Probióticos, prebióticos e simbióticos atenuam efeitos crônicos do tabagismo passivo em parâmetros fisiológicos e bioquímicos em ratos: um estudo aleatorizado e controlado

Abstract

This study examined the protective effects of functional, probiotic, prebiotic and symbiotic foods against chronic cigarette smoke-induced toxicity in rats. Ninety-six young male rats were randomly assigned to eight groups (n = 12): control (C), basal diet (DB); probiotic (Pro), DB + probiotic; prebiotic (Pre), DB + prebiotic; symbiotic (Sym), DB + probiotic + prebiotic; control smoking (TC), DB + passive smoking exposure protocol (PT); probiotic smoking (ProT), Pro + PT; prebiotic smoking (PreT), Pre + PT; and symbiotic smoking (SymT), Sym + PT. After the experimental period of 189 days the animals were anesthetized, blood samples were collected and euthanized. The results were submitted to normality analysis by the Shapiro Wilk test, followed by the one-way ANOVA test, with contrasts by the Tukey method (P <0.05). We observed a significant attenuation of the deleterious effects of rat exposure to cigarette smoke in relation to weight gain and supplemented with functional foods. There was also a marked improvement in liver enzyme mean values (ALT, AST, GGT, and FA), and increased serum protein levels (albumin and globulins). The mean blood glucose level was attenuated by functional foods and chronic exposure to cigarette smoke, decreasing risks of diabetes and finally the values of urea and creatinine was also observed attenuating the toxic effects of cigarette smoke avoiding possible risk of disease. related to the kidney. We conclude that functional, probiotic, prebiotic and symbiotic foods attenuate the deleterious effects on physiological and biochemical parameters of rats chronically exposed to cigarette smoke.