Models to Evaluate the Prebiotic Potential of Foods

The interest in studying the prebiotic effect of foods is increasing due to the way in which the consumption of these foods influences the gut microbiota and how the metabolic activity of the microbiota affects the health and well‐being of the host. Several in vitro and in vivo studies have been developed to elucidate the prebiotic effect of foods, and particularly in in vivo studies, the physiological dynamics of this effect has been studied in healthy or diseased individuals. In this chapter, the main in vitro and in vivo models developed for the study of the prebiotic potential of foods will be approached, which can be used by those planning to advance in this field of research

Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin (<i>Spondias mombin</i>) Supplemented to Rats Fed a High-Fat Diet

The aim of this study was to evaluate the effects of supplementing yellow mombin (YM) on the oxidative, somatic, and lipid parameters in rats fed a high-fat diet. A total of 24 adult Wistar rats were randomized into three groups: normal-fat diet (NF), high-fat diet (HF), and high-fat diet with YM supplementation (HFYM). Diets were administered for four weeks, and YM (400 mg/kg) was supplemented via gavage in the last two weeks of the experiment. After the four-week period, the somatic, serum biochemical, and liver oxidative parameters were evaluated. YM has a high antioxidant activity and significant amounts of phenolic compounds, carotenoids, vitamin C, dietary fibre, and minerals. The HFYM group had the lowest body weight (18.75%), body mass index (17.74%), and adiposity (31.63%) compared with the HF group. YM supplementation reduced low-density lipoprotein by 43.05% and increased high-density lipoprotein by 25.73%, but did not improve the triglyceride levels in the serum. YM treatment improved glucose tolerance and lipid peroxidation, and also enhanced the antioxidant capacity, superoxide dismutase, and glutathione peroxidase activities in the liver. These results indicate the lipid-lowering property and potential antioxidant activity of YM against liver oxidative damage caused by a high-fat diet intake, which may be associated with the bioactive compounds present in this fruit

The non-conventional edible plant foroba (Parkia biglobosa) has anti-obesity effect, improves lipid peroxidation and reverses colon and hippocampal lesions in healthy and obese rats

We evaluated the Parkia biglobosa pulp (PB) effects on food intake, body composition and oxidative and inflammatory parameters related to gut and brain of rats. A total of 32 male Wistar rats were randomised into four groups: healthy (HG), obese (OG); and healthy (HPB) and obese (OPB) groups with PB (400 mg/kg body weight). The rats consumed a control or cafeteria diet for 16 weeks. Body weight, food intake, bacteria count, organic acids in faeces were quantified. NF-κB and oxidative parameters were evaluated in the colon and hippocampus. PB contains fibres, 3,4-dihydroxybenzoic acid, catechin, and myricetin. PB treatment decreased fat mass and energy intake; increased the count of lactic acid bacteria and faecal organic acids, improved lipid peroxidation and reversed colon and hippocampal lesions, with reduction the NF-κB in OPB colon. PB has anti-obesity effect with potential to modulation gut-brain axis, mainly via blocking the activation of NF-κB

Núcleos de Ensino da Unesp: artigos 2007

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Núcleos de Ensino da Unesp: artigos 2008

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq