Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

Detalhes bibliográficos
Autor(a) principal: ROCHA-GOMES, Arthur
Data de Publicação: 2023
Outros Autores: ESCOBAR, Amanda, Silva SOARES, Jéssica, Alves da SILVA, Alexandre, Andrade Villela DESSIMONI-PINTO, Nísia, RIUL, Tania Regina
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/7638
Resumo: ObjectiveTo compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. MethodsGrains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. ResultsFermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. ConclusionWater kefir with brown sugar was more effective in improving the lipid profile. 
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spelling Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar ratsAnticholesteremicBrown sugarCholesterolKefirMilkRatsWistarObjectiveTo compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. MethodsGrains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. ResultsFermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. ConclusionWater kefir with brown sugar was more effective in improving the lipid profile. Núcleo de Editoração – PUC-Campinas2023-03-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7638Brazilian Journal of Nutrition; Vol. 31 No. 2 (2018): Revista de NutriçãoRevista de Nutrição; Vol. 31 Núm. 2 (2018): Revista de NutriçãoRevista de Nutrição; v. 31 n. 2 (2018): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7638/5177Copyright (c) 2023 Arthur ROCHA-GOMES, Amanda ESCOBAR, Jéssica Silva SOARES, Alexandre Alves da SILVA, Nísia Andrade Villela DESSIMONI-PINTO, Tania Regina RIULhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessROCHA-GOMES, Arthur ESCOBAR, Amanda Silva SOARES, Jéssica Alves da SILVA, AlexandreAndrade Villela DESSIMONI-PINTO, Nísia RIUL, Tania Regina2023-03-08T12:03:57Zoai:ojs.periodicos.puc-campinas.edu.br:article/7638Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-08T12:03:57Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
title Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
spellingShingle Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
ROCHA-GOMES, Arthur
Anticholesteremic
Brown sugar
Cholesterol
Kefir
Milk
Rats
Wistar
title_short Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
title_full Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
title_fullStr Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
title_full_unstemmed Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
title_sort Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
author ROCHA-GOMES, Arthur
author_facet ROCHA-GOMES, Arthur
ESCOBAR, Amanda
Silva SOARES, Jéssica
Alves da SILVA, Alexandre
Andrade Villela DESSIMONI-PINTO, Nísia
RIUL, Tania Regina
author_role author
author2 ESCOBAR, Amanda
Silva SOARES, Jéssica
Alves da SILVA, Alexandre
Andrade Villela DESSIMONI-PINTO, Nísia
RIUL, Tania Regina
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv ROCHA-GOMES, Arthur
ESCOBAR, Amanda
Silva SOARES, Jéssica
Alves da SILVA, Alexandre
Andrade Villela DESSIMONI-PINTO, Nísia
RIUL, Tania Regina
dc.subject.por.fl_str_mv Anticholesteremic
Brown sugar
Cholesterol
Kefir
Milk
Rats
Wistar
topic Anticholesteremic
Brown sugar
Cholesterol
Kefir
Milk
Rats
Wistar
description ObjectiveTo compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. MethodsGrains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. ResultsFermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. ConclusionWater kefir with brown sugar was more effective in improving the lipid profile. 
publishDate 2023
dc.date.none.fl_str_mv 2023-03-07
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://periodicos.puc-campinas.edu.br/nutricao/article/view/7638
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/7638
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/7638/5177
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 Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 31 No. 2 (2018): Revista de Nutrição
Revista de Nutrição; Vol. 31 Núm. 2 (2018): Revista de Nutrição
Revista de Nutrição; v. 31 n. 2 (2018): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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