Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and Liver-Kidney toxicities in HFFD-rats

Tiss, Mohamed; Souiy, Zoubeida; Abdeljelil, Nouha Ben; Njima, Manel; Achour, Lotfi; Hamden, Khaled

doi:10.1016/j.jff.2020.103869

Cited by 62 publications

(53 citation statements)

References 30 publications

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“…Thus, one of the approaches to prevent obesity and prevention of triglyceride absorption is inhibition r decreasing lipase activity [19]. The excessive fat in diet would be stored in the body in the form of fat in adipose tissue [20][21][22]. Therefore, lipase inhibition is one of the most widely studied mechanisms used to limit triacylglycerol absorption, leading to a decrease in caloric yield and weight loss [3,23].…”

Section: Discussionmentioning

confidence: 99%

Ephedra alata extracts exhibits anti-obesity, anti-hyperlipidaemic, anti-hyperglycemia, anti-antipyretic and analgesic effects through the inhibition of lipase, α-amylase and inflammation

Tiss¹,

Souiy²,

Boujbiha³

et al. 2020

Preprint

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In this present study, phytochemical screening, anti-obesity, anti- antipyretic and analgesic effect of Ephedra alata (EA) extracts were evaluated. Results of this study showed that the methanol EA extract (MEAE) had a stronger inhibition activity on key enzyme related to obesity as lipase (IC50 = 1.296 mg/ml) as compared to water and ethyl acetate extracts ( with IC50 = 1.639 and 1.897 respectively). Also results revealed that ethyl acetate extract depicted high activity toward key enzyme related to hyperglycemia as α-amylase (IC50 = 0.284 mg/mL) while water and methanol extracts showed good to moderate inhibitory activity (IC50 = 1,525 and 1,103 mg/ml respectively). In HFFD rats, the administration of MEAE at 200 mg/kg inhibited key enzyme related to fat digestion and absorption as lipase in the intestine, pancreas and serum by 53, 40 and 53% respectively,which leads to decrease in body weight by 20% and also modulation of lipid profile. In addition, the administration of MEAE to HFFD-rats exerts an inhibitory effect on α-amylase activity in the intestine, pancreas and serum by 43, 26 and 46% respectively and this leads to decrease in blood glucose level by 35%. Also, MEAE exert antipyretic and analgesic activities. This study demonstrates for the first time that MEAE are efficient in preventing obesity and hyperglycemia and liver toxicity. This data generated during study shows antipyretic and analgesic activities of MEAE.

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Section: Discussionmentioning

confidence: 99%

Ephedra alata extracts exhibits anti-obesity, anti-hyperlipidaemic, anti-hyperglycemia, anti-antipyretic and analgesic effects through the inhibition of lipase, α-amylase and inflammation

Tiss¹,

Souiy²,

Boujbiha³

et al. 2020

Preprint

Self Cite

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“…Also, these peptides did not induce hemolysis and showed significant promotion of angiogenesis and tube formation (23% to 31%) except GEIPRPRPRPQHPE, possibly due to the short distances between arginine residues, and cause weak interactions with targets on human umbilical vein endothelial cells (HUVECs). In a recent in vivo study, soymilk was fermented using 5% (w/v) kefir grains for 24 hr and the fermented soymilk was able to ameliorate obesity, type II diabetes, hyperlipidemia, and liver–kidney toxicities in high‐fat–high‐fructose diet (HFFD) rats (Tiss et al., 2020). The supplement of fermented soymilk to HFFD rats caused a revert in the lipase and α‐amylase activities by 34 and 26%, respectively, in the rats’ intestine and by 35 and 31%, respectively, in the pancreas.…”

Section: Sourcesmentioning

confidence: 99%

“…Kefir peptides were also found to have hypolipidemia and antiobesity activities in high‐fat diet‐induced obese rats (Tung et al., 2018). A recently published study showed that soymilk fermented using kefir grains could prevent and ameliorate hyperlipidemia, obesity, type II diabetes, and liver–kidney toxicities in HFFD rats (Tiss et al., 2020).…”

Section: Structure–activity Relationship Of Bpsmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

143

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…Kefir grains are symbiotic association composed of extractive exopolysaccharides (EPS) (Laureys et al., 2018) and yeasts, lactic acid bacteria (LAB), acetic acid bacteria, and shows probiotic potential (Kesenkaş et al., 2017; Tavares et al., 2018). Recent findings have demonstrated the functional and nutrition properties of kefir such as protection of the gastrointestinal tract, interaction with cells of the intestinal epithelium and immune system (Bengoa et al., 2018; Cheirsilp et al., 2018), anticarcinogenic and antimutagenic effects (Hatmal et al., 2018; dos Reis et al., 2019), antioxidantive effect (Erdogan et al., 2019), anti‐inflammatory effect (Prado et al., 2016), and prevention of diabetes and obesity (Tiss et al., 2020) among others, which has increased the interest in the consumption and use of kefir in culinary preparations.…”

Section: Introductionmentioning

confidence: 99%

“…Various substrates are used for the kefir‐fermented beverages such as seeds and cereals (Magalhães‐Guedes et al., 2018; Łopusiewicz et al., 2019; Silva et al., 2018; Tavares et al., 2018; Tiss et al., 2020) as well as fruits and vegetables (Koh et al., 2018; Randazzo et al., 2016; Viana et al., 2017). The methods for preparing these products are different and must be standardized to ensure nutritional and sensory quality, stability of microorganisms, and functional attribute.…”

Section: Introductionmentioning

confidence: 99%

Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage

Pinto

Oliveira

Souza

et al. 2020

J. Food Process. Preserv.

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A kefir‐fermented beverage‐based Colocasia esculenta extract was developed with 5% and 10% kefir (FB5 and FB10). Six different processes were applied to obtain standard extract (SE) with reduced oxalate content. Centesimal composition, minerals analysis, colorimetric, and sensory profile were evaluated in FB5 and FB10. FB10 was bottled and stored (28 days) and was evaluated for pH, lactic acid bacteria (LAB), yeasts viable cell, and total phenolics. Treatment of raw yam by soaking in water for 24 hr was effective in oxalates reduction. C. esculenta extract proved to be a good substrate for kefir fermentation. FB5 and FB10 showed an appropriate pH (<4.5), an increased of minerals compared to SE, and had a low energy value. Non‐flavored and strawberry‐flavored beverages had good sensory acceptance (>6.5). FB10 had a LAB and yeast population of 107 CFUml−1 and shelf life was 21 days. FB10 is a food with probiotic and market potential. Practical applications Colocasia esculenta (Yam) is characterized by good acceptance, nutritional, and functional value and is used as an alternative to cow's milk. However, raw yam can contain antinutritional factors, especially oxalate. In this study, soaking of raw C. esculenta in water was effective to reduce oxalate content in the C. esculenta aqueous extract and maintained the desired characteristics of color and texture. This extract was used to develop a Kefir‐fermented beverage of C. esculenta. C. esculenta proved to be a good substrate for kefir in a short fermentation time and with effective growth of viable probiotic microorganisms. The beverage developed preserved probiotic potential during chilled storage, showed good sensory acceptance, and is a food with probiotic and market potential.

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Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and Liver-Kidney toxicities in HFFD-rats

Cited by 62 publications

References 30 publications

Ephedra alata extracts exhibits anti-obesity, anti-hyperlipidaemic, anti-hyperglycemia, anti-antipyretic and analgesic effects through the inhibition of lipase, α-amylase and inflammation

Ephedra alata extracts exhibits anti-obesity, anti-hyperlipidaemic, anti-hyperglycemia, anti-antipyretic and analgesic effects through the inhibition of lipase, α-amylase and inflammation

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage

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