Effects of Lactoferrin Supplemented with Fermented Milk on Obesity-Associated Pancreatic Damage in Rats
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Preparation of Stirred Yogurt (SY)
2.2.2. Chemical Analysis of Stirred Yogurt and Stirred Yogurt Fortified with Lactoferrin
2.2.3. Determination of Lactoferrin in Stirred Yogurt and Stirred Yogurt Fortified with Lactoferrin
2.2.4. Determination of Glucose Level and Pancreas Enzymes
2.2.5. Experimental Animals
2.2.6. Experimental Design
2.2.7. Statistical Analysis
3. Results
3.1. Chemical Composition and PHYSICAL Properties of Stirred Yogurt (SY) and Stirred Yogurt Fortified with Lactoferrin (SY-LF)
3.2. The Effect of Fermentation on the Concentration of Lactoferrin in SY and SY-LF
3.3. The Effect of LF Supplemented with Skim Milk on the Viability of Probiotic Starter after Fermentation
3.4. The Effect of Lactoferrin Supplemented with Stirred Yogurt on the Body Weight
3.5. The Effect of Lactoferrin Supplemented with SY on Serum Lipid Levels
3.6. The Effect of Lactoferrin Supplemented with SY on Glucose and Pancreas Enzymes
3.7. Histological Examination
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | Total Solid | Protein | Fat | Carbohydrate | Ash | pH |
---|---|---|---|---|---|---|
SY | 13.41 ± 0.21 a | 4.23 ± 0.18 b | 0.21± 0.02 a | 6.7 ± 0.28 a | 0.86 ± 0.02 b | 4.52 ± 0.21 a |
SY + LF | 13.34 ± 0.16 a | 4.83 ± 0.12 a | 0.24 ± 0.02 a | 6.5 ± 0.18 a | 0.97 ± 0.03 a | 4.55 ± 0.10 a |
Weight (g) | −Control | +Control (HFD) | SY | LF | SY-LF1 | SY-LF2 |
---|---|---|---|---|---|---|
Initial weight | 139.67 ± 2.06 a | 129.87 ± 0.65 b | 119.22 ± 0.04 c | 119.08 ± 0.26 c | 119.96 ± 0.22 c | 129.9 ± 0.17 b |
Final weight | 167 ± 4.02 b | 188 ± 2.01 a | 159.67 ± 5.51 bc | 162 ± 2.14 b | 153 ± 3.57 c | 161.33 ± 1.16 b |
Weight gain % | 19.51 ± 2.05 e | 44.72 ± 1.95 a | 33.7 ± 4.45 bc | 36.03 ± 2.05 b | 27.54 ± 4.05 cd | 24.19 ± 1.24 d |
Parameter | −Control | +Control (HFD) | SY | LF | SY-LF1 | SY-LF2 |
---|---|---|---|---|---|---|
Cholesterol (mg/dL) | 95.67 ± 0.58 d | 151.33 ± 1.53 a | 110.67 ± 1.15 b | 109.00 ± 1.90 b | 102.67 ± 1.53 c | 102.00 ± 1.88 c |
Triglyceride (mg/dL) | 89 ± 1 c | 142.67 ± 1.53 a | 93.33 ± 0.58 c | 101.33 ± 2.52 b | 91 ± 2.00 cd | 91.33 ± 1.15 c |
HDL (mg/dL) | 44.33 ± 0.58 a | 37.33 ± 1.15 c | 41 ± 1 b | 42.67 ± 2.52 ab | 43 ± 1 ab | 43.67 ± 0.58 a |
LDL (mg/dL) | 34.23 ± 0.15 e | 85.37 ± 0.91 a | 47.67 ± 0.46 b | 48.10 ± 0.87 b | 41.47 ± 0.31 c | 39.73 ± 0.50 d |
Parameter | −Control | +Control (HFD) | SY | LF | SY-LF1 | SY-LF2 |
---|---|---|---|---|---|---|
Glucose (mg/dL) | 80.00 ± 1.00 c | 141.33 ± 2.08 a | 82.33 ± 1.53 bc | 85.67 ± 3.06 b | 81.67 ± 2.08 bc | 80.00 ± 2.00 c |
Amylase (U/mL) | 27.20 ± 0.60 c | 39.33 ± 0.68 a | 29.53 ± 0.52 b | 26.93 ± 1.31 c | 27.60 ± 1.11 c | 26.90 ± 1.50 c |
Lipase (U/mL) | 10.28 ± 0.12 c | 23.43 ± 2.11 a | 10.73 ± 0.15 b | 10.24 ± 0.07 c | 10.36 ± 0.09 c | 10.27 ± 0.04 c |
Congestion | Degenerated | Vacuolation | Groups |
---|---|---|---|
Control | − | − | − |
HFD | +++ | ++ | ++ |
SY | +++ | ++ | ++ |
LF | ++ | + | + |
SY-LF2 | + | + | + |
SY-LF1 | + | + | + |
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Hassan, M.A.; Abedelmaksoud, T.G.; Abd El-Maksoud, A.A. Effects of Lactoferrin Supplemented with Fermented Milk on Obesity-Associated Pancreatic Damage in Rats. Life 2022, 12, 2019. https://doi.org/10.3390/life12122019
Hassan MA, Abedelmaksoud TG, Abd El-Maksoud AA. Effects of Lactoferrin Supplemented with Fermented Milk on Obesity-Associated Pancreatic Damage in Rats. Life. 2022; 12(12):2019. https://doi.org/10.3390/life12122019
Chicago/Turabian StyleHassan, Mona A., Tarek Gamal Abedelmaksoud, and Ahmed A. Abd El-Maksoud. 2022. "Effects of Lactoferrin Supplemented with Fermented Milk on Obesity-Associated Pancreatic Damage in Rats" Life 12, no. 12: 2019. https://doi.org/10.3390/life12122019