Evaluation of the effect of a gluten-free bread, formulated with chickpea flour and psyllium, on oxidative stress in the liver of obese Swiss mice

• Grant number: 23/12477-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2024
• End date: June 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Bianca Victoriano Uchoa
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated research grant: 21/06643-7 - Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies, AP.JP2

Abstract

Our research group has developed innovative approaches to improve technological, sensory and nutritional quality of gluten-free bakery products. Besides technological viability, these products with improved nutritional value should offer biological activity and health promoting properties. Taking this into account, a gluten-free bread (GFB) was formulated using a combination of chickpea flour (CPF) and psyllium (PSY), and its potential health beneficial effects has been investigated using in vitro, in vivo and clinical trials. One of the focuses is the evaluation of this GFB on metabolic parameters in Swiss mice with obesity induced by a high-fat feed. Thereby, this project aims to evaluate the effect of this nutritional intervention on glucose homeostasis and hepatic oxidative stress. Therefore, the following oxidative stress parameters will be evaluated in mice liver: lipid peroxidation by Malondialdehyde (MDA), enzyme Superoxide Dismutase (SOD) and Catalase (CAT). The hypothesis is that the fiber present in this GFB could act positively in the aforementioned parameters improving the oxidative stress caused by obesity in animals.