Title : Functional food for combating metabolic syndrome, how is it work
Abstract:
The prevalence of obesity in the world continues to increase which further causes clinical problems related to metabolic syndrome (MetS), which include abdominal obesity, high blood pressure, impaired fasting blood glucose (FBG), and hyperlipidaemia. Currently, many studies are showing that functional foods may have a role in MetS. This paper aims to discuss the various benefits of functional food in combating MetS.
Functional food contains various bioactive compounds that have health benefits. Dietary fiber, including β-glucan, is known to affect satiety response, food intake, and body weight. β-glucan as a soluble fiber can increase luminal viscosity, delay gastric emptying, and reduce absorption in the gut. β-glucan can also reduce glycaemic and insulinemic effects. The consumed β-glucan will be fermented in the cecum and colon to produce SCFAs which plays a role in improving gut microbiota profile and helping regulate hunger and satiety.
Various studies have focused on the benefits of β-glucan content in various foods, such as oats, shiitake mushrooms, oyster mushrooms, and brown rice , for preventing or treating MetS. An in vivo study on mice related to the prevention of obesity in 2012, showed that oats and shiitake mushroom-enriched diets can lower plasma lipids through the mechanism of fecal fat exclusion, which includes their beneficial effect in lowering weight. The fecal fat exclusion affected the inhibition of fat absorption in the gut and thus decreases plasma triacylglycerol as the main plasma lipid. β-glucan can also delay gastric emptying so that the absorption of carbohydrates occurs gradually and improves lipid profiles which will support lowering FBG. An in vivo study on mice in 2020 showed that the intervention of β-glucan extract from oyster mushrooms (375 mg/kg BW) had the greatest effect on reducing energy intake and preventing weight gain, as well as lowing plasma insulin levels.
Another functional food is brown rice which contains β-glucan up to 4.90% and magnesium. The study conducted in 2019 showed that there was a decrease in abdominal circumference, white adipose tissue, and body fat index in the rat group with brown rice intervention. Higher dietary intake of brown rice is also associated with improved gut microbiota dysbiosis and increased serum magnesium levels. Magnesium is a key element in many metabolic pathways such as glycolysis reactions, crevice cycle, fat oxidation, cyclic AMP formation, and phosphocreatine formation as a cofactor of ATP production. The benefits of brown rice have also been tested on humans. A research conducted in 2022, showed that the brown rice-based diet significantly decreased BMI, abdominal circumference, visceral fat, FBG, and HbA1c of type 2 diabetes mellitus subjects. Other bioactive compounds are antioxidants, such as flavonoids, and leucine amino acids which are contained in Moringa plants. The results showed that giving Moringa oleifera powder (500 mg/kg BW) reduced FBG levels in rats on a high-fructose diet.
It can be concluded that functional foods can be used for the prevention and treatment of MetS. Bioactive compounds such as β-glucan, magnesium, flavonoid, and leucine have an important role in improving lipid profiles, FBG, and body weight as a step to combat MetS.
Audience Take Away:
- Audiences will understand the benefits of functional foods in preventing or treating metabolic syndrome (MetS). The audience will furthermore know some of the bioactive compounds contained in functional foods that play a role in improving lipid profiles, blood glucose, and weight loss as a step to combat metabolic syndrome. We hope that this information can be understood so that it can be developed or applied in everydaylife.
- This research topic can be utilized by other departments or faculties to expand their research or teaching
- It can improve the accuracy or provide new information about functional food in combating Mets. This topic provides a practical solution to a MetS problem, especially in developing functional food products for preventing or treating MetS.
