High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

Rocha-Gomes, Arthur; Silva, Juliana Dara; Morais, Thais Angélica; Ferreira, Amanda Rosa da Costa; Costa, Viviane Cristina; Teixeira, Amanda Escobar; Lessa, Mayara Rodrigues; Silva, Alexandre A. da; Pinto, Nísia Andrade Villela Dessimoni; Riul, Tania Regina

doi:10.1108/nfs-07-2020-0282

Cited by 5 publications

(3 citation statements)

References 36 publications

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“…Similarly, Kang et al (2008) reported that consumption of 3% raw garlic and feed containing BG did not affect the BW of rats fed with 1% cholesterol. When high fat is consumed in excess and chronically, both types of saturated fatty acid and unsaturated fatty acid can produce deleterious effects on the serum lipid profile and abdominal fat accumulation, also increasing the TG/HDL-c ratio (Rocha-Gomes et al , 2020).…”

Section: Discussionmentioning

confidence: 99%

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Fajrani

Sulchan

Muis

et al. 2021

NFS

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Purpose This paper aims to determine the effect of black garlic (BG) on visceral fat, oxidative stress and insulin resistance (IR) compared with metformin and vitamin E in nonalcoholic fatty liver disease (NAFLD) rats. Design/methodology/approach A randomized post-test only design with control group was used in this study. Rats were given high-fat fructose diet enriched with 1.25% cholesterol and 0.5% cholic acid for eight weeks to induce NALFD condition. The administration of BG dose of 450 mg/200 gBW, 900 mg/200 gBW and 1350 mg/200 gBW with a comparative control of 45 mg/200 gBW of metformin and vitamin E of 9 IU/200 gBW were given for four weeks via oral gavage to reduce visceral fat, oxidative stress and improve IR. Statistical analyses were performed to examine differences between groups with one-way analysis of variance and nonparametrics test. Findings Rats given with three different doses of BG for four weeks did not reduce body weight from 244 ± 4.4 to 284 ± 4.6 g, 242 ± 2.5 to 272 ± 3.1 g and 240 ± 2.4 to 270 ± 3.6 g, respectively, but significantly reduced visceral fat (p = 0.001) on BG groups with 3.7 ± 1.3, 2.7 ± 0.7 and 1.8 ± 0.6 g, respectively. BG improved oxidative stress (p = 0.001) with malondialdehyde level 5.1 ± 0.2, 3.0 ± 0.06 and 2.3 ± 0.06 ng/mL, respectively, but did not better than vitamin E group 1 ± 0.03 ng/mL. Significant (p = 0.001) improvement on insulin resistance with homeostatic model assessment IR in BG groups were 5.3 ± 0.1, 4.4 ± 0.1 and 4 ± 0.1, respectively, but not as good as metformin group 3.7 ± 0.1. Research limitations/implications Based on the experiment, there are several limitations including small sample size, performed on animal models in a relatively short time, did not examine organosulfurs compound (OSC) content of BG specifically and OSC affects metabolism in NAFLD remains unclear and will require further investigation. Practical implications BG is a functional food made from heated fresh garlic owing to the Maillard reaction and the organosulfur compounds as antioxidants. The higher the dose of BG, the greater the improvement in visceral fat, oxidative stress and IR in model NAFLD rats. Social implications NAFLD is a liver disorder caused by excessive fat and energy intake, the treatment strategies among others through diet modification. Originality/value In model NAFLD rats, BG administration improved NALFD markers but did not better rather than the metformin and vitamin E result.

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Section: Discussionmentioning

confidence: 99%

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Fajrani

Sulchan

Muis

et al. 2021

NFS

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“…To prepare the diets, the lab chow (Nuvilab ® CR‐1) was previously ground and added with lard (Seara ® ) and/or unripe banana flour. After, they were processed in a mixer to ensure homogenization and stored in a refrigerator (0 ± 2°C) (Rocha‐Gomes et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The TG/HDL‐c ratio was calculated to estimate the cardiovascular risk (Alsina et al, 2016). In addition, the technique of Folch et al (1957) and Labtest ® kits (Rocha‐Gomes et al, 2020) were used to measure the levels of cholesterol and triglycerides in the liver and feces.…”

Section: Methodsmentioning

confidence: 99%

Unripe banana flour ( Musa cavendishii ) promotes increased hypothalamic antioxidant activity, reduced caloric intake, and abdominal fat accumulation in rats on a high‐fat diet

Santiago

Oliveira

Rocha-Gomes

et al. 2022

Journal of Food Biochemistry

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The present study aimed to evaluate the nutritional and redox status of supplementation with unripe banana flour (Musa cavendishii) in high‐fat‐fed Wistar rats. Male Wistar rats were divided into the following groups for 98 days: control—lab chow; unripe banana flour (UBF)—lab chow with added unripe banana flour; high‐fat (HFD)—lab chow with added lard; unripe banana flour + high‐fat (UBF + HFD)—lab chow with added unripe banana flour and lard. The HFD group showed higher caloric intake, weight gain, abdominal fat accumulation, steatosis, and oxidative stress in the hypothalamus than the other groups. Conversely, the HFD + UBF group showed reduced caloric intake, weight gain, and abdominal adipose tissue accumulation compared to the HFD group. Notably, an improvement in the redox state of the hypothalamus was observed in the HFD + UBF group. However, this group showed a worsening redox state and fat accumulation in the liver. Practical applications The prevalence of obesity has increased worldwide over the past 50 years, reaching pandemic levels. It is also possible that, although it is a multifactorial disease, the main cause of obesity development is still related to a high intake of high‐fat diets. Therefore, it is imperative to establish alternatives for the control and treatment of obesity. Here, we showed that unripe banana flour can improve hypothalamic antioxidant activity, reduce caloric intake, and prevent abdominal fat accumulation. These outcomes indicate the anti‐obesity potential of unripe banana flour and highlight the need for future studies. However, the damage observed in the liver indicated that, at the concentrations used in the present study, its use should be carefully evaluated.

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Supplementation with Jatobá-do-cerrado flour (Hymenaea stigonocarpa Mart.) decreases hypothalamic inflammation and improves obesity parameters in rats on a high-fat diet

da Silva,

Rocha-Gomes,

Reis

et al. 2023

Journal of Neuroimmunology

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High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

Cited by 5 publications

References 36 publications

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Unripe banana flour ( Musa cavendishii ) promotes increased hypothalamic antioxidant activity, reduced caloric intake, and abdominal fat accumulation in rats on a high‐fat diet

Supplementation with Jatobá-do-cerrado flour (Hymenaea stigonocarpa Mart.) decreases hypothalamic inflammation and improves obesity parameters in rats on a high-fat diet

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