| Autor: |
Damasceno SCS; Graduate Program in Health Sciences, State University of Montes Claros, Minas Gerais, Brazil., Rocha EF; Graduate Program in Food and Health, Federal University of Minas Gerais, Brazil., Nobre SAM; Department of General Biology, State University of Montes Claros, Minas Gerais, Brazil., Caldas BV; Graduate Program in Health Sciences, State University of Montes Claros, Minas Gerais, Brazil., Mendes MF; Multicenter Postgraduate Program in Physiological Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Minas Gerais, Brazil., Esteves EA; Multicenter Postgraduate Program in Physiological Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Minas Gerais, Brazil., de Paula AMB; Graduate Program in Food and Health, Federal University of Minas Gerais, Brazil.; Graduate Program in Health Sciences, State University of Montes Claros, Minas Gerais, Brazil., Santos SHS; Graduate Program in Food and Health, Federal University of Minas Gerais, Brazil.; Graduate Program in Health Sciences, State University of Montes Claros, Minas Gerais, Brazil., Andrade JMO; Graduate Program in Food and Health, Federal University of Minas Gerais, Brazil.; Graduate Program in Health Sciences, State University of Montes Claros, Minas Gerais, Brazil.; Departmente of Physiopathology, State University of Montes Claros, Minas Gerais, Brazil. |
| Abstrakt: |
The study aimed to evaluate the effects of Pereskia aculeata Miller (ora-pro-nobis [OPN]) flour on body and biochemical parameters, thermogenic activity, and molecular expression of markers in the muscle tissue of mice subjected to resistance training (RT). Twelve mice were randomly assigned to two groups (n=6 animals/group): G1: control (Control) fed a standard diet + RT and G2: experimental (OPN) fed a diet based on OPN flour + RT. The RT consisted of a 6-week program using a vertical ladder combined with a fixed weight attached to the animal. Several parameters were measured, including assessment of body composition, biochemical markers, thermogenic activity, and molecular (mRNA expression of interleukin (IL)-6, fibronectin type III domain-containing protein 5 (FNDC5), peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α), nuclear respiratory factor 1 (NRF1), and mitochondrial transcription factor A (TFAM). The OPN group exhibited a decrease in body weight and visceral adiposity, higher energy expenditure, and lipid oxidation rate. In addition, it was observed an increase in muscle volume and in mRNA expression levels of IL-6, FNDC5, PGC-1α, and TFAM. These findings suggest that OPN flour could be a nutritional option to enhance performance in RT. |
