补充灵芝对高碳水化合物-高脂肪饮食诱发大鼠肥胖和代谢变化的影响

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Farhana Lovely, Nazifa Sifat, S. M. Neamul Kabir Zihad, Ashit Kumar Dutta, Razina Rouf, Khondoker Shahin Ahmed, Md. Hemayet Hossain, Md. Golam Hossain, Jamil A. Shilpi, Shaikh J. Uddin
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引用次数: 0

摘要

灵芝(Ganodermalucidum, GL)通常被称为灵芝,在传统医学中用于治疗多种疾病,包括肥胖和代谢并发症。本研究的目的是评估在高碳水化合物-高脂肪(HCHF)饮食喂养的肥胖雌性Wistar大鼠中,粉状补充GL (2.5% w/w)的能力及其改善肥胖和相关代谢改变的能力。因此,在饲喂不同处理的小鼠56天后,我们测量了生理参数来评估效果。高效液相色谱法鉴定了GL中具有生物活性的多酚类物质,结果表明GL的添加显著(p <;0.05)阻止肥胖大鼠体重的净增加,减少器官重量和腹部脂肪沉积。与HCHF饮食诱导的肥胖大鼠(8.67 nmol/L)相比,它改善了葡萄糖耐受不良,降低了血糖水平(6.2 nmol/L)。显著改善肥胖大鼠血脂参数,包括总胆固醇(106.4 mg/dL)、甘油三酯、LDL-C (55.26 mg/dL)和VLDL-C,恢复血清丙氨酸转氨酶(ALT)、天冬氨酸转氨酶(AST)和碱性磷酸酶(ALP),提高抗氧化酶,包括超氧化物歧化酶(SOD) (42.58 U/g组织)、过氧化氢酶(CAT)活性和谷胱甘肽(GSH) (62.63 nmol/g组织)。此外,GL还能阻止HCHF大鼠肝脏脂肪浸润,防止脂肪变性。高效液相色谱法在GL中检测到不同的生物活性多酚,包括儿茶素、芦丁、肉桂酸、香草酸、槲皮素、阿魏酸和山奈酚,可能是其活性的原因。孟加拉种植的GL具有抗肥胖作用,含有丰富的酚类物质,可以预防肥胖相关的代谢紊乱。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effects of Ganoderma lucidum Supplementation on Obesity and Metabolic Alterations Induced by High-Carbohydrate-High-Fat Diet in Rats

Effects of Ganoderma lucidum Supplementation on Obesity and Metabolic Alterations Induced by High-Carbohydrate-High-Fat Diet in Rats

Ganodermalucidum (GL), commonly called Reishi mushroom, has been utilized in traditional medicine against multiple ailments including obesity and metabolic complications. The purpose of this study was to evaluate the ability of the powdered supplementation of GL (2.5% w/w of diet) and its ability to ameliorate obesity and associated metabolic alterations in high-carbohydrate-high-fat (HCHF) diet–fed obese female Wistar rats. Thus, after 56 days of feeding the mice with different treatments, we measured physiological parameters to evaluate the effect. Phytochemical analysis by HPLC identified the bioactive polyphenols in GL. Results demonstrated that GL supplementation significantly (p < 0.05) prevented the net rise in body weight and reduced organ weights and abdominal fat deposition in obese rats. It improved glucose intolerance, decreasing blood glucose level (6.2 nmol/L) compared to HCHF diet–induced obese rats (8.67 nmol/L). It also significantly ameliorated the plasma lipids parameters including total cholesterol (106.4 mg/dL), triglyceride, LDL-C (55.26 mg/dL), and VLDL-C, restored the elevated serum profiles of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP), and elevated the antioxidant enzymes including superoxide dismutase (SOD) (42.58 U/g tissue), catalase (CAT) activities, and glutathione (GSH) (62.63 nmol/g tissue) in obese rats. Furthermore, GL prevented hepatic fat infiltration in HCHF diet–fed rats preventing steatosis. Different bioactive polyphenols including catechin, rutin, cinnamic acid, vanillic acid, quercetin, ferulic acid, and kaempferol were detected in GL by HPLC analysis, which might be responsible for its activity. Bangladeshi cultivated GL possesses antiobesity effect and is rich in phenolics that could prevent obesity-associated metabolic disorders.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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