Influência do consumo de queijo probiótico sobre parâmetros bioquímicos em ratos Wistar alimentados com dieta de cafeteria.

Abstract

The cafeteria diet stands out for its high energy content, consisting of foods such as chocolate, cookies and peanuts, which can lead to obesity with its routine consumption associated with a sedentary lifestyle. Various foods are used as aids in disease reduction and prevention due to their ability to regulate bodily functions, such as the probiotics commonly added to dairy products such as goat's milk. Thus, this study aims to investigate the biochemical parameters

of probiotic goat cheese consumption in adult Wistar rats fed a cafeteria diet. Initially twenty- eight rats were divided into 4 groups (n=7), control (CT); Cafeteria (CAF); Cafeteria + cheese

(CafQ); Cafeteria + probiotic cheese (CafQP). The cafeteria diet supplementation was performed for 6 weeks = 35 days, at the end of this period the animals were sacrificed and blood samples were collected for analysis of glucose, total cholesterol and triglycerides. As a result, it was observed that the groups using the cafeteria diet had higher mean values than the control, regarding glycemic indices, total cholesterol and triglyceride. The groups with the experimental diet with probiotic cheese (CafQP) were able to reverse the elevation induced by the cafeteria diet. It can be concluded that the supplementation of goat cheese supplemented with the probiotic Lactobacillus rhamnosus EM1107 has a beneficial effect on the lipid profile parameter in the feeding of rats supplemented with cafeteria diet, confirming the initial hypothesis. In addition, he was able to reaffirm that the cafeteria diet changes glycemic levels regardless of the treatment used, serving as a warning to the importance of a healthy diet without high calorie content.