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Long-term consumption of fermented pork fat-based diets differing in calorie, fat content, and fatty acid levels mediates oxidative stress, inflammation, redox imbalance, germ cell apoptosis, disruption of steroidogenesis, and testicular dysfunction in Wistar rats

Crossref DOI link: https://doi.org/10.1007/s11356-023-26018-0

Published Online: 2023-02-25

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lalrinzuali, Sailo

Khushboo, Maurya

Dinata, Roy

Bhanushree, Baishya

Nisa, Nisekhoto

Bidanchi, Rema Momin

Laskar, Saeed-Ahmed

Manikandan, Bose

Abinash, Giri

Pori, Buragohain

Roy, Vikas Kumar

Gurusubramanian, Guruswami https://orcid.org/0000-0002-3747-2074
Funding

Funding for this research was provided by:

DST FIST New Delhi India (DST-FIST, No. SR/FST/LS-I/2017/15(C), 6 September 2018), New Delhi)

UGC STRIDE New Delhi India (UGC STRIDE, No.F.2-2/2019 (STRIDE-I), 3 December 2019)
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Text and Data Mining valid from 2023-02-25

Version of Record valid from 2023-02-25
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Article History

Received: 1 July 2022

Accepted: 15 February 2023

First Online: 25 February 2023

Declarations

:

: All experiments performed followed the guidelines of Laboratory Animal Research of the Institutional Animal Care and Use Committee of the Mizoram University, Mizoram, India, ARRIVE and NIH guidelines for the care and use of laboratory animals (Approval Number: MZU-IAEC/2018/15 dt. 26/03/2018).

: All the authors consent to participate in this research paper.

: All the authors have approved the manuscript and agreed with the submission to your esteemed journal.

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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