Evaluation of orange fiber effect on lipid and glicemic profile in eutrofic and obese rats

• Grant number: 16/13695-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2017
• End date: January 31, 2018
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Sabrina Alves Lenquiste
• Grantee: Filipe Lopes Sakamoto
• Host Institution: Faculdade de Ciências da Saúde (FCSA). Universidade do Oeste Paulista (UNOESTE). Presidente Prudente , SP, Brazil

Abstract

Advance of the obesity prevalence and its comorbidities have stimulated studies about food source of compounds that can to combat and / or minimize the damage caused by these pathological processes. Orange is a fruit much consumed in its fresh form or juice and has high nutritional value, with high levels of vitamins and minerals, and fiber. Orange peel is rich in fiber, especially pectin, and often, this fraction is discarded. Pectin is associated with improved lipid profile and glucose control, acting in the prevention of diabetes and cardiovascular disease. The objective of this study is to evaluate the effects of consumption of an orange peel flour in obesity prevention, improves lipid profile, blood glucose and insulin resistance in animal models of diet-induced obesity. For this, 32 male Wistar rats, weighing approximately 200g, will be divided into 6 groups (n = 6) and fed a standard diet (CP) or a hypercaloric and high-fat palatable diet (HF). Groups will be: Standard group (CP) - commercial control diet (Supralab®) by 8 weeks; High-fat palatable (HF) - hypercaloric and high-fat palatable diet (HF) by 8 weeks; Supplemented control (CS) - standard diet (CP) + 2,5% of orange peel flour by 8 weeks; Supplemented high-fat palatable diet (HFS) - high-fat palatable (HF) + 2,5% of orange peel flour by 8 weeks. Will be evaluated: food intake and weight gain, lipid profile (TG, Cholesterol, HDL-C, LDL-C) and blood glucose, by enzymatic kits, and insulin resistance and glucose tolerance, by Intraperitoneal Insulin Tolerance Test (ITT) and Intraperitoneal Glucose Tolerance Test (GTT), respectively. Results were presented as media ± standard deviation. The difference amount groups were analyzed by Student's test, with significance of 0.5. (AU)