Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: AlFaris, Nora A., Alshammari, Ghedeir M., AlTamimi, Jozaa Z., AlMousa, Lujain A., AlKehayez, Nora M., Aljabryn, Dalal H., Alagal, Reham I., Yahya, Mohammed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
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
_version_ 1783632152143855616
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
work_keys_str_mv AT alfarisnoraa theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alshammarighedeirm theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT altamimijozaaz theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT almousalujaina theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alkehayeznoram theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT aljabryndalalh theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alagalrehami theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT yahyamohammeda theprotectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alfarisnoraa protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alshammarighedeirm protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT altamimijozaaz protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT almousalujaina protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alkehayeznoram protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT aljabryndalalh protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT alagalrehami protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats
AT yahyamohammeda protectiveeffectofshrimpcookedindifferentmethodsonhighcholesterolinducedfattyliverinrats