Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMenezes, Camila Carvalho-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorSilva, Vera Sônia Nunes da-
Autor(es): dc.creatorBrigagão, Maísa Ribeiro Pereira Lima-
Autor(es): dc.creatorAzevedo, Luciana-
Data de aceite: dc.date.accessioned2026-02-09T12:25:45Z-
Data de disponibilização: dc.date.available2026-02-09T12:25:45Z-
Data de envio: dc.date.issued2015-05-21-
Data de envio: dc.date.issued2015-05-21-
Data de envio: dc.date.issued2012-07-23-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/9622-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0278691512005005-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1161127-
Descrição: dc.descriptionFaced with the search for healthy products that provide additional benefits to consumers' health, the main objectives of this work were to develop a low-calorie preserve containing prebiotics (lactulose and polydextrose) and to evaluate the effects of these prebiotics on oxidative stress and colon carcinogenesis in male rats treated with 1,2-dimethylhydrazine (DMH). A total of 62.5% w/w of the sucrose in conventional preserves was replaced by polydextrose, and lactulose was added at 0%, 16%, 19.5% or 23% w/w concentrations. The acceptance of these four low-calorie guava preserve samples and the conventional sample was equal (P>0.05), with a score of 6.49. The level of degradation of lactulose was low (18.45 g100 g(-1)lactulose), ensuring that even at a lower concentration of this prebiotic (16% w/w), the concentration remained above the minimum level considered functional. We found that consumption of the low-calorie preserves with prebiotics does not have an effect on the development of mucin-negative ACF and classical ACF in the initiation phase of the mutagenic process. However, the consumption of 1.5 g of the preserve/rat/day potentiated lipid peroxidation and proteic oxidation in the liver.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceFood and Chemical Toxicology-
Palavras-chave: dc.subjectLactulose-
Palavras-chave: dc.subjectPolydextrose-
Palavras-chave: dc.subjectAberrant crypt foci-
Palavras-chave: dc.subjectOxidative stress-
Título: dc.titleDevelopment of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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