Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13826 |
Resumo: | Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in the liver. Based on the evidence presented in this study, we decided to evaluate in vivo the ability of a previously developed fermented dairy beverage, tested only in vitro, in which the standard chemical preservative, potassium sorbate, was replaced by clove essential oil (2 μl/ml), to be a functional food. To this end, twenty-four male Swiss mice were divided into three groups and submitted insulin sensitivity (IST) and glucose tolerance (GTT) testing, evaluation of physiological and biochemical parameters, histopathological analysis and quantification of the expression of anti-inflammatory and pro-inflammatory cytokines in the liver, after administering daily of the fermented dairy beverage with or without clove essential oil by gavage during 30 days. The group that received the fermented dairy beverage with clove essential oil showed a lower glycemic level in GTT, a higher sensitivity to insulin and a higher glucose decay constant rate (Kitt), with relation to the other groups. In the evaluation of physiological parameters there were no signs of toxicity in the mice during the experimental period. The biochemical parameters, histopathological analysis and expression of anti-inflammatory (IL-10) and pro-inflammatory (IL1β, IL6 e TNFα) cytokines in the liver of the mice, was not significantly affected by the treatment. These results corroborated by bioinformatics analysis demonstrate that the fermented dairy beverage with clove essential oil it can function as a substitute for conventional chemical preservatives and reduce glycemic levels. |
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Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oilPerfil glucémico, marcadores inflamatorios, parámetros bioquímicos e histopatológicos de ratones alimentados con bebida láctea fermentada con aceite esencial de clavoPerfil glicêmico, marcadores inflamatórios, parâmetros bioquímicos e histopatológicos de camundongos alimentados com bebida láctea fermentada com adição de óleo essencial de cravo da índiaSyzygium aromaticumGlucose toleranceInsulin sensitivityCytokinesHepatotoxicity.Syzygium aromaticumTolerância a glicoseSensibilidade a insulinaCitocinasHepatotoxicidade. Syzygium aromaticumTolerancia a la glucosaSensibilidad a la insulinaCitoquinasHepatotoxicidad.Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in the liver. Based on the evidence presented in this study, we decided to evaluate in vivo the ability of a previously developed fermented dairy beverage, tested only in vitro, in which the standard chemical preservative, potassium sorbate, was replaced by clove essential oil (2 μl/ml), to be a functional food. To this end, twenty-four male Swiss mice were divided into three groups and submitted insulin sensitivity (IST) and glucose tolerance (GTT) testing, evaluation of physiological and biochemical parameters, histopathological analysis and quantification of the expression of anti-inflammatory and pro-inflammatory cytokines in the liver, after administering daily of the fermented dairy beverage with or without clove essential oil by gavage during 30 days. The group that received the fermented dairy beverage with clove essential oil showed a lower glycemic level in GTT, a higher sensitivity to insulin and a higher glucose decay constant rate (Kitt), with relation to the other groups. In the evaluation of physiological parameters there were no signs of toxicity in the mice during the experimental period. The biochemical parameters, histopathological analysis and expression of anti-inflammatory (IL-10) and pro-inflammatory (IL1β, IL6 e TNFα) cytokines in the liver of the mice, was not significantly affected by the treatment. These results corroborated by bioinformatics analysis demonstrate that the fermented dairy beverage with clove essential oil it can function as a substitute for conventional chemical preservatives and reduce glycemic levels.Estudios previos han demostrado que la concentración de aceite esencial de clavo de 200 mg / kg no presenta toxicidad y cambios histopatológicos en el hígado. Con base en la evidencia encontrada en este estudio, decidimos evaluar in vivo la capacidad de una bebida láctea fermentada desarrollada previamente, probada solo in vitro, en la que el conservante químico estándar, sorbato de potasio, fue reemplazado por aceite esencial de clavo (2 μl / ml), para ser un alimento funcional. Con este fin, veinticuatro ratones suizos se dividieron en tres grupos y se sometieron a pruebas de sensibilidad a la insulina (ITS) y tolerancia a la glucosa (GTT), evaluación de parámetros fisiológicos y bioquímicos, análisis histopatológico y cuantificación de la expresión de antiinflamatorios y pro- citocinas -inflamatorias normativas, después de la administración después de la administración administración de bebida láctea fermentada con o sin aceite esencial de clavo por sonda durante 30 días. El grupo que bebió la leche italiana fermentado con aceite esencial de clavo presentó menor nivel de glucemia en el GTT, mayor sensibilidad a la insulina y mayor tasa constante de desintegración de glucosa (Kitt), en relación a los otros grupos. En la evaluación de los parámetros fisiológicos, no hubo evidencia de toxicidad en los ratones durante el período experimental. Parámetros bioquímicos, análisis histopatológico y expresión de citocinas antiinflamatorias (IL-10) y proinflamatorias (IL1β, IL6 y TNFα) en el hígado de ratones no afectados por el tratamiento. Estos resultados corroborados por análisis bioinformáticos demuestran que la bebida láctea fermentada con aceite esencial de clavo puede actuar como sustituto de los conservantes químicos convencionales y reducir los niveles glucémicos.Estudos anteriores demonstraram que o óleo essencial de cravo da índia na concentração de 200 mg/kg não apresentou toxicidade e alterações histopatológicas no fígado. Com base nas evidências apresentadas neste estudo, decidimos avaliar in vivo a capacidade de uma bebida láctea fermentada desenvolvida e testada anteriormente apenas in vitro, na qual o conservante químico padrão, sorbato de potássio, foi substituído por óleo essencial de cravo (2 μl / ml), para ser um alimento funcional. Para isso, vinte e quatro camundongos Swiss machos foram divididos em três grupos e submetidos a testes de sensibilidade à insulina (TSI) e tolerância à glicose (TTG), avaliação de parâmetros fisiológicos e bioquímicos, análise histopatológica e quantificação da expressão de antiinflamatórios e pró-citocinas inflamatórias no fígado, após administração diária da bebida láctea fermentada com ou sem óleo essencial de cravo da índia por gavagem durante 30 dias. O grupo que recebeu a bebida láctea fermentada com esse óleo essencial apresentou menor nível glicêmico no TTG, maior sensibilidade à insulina e maior taxa constante de decaimento da glicose (Kitt), em relação aos demais grupos. Na avaliação dos parâmetros fisiológicos não houve indícios de toxicidade nos camundongos durante o período experimental. Os parâmetros bioquímicos, a análise histopatológica e a expressão das citocinas antiinflamatórias (IL-10) e pró-inflamatórias (IL1β, IL6 e TNFα) no fígado dos camundongos não foram significativamente afetados pelo tratamento. Esses resultados corroborados por análises de bioinformática demonstram que a bebida láctea fermentada com óleo essencial de cravo da india pode funcionar como substituto dos conservantes químicos convencionais e reduzir os níveis glicêmicos.Research, Society and Development2021-04-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1382610.33448/rsd-v10i4.13826Research, Society and Development; Vol. 10 No. 4; e22110413826Research, Society and Development; Vol. 10 Núm. 4; e22110413826Research, Society and Development; v. 10 n. 4; e221104138262525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13826/12609Copyright (c) 2021 Keicy Sandy Silvestre de Souza; Anna Christina de Almeida; Stephanie Pedrosa de Oliveira; Igor Viana Brandi; Sérgio Henrique Sousa Santos; Francine Souza Alves Fonseca; Eliane Macedo Sobrinho Santos; Janaína Ribeiro Oliveira; Daniela Fernanda de Freitas; Deborah de Farias Lelis; Daniel Silva Moraes; João Matheus de Almeida Silva; Cintya Neves Souza; Paula Karoline Soares Farias; Raphael Rodrigues Porto; Hércules Otacilio Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Keicy Sandy Silvestre de Almeida, Anna Christina de Oliveira, Stephanie Pedrosa deBrandi, Igor Viana Santos, Sérgio Henrique Sousa Fonseca, Francine Souza Alves Santos, Eliane Macedo Sobrinho Oliveira, Janaína Ribeiro Freitas, Daniela Fernanda de Lelis, Deborah de Farias Moraes, Daniel Silva Silva, João Matheus de Almeida Souza, Cintya Neves Farias, Paula Karoline Soares Porto, Raphael Rodrigues Santos, Hércules Otacilio 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/13826Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:05.203121Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil Perfil glucémico, marcadores inflamatorios, parámetros bioquímicos e histopatológicos de ratones alimentados con bebida láctea fermentada con aceite esencial de clavo Perfil glicêmico, marcadores inflamatórios, parâmetros bioquímicos e histopatológicos de camundongos alimentados com bebida láctea fermentada com adição de óleo essencial de cravo da índia |
title |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
spellingShingle |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil Souza, Keicy Sandy Silvestre de Syzygium aromaticum Glucose tolerance Insulin sensitivity Cytokines Hepatotoxicity. Syzygium aromaticum Tolerância a glicose Sensibilidade a insulina Citocinas Hepatotoxicidade. Syzygium aromaticum Tolerancia a la glucosa Sensibilidad a la insulina Citoquinas Hepatotoxicidad. |
title_short |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
title_full |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
title_fullStr |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
title_full_unstemmed |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
title_sort |
Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil |
author |
Souza, Keicy Sandy Silvestre de |
author_facet |
Souza, Keicy Sandy Silvestre de Almeida, Anna Christina de Oliveira, Stephanie Pedrosa de Brandi, Igor Viana Santos, Sérgio Henrique Sousa Fonseca, Francine Souza Alves Santos, Eliane Macedo Sobrinho Oliveira, Janaína Ribeiro Freitas, Daniela Fernanda de Lelis, Deborah de Farias Moraes, Daniel Silva Silva, João Matheus de Almeida Souza, Cintya Neves Farias, Paula Karoline Soares Porto, Raphael Rodrigues Santos, Hércules Otacilio |
author_role |
author |
author2 |
Almeida, Anna Christina de Oliveira, Stephanie Pedrosa de Brandi, Igor Viana Santos, Sérgio Henrique Sousa Fonseca, Francine Souza Alves Santos, Eliane Macedo Sobrinho Oliveira, Janaína Ribeiro Freitas, Daniela Fernanda de Lelis, Deborah de Farias Moraes, Daniel Silva Silva, João Matheus de Almeida Souza, Cintya Neves Farias, Paula Karoline Soares Porto, Raphael Rodrigues Santos, Hércules Otacilio |
author2_role |
author author author author author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Keicy Sandy Silvestre de Almeida, Anna Christina de Oliveira, Stephanie Pedrosa de Brandi, Igor Viana Santos, Sérgio Henrique Sousa Fonseca, Francine Souza Alves Santos, Eliane Macedo Sobrinho Oliveira, Janaína Ribeiro Freitas, Daniela Fernanda de Lelis, Deborah de Farias Moraes, Daniel Silva Silva, João Matheus de Almeida Souza, Cintya Neves Farias, Paula Karoline Soares Porto, Raphael Rodrigues Santos, Hércules Otacilio |
dc.subject.por.fl_str_mv |
Syzygium aromaticum Glucose tolerance Insulin sensitivity Cytokines Hepatotoxicity. Syzygium aromaticum Tolerância a glicose Sensibilidade a insulina Citocinas Hepatotoxicidade. Syzygium aromaticum Tolerancia a la glucosa Sensibilidad a la insulina Citoquinas Hepatotoxicidad. |
topic |
Syzygium aromaticum Glucose tolerance Insulin sensitivity Cytokines Hepatotoxicity. Syzygium aromaticum Tolerância a glicose Sensibilidade a insulina Citocinas Hepatotoxicidade. Syzygium aromaticum Tolerancia a la glucosa Sensibilidad a la insulina Citoquinas Hepatotoxicidad. |
description |
Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in the liver. Based on the evidence presented in this study, we decided to evaluate in vivo the ability of a previously developed fermented dairy beverage, tested only in vitro, in which the standard chemical preservative, potassium sorbate, was replaced by clove essential oil (2 μl/ml), to be a functional food. To this end, twenty-four male Swiss mice were divided into three groups and submitted insulin sensitivity (IST) and glucose tolerance (GTT) testing, evaluation of physiological and biochemical parameters, histopathological analysis and quantification of the expression of anti-inflammatory and pro-inflammatory cytokines in the liver, after administering daily of the fermented dairy beverage with or without clove essential oil by gavage during 30 days. The group that received the fermented dairy beverage with clove essential oil showed a lower glycemic level in GTT, a higher sensitivity to insulin and a higher glucose decay constant rate (Kitt), with relation to the other groups. In the evaluation of physiological parameters there were no signs of toxicity in the mice during the experimental period. The biochemical parameters, histopathological analysis and expression of anti-inflammatory (IL-10) and pro-inflammatory (IL1β, IL6 e TNFα) cytokines in the liver of the mice, was not significantly affected by the treatment. These results corroborated by bioinformatics analysis demonstrate that the fermented dairy beverage with clove essential oil it can function as a substitute for conventional chemical preservatives and reduce glycemic levels. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13826 10.33448/rsd-v10i4.13826 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13826 |
identifier_str_mv |
10.33448/rsd-v10i4.13826 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13826/12609 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e22110413826 Research, Society and Development; Vol. 10 Núm. 4; e22110413826 Research, Society and Development; v. 10 n. 4; e22110413826 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052747175952384 |