Impacto do consumo de queijo de cabra probiótico sobre parâmetros murinométricos em ratos wistar adultos alimentados com dieta de cafeteria.

Abstract

Experimental diets simulate human reality, among which some are more pleasant and attractive, due to the inclusion of foods with a high palatable degree. The cafeteria diet stands out for having hyper energetic characteristics. Various foods are used as aids in reducing and preventing diseases, as they have the ability to regulate bodily functions. As functional food we have probiotics, which are live microorganisms, which can be used for preventive and therapeutic purposes. Goat's milk is a highly nutritious milk, and because the pH of fermented milks is not very favorable for the survival of certain species of probiotic bacteria, cheese is indicated as the most suitable vehicle for these microorganisms. Therefore, this research aimed to explore the effect of probiotic goat cheese on murinometric parameters in adult wistar rats fed a cafeteria diet in order to increase the range of studies on goat's milk derivatives added with probiotics and their functionality in diets. hyperglycidic. 28 rats were used, divided into 4 groups, control group (CG); cafeteria (Caf); cafeteria + cheese (CafQ); cafeteria + probiotic cheese (CafQP), with 7 animals in each group, aged 90 days. Supplementation with the cafeteria diet was done for 6 weeks. Murinometric analyzes were performed moments before euthanasia, with the animals already anesthetized, where waist circumference (WC) and body length (nose to anus) were measured. To assess the Lee index, the cube root of body weight / height x 1000 was used. The liver and fats (retroperitoneal, mesenteric and epididymal) were removed and weighed after euthanasia of the animals. As a result, it was observed in terms of mesenteric fat, an increase in the mean values of the CAF, CAFQ and CAFQP groups was observed when compared with the CON group. The CAF group showed a greater amount of epididymal fat compared to the CON, CAFQ and CAFQP groups. Finally, it was observed that the cafeteria diet correlated with higher mean values of retroperitoneal fat when compared to the control group. The treatment with CAFQ and CAFQP cheeses reduced the values of retroperitoneal fat in relation to the CAF group. A decrease in the abdominal circumference of the animals in the group treated with probiotic goat cheese was also observed. Supplementation with probiotics had beneficial effects, since there was a significant reduction in fat from animals treated with goat cheese and a reduction in waist circumference. Thus, it is possible to verify the feasibility in the development of research using probiotics, which can be a supporting strategy in the prevention and treatment of obesity, with beneficial and positive effects.