Combination of cafeteria diet with intraperitoneally streptozotocin in rats. A type-2 diabetes model

ABSTRACT Purpose To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. Methods Forty male Wistar rats (200 g) were allocated into four groups: control (non-diabetic, n = 10); STZ 30 mg/kg (diabetic, n = 10); STZ 35 mg/kg (diabetic,n = 10); and STZ 40 mg/kg (diabetic, n = 10). DM2 was induced with a single intraperitoneal injection of STZ after four weeks of cafeteria diet in the three diabetic groups. All animals were evaluated as for anthropometric, and biochemical analyses, as well as liver, kidney and pancreas histological analyses. Results Lower weight gain, higher water intake, higher Lee index, hyperglycemia and modified total protein, urea, alpha-amylase, as well as insulin resistance, hepatic steatosis, pancreas, and kidney injury were observed in animals treated with 35 and 40 mg/kg of STZ. Conclusions The results show that the experimental model using cafeteria diet associated with 35 mg/kg of STZ is a low-cost model and efficient in order to develop DM2, confirmed by the presence of polydipsia, hyperglycemia, altered biochemical tests, insulin resistance and damages to the liver, pancreas and kidney, which is similar to the disease found in humans.

Adição de farinha de baru em cupcakes: caracterizaçãofísico-química e sensorial entre crianças / Baru flour in cupcakes: physico-chemical and sensorycharacterization among children

O presente estudo objetivou verificar a aceitabilidade sensorial de cupcakes adicionados de farinha de baru (FB) entrecrianças e determinar a composição físico-química da formulação padrão e daquela contendo FB com aceitaçãosensorial semelhante a padrão. Foram desenvolvidas as seguintes formulações de cupcakes: F1 - 0% (padrão) e asdemais adicionadas de 6% (F2), 12% (F3) e 18% (F4) de FB. Participaram da avaliação sensorial 59 provadores nãotreinados, de ambos os gêneros, com idade entre 8 e 10 anos. Maiores notas foram verificadas para F1 e F2 comparadasa F4 no atributo aparência. Para as características aroma, sabor, textura, cor, aceitação global e intenção de compra,F1 apresentou maior aceitação que F4, sem diferença entre as demais. Foram verificados maiores teores de umidade,cinzas, proteínas, lipídios, calorias e fibra alimentar em F3 comparado a F1, porém menor teor de carboidratos foiconstatado em F3. Assim, a elaboração dos produtos permitiu comprovar que um nível de adição de até 12% de FB emcupcakes (redução de 50% de farinha de trigo refinada) foi bem aceito pelos provadores infantis, obtendo-se aceitaçãosensorial semelhante ao produto padrão e com boas expectativas de comercialização.

The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children anddetermine the physico-chemical composition of the standard formulation and that containing BF with similar sensoryacceptance standard. The following formulations were developed cupcake: F1 - 0% (standard) and other added 6%(F2), 12% (F3) and 18% (F4) of BF. Participated in the sensory evaluation 59 untrained, of both genders, aged between8 and 10 years. Higher scores were observed for F1 and F2, compared to F4 the appearance attribute. For aroma, taste,texture, color, overall acceptance and purchase intent, F1 to F4 showed greater acceptance, with no difference betweenthe others. Higher contents of moisture, ash, protein, lipid, dietary fiber and calories in F3 compared to F1 were checked,but lower carbohydrate content was observed in F3. Thus, the development of products able to prove that an additionlevel of 12% BF cupcakes (50% reduction of refined wheat flour) was well accepted by the children tasters, yieldingsimilar sensory acceptance to the product standard expectations and good marketing.