Effect of Dangke consumption on body weight, blood glucose, and total cholesterol in rats subjected to high-fat and fructose diet
Título del documento: Effect of Dangke consumption on body weight, blood glucose, and total cholesterol in rats subjected to high-fat and fructose diet
Revista: Gaceta médica de Caracas
Base de datos:
Número de sistema: 000595991
ISSN: 2739-0012
Autores: 1
2
3
2
2
2
Instituciones: 1Master's Program in Biomedical Sciences, Hasanuddin University Graduate School, Makassar, Indonesia,
2Master's Program in Biomedical Sciences, Hasanuddin University Graduate School, Makassar, Indonesia. Department of Biochemistry, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia,
3Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia,
Año:
Volumen: 131
Número: 4
País: Venezuela
Idioma: Español
Resumen en español Obesity occurs due to an imbalance in caloric intake, leading to excess fat accumulation in adipose tissue. This condition is associated with hyperglycemia and abnormal lipid levels. Dangke, a traditional Indonesian cheese, contains lactic acid bacteria and bioactive peptides known for their health benefits. This study aims to assess the effects of dangke consumption on body weight, glucose, and total cholesterol levels in rats subjected to a high-fat and fructose diet (HFFD). This research employed an experimental laboratory design. Twenty-four Sprague-Dawley rats, with weights ranging from 100 to 200 g, were divided into six groups, each consisting of four rats. Group 1 (ND) (received a normal diet. Group 2 (HFFD) was provided with a high-fat and fructose diet).
Palabras clave: Dangke,
obesity,
blood glucose,
total cholesterol,
functional food
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