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

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106663

Samara Cristina Dossena , Isabela Ramos Mariano Furlan , Maria Montserrat Diaz Pedrosa , Rosângela Fernandes Garcia , Fernando Carlos de Sousa , Maria Raquel Marçal Natali

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引用次数: 0

摘要

枸杞子（枸杞）是一种功能性食品，已被证明可有效预防和/或治疗肥胖症。本研究调查了枸杞子补充剂（250 毫克/千克）对雄性 Wistar 大鼠肠道的影响，这些大鼠年龄为 70 至 130 天（OGB 组）或 21 至 130 天（OPR 组），由富含简单碳水化合物的饮食诱发肥胖。饮食没有改变近端结肠壁的形态或厚度，但增加了肠肌丛中小神经元的比例。枸杞提取物对肥胖动物（OGB 组）有治疗作用，可降低体重和肠系膜脂肪，增加高密度脂蛋白胆固醇。作为一种预防剂（OPR 组），枸杞提取物降低了体重指数，保持了产生中性粘蛋白的小肠细胞的比例，并增加了结肠肌肠神经丛中大神经元的发生率。使用枸杞提取物是保护和恢复因肥胖饮食而受损的肠道结构和组织的一种有前途的替代方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Goji berry (Lycium barbarum) has positive effects on the mucosa and colonic myoenteric innervation of obese rats

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Goji berry (Lycium barbarum) has positive effects on the mucosa and colonic myoenteric innervation of obese rats

Goji berry (Lycium barbarum), characterized as a functional food, has been shown to be effective in the prevention and/or treatment of obesity. This study investigated the effects of Goji berry supplementation (250 mg/kg) on the intestine of male Wistar rats, from 70 to 130 days (group OGB) or 21 to 130 days (group OPR) of age, with obesity induced by simple carbohydrate-rich diet. The diet did not change the morphology or the thickness of the proximal colon wall but increased the proportion of small neurons in the myoenteric plexus. The use of the Goji berry extract had therapeutic effect on the obese animals (group OGB), decreasing body mass and mesenteric fat and increasing HDL cholesterol. As a preventive agent (group OPR) it reduced the body mass index, preserved the percentage of neutral mucins-producing goblet cells and increased the incidence of large neurons in the colonic myoenteric plexus. The use of the Goji berry extract is a promising alternative for the preservation and restoration of the intestinal structure and organization compromised by an obesogenic diet.

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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.