Efeitos dos prebióticos, probióticos e simbióticos associados ao queijo cottage em parâmetros de saúde de ratos wistar saudáveis

Abstract

The increase in life expectancy related to the growth of some diseases has leveraged research in the field of nutrition. Healthy eating can produce effects that benefit life over the years, the chemical components of certain foods can change the individual's body and ultimately help promote health. The consumption of functional foods has increased because they have these chemical components and produce metabolic and/or physiological effects in the body, promoting health. Among the functional foods the prebiotics, probiotics and symbiotics are the most used. The probiotics when consumed in adequate quantity guarantee benefit to the host health, the prebiotics serve as substrates for the microorganisms already existing in the intestinal microbiota, providing the proliferation only of the beneficial bacteria and the symbiotic is the junction of probiotic and prebiotic, which in synergy produce the effects conferred to the two foods. Probiotics are consumed by the population mainly through dairy products and some studies have been associating probiotics with certain types of cheese. The cottage cheese type is considered a cheese with low fat, providing a higher quality, and is also a food that enables the proliferation of probiotic strains, which could be associated with the probiotic becoming a food very beneficial to health. Thus, this study aimed to evaluate the effects of an association of prebiotic, probiotic and symbiotic functional foods on some parameters of renal, hepatic, antioxidant function and muscle injury in healthy wistar rats. Thirty rats were used and randomly divided into five groups: control, normal cottage, prebiotic cottage, probiotic cottage and symbiotic cottage, each group received 20g per day of the diet, the control group received commercial feed in the same proportion. After 12 hours from the last administration of the diet, blood samples were taken to verify the health parameters: CK, ALT, AST, LDH, AU, Urea, Total protein, Albumin, SOD, catalase, glutathione and GPx. In the parameters related to renal function (AU, urea, albumin and total protein) only a significant result was observed, the prebiotic cottage group reduced the level of uric acid (p≥ 0.05), as for the antioxidant parameters (glutathione, GPx, SOD and Catalase) the significant results were: the probiotic cottage group increased the level of GPx (p≥ 0.05), the symbiotic cottage increased the activity of catalase (p≥ 0.05), and decreased the levels of glutathione (p≥ 0.05). In the parameters markers of muscle damage and liver disease (ALT, AST, CK and LDH) consumption of probiotic cottage decreased CK (p≥ 0.05) and prebiotic cottage increased levels of AST (p≥ 0.05). Thus, we observed the consumption of prebiotic, probiotic and symbiotic even though they are harmless to human health, in healthy wistar rats the intake of these functional foods associated with cottage cheese showed controversial results, further studies using these functional foods and with healthy individuals should be conducted to elucidate their real effects.