Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Abstract

The present investigation aimed to evaluate the effect of mushroom/oat and their mixtures on antioxidant activities, hematological parameters of obese rats and sensory attributes of their food products. Male albino rats (n=48) were divided into two main groups, the first main group (n=6 rats) fed on basal diet as a control negative group (G1). The second main group (n=42 rats) received HFD for 8 weeks to induce obesity in rats. Then high fat diet group was divided into (7) sub-groups (n=6 rats for each), the first sub-group fed on HFD as a control positive group (G2). G3 fed on positive diet and mushroom 10%, G4 fed on positive diet and mushroom 20%, G5 fed on positive diet and oat 20%, G6 fed on positive diet and oat 40%, G7 fed on positive diet and mushroom plus oat (10+20%), G8 fed on positive diet and mushroom plus oat (20+40%). After 8 weeks periods, blood samples were collected from group treatments to estimate antioxidant activities and hematological parameters. The results of antioxidant activity showed that HFD rats had the lowest level of SOD, CAT and GPX, whereas the activities were 6.73, 3.20 and 3.97 U/g tissue, respectively. The mixtures of mushroom plus oat (40 + 20%) increased the level of SOD, CAT and GPX whereas the activity were 10.33, 6.03 and 9.07 U/g tissue, respectively close to the activity of non-obese (control), 9.23, 6.97 and 9.60 U/g tissue, respectively. Hematological parameters were improved in the group fed on a high-fat diet containing mushroom plus oat (40 + 20%) compared to the control group (positive control). The results of the sensory attributes showed that the food products containing mushroom plus oat (pizza, kofta, bread and soup) were all accepted by the panelists. The study confirms that the use of mushroom and oat products play a role in reducing and controlling the obesity.