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The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats
This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried i...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7783650/ https://www.ncbi.nlm.nih.gov/pubmed/33424294 http://dx.doi.org/10.1016/j.sjbs.2020.09.036 |
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author | AlFaris, Nora A. Alshammari, Ghedeir M. AlTamimi, Jozaa Z. AlMousa, Lujain A. AlKehayez, Nora M. Aljabryn, Dalal H. Alagal, Reham I. Yahya, Mohammed A. |
author_facet | AlFaris, Nora A. Alshammari, Ghedeir M. AlTamimi, Jozaa Z. AlMousa, Lujain A. AlKehayez, Nora M. Aljabryn, Dalal H. Alagal, Reham I. Yahya, Mohammed A. |
author_sort | AlFaris, Nora A. |
collection | PubMed |
description | This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried in sunflower oil. Rats (n = 6/group) were fed a normal diet (ND)or high-cholesterol diet (HC) each containing boiled, grilled or fried shrimp powder (15% w/w) (NDBS, NDFS, NDGS for ND or HCBS, HCFS, HCDGS for HC diet). Frying alone significantly reduced total levels of saturated FAs (SFA) and increased total mono- and polyunsaturated FAs (MSFA, and PUFAs, respectively) in shrimp meat. It also increased levels of n-6 PUFAs and linoleic acid (LA) and decreased levels of n-3 PUFAs including eicosapentaenoic FAs (EPA) and docosahexaenoic fatty acid (DHA). When fed to HC rats, only diets containing the grilled and boiled shrimp powders significantly prevented the weight loss, lowered fasting and glucose levels, improved glucose and insulin tolerance, and prevented the increase in serum liver markers, ALT and AST. They also reduced hepatic fat accumulation, reduced serum levels and hepatic levels of cholesterol and triglycerides (TGs), reduced hepatic levels of MDA, tumor necrosis factor-alpha (TNF-α), and IL-6, and increased those of glutathione (GSH) and superoxide dismutase (SOD). No alterations in all these parameters were observed in HC-fed rats which fed fried shrimp. In conclusion, boiling and grilling but not frying are the best method to cook shrimp to preserve their fatty acid content and its nutritional value in ameliorating NAFLD. |
format | Online Article Text |
id | pubmed-7783650 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-77836502021-01-08 The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats AlFaris, Nora A. Alshammari, Ghedeir M. AlTamimi, Jozaa Z. AlMousa, Lujain A. AlKehayez, Nora M. Aljabryn, Dalal H. Alagal, Reham I. Yahya, Mohammed A. Saudi J Biol Sci Original Article This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried in sunflower oil. Rats (n = 6/group) were fed a normal diet (ND)or high-cholesterol diet (HC) each containing boiled, grilled or fried shrimp powder (15% w/w) (NDBS, NDFS, NDGS for ND or HCBS, HCFS, HCDGS for HC diet). Frying alone significantly reduced total levels of saturated FAs (SFA) and increased total mono- and polyunsaturated FAs (MSFA, and PUFAs, respectively) in shrimp meat. It also increased levels of n-6 PUFAs and linoleic acid (LA) and decreased levels of n-3 PUFAs including eicosapentaenoic FAs (EPA) and docosahexaenoic fatty acid (DHA). When fed to HC rats, only diets containing the grilled and boiled shrimp powders significantly prevented the weight loss, lowered fasting and glucose levels, improved glucose and insulin tolerance, and prevented the increase in serum liver markers, ALT and AST. They also reduced hepatic fat accumulation, reduced serum levels and hepatic levels of cholesterol and triglycerides (TGs), reduced hepatic levels of MDA, tumor necrosis factor-alpha (TNF-α), and IL-6, and increased those of glutathione (GSH) and superoxide dismutase (SOD). No alterations in all these parameters were observed in HC-fed rats which fed fried shrimp. In conclusion, boiling and grilling but not frying are the best method to cook shrimp to preserve their fatty acid content and its nutritional value in ameliorating NAFLD. Elsevier 2021-01 2020-09-24 /pmc/articles/PMC7783650/ /pubmed/33424294 http://dx.doi.org/10.1016/j.sjbs.2020.09.036 Text en © 2020 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Original Article AlFaris, Nora A. Alshammari, Ghedeir M. AlTamimi, Jozaa Z. AlMousa, Lujain A. AlKehayez, Nora M. Aljabryn, Dalal H. Alagal, Reham I. Yahya, Mohammed A. The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title | The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title_full | The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title_fullStr | The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title_full_unstemmed | The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title_short | The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
title_sort | protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7783650/ https://www.ncbi.nlm.nih.gov/pubmed/33424294 http://dx.doi.org/10.1016/j.sjbs.2020.09.036 |
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