Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats.

Autor: Menezes CC; UFLA Federal University of Lavras, Department of Food Science, 37200-000, Lavras, MG, Brazil. camilacarvalhomenezes@posgrad.ufla.br, de Deus Souza Carneiro J, Borges SV, da Silva VS, Brigagão MR, Azevedo L
Jazyk: angličtina
Zdroj: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2012 Oct; Vol. 50 (10), pp. 3719-24. Date of Electronic Publication: 2012 Jul 23.
DOI: 10.1016/j.fct.2012.07.022
Abstrakt: Faced with the search for healthy products that provide additional benefits to consumers' health, the main objectives of this work were to develop a low-calorie preserve containing prebiotics (lactulose and polydextrose) and to evaluate the effects of these prebiotics on oxidative stress and colon carcinogenesis in male rats treated with 1,2-dimethylhydrazine (DMH). A total of 62.5% w/w of the sucrose in conventional preserves was replaced by polydextrose, and lactulose was added at 0%, 16%, 19.5% or 23% w/w concentrations. The acceptance of these four low-calorie guava preserve samples and the conventional sample was equal (P>0.05), with a score of 6.49. The level of degradation of lactulose was low (18.45 g100 g(-1)lactulose), ensuring that even at a lower concentration of this prebiotic (16% w/w), the concentration remained above the minimum level considered functional. We found that consumption of the low-calorie preserves with prebiotics does not have an effect on the development of mucin-negative ACF and classical ACF in the initiation phase of the mutagenic process. However, the consumption of 1.5 g of the preserve/rat/day potentiated lipid peroxidation and proteic oxidation in the liver.
(Copyright © 2012 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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