Protective Effects of Tamarillo (Cyphomandra betacea) Extract against High Fat Diet Induced Obesity in Sprague-Dawley Rats

Abstract

This study aims to investigate the protective effect of Cyphomandra betacea in adult male Sprague-Dawley rats fed with high fat diet. Rats were fed on either normal chow or high fat diet for 10 weeks for obesity induction phase and subsequently received C. betacea extract at low dose (150 mg kg−1), medium dose (200 mg kg−1), or high dose (300 mg kg−1) or placebo via oral gavages for another 7 weeks for treatment phase. Treatment of obese rats with C. betacea extracts led to a significant decrease in total cholesterol and significant increase in HDL-C (p < 0.05). Also there was a trend of positive reduction in blood glucose, triglyceride, and LDL-C with positive reduction of body weight detected in medium and high dosage of C. betacea extract. Interestingly, C. betacea treated rats showed positive improvement of superoxide dismutase (SOD) activity and glutathione peroxidase (GPx) activity along with a significant increase of total antioxidant status (TAS) (p < 0.05). Further, rats treated with C. betacea show significantly lower in TNF-α and IL-6 activities (p < 0.05). This study demonstrates the potential use of Cyphomandra betacea extract for weight maintenance and complimentary therapy to suppress some obesity complication signs.

β-Glucan, but notLactobacillus plantarumP-8, inhibits lipid accumulation through selected lipid metabolic enzymes in obese rats

“…After administration, the hepatic TC and TG levels did not differ between the control and normal groups. These findings are inconsistent with those of other studies, probably because this level of obesity (more than 10% of body weight) does not cause the onset of abnormal lipid metabolism in the liver (Abdul Kadir et al, ). High‐fat diets are a major cause of obesity; but in mammals, despite long‐term intake of a high‐fat diet significantly increasing abdominal fat weight (Woods, Seeley, Rushing, D'Alessio, & Tso, ), biochemical parameters remain within normal ranges (Table ).…”

“…The rats were then assigned to the following diet groups for 12 weeks: a normal diet group with fat constituting 10% of total energy ( n = 10) and a high‐fat diet group intended to induce obesity with fat constituting 45% of total energy ( n = 40) (Ghibaudi, Cook, Farley, van Heek, & Hwa, ). The rats fed the high‐fat diet were considered obese when their body weight was >10% of that of the rats fed the normal diet (Abdul Kadir, Rahmat, & Jaafar, ). The 40 obese rats were then divided into four groups each of which was provided either a high‐fat diet supplemented with barley β‐glucan at 1 g/d (B), L. plantarum P‐8 (1 × 10 9 colony‐forming units [CFU]) at 0.1 g/d (P), L. plantarum P‐8 at 0.1 g/d plus β‐glucan at 1 g/d (M), or no supplements, as a control (C), for 8 weeks.…”

Tamarillo Consumption Associated with Increased Acetylcholinesterase Activity and Improved Oxidative Stress Markers in Farmers Exposed to Daily Pesticide-related Activities in Baturiti, Bali, Indonesia

“…Oxidative stress depleted our antioxidant activity, primarily decrease in some enzyme which acts as an endogenous antioxidant. Damage induced by oxidative stress primarily occurs through the production of ROS, which involves "stealing" electrons from nucleic acids, lipids, and proteins, leading to the altered function and structure within the cells [26], [27]. Antioxidants can protect cells from damage caused by ROS and RNS [15].…”

Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

“…Presence of anthocyanins, such as cyanidin, delphinidin and pelargonidin rutinosides in tamarillos from Brazil [6], Colombia [7], Ecuador [4,8] and New Zealand [4], has been reported. The antioxidants are believed to partially contribute to health-promoting effects of tamarillo, including antioxidation and antioxidative stress [9], anti-obesity [10], anticancer [5,11] and anti-microbial activity [12], as well as protection against lipid oxidation [13]. Variations arising from environmental factors (temperature, light intensity and soil conditions) and post-harvest storage conditions contribute to variability in the presence of antioxidants and their activities in tamarillos.…”