Impact of blackberry juice on biochemical and histopathological profile in Wistar rats fed with a high-sucrose and high-colesterol diet

Abstract

The effect of blackberry juice processed with microwaves and ultrasound on the biochemical and histopathological profile of Wistar rats fed with high-sucrose+cholesterol diet was evaluated. Rats were divided in five groups: control group (standard diet, protein 18.6%, fat 6.2%, carbohydrate 44.2%, n = 7), S group (standard diet+30% sucrose solution), S + C group (standard diet+30% sucrose solution+1 g/kg cholesterol, n = 7). S + J group (standard diet+30% sucrose solution+ 4.2 mL/kg juice, n = 7), S + C + J group (standard diet+30% sucrose solution+1 g/kg cholesterol+ 4.2 mL/kg of juice, n = 8). Non-processed blackberry juice was not tested. Supplementation with blackberry juice decreased levels of glucose in the serum (17%). Also, it reduced the abdominal and pericardial adipose tissue (P = .001) as well as liver, heart and kidney weight (p < .05). Abdominal adipose tissue and liver histology showed that the juice reduced adipocyte hypertrophy and simple steatosis. Blackberry juice processed with microwaves and ultrasound has potential as bioactive food.

Keywords

• blackberry juice
• high-sucrose+cholesterol diet
• hyperglycemia
• adipose tissue
• simple steatosis