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. 2014 Sep 15:159:215-21.
doi: 10.1016/j.foodchem.2014.03.015. Epub 2014 Mar 12.

Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina-surimi

Affiliations

Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina-surimi

Miguel Vázquez-Velasco et al. Food Chem. .

Erratum in

  • Food Chem. 2016 Mar 1;194:1337

Abstract

The effect of high-fat squid-surimi diets enriched in glucomannan or glucomannan-spirulina on lipemia, liver glutathione status, antioxidant enzymes and inflammation biomarkers was determined in Zucker Fa/Fa rats. Groups of eight rats each received for 7weeks the squid-surimi control (C), glucomannan-enriched squid-surimi (G) and glucomannan-spirulina enriched squid-surimi (GS). Liver weight, cytochrome P450 7A1 expression and cholesterolemia were decreased in G and GS vs. C, improving glutathione red-ox index (p<0.05). G also showed increased glutathione reductase (GR) levels vs. C, but reduced the endothelial (eNOS) and increased the inducible nitric oxide synthase (iNOS) and tumor necrosis factor-alpha (TNF-α) levels (p<0.05). The GS diet improved superoxide dismutase, catalase, glutathione peroxidase and GR activities and eNOS, iNOS and TNF-α levels (p<0.05). The glucomannan enriched surimi-diet induced hypocholesterolemic, antioxidant and proinflammatory effects, while the addition of 3g/kg spirulina kept those hypocholesterolemic and antioxidant effects but reduced the inflammation observed.

Keywords: Antioxidants; Glucomannan; Glutathione system; Inflammation; Spirulina; Squid-surimi.

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