Nutritional characterization and in vitro anti-inflammatory activity of guava-Aloe vera puree and its histopathological effect in gastric lesion-induced rats

  • Verónica Aida Gollaz-Machuca Instituto Tecnológico de Tepic
  • María de Lourdes García-Magaña Instituto Tecnológico de Tepic
  • Eduardo Mendeleev Becerra-Verdín Universidad Autónoma de Nayarit
  • Irma Julieta González-Acuña Campo Experimental Santiago Ixcuintla-INIFAP, México
  • Gustavo Adolfo González-Aguilar Centro de Investigación en Alimentación y Desarrollo, A.C, Hermosillo, Sonora, México,
  • Elhadi Yahia Universidad Autónoma de Querétaro, Querétaro, Qro., México.
  • Efigenia Montalvo González Instituto Tecnológico de Tepic

Abstract

The prevalence of gastritis requires the consumption of functional foods to counteract this disease. The objective of this work was to characterize guava-Aloe vera purees, evaluate their in vitro anti-inflammatory effect and demonstrate the gastroprotective effect in a murine model induced to the gastric lesion. The nutritional composition, physicochemical parameters, and bioactive compounds were determined in fresh guava-Aloe vera puree (FP) as well as in guava-Aloe vera puree stored at 4 ºC for six months (RP). The in vitro anti-inflammatory activity of polyphenolic extracts from purees and the effect of FP intake on gastric lesion-induced rats were also evaluated. FP was rich in dietary fibre (10%), vitamin C (238.81 mg/100 g), phenolic compounds (1969.70 mg/100 g), and minerals such as Cu, Fe, and K; while RP decreased in 80%, 64%, and 69% of vitamin C, minerals, and phenolic compounds, respectively. The polyphenolic extracts from the purees showed high in vitro anti-inflammatory activity (~60-80%). The purees did not cause significant changes (p>0.05) in the plasma biochemical parameters. The activity of the enzyme lactate dehydrogenase decreased in the gastric lesion-induced rats after treatment with the puree. The intake of FP by gastric lesion-induced rats accelerated the cell regeneration of the gastric tissue, showing a fast recovery. Guava-Aloe vera puree is a healthy alternative and serves as a gastroprotective.


Keywords: Aloe vera; Guava; Nutrition; Anti-inflammatory; Gastric lesion; Histopathology

Author Biographies

Verónica Aida Gollaz-Machuca, Instituto Tecnológico de Tepic

Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic

María de Lourdes García-Magaña, Instituto Tecnológico de Tepic

Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic

Eduardo Mendeleev Becerra-Verdín, Universidad Autónoma de Nayarit

Laboratorio de Investigación Clínica e Histología, Universidad Autónoma de Nayarit, Tepic, Nayarit, México

Irma Julieta González-Acuña, Campo Experimental Santiago Ixcuintla-INIFAP, México

Campo Experimental Santiago Ixcuintla-INIFAP, Santiago Ixcuintla, Nayarit, México

Gustavo Adolfo González-Aguilar, Centro de Investigación en Alimentación y Desarrollo, A.C, Hermosillo, Sonora, México,

Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C, Hermosillo, Sonora, México,

Elhadi Yahia, Universidad Autónoma de Querétaro, Querétaro, Qro., México.

Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Qro., México.

Efigenia Montalvo González, Instituto Tecnológico de Tepic

Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic

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How to Cite
Gollaz-Machuca, V., M. García-Magaña, E. Becerra-Verdín, I. González-Acuña, G. González-Aguilar, E. Yahia, and E. González. “Nutritional Characterization and in Vitro Anti-Inflammatory Activity of Guava-Aloe Vera Puree and Its Histopathological Effect in Gastric Lesion-Induced Rats”. Emirates Journal of Food and Agriculture, Vol. 33, no. 9, Dec. 2021, doi:https://doi.org/10.9755/ejfa.2021.v33.i9.2754. Accessed 27 Jan. 2022.
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Research Article