLGG显示出其控制体重增加、血糖水平和血脂的能力。因此，该饮料可以作为软饮料的健康替代品来消费，并用于体重管理。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs