Evaluation of the prevention of fat accumulation efficacy of sweet potato fermented products in vivo
1 Bachelor Degree Program in Pet Healthcare, Yuanpei University of Medical Technology, Xiangshan, Hsinchu 300, Taiwan.
2 Division of Animal Industry, Animal Technology Research Center, Agricultural Technology Research Institute, Xiangshan, Hsinchu 300, Taiwan.
3 Graduate Institute of Metabolism and Obesity Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan.
4 Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan 701, Taiwan.
5 Department of Science and Technology, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
6 Department of Nursing, Yuanpei University of Medical Technology, Hsinchu 300, Taiwan.
# Contributed equally to this work.
Research Article
World Journal of Biological and Pharmaceutical Research, 2022, 02(02), 001–009.
Article DOI: 10.53346/wjbpr.2022.2.2.0025
Publication history:
Received on 16 February 2022; revised on 27 March 2022; accepted on 29 March 2022
Abstract:
Over-nutrition rather than under-nutrition is an important public health challenge in some developed countries. However, the under-nutrition is a major problem according to the global perspective. Therefore, the research and development (R&D) of agricultural functional materials or products for the prevention of fat accumulation is urgently needed. In this experiment, Sprague Dawley (SD) rats in the normal control group were fed with the normal composition for 8 weeks during the experiment. SD rats in the negative control group and three sweet potato fermented products (SPFP) groups were fed a high fat diet for 8 weeks during the experiment. According to the experimental design, three doses SPFP [250, 500, and 1,000 mg/kg body weight (BW)] will be administered after 4 weeks of feeding the high fat diet. During the experiment, BW of the SD rats was recorded every week and blood, liver, and body fat were collected for analysis of body fat rate, blood lipid content, blood glucose content, liver lipid content, and liver and renal functions. Based on the results, the consumption of SPFP does not affect liver and kidney functions, indicating that SPFP is a safe and edible agricultural material. BW change of the normal control group was significantly lower than that of the negative control group and three SPFP groups (p < 0.05). In addition, there was no significant difference in the BW change rate among the groups eat the high fat feed (p > 0.05), but the trend of BW change rate in the low and middle doses of SPFP groups was lower than that in the other high fat feed groups. The food utilization rate of the high fat diet group was significantly higher than that of the normal diet group (p < 0.05). The body fat rate of the normal control group was significantly lower than that of the high fat feed groups (p < 0.05). There was no significant difference between the high fat feed groups (p > 0.05). However, the trend showed that the body fat rate of the low and middle doses of SPFP groups were lower than that of the negative control group and the high dose of SPFP group. In addition, the results of other measurement indicators such as blood lipid content, blood glucose content, and liver lipid content did not show any negative effects of SPFP. Based on the above results, although SPFP on the prevention of body fat accumulation was not significantly exhibited, however, the trend shows that the low and middle doses of SPFP can decrease body fat production. Taken these results together, SPFP may has the potential for the prevention of fat accumulation.
Keywords:
Fat accumulation; Fermentation; Functional food; In vivo experiment; Prevention; Sweet potato
Full text article in PDF:
Copyright information:
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0