Efficiency of intermittent exercise on adiposity and fatty liver in rats fed with high-fat diet.

OBJECTIVE: This study aimed to examine and compare the effects of continuous or intermittent exercises on adiposity and fatty liver in rats fed with high-fat diet. METHODS AND PROCEDURES: Wistar rats were divided according to diet composition-chow diet (C) or high-fat diet (H)-and kinds of exercise-sedentary (S), continuous (CE), or intermittent (IE) exercises. The CE group swam 90 min/day, and the IE group swam 3 x 30 min/day (at 4-h intervals between sessions); both groups exercised 5 days/week during 8 weeks. Body weight and food intake were recorded daily. Lipogenesis rate in vivo was determined by the incorporation of (3)H(2)O into saponified lipids in retroperitoneal (RET), epididymal (EPI), and visceral (VIS) white adipose tissues, brown adipose tissue (BAT), liver (L), and gastrocnemius muscle (GAST) using the gravimetric method. Total cholesterol, high-density lipoprotein (HDL)-cholesterol, and triacylglycerol (TG) were analyzed. RESULTS: The major finding of this study is that IE was more efficient than CE in reducing the adverse effects of high-fat diet and sedentarism. There was an improvement in the lipid profile and a reduction in food intake, body weight gain, visceral and central adiposity, and fatty liver, contributing to the control of obesity and other comorbidities, including nonalcoholic fat liver diseases. DISCUSSION: Earlier studies have discussed the effects of diet consumption on adiposity and their relation to chronic diseases and obesity. This study discusses the effects of high-fat diet consumption and the different kinds of exercise on weight gain, adiposity, fatty liver, and lipid profile in rats. The results may depend on the exercise, time of each session, age, gender, and experimental period.

Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats.

OBJECTIVES: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. METHODS: Rats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk. RESULTS: The beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 +/- 13.36; RET: 134.95 +/- 25.40) than that in the HCFI group (EPI: 93.17 +/- 12.80; RET: 108.62 +/- 15.50) and HCPI group (EPI: 93.06 +/- 15.10; RET: 112.34 +/- 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 +/- 15.50 micrometers versus HCPI: 112.34 +/- 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids. CONCLUSION: This product may offer new approaches to obesity prevention.