Base de dados : MEDLINE
Pesquisa : G07.203.200 [Categoria DeCS]
Referências encontradas : 2 [refinar]
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[PMID]:29222051
[Au] Autor:Kim MS; Kim B; Park H; Ji Y; Holzapfel W; Kim DY; Hyun CK
[Ad] Endereço:School of Life Science, Handong Global University, Pohang, Gyungbuk, Republic of Korea.
[Ti] Título:Long-term fermented soybean paste improves metabolic parameters associated with non-alcoholic fatty liver disease and insulin resistance in high-fat diet-induced obese mice.
[So] Source:Biochem Biophys Res Commun;495(2):1744-1751, 2018 01 08.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Recently, Korean traditional fermented soybean paste, called Doenjang, has attracted attention for its protective effect against diet-related chronic diseases such as obesity and type 2 diabetes. Long-term fermented soybean pastes (LFSPs) are made by fermentation with naturally-occurring microorganisms for several months, whereas short-term fermented soybean pastes (SFSPs) are produced by shorter-time fermentation inoculated with a starter culture. Here, we demonstrate that administration of LFSP, but not SFSP, protects high-fat diet (HFD)-fed obese mice against non-alcohol fatty liver disease (NAFLD) and insulin resistance. LFSP suppressed body weight gain in parallel with reduction in fat accumulation in mesenteric adipose tissue (MAT) and the liver via modulation of MAT lipolysis and hepatic lipid uptake. LFSP-treated mice also had improved glucose tolerance and increased adiponectin levels concomitantly with enhanced AMPK activation in skeletal muscle and suppressed expression of pro-inflammatory cytokines in skeletal muscle and the liver. LFSP also attenuated HFD-induced gut permeability and lowered serum lipopolysaccharide level, providing an evidence for its probiotic effects, which was supported by the observation that treatment of a probiotic mixture of LFSP-originated Bacillus strains protected mice against HFD-induced adiposity and glucose intolerance. Our findings suggest that the intake of LFSP, but not SFSP, offers protection against NAFLD and insulin resistance, which is an effect of long-term fermentation resulting in elevated contents of active ingredients (especially flavonoids) and higher diversity and richness of Bacillus probiotic strains compared to SFSP.
[Mh] Termos MeSH primário: Alimentos Fermentados
Resistência à Insulina/fisiologia
Hepatopatia Gordurosa não Alcoólica/metabolismo
Hepatopatia Gordurosa não Alcoólica/prevenção & controle
Obesidade/dietoterapia
Obesidade/metabolismo
Feijão de Soja
[Mh] Termos MeSH secundário: Animais
Dieta Hiperlipídica/efeitos adversos
Fermentação
Glucose/metabolismo
Metabolismo dos Lipídeos
Lipólise
Fígado/metabolismo
Masculino
Camundongos
Músculo Esquelético/metabolismo
Hepatopatia Gordurosa não Alcoólica/etiologia
Obesidade/etiologia
Probióticos/uso terapêutico
Proteínas Proto-Oncogênicas c-akt/metabolismo
Fatores de Tempo
Ganho de Peso
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
EC 2.7.11.1 (Proto-Oncogene Proteins c-akt); IY9XDZ35W2 (Glucose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171210
[St] Status:MEDLINE


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[PMID]:29185930
[Au] Autor:Zamaratskaia G; Johansson DP; Junqueira MA; Deissler L; Langton M; Hellström PM; Landberg R
[Ad] Endereço:1Department of Molecular Sciences,BioCenter,Swedish University of Agricultural Sciences (SLU),750 07 Uppsala,Sweden.
[Ti] Título:Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.
[So] Source:Br J Nutr;118(9):686-697, 2017 Nov.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated using in vitro methods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.
[Mh] Termos MeSH primário: Apetite
Glicemia/metabolismo
Pão
Alimentos Fermentados
Período Pós-Prandial
Secale/química
[Mh] Termos MeSH secundário: Adulto
Desjejum
Estudos Cross-Over
Fibras na Dieta/administração & dosagem
Digestão
Feminino
Peptídeo 1 Semelhante ao Glucagon/sangue
Seres Humanos
Insulina/sangue
Masculino
Meia-Idade
Saciação
Método Simples-Cego
Suécia
Triticum/química
Grãos Integrais/química
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Fiber); 0 (Insulin); 89750-14-1 (Glucagon-Like Peptide 1)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171211
[Lr] Data última revisão:
171211
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1017/S000711451700263X



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