期刊
FOOD CHEMISTRY
卷 159, 期 -, 页码 215-221出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.015
关键词
Squid-surimi; Glucomannan; Spirulina; Glutathione system; Antioxidants; Inflammation
资金
- Spanish projects [AGL-2011-29644-0O2-02, AGL-2008-04892-0O3-02]
- Consolider-Ingenio [C5D2007-00016]
- Consejo Nacional de Ciencia y Tecnologia (CONACYT) of Mexico
- Spanish Science and Technology Advisory Committee [AGL-2008-04892-C03-02]
- Universidad Complutense de Madrid (Spain)
The effect of high-fat squid-surimi diets enriched in glucomannan or glucomannan-spirulina on lipemia, liver glutathione status, antioxidant enzymes and inflammation biomarkers was determined in Zucker Fa/Fa rats. Groups of eight rats each received for 7 weeks the squid-surimi control (C), glucomannanenriched squid-surimi (G) and glucomannan-spirulina enriched squid-surimi (GS). Liver weight, cytochrome P450 7A1 expression and cholesterolemia were decreased in G and GS vs. C, improving glutathione red-ox index (p < 0.05). G also showed increased glutathione reductase (GR) levels vs. C, but reduced the endothelial (eNOS) and increased the inducible nitric oxide synthase (iNOS) and tumor necrosis factor-alpha (TNF-alpha) levels (p < 0.05). The GS diet improved superoxide dismutase, catalase, glutathione peroxidase and GR activities and eNOS, iNOS and TNF-a levels (p <0.05). The glucomannan enriched surimidiet induced hypocholesterolemic, antioxidant and proinflammatory effects, while the addition of 3 g/kg spirulina kept those hypocholesterolemic and antioxidant effects but reduced the inflammation observed. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据