The Effects of Probiotics and Omega-3 Fatty Acids in Liver Steatosis Induced in Rats by High-Fructose Corn Syrup

Table 6

Liver tissue triglycerides, total cholesterol, and total protein contents of rats.

Parameters	Control group (n = 8)	HFCS group (n = 8)	HFCS + omega-3 fatty acids group (n = 8)	HFCS + probiotic group (n = 8)	HFCS + omega-3 fatty acids + probiotic group (n = 8)
	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD
Triglyceride (μmol/g tissue)	6.08 ± 0.91	11.16 ± 1.55^a3	8.26 ± 0.91^a3,b3	8.21 ± 1.38^a3,b2	7.88 ± 1.23^a2,b3	0.001
	(4.94–7.66)	(9.32–13.61)	(6.94–9.57)	(6.68–10.75)	(5.45–9.81)
Total cholesterol (μmol/g tissue)	1.78 ± 0.63	3.23 ± 0.39^a3	1.94 ± 0.37^b3	1.86 ± 0.32^b3	1.82 ± 0.23^b3	0.001
	(0.90–2.92)	(2.69–3.79)	(1.45–2.46)	(1.47–2.33)	(1.51–2.12)
Total protein (mg/g protein)	5.81 ± 1.48	8.02 ± 1.05^a3	6.01 ± 0.65^b3	5.61 ± 0.80^b3	5.76 ± 0.31^b3	0.002
	(3.24–7.38)	(6.49–9.31)	(4.86–6.91)	(4.56–6.45)	(5.17–6.10)

One-way ANOVA. Unpaired t-test. ^aFor the control group,  ≤ 0.05^a1,  ≤ 0.01^a2,  ≤ 0.001^a3. ^bFor the HFCS group,  ≤ 0.05^b1,  ≤ 0.01^b2,  ≤ 0.001^b3. Bold shows statistically significant values.