Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet

Yıl 2024, Cilt: 10 Sayı: 2, 106 - 114, 30.08.2024

Efsane Yavuz , Mustafa Örkmez , Mehmet Akif Bozdayı , Seren Orhan , Davut Sinan Kaplan , Ayhan Balkan

https://doi.org/10.30569/adiyamansaglik.1478460

Öz

Aim: With industrialization, there has been an increase in chronic diseases due to continuous change of nutrition. Tarhana is a traditional grain-based product fermented by lactic acid bacteria in Turkish cuisine. This study aims to evaluate possible effects of tarhana on the impaired lipid profile parameters and serum glucose values in male BALB/c mice fed a high-fat diet.
Materials and Methods: Male BALB/c mice were grouped into three different strain male mice groups: control group (n=10), high fat diet (HFD) (n=10) and high fat diet supplemented with tarhana (n=10). Standard pellet feed was given to the control group, high-fat feed with 60% fat content in the HFD group, high-fat feed and 0.3 mL (8-10mL/kg) of tarhana were given to the other group.
Results: A significant difference was detected in epididymal fat weights, lipid profiles and serum glucose values between the groups (p<0.05).
Conclusion: It may have beneficial effects in many metabolic diseases, especially coronary heart disease and diabetes with its positive effects on lipid profile, epididymal adipose tissue and glucose level.

Anahtar Kelimeler

Fermented food, High fat diet, Lipid profile, Hyperlipidemia, Tarhana

Etik Beyan

The study received authorization from the Gaziantep University Experimental Animal Local Ethics Committee, with approval granted during the meeting on 18.02.2020 under decision number 2020/10.

Destekleyen Kurum

The study was supported by Gaziantep University Scientific Research Projects Management No: Unit TF.YLT.20.18.

Teşekkür

The authors are also thankful to the Scientific Research Projects Management Unit of Gaziantep University.

Tarhana çorbasının yüksek yağlı diyetle beslenen BALB/c erkek farelerde serum lipit profili üzerine etkisi

Öz

Amaç: Sanayileşme ile beslenme alışkanlıklarının değişmesine bağlı olarak kronik hastalıklarda artış meydana gelmiştir. Tarhana, Türk yemeklerinde laktik asit bakterileri tarafından fermente edilen geleneksel tahıl bazlı bir üründür. Fermente gıdalar probiyotikler, prebiyotikler ve organik bileşikler açısından oldukça zengindir. Bu araştırma, tarhananın yüksek yağlı diyetle beslenen erkek BALB/c farelerde bozulmuş lipit profili parametreleri ve serum glukoz değeri üzerindeki olası etkilerini değerlendirmeyi amaçlamaktadır.
Gereç ve Yöntem: BALB/c cinsi erkek fareler üç farklı gruba ayrılmıştır: kontrol grubu (n=10), yüksek yağlı diyet (YYD) (n=10) ve tarhana ilave edilmiş YYD (n=10). Kontrol grubuna standart pelet yem, YYD grubuna %60 yağ içeriğine sahip yüksek yağlı yem diğer gruba yüksek yağlı yem+0,3 mL (8-10mL/kg) tarhana verildi.
Bulgular: Gruplar arasında epididimal yağ ağırlıkları, lipid profilleri ve serum glukoz değerleri arasında anlamlı bir ilişki tespit edilmiştir (p<0.05).
Sonuç: Tarhananın lipid profili, epididimal yağ dokusu ve glukoz düzeyi üzerine olumlu etkisi ile başta koroner kalp hastalığı ve diyabet olmak üzere birçok metabolik hastalıkta faydalı etkileri olabileceği düşünülmektedir.

Anahtar Kelimeler

Fermente gıda, Yüksek yağlı diyet, Lipit profili, Hiperlipidemi, Tarhana

Etik Beyan

Çalışma, Gaziantep Üniversitesi Deney Hayvanları Yerel Etik Kurulu'nun 18.02.2020 tarihli toplantısında 2020/10 karar numarası ile onaylanmıştır.

Destekleyen Kurum

Bu çalışma, Gaziantep Üniversitesi Bilimsel Araştırma Projeleri Yönetim No: Birimi TF.YLT.20.18 tarafından desteklenmiştir.

Teşekkür

Yazarlar Gaziantep Üniversitesi Bilimsel Araştırma Projeleri Yönetim Birimi'ne teşekkürlerini sunarlar.

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