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Article
Publication date: 4 October 2019

Annisa Ayuningtyas, Tri Winarni Agustini and Kis Djamiatun

Adiponectin, a bioactive molecule produced by adipose tissue, has potential effect in increasing insulin sensitivity. Adiponectin levels reduction is associated with type 2…

144

Abstract

Purpose

Adiponectin, a bioactive molecule produced by adipose tissue, has potential effect in increasing insulin sensitivity. Adiponectin levels reduction is associated with type 2 diabetes mellitus (T2DM) and its complications, including cardiovascular disease (CVD). Triglyceride-to-high-density lipoprotein (TG:HDL) ratio can be used as a predictor of CVD risk in T2DM patients. Whiteleg shrimp (Litopenaeus vannamei) shell contains astaxanthin, macro- and micro-nutrients that may exert synergistic beneficial effects. This study aims to determine the effect of L. vannamei shell powder (LVSP) in improving adiponectin, TG, HDL and TG:HDL of T2DM Wistar rat, and to investigate the presence of any correlations between adiponectin and lipid markers.

Design/methodology/approach

A total of 25 male Wistar rats were divided into five equal groups: control negative [C(−)], control positive [C(+)], treatments 1, 2 and 3 (T1, T2 and T3, respectively). C(+), T1, T2 and T3 were maintained on a high-fat diet for 14 days before streptozotocin (STZ) injection. T1 and T2 groups were administered two different doses of LVSP, while T3 group was provided astaxanthin supplement (AST).

Findings

LVSP treatments significantly increase adiponectin (p =0.04) and HDL (p <0.001) but reduced TG (p <0.001) and TG:HDL (p <0.001). A higher LVSP dose was more effective in improving all markers than the lower dose; moreover, there was a comparable effect as that of AST in increasing the adiponectin levels. Strong correlations were observed between adiponectin and lipid markers.

Originality/value

This study shows that LVSP as a functional food, can ameliorate adiponectin levels and normalizes blood glucose levels. The LVSP reduces the risk of CVD because of the reduction of TG:HDL.

Details

Nutrition & Food Science , vol. 50 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 18 May 2021

Alifia Mukti Fajrani, Mohamad Sulchan, Siti Fatimah Muis, Hery Djagat Purnomo, Kis Djamiatun, Vega Karlowee and Martha Ardiaria

This paper aims to determine the effect of black garlic (BG) on visceral fat, oxidative stress and insulin resistance (IR) compared with metformin and vitamin E in nonalcoholic…

167

Abstract

Purpose

This paper aims to determine the effect of black garlic (BG) on visceral fat, oxidative stress and insulin resistance (IR) compared with metformin and vitamin E in nonalcoholic fatty liver disease (NAFLD) rats.

Design/methodology/approach

A randomized post-test only design with control group was used in this study. Rats were given high-fat fructose diet enriched with 1.25% cholesterol and 0.5% cholic acid for eight weeks to induce NALFD condition. The administration of BG dose of 450 mg/200 gBW, 900 mg/200 gBW and 1350 mg/200 gBW with a comparative control of 45 mg/200 gBW of metformin and vitamin E of 9 IU/200 gBW were given for four weeks via oral gavage to reduce visceral fat, oxidative stress and improve IR. Statistical analyses were performed to examine differences between groups with one-way analysis of variance and nonparametrics test.

Findings

Rats given with three different doses of BG for four weeks did not reduce body weight from 244 ± 4.4 to 284 ± 4.6 g, 242 ± 2.5 to 272 ± 3.1 g and 240 ± 2.4 to 270 ± 3.6 g, respectively, but significantly reduced visceral fat (p =0.001) on BG groups with 3.7 ± 1.3, 2.7 ± 0.7 and 1.8 ± 0.6 g, respectively. BG improved oxidative stress (p =0.001) with malondialdehyde level 5.1 ± 0.2, 3.0 ± 0.06 and 2.3 ± 0.06 ng/mL, respectively, but did not better than vitamin E group 1 ± 0.03 ng/mL. Significant (p =0.001) improvement on insulin resistance with homeostatic model assessment IR in BG groups were 5.3 ± 0.1, 4.4 ± 0.1 and 4 ± 0.1, respectively, but not as good as metformin group 3.7 ± 0.1.

Research limitations/implications

Based on the experiment, there are several limitations including small sample size, performed on animal models in a relatively short time, did not examine organosulfurs compound (OSC) content of BG specifically and OSC affects metabolism in NAFLD remains unclear and will require further investigation.

Practical implications

BG is a functional food made from heated fresh garlic owing to the Maillard reaction and the organosulfur compounds as antioxidants. The higher the dose of BG, the greater the improvement in visceral fat, oxidative stress and IR in model NAFLD rats.

Social implications

NAFLD is a liver disorder caused by excessive fat and energy intake, the treatment strategies among others through diet modification.

Originality/value

In model NAFLD rats, BG administration improved NALFD markers but did not better rather than the metformin and vitamin E result.

Details

Nutrition & Food Science , vol. 51 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

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