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Urrutia MAD, Ramos AG, Menegusso RB, et al. Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet. Heliyon. 2021;7(5):e07081doi: 10.1016/j.heliyon.2021.e07081.
Urrutia, M. A. D., Ramos, A. G., Menegusso, R. B., Lenz, R. D., Ramos, M. G., Tarone, A. G., Cazarin, C. B. B., Cottica, S. M., da Silva, S. A. V., & Bernardi, D. M. (2021). Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet. Heliyon, 7(5), e07081. https://doi.org/10.1016/j.heliyon.2021.e07081
Urrutia, Marianela Andrea Díaz, et al. "Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet." Heliyon vol. 7,5 (2021): e07081. doi: https://doi.org/10.1016/j.heliyon.2021.e07081
Urrutia MAD, Ramos AG, Menegusso RB, Lenz RD, Ramos MG, Tarone AG, Cazarin CBB, Cottica SM, da Silva SAV, Bernardi DM. Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet. Heliyon. 2021 May 18;7(5):e07081. doi: 10.1016/j.heliyon.2021.e07081. eCollection 2021 May. PMID: 34041411; PMCID: PMC8144004.
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Heliyon. 2021 May 18;7(5):e07081. doi: 10.1016/j.heliyon.2021.e07081. eCollection 2021 May.

Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet.

Heliyon

Marianela Andrea Díaz Urrutia, Amanda Gemelli Ramos, Rafaela Beatriz Menegusso, Rafael Dewes Lenz, Mateus Gemelli Ramos, Adriana Gadioli Tarone, Cinthia Baú Betim Cazarin, Solange Maria Cottica, Sóstenez Alexandre Vessaro da Silva, Daniela Miotto Bernardi

Affiliations

  1. Centro Universitário Fundação Assis Gurgacz, Avenida da Torres, 500, Cascavel, PR, CEP: 85806 - 096, Brazil.
  2. Federal University of Parana, Rua XV de Novembro, 1299, Centro, Curitiba, PR, CEP: 80060-000, Brazil.
  3. University of Campinas, Cidade Universitária Zeferino Vaz, Rua Monteiro Lobato, 80, Campinas, SP, Caixa Postal: 6121, CEP: 13.083-862, Brazil.
  4. Federal Technological University of Parana, Rua Cristo Rei, 19, Vila Becker, Toledo, PR, CEP: 85902-490, Brazil.

PMID: 34041411 PMCID: PMC8144004 DOI: 10.1016/j.heliyon.2021.e07081

Abstract

INTRODUCTION: With the increase of chronic diseases as a consequence of the population's eating habits, there is also a growing interest in foods rich in bioactive compounds capable of mitigating these diseases. Thus, this study aimed to evaluate the effects of supplementation with kombucha and green banana flour (GBF) on Wistar rats fed with cafeteria diet (CAF).

METHODS: The animals were randomized into five groups of seven animals each, which were fed with the following diets: Treatment 1 (T1): Control treatment/commercial feed; Treatment 2 (T2): cafeteria diet (CAF); Treatment 3 (T3): CAF + kombucha; Treatment 4 (T4): CAF + green banana flour (GBF); Treatment 5 (T5): CAF + GBF + kombucha. Daily weight gain, daily food consumption, feed conversion, blood glucose, total cholesterol and fractions, triglycerides, liver enzymes, antioxidant activity, and body composition were evaluated.

RESULTS: T5 presented lower feed intake and less weight gain. Liver histology revealed vacuolization in all treatments except T1, which was confirmed by the results of liver enzymes. There was no increase in blood glucose, and changes were observed in the lipid profile of the animals. T1 had the lowest body fat and the highest protein levels. Differences were observed for the antioxidant capacity in the liver of animals among treatments.

CONCLUSION: The intake of cafeteria diet altered the lipid and liver profile of the animals and the consumption of kombucha and GBF did not prevent these changes. The high polyphenols level of kombucha did not exert a hepatoprotective effect as an antioxidant. However, this supplementation generated greater satiety in the animals, leading to less weight gain until the end of the experiment.

© 2021 Published by Elsevier Ltd.

Keywords: Antioxidant activity; Cafeteria diet; Functional foods; Hepatic steatosis; Hypercaloric diet

Conflict of interest statement

The authors declare the following conflict of interests: Cinthia Baú Betim Cazarin; [is an Associate Editor for Heliyon Food Science and Nutrition].

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