Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

Rocha-Gomes, Arthur; Escobar, Amanda; Soares, Jéssica Silva; Silva, Alexandre A. da; Pinto, Nísia Andrade Villela Dessimoni; Riul, Tania Regina

doi:10.1590/1678-98652018000200001

Cited by 68 publications

(26 citation statements)

References 29 publications

(32 reference statements)

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“…Fermentation time had a significant effect on water content but there was no significant difference between green coconut water kefir of treatments T1, T2 and T3. Magalhães-Guedes et al (2010) and Rocha-Gomes et al (2018) also found similar results in Brazilian sugary water kefir and brown sugar water kefir within a range of 95-98%. The high water content of kefir in the current study was also caused by the largest component of the medium which consists of 95% water (Yong et al, 2009), hence the name water kefir.…”

Section: Water Contentsupporting

confidence: 67%

“…Protein content of samples throughout the fermentation period ranged between 4.05% and 6.04%. These results were higher than the protein content of Brazilian sugary water kefir fermented for 24 hours which was 0.4% (Magalhães-Guedes et al, 2010) and brown sugar water kefir which was 0.27% after 48 hours fermentation (Rocha-Gomes et al, 2018). The protein content of a fermented product usually increases with fermentation time due to the increase of microbial biomass and secretion of protein molecules (Magalhães-Guedes et al, 2011).…”

Section: Protein Contentmentioning

confidence: 95%

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Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

Dwiloka

Rizqiati

Setiani

2020

IJFS

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This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.

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Section: Water Contentsupporting

confidence: 67%

Section: Protein Contentmentioning

confidence: 95%

Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

Dwiloka

Rizqiati

Setiani

2020

IJFS

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“…In the present study, the cafeteria-fed animals showed dyslipidemia in the blood evaluation, with an increase in LDL-c, VLDL-c and triglycerides serum levels. The LDL fraction is synthesized in the liver, and its main function is to carry cholesterol to peripheral tissues, while HDL-c performs the reverse transport of cholesterol, taking it from tissues to the liver (Rocha-Gomes et al, 2018;Stols-Gonçalves et al, 2019). Therefore, the increase in LDL-c in the cafeteria group indicates an accumulation of fat in the liver, in an attempt to carry the lipids of the diet lodged in the liver into the bloodstream.…”

Section: Discussionmentioning

confidence: 99%

“…About 1 mL of blood serum was collected to determine the total cholesterol, high density lipoprotein (HDL-c), glucose, triglycerides, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) according to the protocol set forth by the kits manufacturer (Labtest V R ). The low density lipoprotein (LDL-c) and very low density lipoprotein (VLDL-c) were calculated as described by Rocha-Gomes et al(2018). Additionally, fecal and hepatic Hepatic steatosis and redox imbalance cholesterol and triglycerides levels were determined as described by Escobar et al (2019).…”

Section: Hepatic Evaluationsmentioning

confidence: 99%

Cafeteria diet from birth to adulthood promotes hepatic steatosis and redox imbalance in Wistar rats

Gomes

Costa

Rocha-Gomes

et al. 2020

NFS

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Purpose The purpose of this paper is to evaluate the pathological, biochemical and redox state parameters of liver tissue in Wistar rats treated from birth to adulthood (119 days) with cafeteria diet. Design/methodology/approach During the lactation, 6 liters of Wistar rats (dam + 8 pups each) were fed one of two diets: control (CTRL; n = 3) or cafeteria (CAF; n = 3) diets and water ad libitum. After weaning, the males were placed in individual cages, receiving the same diet offered to their respective dams (CTRL or CAF; n = 18) until adulthood. The following parameters were evaluated: absolute and relative liver weight; blood, liver and feces biochemistry; liver histology; and redox state of the liver. Findings When assessing the relative and absolute organ weight, no significant differences were found between the groups. The Cafeteria group exhibited higher values of serum LDL-c (p = 0.008), VLDL-c (p = 0.03) and triglycerides (p = 0.01), as well as several micro and macrovacuoles of fat accumulation, higher hepatic lipid (p = 0.03) and cholesterol (p = 0.0001) levels regarding Control group. Cafeteria group showed greater expression of glutathione-s-transferase (p = 0.03) and superoxide dismutase (p = 0.005) enzymes compared to the control group. In the case of the markers of oxidative stress, there was no difference between the groups. Originality/value A simple and standardized cafeteria diet caused an accumulation of fatty acids in liver tissue, inducing a state of hepatic steatosis besides an increased expression of antioxidant enzymes.

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“…The animals were weighed weekly, and weight gain was calculated by subtracting from the weight obtained on the last day of the experiment, the initial weight. The food and energy efficiency of each diet was calculated by the ratio of weight gain on total food and on total energy intake, respectively (Rocha-Gomes et al, 2018). Notes: Chow (Nuvilab V R CRÀ1); Chow þ Lard (20% w/w; Sadia V R ); Chow þ Olive oil (20% w/w; Gallo V R ); Chow þ Lard (10% w/w; Sadia V R ) þ Olive oil (10% w/w; Gallo V R ).…”

Section: Nutritional Assessmentmentioning

confidence: 99%

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

Silva

Morais

et al. 2020

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Purpose The purpose of this study is to evaluate the nutritional effects in Wistar rats of supplementation with stand-alone saturated fatty acid (SFA) or monounsaturated fatty acid (MUFA), the replacement of SFA by MUFA and the combination of both (SFA + MUFA) over a long period of time (13 weeks). Design/methodology/approach In total, 30 Wistar rats were used and randomly assigned to receive (n = 6): control – lab chow; lard (L20%) – lab chow with added lard (20%); olive oil (O20%) – lab chow with added olive oil (20%); lard replacement with olive oil (L20% –O20%) – during six weeks lab chow with added lard (20%) replaced by lab chow with added olive oil (20%) given during the past seven weeks of the trial; lard combination with olive oil (L10% + O10%) – lab chow with added lard (10%) and olive oil (10%). Food and caloric intake, weight gain, food and energy efficiency, body mass index, bone mineral composition and blood biochemistry were evaluated. Findings All diets with added fatty acids showed higher energy intake (p < 0.001), weight gain (p = 0.01), accumulation of adipose tissue (p = 0.02) and food and energy efficiency (p = 0.01) compared to the control group. All groups exhibited higher levels of blood triglycerides compared to the control group (p = 0.02). In addition, the L10% + O10% group developed hyperglycemia (p < 0.001); the L group showed higher amounts of non- high density lipoprotein (HDL-c) (p = 0.04); and the L20%−O20% group exhibited high levels of the triglyceride/HDL-c ratio (p = 0.04) in relation to the control. Originality/value These results indicate that regardless of the fatty acid type, consumption in large quantities of fatty acids for long periods of time can cause obesity and dyslipidemia.

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Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

Cited by 68 publications

References 29 publications

Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir

Cafeteria diet from birth to adulthood promotes hepatic steatosis and redox imbalance in Wistar rats

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

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