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Tytuł:
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In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats.
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Autorzy:
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Guimarães JT; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil. Electronic address: .
Almeida PP; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Brito ML; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Cruz BO; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Costa NS; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Almeida Ito RV; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Mota JC; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Bertolo MRV; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
Morais STB; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
Neto RPC; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
Tavares MIB; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
Souto F; School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
Bogusz Junior S; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil.
Pimentel TC; Federal Institute of Paraná, Campus Paranavaí, PR, Brazil.
Stockler-Pinto MB; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
Freitas MQ; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
Cruz AG; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
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Źródło:
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Food chemistry [Food Chem] 2022 Jun 30; Vol. 380, pp. 132193. Date of Electronic Publication: 2022 Jan 20.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Annona*
Whey*/chemistry
Animals ; Antioxidants/analysis ; Beverages/analysis ; Prebiotics ; Rats ; Rats, Wistar
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Contributed Indexing:
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Keywords: Antioxidant enzymes; Bioactive compounds; Dairy; Functional activity; Oxidative stress; Ultrasonic processing
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Substance Nomenclature:
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0 (Antioxidants)
0 (Prebiotics)
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Entry Date(s):
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Date Created: 20220130 Date Completed: 20220217 Latest Revision: 20220217
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2022.132193
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PMID:
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35093650
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New technologies for food processing have been used to enhance the beneficial effects of foods. This study aimed to evaluate the effects of a prebiotic soursop whey beverage processed by high-intensity ultrasound (HIUS) on healthy rats. Whey beverages were processed by HIUS (20KHz, 520 W of nominal power, <53 °C, 20.3 W of acoustic power, energy density of 2.9 kJ.cm -3 and 9.5 min to process 100 mL) and high-temperature short-time (HTST, 75 °C for 15 s) before being supplemented to Wistar rats by gavage for 15 days. Antioxidant, antidiabetic, anti-hypertensive, and anticancer activities, lipid peroxidation, bioactive peptides, and microstructure of the beverages were analyzed. In addition, the body mass, food, and water intake, systolic blood pressure, biochemical and oxidative stress parameters were measured. The sonicated beverage induced satiety, decreased glutathione peroxidase activity, total triglycerides, very-low-density lipoprotein cholesterol, and alanine aminotransferase. These findings suggest that ultrasound technology can provide in vivo health and functional benefits.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
