Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet

Authors : Efsane Yavuz, Mustafa Örkmez, Mehmet Akif Bozdayı, Seren Orhan, Davut Sinan Kaplan, Ayhan Balkan

Pages : 106-114

Doi:10.30569/adiyamansaglik.1478460

View : 155 | Download : 77

Publication Date : 2024-08-30

Article Type : Research Paper

Abstract :Aim: With industrialization, there has been an increase in chronic diseases due to continuous change of nutrition. Tarhana is a traditional grain-based product fermented by lactic acid bacteria in Turkish cuisine. This study aims to evaluate possible effects of tarhana on the impaired lipid profile parameters and serum glucose values in male BALB/c mice fed a high-fat diet. Materials and Methods: Male BALB/c mice were grouped into three different strain male mice groups: control group (n=10), high fat diet (HFD) (n=10) and high fat diet supplemented with tarhana (n=10). Standard pellet feed was given to the control group, high-fat feed with 60% fat content in the HFD group, high-fat feed and 0.3 mL (8-10mL/kg) of tarhana were given to the other group. Results: A significant difference was detected in epididymal fat weights, lipid profiles and serum glucose values between the groups (p<0.05). Conclusion: It may have beneficial effects in many metabolic diseases, especially coronary heart disease and diabetes with its positive effects on lipid profile, epididymal adipose tissue and glucose level.
Keywords : Fermente gıda, Yüksek yağlı diyet, Lipit profili, Hiperlipidemi, Tarhana

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