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Studies on the Hypolipidemic and Antioxidant Effects Of Tender Cluster Beans (Cyamopsis Tetragonoloba) In Experimental Animals.

Shubhra, Pande (2012) Studies on the Hypolipidemic and Antioxidant Effects Of Tender Cluster Beans (Cyamopsis Tetragonoloba) In Experimental Animals. Doctoral thesis, University of Mysore.

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Abstract

The beneficial anti-hypercholesterolemic effect of dietary cluster beans as a source of soluble dietary fibre was evaluated in high cholesterol diet induced hypercholesterolemia in experimental rats. Freeze dried tender cluster beans (CB) was included at 12.5 and 25% levels in the diet of animals maintained for 8 weeks either on high (0.5%) cholesterol diet or basal control diet. Significant anti-hypercholesterolemic effect was seen in cluster bean fed animals, the decrease in serum cholesterol being particularly in the LDL associated fraction and also a beneficial increase in HDL-cholesterol by dietary cluster beans. Hepatic lipid profile showed a significant decrease in both cholesterol and triglycerides as a result of feeding CB along with high cholesterol diet. This beneficial influence of dietary CB on the lipid profile of serum, liver and bile in high cholesterol fed situation was significantly potentiated by garlic when included in the diet along with CB. Tender CB, a rich source of soluble dietary fibre (guar gum) was also explored for its potential in weight management in rats maintained on high-fat diet (HFD). The impact of dietary CB in weight management was examined in terms of body weight gain, absorption and elimination of dietary fat, accumulation of dietary fat in adipose, and influence on lipogenic enzymes and lipolytic enzymes. The study indicated the potential of dietary cluster beans as a weight management agent by causing lowered fat absorption, higher diversion of dietary fat through feces, enhanced lipolysis through increased activity of hormone sensitive lipase causing lowering of adipose weight and increased mobilization of accumulated fat. All these contributed to reduction in weight gain by the animals maintained on HFD by inclusion of cluster beans in the diet. The hypolipidemic and weight reducing influence of dietary tender cluster bean was potentiated by capsaicin, a known thermogenic spice compound when included along with CB in highfat fed rats. The gastrointestinal protective effect of CB, w.r.t. activities of antioxidant enzymes and concentration of antioxidant molecules was examined in rats. Dietary intervention with tender cluster beans significantly enhanced the activities of antioxidant enzymes – superoxide dismutase, catalase, glutathione reductase, glutathione-S-transferase and glutathione peroxidase and concentrations of antioxidant molecules in both gastric and intestinal mucosa. There was also an indication that gastroprotective effect of CB was even higher when combined with capsaicin in terms of increased antioxidant status. Dietary CB was also found to alleviate the diminished activities of antioxidant enzymes and antioxidant molecules in gastric and intestinal mucosa under conditions of ethanolinduced oxidative stress. Gastro-protective effect of CB was also reflected in its positive effect on gastric mucosal glycoproteins, thereby lowering mucosal injury. Incidentally, serum and liver also showed an elevated antioxidant status as a result of dietary CB under conditions of oxidative stress. Dietary CB also improved antioxidant status in hypercholesterolemic condition in rats as indicated by higher concentrations of antioxidant molecules and activities of antioxidant enzymes in circulation and hepatic tissue. The antioxidant effect of dietary CB was potentiated by co-administration of garlic thus suggesting an additive influence in protection against oxidative stress in hypercholesterolemic situation.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Hypolipidemic effect, tender cluster beans, Cyamopsis tetragonoloba
Subjects: 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2013 09:39
Last Modified: 22 Oct 2018 05:39
URI: http://ir.cftri.com/id/eprint/11300

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