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The Effect of Macronutrient Restrictions on Gut Microbiome and Biochemical Parameters of Wistar Albino Rats

Journal of Biosciences and Medicines 2024年第6期12卷 286-310页

作者： Blandine Ngum Shu bernard tiencheu Fabrice Tonfack Djikeng Deffo Ngongang Flore Tiepma Dibanda Romelle Feumba Yolandia Jamea Nganje Epanty Lyonga Agnes Namondo Mbongo Aduni Ufuan Achidi Department of Public Health and Administration School of Health Sciences Biaka University Institut of Buea Buea Cameroon Department of Biochemistry and Molecular Biology Faculty of Science University of Buea Buea Cameroon

Macronutrients serve as a source of energy for both gut microbiota and its host. An increase or decrease in macronutrients can either increase or decrease the composition of gut microbiota, leading to gut dysbiosis which has been implicated in many diseases state including non-communicable diseases. To achieve this, seven diets were formulated by restricting 60% of each macronutrient. These diets were fed on 42 albino rats (Wistar), divided into 7 groups of 6 rats each. Group 1 was fed on a normal laboratory chow diet (ND), group 2 received a fat-restricted diet (FRD), group 3 received a protein-restricted diet, (PFD), group 4 received a carbohydrate-restricted diet (CRD), group 5 received a protein and fat-restricted diet (PFRD), group 6 re-ceived a carbohydrate and fat-restricted diet (CFRD) and group 7 received a carbohydrate and protein-restricted diet (CPRD). Feed and water intake were given ad libitum and daily weight and food intake were recorded. The experiment went on for 4 weeks after which animals were sacrificed and intestinal content and blood were collected for analysis (gut microbial composition, glucose, insulin levels, serum lipid, and enzyme). Compared to the control group results showed a decrease in Bacteroides (40.50 - 14.00 CFU), HDL (68.20 - 40.40 mg/dl), and AST (66.62 - 64.74 U/L) in FRD. An increase in AST (66.6 - 69.43 U/L), Bifidobacterial (59.50 - 92.00 CFU) and decreased Bacteroides (40.5 - 19.5 CFU) for PRD was also recorded. CRD reduced Lactobacillus (73 - 33.5 CFU), total bacterial count (129 - 48 CFU), HDL (68.2 - 30.8 mg/dl), and cholesterol (121.44 - 88.65 mg/dl) whereas intestinal composition of E. coli (30.5 - 51.5 CFU) increased. PFRD increased Lactobacillus (73.00 - 102.5 CFU), Bifidobacterial (59.5 - 100 CFU), HDL (68.2 - 74.7 mg/dl), and Triglyceride (111.67 - 146.67 mg/dl) concentration. Meanwhile, a reduction in Bifidobacterial (59.5 - 41.5 CFU), and an increasing of AST (66.62 - 70.30 U/l) were recorded for CFRD. However,

关键词： Diets Dysbiosis Gut Microbiome Lipid Profile Serum Enzymes Non-Communicable Disease Gut Microbiota Gut Dysbiosis Restricted Diet

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Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil

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Advances in Biological Chemistry 2013年第3期3卷 304-313页

作者： Hilaire Macaire Womeni Fabrice Tonfack Djikeng bernard tiencheu Michel Linder Biomolecular Engineering Laboratory (LIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

The efficacy of methanolic extracts and powders of 12 spices (Pimpinella anisum, Scorodophleuszenkeii, Xy- lopiaparviflora, Eugenia caryophyllus, Fagara leprieurii, Fagara macrophylla, Monodora myristica, Olax subscorpioidea, Xylopiaaethiopica, Allium sativum, Zinziber officinale and Cinnamomum zeylanicum) in stabilizing crude soyabean oil during accelerated storage was assessed. The phytochemical screening revealed the presence of phenols in all the spices except that of Allium sativum. Total phenolic content (TPC) and DPPH radical scavenging activity of the extracts varied significantly (p < 0.01) ranging from 1.34 to17.72 gGAE/100 gand 18.91% to 96.39% respectively. Extract of Zinziber officinale, Olax subscorpioidea, Fagaramacrophylla, Eugenia caryophyllus and Xylopia parviflora, which offered the highest TPC, exhibited superior antioxidant activity with regard to the DPPH. Furthermore, the antioxidant effectiveness of the extracts and powders was assessed using crude soyabean oil (CSO) as the oxidation substrate. CSO samples stabilized with extracts at a concentration of 500 ppm (w/w) and powders at a concentration of 1000 ppm were subjected to accelerated storage (65?C, oven heating, 24 days, 8 h heating cycle per day), and analyzed periodically for the extent of oxidative alterations following the measurement of iodine and peroxide value. CSO + BHT at 200 ppm served as standards besides the control. Results?reveal Zinziberofficinale, Cinnamomum zeylanicum, Scorodophleuszenkerii, Monodora myristica, Xylopiaaethiopica, Allium sativum, Fagara leprieurii extracts and powders and the powder of Pimpinella anisum to be potent antioxidants for stabilization of crude soyabean oil.

关键词： Natural Antioxidant Cameroonian Spices Lipids Oxidation Stabilization Soyabean Oil

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Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

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Food and Nutrition Sciences 2013年第9期4卷 176-187页

作者： Noel Tenyang Hilaire Macaire Womeni bernard tiencheu Nand Hrodrik Takugan Foka Félicité Tchouanguep Mbiapo Pierre Villeneuve Michel Linder Biomolecular Engineering Laboratory (LIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon Lipotechny Laboratory CIRAD Montpellier France.

The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

关键词： Cooking Method Lipid Oxidation FTIR Spectroscopy Smoking Catfish

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