Publication: Efectos del consumo de matrices cárnicas modificadas sobre marcadores del metabolismo lipídico y oxidación hepática
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2018-02-20
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Universidad Complutense de Madrid
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Abstract
En esta memoria de Tesis Doctoral se ha procedido a estudiar la estabilidad de las emulsiones dobles utilizando como fase oleosa el aceite de chía e incorporando hidroxitirosol encapsulado en la fase interna acuosa. Posteriormente estas emulsiones se han agregado a un sistema modelo cárnico a fin de evaluar la capacidad de las emulsiones para mejorar el perfil antioxidante y conocer si son una opción viable para alargar la vida útil de un producto cárnico con un perfil graso mejorado, pero potencialmente más peroxidable. Por último se procedió a estudiar la viabilidad de la utilización de derivados cárnicos potencialmente funcionales conteniendo tres tipos diferentes de ingredientes, aceite de chía, hidroxitirosol y silicio en ratas envejecidas, para conocer los efectos sobre diferentes aspectos del metabolismo lipoproteico, estrés oxidativo, resistencia a la insulina, y equilibrio lipogenético/lipolítico hepático que pudieran influir en el desarrollo de esteatosis hepática. Se realizaron estudios in vitro e in vivo. En los estudios in vitro se evaluaron las características físicas, estabilidad y la capacidad antioxidante y estado de peroxidación lipídica de las emulsiones y sistemas modelo cárnicos. En los estudios in vivo se emplearon ratas Wistar macho de 60 semanas de edad que se mantuvieron siguiendo los criterios éticos para la protección de animales de investigación científica. La dieta control (C), preparada a partir de la dieta semi-sintética modificada, sin colesterol añadido, a la que se incorpora el cárnico control sin enriquecer; la dieta control hipercolesterolemiante (HC), elaborada como la dieta C pero en este caso parte del almidón de maíz fue reemplazado por 1.26% de colesterol y 0.25% de ácido cólico; las dietas hipercolesterolemiantes con cárnicos enriquecidos con HxT, aceite de chía o silicio (HxT, CHIA, Si), similares a HC, pero que incorporan dentro del cárnico alguno de estos tres compuestos. Se evaluaron el estado de defensa antioxidante, los marcadores del metabolismo lipídico y resistencia a la insulina, y el perfil lipoproteico...
In this Thesis, the stability of double emulsions, using chia oil as lipid phase and incorporating hydroxytyrosol into the internal aqueous phase, has been studied. These emulsions have also been added into a meat batter in order to evaluate its ability to improve the antioxidant profile and to know if they were a viable option to extend the shelf life of a meat product with an improved fat profile, but potentially prone to oxidation. Finally, the viability of the use of potentially functional meat derivatives containing three different types of ingredients, such as chia oil, hydroxytyrosol and silicon was studied to know the effects on different aspects of lipoprotein metabolism, oxidative stress, insulin resistance, and hepatic lipogenic/lipolytic balance in aged rats. In vitro and in vivo studies were performed. The in vitro studies evaluated the physical characteristics, stability, antioxidant capacity and lipid peroxidation status of the double emulsions and meat batters. The in vivo studies, performed with 60-week-old male Wistar rats, that were kept in accordance with the ethical criteria for the protection of animals from scientific research. The control diet (C), prepared from the modified semi-synthetic diet, without added cholesterol, to which pork is added without functional ingredients; the hypercholesterolemic control diet (HC), elaborated as diet C but in this case part of the corn starch was replaced by 1.26% cholesterol and 0.25% cholic acid; the hypercholesterolemic diets with HxT-, chia oil-, or silicon- enriched pork (HxT, CHIA, Si), similar to HC but incorporating into the meat some of these three ingredients. The antioxidant status, lipid metabolism and insulin resistance biomarkers, and lipoprotein profile were evaluated...
In this Thesis, the stability of double emulsions, using chia oil as lipid phase and incorporating hydroxytyrosol into the internal aqueous phase, has been studied. These emulsions have also been added into a meat batter in order to evaluate its ability to improve the antioxidant profile and to know if they were a viable option to extend the shelf life of a meat product with an improved fat profile, but potentially prone to oxidation. Finally, the viability of the use of potentially functional meat derivatives containing three different types of ingredients, such as chia oil, hydroxytyrosol and silicon was studied to know the effects on different aspects of lipoprotein metabolism, oxidative stress, insulin resistance, and hepatic lipogenic/lipolytic balance in aged rats. In vitro and in vivo studies were performed. The in vitro studies evaluated the physical characteristics, stability, antioxidant capacity and lipid peroxidation status of the double emulsions and meat batters. The in vivo studies, performed with 60-week-old male Wistar rats, that were kept in accordance with the ethical criteria for the protection of animals from scientific research. The control diet (C), prepared from the modified semi-synthetic diet, without added cholesterol, to which pork is added without functional ingredients; the hypercholesterolemic control diet (HC), elaborated as diet C but in this case part of the corn starch was replaced by 1.26% cholesterol and 0.25% cholic acid; the hypercholesterolemic diets with HxT-, chia oil-, or silicon- enriched pork (HxT, CHIA, Si), similar to HC but incorporating into the meat some of these three ingredients. The antioxidant status, lipid metabolism and insulin resistance biomarkers, and lipoprotein profile were evaluated...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición, Bromatología, Higiene y Seguridad Alimentaria, leída el 15-06-2017