Efeito do consumo de iogurte caprino adicionado de pó de palmA (Oputia Ficus-Indica) sobre parâmetros físicos, bioquímicos e metabolômica sérica de ratos

Abstract

Goat milk has been studied for many years, as it is more hypoallergenic than bovine milk, and also has a different lipid profile, with medium-chain fatty acids present in its composition, which bring benefits already consolidated by several studies. However, there is resistance to the consumption of goat milk and its derivatives, due to the characteristic odors of this matrix. To try to solve this problem, the addition of vegetables becomes an attraction. In this sense, PANCs, such as Opuntia ficus-indica (OFI) become an alternative, as it is a cactus rich in bioactive compounds, and, in addition to adding flavor, it adds greater nutritional value to these products. The objective of this research was to evaluate the effect of goat yogurt, added with OFI powder, on the physical, biochemical, and metabolomic parameters of rat serum. Male rats were distributed into 3 groups (n=10): control group (CG); goat yogurt group (GY); and goat yogurt group added with OFI powder (CGY). The groups were treated with 2ml of yogurt solution with or without cactus or water for 30 days. Animals in the CGY group consumed more food in the first week of the experiment, compared to the other groups. In body weight, the CGY group showed an increase when compared to the other groups. In the physical assessment, we observed that in the ratio of abdominal/chest circumferences, there was an increase in the CGY group, when compared to the other groups. Analyzing the relative abundance of body fat, there was a significant increase in total, mesenteric, and retroperitoneal fat in animals in the CGY group compared to CG and GY. Regarding adiposity index (AI) and coronary risk (CRI), we observed an increased risk in the CGY group when compared to the other groups. LDL-c levels were lower in the CGY and GY groups when compared to the CG. Regarding plasma glycemia, the CGY and GY groups presented higher concentrations, compared to the control. Regarding liver enzymes, we observed an increase in oxaloacetate transaminase in the CGY and GY groups when compared to the control. There was an increase in hepatic cholesterol and triglycerides and a reduction in fecal cholesterol and triglycerides in the CGY and GY groups when compared to the control. The hepatic MDA concentration in the GY group was lower when compared to the other groups, while the CGY group did not differ from the control group. In NMR, we identified 33 metabolites that stand out as potential biomarkers of biochemical pathways that contributed to the clustering tendency between the groups. These results indicate that goat yogurt reduced lipid peroxidation and increased the deposition of PUFAS in the liver, in addition to not altering physical and biochemical parameters. However, when this yogurt is added with OFI powder, we have a reversal of these effects, with an increase in the deposition of body fats, coronary risk adiposity, and plasma glucose. However, both the GY and CGY groups induced changes in the liver. These results demonstrate that the consumption of palm powder combined with goat yogurt did not have a beneficial impact on living metabolism. However, new studies need to be developed to elucidate the mechanisms of action of the changes presented in this study.