ABSTRACT

The effect of blackberry juice processed with microwaves and ultrasound on the biochemical and histopathological profile of Wistar rats fed with high-sucrose+cholesterol diet was evaluated. Rats were divided in five groups: control group (standard diet, protein 18.6%, fat 6.2%, carbohydrate 44.2%, n = 7), S group (standard diet+30% sucrose solution), S + C group (standard diet+30% sucrose solution+1 g/kg cholesterol, n = 7). S + J group (standard diet+30% sucrose solution+ 4.2 mL/kg juice, n = 7), S + C + J group (standard diet+30% sucrose solution+1 g/kg cholesterol+ 4.2 mL/kg of juice, n = 8). Non-processed blackberry juice was not tested. Supplementation with blackberry juice decreased levels of glucose in the serum (17%). Also, it reduced the abdominal and pericardial adipose tissue (P = .001) as well as liver, heart and kidney weight (p < .05). Abdominal adipose tissue and liver histology showed that the juice reduced adipocyte hypertrophy and simple steatosis. Blackberry juice processed with microwaves and ultrasound has potential as bioactive food.

摘要

评估了用微波和超声波处理的黑莓汁对高蔗糖+胆固醇饮食喂养的Wistar大鼠生化和组织病理学特征的影响。将大鼠分为五组：对照组（标准饮食，蛋白质18.6％，脂肪6.2％，碳水化合物44.2％，n = 7），S组（标准饮食+ 30％蔗糖溶液），S + C组（标准饮食+ 30％蔗糖溶液+1 g / kg胆固醇，n = 7）。S + J +组（标准饮食+ 30％蔗糖溶液+ 4.2 mL / kg果汁，n = 7），S + C + J组（标准饮食+ 30％蔗糖溶液+1 g / kg胆固醇+ 4.2 mL / kg果汁， n = 8）。未经加工的黑莓汁未经测试。补充黑莓汁可降低血清葡萄糖水平（17％）。而且，它减少了腹部和心包脂肪组织（P= .001）以及肝脏，心脏和肾脏的重量（p <.05）。腹部脂肪组织和肝脏组织学表明，该汁液减少了脂肪细胞肥大和单纯脂肪变性。用微波和超声波处理的黑莓汁具有作为生物活性食品的潜力。