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Effects of sonicated prebiotic whey beverage consumption in healthy Wistar rats
Jéssica da Costa Mota
Universidade Federal Fluminense
Ahora podrías compartir conmigo tus preguntas, observaciones y felicitaciones.
Crea un temaThis study aimed to evaluate the effects of a prebiotic soursop whey beverage processed by high intensity ultrasound (HIUS) on the health parameters of healthy rats. Male Wistar rats, 90 days old, were divided into three groups (n=8/group): control; HTST (pasteurized beverage); and HIUS (sonicated beverage). The beverages were offered daily by gavage (4mL) for 15 days. Water and food intake, weight and systolic blood pressure (SBP) were measured twice a week. Lipid profile, lipid oxidation, liver enzymes, and oxidative stress biomarkers were evaluated. Statistical analyses were performed applying ANOVA and Tukey post-hoc test at significance level of p<0.05. The HIUS group had lower food consumption than the control group (21 ± 3 vs. 26 ± 4 g/day, p<0.05), indicating beverage-induced satiety. Total cholesterol, HDL, LDL and SBP were similar among the groups (p>0.05). Triglycerides and VLDL were significantly lower in the HIUS group (87 ± 33 and 17 ± 7 mg/dL, respectively) than in the control group (159 ± 40 and 32 ± 8 mg/dL, respectively). Alanine aminotransferase levels were lower in HIUS than in the control group (17 ± 2 vs. 27 ± 9 U/L, p<0.05). These results may indicate an important effect of the sonicated beverage in controlling glucose metabolism and dyslipidemia. The sonicated drink did not change SOD activity but reduced GPx activity in the HIUS group (8 ± 1 U/mg) compared to the control and HTST group (13 ± 2 and 12 ± 1, respectively). Plasmatic lipid oxidation measure by TBARS was similar in both HTST and HIUS groups (p>0.05). Concluding, HIUS processing may have acted on the bioactive compounds and whey proteins, increasing their antioxidant activity, and improving the lipid metabolism of the animals. This study suggests significant in vivo benefits of consuming a soursop whey beverage processed by ultrasound technology.
Amanda Mellissa B Oliveira
Olá, quais foram as maiores dificuldades e desafios enfrentados durante a realização deste trabalho?
Você pretende dar continuidade nesta pesquisa? Se sim, quais as perspectivas e sugestões para futuros trabalhos?
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Jéssica da Costa Mota
Olá Amanda, perguntas muito interessantes! :)
Nosso maior desafio foi o método de administração das bebidas, pois a gavagem exige bastante cuidado e técnica, e é essencial para nossos resultados.
Considerando os efeitos positivos da bebida, como demonstrado no meu estudo, pretendo dar continuidade sim. Esse estudo abriu novas perspectivas e seria interessante avaliar o efeito da bebida em modelos de doenças. Além disso, por ter sido o primeiro estudo sobre efeitos in vivo relacionados a produtos lácteos ultrasonificados, além de estudos em outros modelos, seria interessante também realizar ensaios clínicos em humanos.
Espero ter te respondido, e qualquer dúvida, só falar! :)
Amanda Mellissa B Oliveira
Obrigada pela resposta e boa sorte nos próximos trabalhos! :)