Mokhtari Imane, Moumou Mohammadine, Mokhtari Chakib, Harnafi Mohamed, Milenkovic Dragan, Amrani Souliman, Harnafi Hicham
Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Faculty of Sciences, Mohammed First University, Oujda 60000, Morocco.
Laboratory of Applied Chemistry and Environment, Faculty of Sciences, Mohammed First University, Oujda 60000, Morocco.
Prev Nutr Food Sci. 2024 Sep 30;29(3):256-269. doi: 10.3746/pnf.2024.29.3.256.
Loquat ( L.) is a popular fruit known for its sweet and slightly tangy flavor, which is widely consumed both fresh and in various processed forms. This study aimed to analyze the biochemical composition of loquat juice and investigate its metabolic benefits in mice fed a high-fat/high-sucrose diet (HFSD). Mice were fed either a standard diet or an HFSD and received or not the loquat juice at 4 or 8 mL/kg body weight for 8 weeks. Body weight, food efficiency ratio, plasma lipoprotein profile, plasma glucose, and lipid indices were monitored throughout the experiment. At the end of the experiment, additional assessments were performed, including lipid content measurements in liver, adipose tissue, bile, and feces; hepatic antioxidant enzyme activities (superoxide dismutase and catalase); hepatic malondialdehyde content; plasma biomarkers of liver injury; liver histology; and organ relative weight. Feeding mice with the HFSD resulted in a significant perturbation in lipid and glucose metabolism, obesity, liver steatosis, and oxidative stress-related enzymes. However, the concomitant administration of loquat juice significantly corrected this imbalance. Fresh loquat juice is low in fat and protein, moderately sugary, and energetically light; however, it is rich in minerals, vitamin C, and various phytochemicals compounds, such as phenolic acids, flavonoids, and carotenoids. The loquat juice could be considered a functional food and could be valorized through the extraction of active substances and their use as food supplements to prevent lipid metabolism disorders and the resulting health complications.
枇杷（Eriobotrya japonica (Thunb.) Lindl.）是一种广受欢迎的水果，以其甜中带酸的风味而闻名，既可新鲜食用，也可加工成各种形式食用。本研究旨在分析枇杷汁的生化成分，并研究其对高脂/高糖饮食（HFSD）喂养的小鼠的代谢益处。将小鼠分为标准饮食组和HFSD组，分别给予或不给予4或8 mL/kg体重的枇杷汁，持续8周。在整个实验过程中监测体重、食物效率比、血浆脂蛋白谱、血糖和血脂指标。实验结束时，进行了额外的评估，包括肝脏、脂肪组织、胆汁和粪便中的脂质含量测量；肝脏抗氧化酶活性（超氧化物歧化酶和过氧化氢酶）；肝脏丙二醛含量；肝脏损伤的血浆生物标志物；肝脏组织学；以及器官相对重量。用HFSD喂养小鼠导致脂质和葡萄糖代谢、肥胖、肝脏脂肪变性以及氧化应激相关酶出现显著紊乱。然而，同时给予枇杷汁可显著纠正这种失衡。新鲜枇杷汁脂肪和蛋白质含量低，糖分适中，能量较低；然而，它富含矿物质、维生素C以及各种植物化学物质，如酚酸、黄酮类化合物和类胡萝卜素。枇杷汁可被视为一种功能性食品，可通过提取活性物质并将其用作食品补充剂来预防脂质代谢紊乱及由此产生的健康并发症，从而实现其价值。
