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Showing 3 results for High-Fat Diet
Maryam Parhamfar, Mouj Khaleghi, Shohreh Fahimi Rad, Maryam Moazemi Godarzi,
Volume 26, Issue 1 (5-2018)
Abstract
Introduction: Hypercholesterolemia is a risk factor for cardiovascular diseases. Several studies have shown that some lactobacillus strains can reduce cholesterol. The purpose of this study was to evaluate the effects of Lactobacillus fermentum isolated from the traditional yogurt on body weight and lipid trends in rats fed with a high-fat diet.
Materials & methods: Forty male rats (200±20 gr) were randomly divided into four groups. Rats in the first group received normal diet (N), the second group consumed normal diet with fermented milk containing L. fermentum (N-L), the third group received a high-fat diet to induce hypercholesterolemia (HF), and the fourth group were fed in a high-fat diet with fermented milk containing L. fermentum (HF-L). After 8 weeks, body weights and lipid metabolisms were measured.
Findings: In the rats fed with a high-fat diet of fermented milk containing L. fermentum (HF-L), serum total cholesterol, LDL-C, and triglycerides levels were significantly lower than that of the group fed with a high-fat diet without probiotic supplementation (HF), whereas the serum HDL-C level significantly increased (p 0.05). However, mean levels of serum cholesterol, LDL-C, triglycerides, and HDL-C were not markedly different among the N groups (N, N-L). Also, the gain in body weight of the HF group was significantly heavier than that of the HF-L group (p 0.01).
Discussion & conclusions: This study suggests that consumption of milk fermented by L. fermentum improves serum lipid trends in rats by lowering serum total cholesterol, triglycerides, LDL-C levels, as well as by increasing HDL-C level. It also plays a role in the prevention of obesity induced by a high-fat diet.
Sayyed Gholamhoseyn Rahimi, Sayyed Mohammad Marandi, Milad Abdollahi, Samaneh Shirkhani, Mohammad Hossein Nasr-Esfahani,
Volume 31, Issue 4 (10-2023)
Abstract
Introduction: The increasing prevalence of obesity has affected millions of people across the globe, leading to various diseases, such as prediabetes, diabetes, cardiovascular diseases, cancer, and muscle disorders. One of the therapeutic interventions in the prevention of diabetes is the use of herbal supplements, such as green coffee and its phenolic compounds, including chlorogenic acid, due to its antioxidant, anti-inflammatory, and insulin-sensitive properties. Therefore, the present study aimed to investigate the effect of green coffee and chlorogenic acid on glycogen content in the muscles of prediabetic mice.
Material & Methods: A total of 20 male C57BL/6 mice were randomly assigned to two groups: normal diet mice (5 mice) and high-fat diet mice (15 mice), which were fed for 12 weeks. After the induction of prediabetes by Fasting blood sugar (FBS) and Glucose tolerance test (GTT) tests, this group was divided into three subgroups: prediabetes mice (5 cases), prediabetes mice with diabetes with green coffee consumption (Prediabetes - Green Coffee, 5 cases) and prediabetes with chlorogenic acid consumption (Prediabetes - Chlorogenic Acid, 5 cases) which were treated for 10 weeks. In the end, the mice were sacrificed, and the relative level of expression of genes involved in the glycogen content of the Gastrocnemius muscle, including PI3K, AKT, GSK3, GYS1, as well as the LRRC8A gene, was measured through the Real-Time PCR technique. The data were analyzed using the one-way analysis of variance test by GraphPad Prism software (version 8).
Findings: The results pointed to a significant increase in the blood glucose level in the HFD group (129.9±5.4 mg/dL) compared to ND (95±3.3 mg/dL) and a significant decrease in the PD-GC group (103.5±8.16 mg/dL) and PD-CA (99±8 mg/dL) compared to the PD group (129.5±9.4 mg/dL) (P<0.001). The periodic acid-Schiff (PAS) staining technique demonstrated a significant decrease in the level of glycogen content in the rats of the PD group compared to the ND group. While in the treatment groups, a significant increase was observed in muscle glycogen accumulation compared to the PD group (P<0.001). The expression level of PI3K, AKT, LRRC8A, and GYS1 genes decreased, and GSK3 significantly increased in the PD group compared to the ND group (P<0.001), indicating a disturbance in the signaling pathway of glycogen content in the PD group. Nonetheless, in the treated groups, a significant increase was observed in the expression level of PI3K, AKT, LRRC8A, and GYS1 genes compared to the PD group (P<0.001).
Discussion & Conclusion: Considering the complications caused by prediabetes disease, in addition to early diagnosis of prediabetes, it seems to control weight and increase insulin sensitivity, the consumption of green coffee and chlorogenic acid can improve the prediabetic condition caused by the signaling pathway of glycogen synthesis in the muscle tissue of prediabetic rats.
Mostafa Fahmi Alsediri , Keyvan Sharifmoradi, Mousa Khalafi, Zahra Pezeshki ,
Volume 32, Issue 6 (2-2025)
Abstract
Introduction: The effect of high-intensity interval training and moderate-intensity continuous training on CTRPs under dietary Intake is unclear. So, the aim of the present study was to investigate the effect of high-intensity interval training (HIIT) and moderate intensity continuous training (MICT) on protein levels of CTRP-1, CTRP-5, and CTRP-15 in rats fed a high-fat diet.
Materials & Methods: This study was experimental in nature, utilizing a post-test design with a control group. Twenty-four male Wistar rats were randomly divided into four equal groups, including standard diet (6), high-fat diet (6), high-fat diet with high-intensity interval training (6), and high-fat diet with moderate intensity continuous training (6). The HIIT and MICT groups did their own group-specific exercise for 8 weeks, 5 sessions per week. To measure the protein levels of CTRP-1, CTRP-5, and CTRP-15 using the western blot method. were used. Statistical analysis was performed using SPSS V.26; one-way analysis. of variance and Tukey's post hoc test were used to analyze data at a significance level less than 0.05.
Results: In the HFD group, visceral fat levels of CTRP-1, CTRP-5, and CTRP-15 went up significantly (P<0.001) after eight weeks of the diet. A lot less CTRP-1, CTRP-5, and CTRP-15 visceral fat was found in the MICT group compared to the HFD group (P<0.001). The HIIT protocol also greatly lowered the amount of CTRP-1 protein in visceral fat compared to the ND group (P=0.001).
Conclusion: While exercise training can prevent the effects of a high-fat diet, moderate-intensity exercise training is a more effective approach. A high-fat diet is associated with a significant increase in CTRPs of visceral fat.
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