橄榄饼通过降低高脂饲料大鼠附睾脂肪细胞大小、抑制氧化应激和胰脂肪酶来减少肥胖

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-02-23 DOI:10.1108/nfs-10-2021-0319

Mansourou Samba Garba, S. Bouderbala

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引用次数: 0

摘要

目的探讨橄榄饼(OC)对高脂饮食(HFD)诱导的肥胖大鼠的氧化/抗氧化生物标志物、脂肪酶活性和附睾脂肪组织学分析的影响。设计/方法/方法雄性肥胖大鼠分为两组，分别饲喂添加HFD (HFD-OC)和不添加HFD (HFD)的OC 28 d。对照组饲喂标准饲粮，试验期相同。结果发现，与HFD相比，HFD-OC组体重明显增加，而OC组体重减少(p = 0.038)。脂肪酶活性较高(52%;p = 0.009)。给予肥胖大鼠OC显著降低该活性(38%;p = 0.025)。HFD组血清硫代巴比妥酸活性物质、脂质过氧化氢和高级氧化蛋白产物水平均显著高于对照组(p = 0.032、p = 0.023和p = 0.017)。与HFD组相比，HFD- oc组的这些水平显著降低(p = 0.030, p = 0.021和p = 0.010)。超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶活性降低(53%;P = 0.04)， (61%;P = 0.03)和(32%;p = 0.002)， HFD组比对照组更明显。OC恢复了这些活动(46%;P = 0.01)， (58%;P = 0.003)和(30%;p = 0.0003)。消耗HFD导致脂肪细胞肥大。事实上，HFD组的附睾脂肪细胞体积明显大于对照组(p = 0.0001)，而HFD- oc组的附睾脂肪细胞体积比HFD组小(p = 0.012)。eoc具有抗肥胖作用。这种作用可能是通过抑制脂肪酶、降低氧化应激和提高抗氧化活性来介导的。此外，消耗OC减少脂肪组织中的脂肪积累，可以通过减少脂肪细胞大小来体现。

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Olive cake reduces obesity by decreasing epididymal adipocyte size, inhibiting oxidative stress and pancreatic lipase, in rat fed high fat diet

Purpose The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats. Design/methodology/approach Male obese rats were divided into two groups and were fed an HFD supplemented (HFD-OC) or not (HFD) with OC for 28 days. A control group was fed a standard diet for the same experimental period. Findings HFD significantly increased body weight, which was reduced by OC in the HFD-OC compared to HFD (p = 0.038). Lipase activity was higher (52%; p = 0.009) in the HFD group than the control group. Administration of OC to the obese rats decreased significantly this activity (38%; p = 0.025) compared to the HFD group. Serum thiobarbituric acid-reactive substances, lipid hydroperoxide and advanced oxidation protein products levels were significantly increased in the HFD group than the control group (p = 0.032, p = 0.023 and p = 0.017, respectively). These levels were significantly reduced in HFD-OC compared to the HFD group (p = 0.030, p = 0.021 and p = 0.010, respectively). Superoxide dismutase, glutathione peroxidase and catalase activities were decreased (53%; p = 0.04), (61%; p = 0.03) and (32%; p = 0.002), in the HFD group than the control group. OC restored these activities (46%; p = 0.01), (58%; p = 0.003) and (30%; p = 0.0003) in the HFD-OC rats than the HFD rats. Consumption of the HFD resulted in adipocyte hypertrophy. Indeed, epididymal adipocyte size was significantly larger in the HFD group than the control group (p = 0.0001), whereas it was reduced in the HFD-OC compared to the HFD group (p = 0.012). Originality/value OC possesses an anti-obesity effect. This effect might be mediated by lipase inhibition, reduced oxidative stress and increased antioxidant activities. In addition, the reduction of fat accumulation in adipose tissue by OC consumption is reflected by reducing adipocyte size.

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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