Evolução da lesão aterosclerótica e perfil lipídico de camundongos knockout Apo E alimentados com resíduo de café seco e fermentado

• Autor(a) principal: Brito, Larissa Froede
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2422
• topic: Fermentação; Perfil lipídico; Resíduos de café; Fermentation; Lipid profile; Coffee residues; CNPQ::CIENCIAS BIOLOGICAS::BIOQUIMICA::METABOLISMO E BIOENERGETICA

Coffee-growing is an agricultural activity which generates a large volume of both liquid and solid waste, creating huge costs to its treatment. The residue of the fruit of the coffee, because it is rich in macro and micro nutrients such as sugars, proteins, Ca, Mg, P, N and K, becomes a way to induct the growth and cultivation of fungi. The fungus of the genus Monascus has been used in Oriental cooking as coloring, for seasoning and flavoring food, etc. Products fermented by Monascus have been used in human and animal nutrition to reduce serum lipids levels by inhibiting HMG-CoA redutase, the cholesterol synthesis key enzyme. This way, these products are able to prevent and decrease dyslipidemies, such atherosclerosis. In the present study, we determinate the centesimal composition of coffee residues unfermented and fermented by Monascus ruber. The effects of adding these residues to diets of hyperlipidemic knockout Apo E mices were evaluated on occurrence of atheroma plaques. The strain's conservation was held in PDA amid. A solution composed by 0.1% MgSO4, 0.1% KH2PO4 and 1% of NH4Cl was used to enrich the environment containing the dry residue and to elevate it s moisture content up to 50%. To this environment was added suspension of spores. The fermented and unfermented residue bromatological analysis bromatological were performed using the methods recommended by the Adolfo Lutz Institute (Brazil, 2005). The dry residue showed 10.2% moisture, 8.5% ash, 1.4% lipids, 11.7% protein and 67.9% of total carbohydrates. 9.9% of humidity to the fermented residue were obtained, 10.2% of ashes, 1.2% of fat, 17% of protein and 61.8% of total carbohydrates. The consumption of the coffee residue (fermented and unfermented) by Apo E animals, fed with atherogenic diet supplemented with different concentrations of residue, showed no changes in the evolution of weight and weight gain. The serum lipids also showed no difference between the treatment groups; only at the fraction VLDL-C e TG of animals fed with 2% of the waste without ferment (G2) the decrease was significant. The mice that were fed with fermented residue to 2% (G4) and 10%(G5) showed an increase of respectively 66.6% and 33.3% in the deposit of liver fat, showing that the fermentation contributed to this increase. In the evaluation of the atherosclerotics lesions it was verified that fermentation of the residue is directly related to its concentration, showing that, in low concentration (2%), the fermentation is beneficial. Also, the residue with no fermentation in bigger concentrations (10%) presented positive effect.