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Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with
Abdullahi Adekilekun Jimoh1, Abidemi Paul Kappo2, Fehintoluwa Joy Femi-Olabisi3
1Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, Johannesburg 2094, South Africa.
3D-printed snacks made from cowpea, sorghum, and sweet potato improved metabolic health in rats fed a high-fat diet. Specific formulations offered benefits for glycemic control, lipid profiles, and cardioprotection, demonstrating potential for obesity management.
Area of Science:
- Nutritional Science
- Food Technology
- Biomedical Research
Background:
- High-fat diets (HFD) induce obesity and associated metabolic dysfunctions like hyperglycemia, dyslipidemia, and insulin resistance.
- Developing novel, functional foods is crucial for managing diet-induced obesity and its complications.
- Indigenous ingredients offer potential for creating nutrient-dense food products with therapeutic properties.
Purpose of the Study:
- To investigate the anti-obesogenic effects of 3D-printed snacks formulated from indigenous composite inks (cowpea, sorghum, orange-fleshed sweet potato).
- To evaluate the impact of different snack formulations (blend ratios, processing states) on metabolic parameters in HFD-fed male and female Wistar rats.
- To assess the cardioprotective potential and histological impact of these snacks on cardiac tissue.
Main Methods:
- Rats were fed an HFD for five weeks, followed by five weeks of supplementation with 20% 3D-printed snacks (four formulations), Orlistat, or HFD alone.
- Physiological parameters measured included body weight, fasting glucose, insulin, HOMA-IR, serum lipids, sex hormones, and angiotensin-converting enzyme (ACE) activity.
- Histological examination of cardiac tissue was performed to assess myocardial architecture and pathology.
Main Results:
- HFD induced hyperglycemia, dyslipidemia, and insulin resistance. All 3D-printed snack groups showed improvements.
- The bioprocessed 50:10:40% blend (TD4) significantly improved glycemic control, restoring glucose levels near baseline.
- Raw blends (TD1, TD2) improved lipid and hormonal profiles in females; bioprocessed 33.33%:33.33%:33.33% blend (TD3) improved lipid profiles in males.
- Only the raw 33.33%:33.33%:33.33% blend (TD1) reduced ACE activity in males, indicating cardioprotection.
- Histological analysis showed all 3D-printed snacks preserved normal myocardial architecture, unlike HFD and Orlistat groups which exhibited inflammation and fibrosis.
Conclusions:
- 3D-printed snacks from indigenous ingredients effectively mitigate metabolic dysfunctions induced by HFD in rats.
- Specific snack formulations demonstrate targeted benefits: TD4 for glycemic control, TD3 for male lipid management, and TD1/TD2 for female metabolic improvements.
- These functional foods offer a promising, cardioprotective dietary strategy for managing obesity and related metabolic disorders.
