The role of purslane in modulating diverse effects of high fat diet on biochemical, histological, and molecular parameters of rats’ liver

Mousa, AmrM.; Taha, Mervat Elsayed; ELdeighdye, Sh M; Kamal, Amaal Mohamed

doi:10.1590/1519-6984.248755

Cited by 6 publications

(5 citation statements)

References 27 publications

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“…Jung et al [43] investigated the efects of a diet containing 5% and 10% purslane powder on high-fat diet-induced obese mice and demonstrated reduced weight gain and visceral fat with a high dose after 12 weeks. In a diferent study, administering fresh purslane for eight weeks reduced the adipose tissue weight in obese albino rats [44]. However, Won and Kim found no signifcant efect of orally administering 75 and 125 mg/kg of the ethanol extract of purslane for four weeks on weight gain and feed intake in male C57BL/6J mice with high-fat diet-induced obesity.…”

Section: Discussionmentioning

confidence: 94%

“…Te supplementation of purslane has also been linked to the upregulation of hepatic peroxisome proliferator-activated receptor (PPAR)-α [43,52], which is known to suppress the growth and differentiation of adipocytes while promoting lipolysis and fatty acid oxidation [53]. As another potential mechanism, fresh purslane could increase hepatic cholesterol 7ahydroxylase (CYP7A1) expression and, subsequently, bile acids formation [44].…”

Section: Discussionmentioning

confidence: 99%

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The Effects of Purslane Consumption on Obesity Indices: A GRADE-Assessed Systematic Review and Meta-Analysis of Randomized Controlled Trials

Vajdi,

Hassanizadeh,

Shojaei-Zarghani

et al. 2023

Journal of Food Biochemistry

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Obesity and overweight are among the most significant global health challenges that affect both developed and developing countries, leading to various chronic diseases. Previous studies have reported inconsistent results regarding the effects of purslane supplementation on obesity indices. Therefore, the aim of this study was to perform a meta-analysis on the effects of supplementation with purslane on obesity indices among adults. Comprehensive systematic searches were performed throughout Web of Science, EMBASE, PubMed, Scopus, and Cochrane Library databases up to May 30, 2023. All randomized controlled trials (RCTs) that investigated the impact of purslane supplementation on obesity indices were included into the analysis. The I2 and Cochran’s Q tests were used to assess heterogeneity between studies. The effect sizes were reported as the weighted mean difference (WMD) and 95% confidence intervals (CIs) using a random effects model. The initial search yielded 789 studies, of which seven RCTs were included in analysis. Following purslane supplementation, body weight (BW) (WMD: −0.94 kg, 95% CI: −1.57–−0.31, and P = 0.002) and body mass index (BMI) (WMD: −0.53 kg/m2, 95% CI: −0.88–−0.18, and P : 0.001) decreased significantly. However, this meta-analysis could not show any beneficial effect of purslane supplementation on waist circumference (WC) (WMD: −0.28 cm, 95% CI: −1.47–0.91, and P = 0.23). In addition, there was no linear association between the duration of treatment and sample size with BW, BMI, and WC. In conclusion, this meta-analysis showed a significant effect of purslane supplementation on BMI and BW but not on WC in adults, suggesting that it has the potential to be used therapeutically. Moreover, the combined results of previous RCTs indicate that purslane is a safe and effective intervention for reducing obesity indices in subjects with metabolic syndrome or obesity. As such, the consumption of purslane may have indirectly contributed to the amelioration of clinical symptoms in diseases with metabolic disorders, owing to its impact on some obesity indices. However, given the limitations and the low number of included studies in the present meta-analysis, more large-scale RCTs are needed to shed light on this issue.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

The Effects of Purslane Consumption on Obesity Indices: A GRADE-Assessed Systematic Review and Meta-Analysis of Randomized Controlled Trials

Vajdi,

Hassanizadeh,

Shojaei-Zarghani

et al. 2023

Journal of Food Biochemistry

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“…Purslane could also increase hepatic cholesterol 7a hydroxylase (CYP7A1) expression and, as a result, bile acids production. ( 58 ) Bile acids appear to improve various MetS-related parameters. ( 59 ) Bioactive components in purslane, including carotenoids, flavonoids, saponins, omega 3 s, and thiamine, may contribute to its anti-obesity effects.…”

Section: Discussionmentioning

confidence: 99%

The effects of purslane consumption on blood pressure, body weight, body mass index, and waist circumference: a systematic review and meta-analysis of randomised controlled

Narimani,

Amini,

Sheikhhossein

et al. 2023

J Nutr Sci

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The effects of purslane consumption on anthropometric measurements and blood pressure have been studied in numerous experiments. However, the research findings conflict with one another. In order to assess the impact of purslane on weight, body mass index (BMI), waist circumference (WC), systolic blood pressure (SBP), and diastolic blood pressure (DBP), this meta-analysis was carried out. Up until February 2023, PubMed, Web of Science, Scopus, Google Scholar, and the reference lists of the identified pertinent randomised controlled trials (RCTs) were all searched. The random-effects model was used to calculate the effect size and then to describe it as a weighted mean difference (WMD) and 95 % confidence interval (CI) (CRD42023427955). The systematic review was able to incorporate seven RCTs. Meta-analysis showed that purslane significantly decreased body weight (WMD): −0⋅73 kg, 95 % confidence interval (CI): −1⋅37, −0⋅09, P=0⋅025), BMI (WMD: −0⋅35 kg/m2, 95 % CI: −0⋅64, −0⋅07, P=0⋅016), and SBP (WMD: −3⋅64 mmHg, 95 % CI: −6⋅42, −0⋅87, P = 0⋅01), and for WC, there was no discernible effect (WMD: −0⋅86 cm; 95 % CI, −1⋅80 to 0⋅07; P = 0⋅06) and DBP (WMD: −0⋅36 mmHg; 95 % CI, −1⋅75 to 1⋅03; P = 0⋅61). Purslane consumption, especially in participants with a BMI of <30, might play a role in decreasing SBP, body weight, BMI, and WC. Purslane consumption significantly reduced body weight, BMI, and SBP; however, WC and DBP did not experience a reduction. More investigation is needed to verify the impact of purslane consumption on anthropometric parameters and blood pressure.

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“…Seif et al [54] observed that purslane reduced liver damage caused by H 2 O 2 , as evidenced by a substantial reduction in ALT and AST levels in serum blood and liver homogenates and increased total protein and albumin levels. Additionally, Mousa et al [57] found that supplementation with fresh purslane, particularly at a concentration of 75%, protects against the harmful effects of a high-fat diet at both the cellular and organ levels. In addition, the evaluated liver functions, thyroid hormones, and cholesterol profile improved.…”

Section: Serum Biochemical Parametersmentioning

confidence: 99%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

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Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20–40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats’ diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats’ diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt’s pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt’s water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.

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The role of purslane in modulating diverse effects of high fat diet on biochemical, histological, and molecular parameters of rats’ liver

Cited by 6 publications

References 27 publications

The Effects of Purslane Consumption on Obesity Indices: A GRADE-Assessed Systematic Review and Meta-Analysis of Randomized Controlled Trials

The Effects of Purslane Consumption on Obesity Indices: A GRADE-Assessed Systematic Review and Meta-Analysis of Randomized Controlled Trials

The effects of purslane consumption on blood pressure, body weight, body mass index, and waist circumference: a systematic review and meta-analysis of randomised controlled

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

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