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dc.contributor.author
Razzeto, Gabriela Silvina  
dc.contributor.author
Lucero López, Viviana Romina  
dc.contributor.author
Marra, Carlos Alberto  
dc.contributor.author
Scardapane, Luis Antonio  
dc.contributor.author
Escudero, Nora Lilian  
dc.contributor.author
Gimenez, Maria Sofia  
dc.date.available
2023-09-26T13:09:13Z  
dc.date.issued
2015-10  
dc.identifier.citation
Razzeto, Gabriela Silvina; Lucero López, Viviana Romina; Marra, Carlos Alberto; Scardapane, Luis Antonio; Escudero, Nora Lilian; et al.; Soybean Flour Improves Fatty Acid Profile and Decreases Hepatic Triglyceride Deposition in Rats Fed with Normocaloric and Hypercaloric Diet; Scientific Research Publishing; Food and Nutrition Sciences; 6; 14; 10-2015; 1245-1257  
dc.identifier.issn
2157-944X  
dc.identifier.uri
http://hdl.handle.net/11336/213047  
dc.description.abstract
This study investigated the effects of replacing casein with soy flour on the fatty acids profile and triglycerides metabolism in the liver of rats that were previously fed with normocaloric and hypercaloric diets based on casein. Wistar male rats were used; one group was fed with control diet (AIN-93) and another with hypercaloric diet (AIN-93 with 34.15% sucrose, 42% fat calories) for 9 weeks. Each group was then divided into two subgroups and casein was replaced with soybean in one of them, obtaining CC (control casein), CS (control soy), HC (hypercaloric casein) and HS (hypercaloric soy), which were fed for 6 weeks. We measured triglycerides in serum, and triglycerides, total lipids, fatty acids profile, the expression of apolipoprotein B (Apo B), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), sterol-regulatory element-binding protein 1c (SREBP-1c), mitochondrial glycerol-3-phosphate acyltransferase (mGPAT), diacylglycerol acyltransferase 2 (DGAT-2), carnitine palmitoyltransferase 1 (CPT-1) and peroxisome proliferator-activated receptors alpha (PPARα) in liver. Histological studies were also performed. When comparing HS vs. HC, a positive effect of soybean flour on hepatic triglycerides deposits was found, possibly through the reduction in DGAT-2 expression (P < 0.01) and the increase in Apo B (P < 0.001) expression. Soybean flour also decreased fat deposits in control diets when compared with casein, decreasing the DGAT-2 (P < 0.001) expression and increasing Apo B (P < 0.001), CPT-1 (P < 0.05) and PPARα (P < 0.01) expressions. Both soy diet subgroups increased unsaturated fatty acids respect to casein diets (P < 0.01). Hepatocytes showed few lipid droplets in HS, whereas a fat deposit in HC was observed. These results suggest that replacing casein with soybean flour in normocaloric and hypercaloric diets reduces triglycerides and improves fatty acids profile in rat liver.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Scientific Research Publishing  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
Soybean Flour  
dc.subject
Normocaloric and Hypercaloric Diets  
dc.subject
Fatty Acids  
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Triglyceride Metabolism  
dc.subject.classification
Nutrición, Dietética  
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Ciencias de la Salud  
dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD  
dc.title
Soybean Flour Improves Fatty Acid Profile and Decreases Hepatic Triglyceride Deposition in Rats Fed with Normocaloric and Hypercaloric Diet  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-09-26T11:53:57Z  
dc.identifier.eissn
2157-9458  
dc.journal.volume
6  
dc.journal.number
14  
dc.journal.pagination
1245-1257  
dc.journal.pais
China  
dc.journal.ciudad
Wuhan  
dc.description.fil
Fil: Razzeto, Gabriela Silvina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Lucero López, Viviana Romina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina  
dc.description.fil
Fil: Marra, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Bioquímicas de La Plata "Prof. Dr. Rodolfo R. Brenner". Universidad Nacional de la Plata. Facultad de Ciencias Médicas. Instituto de Investigaciones Bioquímicas de La Plata "Prof. Dr. Rodolfo R. Brenner"; Argentina  
dc.description.fil
Fil: Scardapane, Luis Antonio. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Escudero, Nora Lilian. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.description.fil
Fil: Gimenez, Maria Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina  
dc.journal.title
Food and Nutrition Sciences  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2015.614130  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.scirp.org/journal/paperinformation.aspx?paperid=60761