Bioactive compounds of the Ubá mango juices decrease inflammation and hepatic steatosis in obese Wistar rats

Natal, Dorina Isabel Gomes; Rodrigues, Kellen Cristina da Cruz; Moreira, Maria Eliza de Castro; Queiróz, José Humberto de; Benjamin, Laércio dos Anjos; Santos, Marcelo H. dos; Santana, Helena; Martino, Hércia Stampini Duarte

doi:10.1016/j.jff.2017.03.023

Cited by 14 publications

(5 citation statements)

References 27 publications

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“…D) group, indicating a partial amelioration of hepatic injury. Similar results have been reported by Natal et al . in hypercholesterolemic‐obese rats fed with mango cv ‘Uba’ juices rich in phenolics, as well as by Leontowicz et al ., who co‐administered 5% freeze‐dried kiwifruit (different cultivars) in high‐cholesterol (10 g kg −1 )/moderate fat (100 g kg −1 ) diets to Wistar rats.…”

Section: Resultssupporting

confidence: 87%

“…Table 2 shows that rats fed HCC + MP and HCC + FDM diets consumed 0.9 g day −1 less food than HCC or HCC + MF fed rats (P < 0.05), which also means a lower intake of cholesterol (7.2 × 10 −3 mg) and sodium cholate (1.8 × 10 −3 mg) in both groups. Such an anorectic effect was also reported by Natal et al, 33 who administered two mango cv 'Uba' juice to obese/hypercholesterolemic rats.…”

Section: Bioassay Performancesupporting

confidence: 79%

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Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

et al. 2018

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Section: Resultssupporting

confidence: 87%

Section: Bioassay Performancesupporting

confidence: 79%

Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

et al. 2018

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“…Kefir fermentation is known to produce peptides, which have been associated with some beneficial effects in the organism, such as the inhibition of lipogenesis and modulation of oxidative damage (Tung et al, 2017). Regarding the ash content, the results found were similar to those described by Natal et al (2017), while working with mango juices.…”

Section: Resultssupporting

confidence: 68%

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Tavares

Anjos

Nascimento

et al. 2021

CyTA - Journal of Food

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The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruitbased kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.Viabilidad química, microbiológica y sensorial de bebidas de kéfir bajas en calorías y sin lácteos preparadas a partir de jugos de frutas tropicales mixtas RESUMEN El uso de matrices no lácteas para la administración de probióticos puede ser beneficioso para consumidores vegetarianos, veganos e intolerantes a la lactosa. El extracto de Stevia rebaudiana puede utilizarse como edulcorante sustituto de la sacarosa en el caso de intolerantes a la glucosa. Esta investigación se propuso evaluar el uso de granos de kéfir para preparar una bebida de kéfir baja en calorías y a base de frutas. La fermentación se llevó a cabo inoculando granos de kéfir en una mezcla de pulpas de mango y umbú. Posteriormente, se caracterizaron dos bebidas, una con sacarosa y otra con stevia, según su composición proximal, sometiéndolas a un periodo de vida útil de 30 días a 5°C. Luego, se evaluaron cada 10 días las bacterias lácticas, las levaduras, el pH, la acidez, los parámetros de color, los sólidos solubles, el ácido ascórbico, la aceptación sensorial y la intención de compra. Asimismo, se analizó el contenido de ácidos láctico y acético al inicio y al final de la vida útil. Se constató que ambas bebidas mostraron potencial probiótico. La bebida endulzada con stevia posee menor contenido calórico y buena aceptación sensorial. En conclusión, estos resultados fundamentan la posibilidad de elaborar bebidas de kéfir bajas en calorías y a base de frutas.

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“…As to the effect of MF (mainly pectin) and MP (mainly phenolic acids; Quiros‐Sauceda et al, ), both are capable of inducing satiety by different mechanisms, accentuating the anorexic signals promoted by HCC. Natal et al (Natal et al, ) reported a similar anorexic effect on weaning Wistar rats (21 days, 69 g) fed normal chow (AIN 93 M) or a high fat/low cholesterol (HFD; 21/0.15% w/w) with water (ad libitum) or with two cv. Ubá mango juices (35 mL/day) with different phytochemical composition.…”

Section: Discussionmentioning

confidence: 90%

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

Canizales

Domínguez-Ávila

Wall‐Medrano

et al. 2019

Phytotherapy Research

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The present study evaluated the contribution of mango fiber (MF) and mango phenolic compounds (MP) to the hepatoprotective effect of freeze‐dried mango pulp (FDM) cultivar (cv.) “Ataulfo” diets in high cholesterol/sodium cholate (HCC)–fed rats. Male Wistar rats were fed with a HCC diet for 12 weeks, either untreated, or supplemented with MF, MP, FDM, or a control diet (no HCC; n = 6/group). All mango treatments significantly decreased hepatic cholesterol deposition and altered its fatty acid profile, whereas MF and MP mitigated adipose tissue hypertrophy. MF caused a lower level of proinflammatory cytokines (IL‐1α/β, IFN‐γ, TNF‐α) whereas FDM increased the anti‐inflammatory ones (IL‐4, 6, 10). Mango treatments increased catalase (CAT) activity and its mRNA expression; superoxide dismutase (SOD) activity was normalized by MF and FDM, but its activity was unrelated to its hepatic mRNA expression. Changes in CAT and SOD mRNA expression were unrelated to altered Nrf2 mRNA expression. Higher hepatic PPARα and LXRα mRNA levels were found in MP and MF. We concluded that MF and MP are highly bioactive, according to the documented hepatoprotection in HCC‐fed rats; their mechanism of action appears to be related to modulating cholesterol and fatty acid metabolism as well as to stimulating the endogenous antioxidant system.

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Bioactive compounds of the Ubá mango juices decrease inflammation and hepatic steatosis in obese Wistar rats

Cited by 14 publications

References 27 publications

Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

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