Effects of sonicated prebiotic whey beverage consumption in healthy Wistar rats

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  • Tipo de apresentação: Pôster
  • Eixo temático: Ciência de Alimentos e Nutrição (CN)
  • Palavras chaves: Ultrasound; dairy; Oxidative stress;
  • 1 Universidade Federal Fluminense
  • 2 Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro

Effects of sonicated prebiotic whey beverage consumption in healthy Wistar rats

Jéssica da Costa Mota

Universidade Federal Fluminense


This 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.

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Jéssica da Costa Mota

Agradeço imensamente pela sugestão, com certeza farei isso nas próximas vezes! :)