Strawberry polyphenol-rich fractions can mitigate disorders in gastrointestinal tract and liver functions caused by a high-fructose diet in experimental rats

• Autorzy: Zary-Sikorska E. , Fotschki B. , Kosmala M. , Milala J. , Matusevicius P. , Rawicka A. , Juskiewicz J.
• Języki publikacji: EN

Abstrakty

EN

In the current study, it was hypothesized that the addition of strawberry polyphenol-rich fractions to a high-fructose diet mitigates disorders in liver functions, lipid metabolism, and in the antioxidant and pro-inflammatory status of rats. Therefore, a fraction rich in ellagitannins and proanthocyanidins (EP), and a fraction containing compounds of both mentioned classes of polyphenols and additionally anthocyanins (EPA), in doses of 0.28 and 0.70 g/100 g, respectively, were added to a standard or a high-fructose diet administered to rats for six weeks. The EPA fraction was more beneficial in alleviating the consequences of consuming excess fructose in the diet than the EP fraction. Probably, that fraction containing considerable amounts of carbohydrates was more extensively metabolized by intestinal bacteria, which resulted in higher levels of cecal short chain fatty acids (SCFAs) as well as cecal and urinal ellagitannin metabolites. As a further consequence, diet supplementation with the EPA fraction caused more favorable changes in the levels of serum interleukin 6 and serum antioxidant capacity of water-soluble substances (ACW), in atherogenicity index lg((triglyceride/high-density lipoprotein cholesterol), hepatic oxidized glutathione as well as reduced to oxidized glutathione ratio). Efforts should be made to develop strawberry polyphenol-rich preparations containing the preferred anthocyanins, which is, however, difficult due to the instability of this class of pheno lic compounds during the technological process.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 4
• Opis fizyczny: p.423-440,fig.,ref.

Twórcy

autor

Zary-Sikorska E.

• Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, Poland

autor

Fotschki B.

• Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

autor

Kosmala M.

• Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, Poland

autor

Milala J.

• Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, Poland

autor

Matusevicius P.

• Department of Animal Nutrition, Lithuanian University of Health, Kaunas, Tilzes 18, LT-47181 Kaunas, Lithuania

autor

Rawicka A.

• Policlinico Veterinario Roma Sud, Ophthalmology, 00173 Rome, Italy

autor

Juskiewicz J.

• Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/143057