Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats
This study investigated the anti-obesogenic effects of 3D-printed snacks-developed from indigenous composite inks of cowpea, sorghum, and orange-fleshed sweet potato-in male and female Wistar rats fed a high-fat diet (HFD). Four experimental diets (TD1-TD4) were formulated from snacks using two blend ratios (33.33%:33.33%:33.33%) and 50%:10%:40%) and two processing states (raw and bioprocessed). Following a five-week HFD-induction period, the rats were supplemented for an additional five weeks with diets containing 20% of these snacks, Orlistat, or HFD alone. Physiological assessments included body weight, fasting glucose, insulin, homeostatic model assessment for insulin resistance (HOMA-IR), serum lipids, sex hormones, angiotensin-converting enzyme (ACE) activity, and histological evaluation of cardiac tissue. HFD feeding induced hyperglycemia, dyslipidemia, and insulin resistance. Supplementation with the 3D-printed snacks improved glycemic control, with the TD4 (bioprocessed blend; 50:10:40%) restoring glucose levels close to baseline. TD1 and TD2 (raw blends) improved lipid and hormonal profiles in females, whereas TD3 (bioprocessed blend; 33.33%:33.33%:33.33%) significantly reduced triglycerides and elevated HDL in males. Importantly, only TD1 (raw blend; 33.33%:33.33%:33.33%) significantly reduced ACE activity in males, providing a unique cardioprotective mechanism not observed with other snack formulations. Histological analyses revealed inflammatory infiltration and fibroplasia in HFD and Orlistat groups, whereas all 3D-printed snacks preserved normal myocardial architecture without necrosis or fibrosis. Collectively, these findings demonstrate that 3D-printed snacks derived from indigenous composite inks improved metabolic dysfunctions associated with diet-induced obesity. The optimal formulation appears application-specific: TD4 for glycemic control, TD3 for lipid management in males, and TD1/TD2 for metabolic improvements in females.
Authors
- Abdullahi Adekilekun Jimoh (ORCID: https://orcid.org/0000-0003-1504-3153)
- Mary Omolola Omosebi (ORCID: https://orcid.org/0000-0002-4123-620X)
- Yusuf Olamide Kewuyemi (ORCID: https://orcid.org/0000-0003-3294-245X)
- Oluwafemi Ayodeji Adebo (ORCID: https://orcid.org/0000-0002-3757-5137)
- Abidemi Paul Kappo (ORCID: https://orcid.org/0000-0003-2521-8957)
- Fehintoluwa Joy Femi-Olabisi (ORCID: https://orcid.org/0000-0002-4006-7870)
Institutions
- University of Johannesburg (ZA)
- Mountain Top University (NG)
Publication Details
- Journal
- Foods
- Published
- 2025-12-05
- DOI
- https://doi.org/10.3390/foods14244185
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00