Kishk Sa′eedi as a potential functional food for management of metabolic syndrome: A study of the possible interaction with pomegranate seed oil and/ or gum Arabic

Abstract

Introduction: In the present research, the health benefits of the traditional Egyptian food called Kishk Sa′eedi (KS) and KS mixed with gum Arabic (GA) or with a mixture of GA and pomegranate seed oil (PSO) were studied in a rat model of metabolic syndrome (MS) induced by feeding high fructose high hydrogenated fat diet (HFFD). Methods: Rats were divided into a normal control group (NC) fed on a balanced diet (Diet 1), a MS control (MSC) receiving HFFD (Diet 2), and three test groups feeding on HFFD containing KS (Diet 3), KS with GA (Diet 4), and KS with GA and PSO (Diet 5), respectively for five weeks. Biochemical and histopathological changes were assessed. Results: Significant increase in blood glucose, plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST), urea, creatinine, uric acid, malondialdehyde (MDA), dyslipidemia and reduction in reduced glutathione (GSH) were demonstrated in MSC compared to NC (P < 0.05). Significant elevation in liver fat, MDA and gene expression of interleukin-6 (IL-6) with significant down-regulation of peroxisome proliferator-activated receptor (PPAR-α) were noticed in MSC compared to NC (P < 0.05). The three test diets improved plasma high-density lipoprotein-cholesterol (HDL-C), uric acid, MDA, liver PPAR-α and IL-6 expression (P < 0.05) compared to MSC without affecting liver lipids. Blood glucose, plasma dyslipidemia, AST, creatinine and urea were improved by diet 3 and diet 5 (P < 0.05). Diet 3 elevated GSH and reduced ALT and MDA (P < 0.05). Histopathological changes induced by HFFD in both liver and kidney showed variable improvement by feeding the tested diets. Conclusion: The tested diets significantly improved MS rat model with superiority to diet 3.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…The partial substitution of milk fat with jojoba oil reduced the trans-fat and cholesterol contents and improved the sensorial properties of Domiati cheese [133]. The intake of Kishk enriched with a mix of pomegranate seed oil and/or gum Arabic improved plasma high-density lipoprotein cholesterol, blood glucose, plasma dyslipidemia, and urea [134].…”

“…There is still plenty of room for innovations to find the right balance between the traditional know-how to maintain the peculiar taste and flavor and the use of novel technologies to improve the nutritional profile and productivity. -Improvement of the sensorial parameters and safety against pathogens [124] Labneh Addition of probiotic bacteria -Decrease in the fungi and psychrophili counts [119,127] Butter Addition of encapsulated Lactobacillus acidophilus (5 and 10%) -Increase in probiotic micro-organisms [56] Akawi cheese Addition of Lactobacillus Plantarum and partial substitution (30%) of cow milk with camel milk -Improvement in scavenging rates, ACE-inhibition activity, antiproliferation activity and shelf life -Improvement in the rheological properties [128,129] Halloumi cheese Addition of modified maize starch as a fat replacer -Decrease in fermentation time, pH, total solids, fat, ash, and total volatile fatty acids, and total bacterial count -Improvement of sensorial properties, yield, and protein content [130] Labneh Addition of sesame seeds (0-6%) as a fat replacer -Increase in total solid, fat, and acidity -Decrease in the protein and ash contents [131] Labneh Substitution of 50% of milk fat with wheat germ oil encapsulated in natural casein micelles -Improvement of physicochemical and sensorial properties [132] Domiati cheese Partial substitution of milk fat with jojoba oil -Decrease in trans-fat and cholesterol -Improvement of the sensorial properties [133] Kish Addition of a mix of pomegranate seed oil and/or gum Arabic -Improvement of plasma high-density lipoprotein cholesterol, blood glucose, plasma dyslipidemia, and urea parameters [134] Halloumi and Nabulsi cheeses Substitution of NaCl with KCl -No effect on the chemical and sensorial properties [125,126] Halloumi cheese Dry salting for 24 h -Increase in the calcium, phosphorus, magnesium, and potassium contents -Reduction in the hardness and fracturability [105] Shanklish cheese Addition of whey proteins and micellar casein (1 and 2%)…”

The Role of Lepidium Sativum Seed and Boswellia Carterii Polar Extracts ‎in Ameliorating Blood Glucose, Lipid Profile, Iron Status, Immune ‎system and Cardiac and Hepatic Pathology in Rat Model of Diabesity

“…ALT and AST activities showed significant increase in the DOC subgroup compared to the NC group (Table 5), indicating hepatic dysfunction. Liver dysfunction might be induced due to development of metabolic syndrome by feeding HFS diet [7] with concomitant induction of diabetes (as could be seen from histopathology results Fig. 1).…”

“…So, it is worthy to search the interrelationship of immunity, iron status and disease biomarkers in diabesity. On the other hand, diabesity with high glucose tolerance, dyslipidemia and proinflammatory condition could be considered as a severe image of metabolic syndrome with a predictable involvement of hepatic and cardiac pathology [7,8].…”