Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos / Chemical characterization and influence of the coffee drink on metabolic syndrome and oxidative stress in diabetic Zucker rats

AUTOR(ES)

Sheila Andrade Abrahão

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

09/07/2010

RESUMO

This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the effect of that drink in Zucker diabetic rats with metabolic syndrome. In all experiments, the beverage was prepared under the same methodology. Were determined the contents of the aqueous extract, ash, soluble solids, acidity, pH, total and reducing sugars, fat, protein, moisture, crude fiber, mineral content, phenolic compounds, caffeine, trigonelline and chlorogenic acid. Besides these parameters were determined the major phenolic compounds present in coffee and microbiological analysis of the grains. In vitro antioxidant activity was measured by the methods of DPPH radical scavenging, metal chelating activity and the trolox equivalent antioxidant capacity. Cell viability was examined by MTT assay. Were used to in vivo tests the diabetic Zucker rat with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, were evaluated for glucose, triglycerides, total cholesterol and fractions (HDL-c, LDL-c and VLDL-c), creatinine, uric acid, aspartate aminotransferase (AST), alanine amino tansferase (ALT), lipids fecal, weight of the kidneys, liver weight, urine volume and consumption of food and water, besides the evaluation of lipid peroxidation. The coffee beverage, regardless of the roasting process, showed activity metal chelator and antioxidant activity. The caffeic acid and chlorogenic acid showed a positive effect on cell viability. The coffee does not affect the weight gain, food consumption and water and excretion of lipids in obese Zucker rats. Collaborate in modulating the metabolic syndrome and diabetes mellitus type II coffee soft drink helped in reducing serum glucose, total cholesterol and triglycerides. The coffee beverage showed significant hepatoprotective effect. The compounds in the extract decreased the lipidperoxidation on liver and kidney. The results demonstrate that treatment with roasted coffee soft drink because of its potential antioxidant activity, hypoglycemic and hypolipidemic effect is effective in protecting with metabolic syndrome and diabetes mellitus type II.

ASSUNTO(S)

ciencia de alimentos café torração antioxidantes diabetes síndrome metabólica coffee roasting antioxidant diabetes metabolic syndrome

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