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Campomanesia sp. flour attenuates non‐alcoholic fatty liver disease on rats fed with a hypercaloric diet
Author(s) -
Loubet Filho Paulo Sérgio,
Santos Thayná Gil,
Reis Vitória Helena de Oliveira Teixeira,
Santee Cynthia Monteiro,
Costa Matheus Pereira,
Cândido Camila Jordão,
Filiú Wander Fernando de Oliveira,
Portugal Luciane Candeloro,
Santos Elisvânia Freitas
Publication year - 2020
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.13361
Subject(s) - fatty liver , chemistry , medicine , steatosis , antioxidant , food science , endocrinology , biology , biochemistry , disease
Abstract Non‐alcoholic fatty liver disease (NAFLD) is a metabolic disorder caused by excess consumption of hypercaloric foods. Guavira ( Campomanesia sp.) pulp has broad technological applicability, yet the peel and seeds are considered industrial residue. The objective of this unprecedented study was to evaluate the effects of the flour from guavira's industrial residue (GF) consumption in rats fed with hypercaloric diet (HD). During 65 days, 50 rats were separated into a control group: 1%, 2%, 4% and 8% HD with GF complementation in the diet. The GF chemical composition, phenolic compounds, antioxidant capacity, serum biochemical parameters (glucose, cholesterol, HDL, non‐HDL, triglycerides, AST, ALT, and oral glucose tolerance test), fat liver content, and hepatic histomorphology had been characterized. GF is mainly composed of fibres, with phenolic content of 7,391.09 mg AGE/100 g GF and relevant antioxidant capacity (IC50 2.22 and ORAC 155.68 μmol/TE g −1 ). Serum biochemical analysis did not differ statistically (except ALT reduction, p < .05). Fat liver content was smaller on HD2%GF ( p < .0001). The control group and 1% GF showed greater diffuse microvesicular steatosis compared to the other groups when using hepatic morphological analysis ( p < .05). GF consumption attenuated NAFLD caused by a hypercaloric diet, and this effect may be related to the fibre content and bioactive compounds in GF.