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Zago L, Pessoa HR, Rosado CP, da Silva AA, Pasqualone A, Koury JC. Acute Consumption of Cooked Green Banana Pulp Beverage (Musa cavendishii) Decreases Plasma Glucose in Healthy Women: A Cross-Sectional Controlled Study. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01202-w. [PMID: 38951375 DOI: 10.1007/s11130-024-01202-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/11/2024] [Indexed: 07/03/2024]
Abstract
This study aimed at comparing the carbohydrate composition of three banana varieties (cv. Nanica, Nanicão, and Prata) and investigating the effect of a single dose of cooked green banana pulp beverage (GBPd) on plasma glycemic homeostasis indexes (glucose, PYY, GIP, insulin) and hunger and satiety sensation (visual analog scale-VAS). The bananas were classified according to the color scale. The fiber, total carbohydrate, and resistant starch (RS) were determined using validated methods. Glucose homeostasis indexes and hunger/satiety sensation were determined in ten healthy women in two stages before and after intake: (1) glucose solution (250 g/L); (2) one week later, consumption of the glucose solution plus 75 g/L of GBPd. Blood samples were collected twice in stage-1 and every 15 min for 2 h in stage-2. Cv. Nanicão was selected, because it presented a higher content in RS and dietary fiber on dry base than the other cultivars. Thus, it was used to test glycemic response. After 2 h of GBPd intake, no difference was observed in hunger/satiety sensation and plasma glycemic homeostasis indexes, except for a decrease in plasma glucose concentration (-15%, p = 0.0232) compared to stage-1. These results suggest that cv. Nanicão has a higher potential as a functional ingredient and can influence the reduction in the glycemic index of a meal compared to other cultivars. However, it had not a short-term effect on hormones GIP and PYY in healthy women. Further research is needed to understand the long-term effects and mechanisms of green banana on glycemic control and satiety.
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Affiliation(s)
- Lilia Zago
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil.
| | - Heloisa Rodrigues Pessoa
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Carolyne Pimentel Rosado
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Andreia Ana da Silva
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Josely Correa Koury
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
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Hsu C, White B, Lambrakis L, Oba PM, He F, Utterback P, Parsons CM, de Godoy MRC. Green banana flour as a novel functional ingredient in retorted feline diets. J Anim Sci 2024; 102:skae039. [PMID: 38359903 PMCID: PMC10924536 DOI: 10.1093/jas/skae039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Accepted: 02/07/2024] [Indexed: 02/17/2024] Open
Abstract
Green banana flour (GBF) is a novel ingredient that is high in resistant starch and could be a dietary fiber source in companion animal nutrition. In addition, with its light brown color and pectin content, GBF could potentially serve as a natural color additive and thickening agent in pet food manufacturing. The purpose of this research is to evaluate different sources of GBF, the effect of GBF on texture and color in canned foods, and its effect on apparent total tract digestibility (ATTD), fecal characteristics, and fecal fermentative end-products in healthy adult cats. Prior to the feline study, different sources of GBF were analyzed for chemical composition, manufacturing properties, true metabolizable energy, and fermentability. For the feline feeding trial, all treatment diets were formulated to meet or exceed the Association of American Feed Control Officials (Association of American Feed Control Officials (AAFCO) 2020. Official Publication. Champaign, IL.) guidelines for adult cat maintenance. There were five dietary treatments: rice control (4% rice flour), potato control (4% dehydrated potato flakes), 1% GBF (1% GBF and 3% rice flour), 2% GBF (2% GBF and 2% rice flour), and 4% GBF. All treatment diets were analyzed for texture and color. The animal study was conducted using a completely randomized design with 39 adult domestic cats. There was a 7-d diet adaptation period followed by a baseline fresh fecal collection to determine fecal score, pH, short-chain fatty acid, branched-chain fatty acid, phenol, indole, ammonia, and microbiota. The treatment period lasted for 21 d and a total fecal collection was performed during the last 4 d of this period to determine the ATTD. A fresh fecal sample was also collected during the total fecal collection to evaluate fecal score, pH, metabolites, and microbiota. The MIXED model procedures of SAS version 9.4 were used for statistical analysis. Treatment diets containing GBF had a lower hardness from the texture profile analysis (P < 0.05). For color analysis, the 4% GBF diet was darker in color compared with the rice diet (P < 0.05). There was no difference in food intake, fecal output, or ATTD of macronutrients among the treatment groups (P > 0.05). There was no interaction of treatment and time or main effects shown in fecal score, pH, metabolites, or microbiota diversity (P > 0.05). In conclusion, adding GBF to canned diets may affect the texture and color of the product, but GBF was comparable to traditional carbohydrate sources, rice, and potato, from a nutritional aspect.
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Affiliation(s)
- Clare Hsu
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | | | | | - Patricia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Fei He
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Pamela Utterback
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Carl M Parsons
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Maria R C de Godoy
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
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Gurumayum N, Sarma PP, Khound P, Jana UK, Devi R. Nutritional Composition and Pharmacological Activity of Musa balbisiana Colla Seed: An Insight into Phytochemical and Cellular Bioenergetic Profiling. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:520-525. [PMID: 37477732 DOI: 10.1007/s11130-023-01080-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/04/2023] [Indexed: 07/22/2023]
Abstract
Musa balbisiana Colla belongs to the family Musaceae which is well-known for its nutritional and pharmacological properties. Here, we have analysed the phytochemical content and evaluated the nutritional, antioxidant, anti-glycation, α-amylase, and α-glucosidase inhibition potential. Moreover, for the first time, we have studied the bioenergetic profiles of the bioactive fractions of M. balbisiana seeds extract against oxidative stress-related mitochondrial and cellular dysfunction using XFe24 extracellular flux analyzer. M. balbisiana seeds have high nutritional values with significant levels of carbohydrates, starch, protein, and minerals (Ca, Na, Mg, Cu, Fe, and Zn). Bioactivity-guided fractionation of the methanolic extract of M. balbisiana seeds revealed that the ethyl acetate fraction (EAF) showed the highest antioxidant, anti-glycation, and phytochemical content as compared to other fractions. Moreover, the EAF showed a lower α-amylase inhibition and a higher α-glucosidase inhibitory activity. Most importantly, our GC-MS analyses of EAF revealed the presence of unique and previously unreported 14 phytochemical compounds. A strong correlation between the biological activities and total phenolic/tannin content was observed. In addition, the bioactive fraction of M. balbisiana seeds (EAF) improved the bioenergetic profiles of free fatty acid-induced oxidative stress with a concomitant increase in ATP production, and respiratory and glycolytic capacity. Altogether, our findings suggest that M. balbisiana seeds can be used as a natural supplement to boost antioxidant levels and combat oxidative stress and non-enzymatic glycation.
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Affiliation(s)
- Nonibala Gurumayum
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Department of Zoology, Gauhati University, Guwahati, 781014, India
| | - Partha Pratim Sarma
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
| | - Puspanjali Khound
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Department of Zoology, Gauhati University, Guwahati, 781014, India
| | - Uttam Kumar Jana
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India
- Crystallography and Molecular Biology Division, Saha Institute of Nuclear Physics, Kolkata, 700064, India
| | - Rajlakshmi Devi
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, 781035, Assam, India.
- Department of Zoology, Gauhati University, Guwahati, 781014, India.
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Corrêa TAF, Tobaruela EDC, Capetini VC, Quintanilha BJ, Cortez RV, Taddei CR, Hassimotto NMA, Hoffmann C, Rogero MM, Lajolo FM. Blood orange juice intake changes specific bacteria of gut microbiota associated with cardiometabolic biomarkers. Front Microbiol 2023; 14:1199383. [PMID: 37469434 PMCID: PMC10352659 DOI: 10.3389/fmicb.2023.1199383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Accepted: 06/19/2023] [Indexed: 07/21/2023] Open
Abstract
Blood orange juice is an important source of flavanones and anthocyanins, mainly hesperidin, narirutin, and cyanidin-3-O-glucoside. The benefits of these bioactive compounds have been reported, but the mechanistic details behind their biological effects are not well established. This study investigated the effects of Moro orange (Citrus sinensis L. Osbeck) juice (MOJ) on gut microbiota composition and cardiometabolic biomarkers in overweight women. In this study, 12 overweight women (BMI from 25.0 to 29.9 kg/m2), aged 18-37 years, consumed 500 mL of MOJ every day for 4 weeks. We assessed the gut microbiota composition, levels of short-chain fatty acids (SCFAs), cardiometabolic biomarkers, and insulin resistance (HOMA-IR) at baseline and after 2 weeks and 4 weeks of MOJ intake. The results suggested that MOJ intake affected the abundance of specific operational taxonomic units (OTUs) of the gut microbiota but did not significantly alter the diversity and general composition of the gut microbiota. However, MOJ intake increased the production of SCFAs, especially propionic and isobutyric acids, and significantly improved cardiometabolic biomarkers such as blood pressure and plasma VCAM-1 levels in the overweight women. Additionally, we observed significant associations between gut microbiota OTUs belonging to the Bacteroidetes phyla and Prevotella 9 genera and the cardiometabolic biomarkers. Furthermore, MOJ reduced fasting glucose and insulin levels and HOMA-IR values, thereby enhancing insulin sensitivity in the insulin-resistant overweight women. Finally, we highlighted the importance of orange juice intake duration because some beneficial changes such as blood pressure improvements were evident at the 2-week time interval of the intervention, but other changes became significant only at the 4-week interval of MOJ intake. In conclusion, our study demonstrated that changes in specific OTUs of the gut microbiota in response to MOJ intake were associated with significant improvements in some cardiometabolic biomarkers and SCFA levels in overweight women with insulin resistance.
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Affiliation(s)
- Telma Angelina Faraldo Corrêa
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Eric de Castro Tobaruela
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Vinicius Cooper Capetini
- Food Research Center (FoRC), São Paulo, Brazil
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Bruna Jardim Quintanilha
- Food Research Center (FoRC), São Paulo, Brazil
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Ramon Vitor Cortez
- Department of Clinical Analyses and Toxicology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Carla R. Taddei
- Department of Clinical Analyses and Toxicology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Neuza Mariko Aymoto Hassimotto
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Christian Hoffmann
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Marcelo Macedo Rogero
- Food Research Center (FoRC), São Paulo, Brazil
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Franco Maria Lajolo
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
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Bush JR, Baisley J, Harding SV, Alfa MJ. Consumption of Solnul ™ Resistant Potato Starch Produces a Prebiotic Effect in a Randomized, Placebo-Controlled Clinical Trial. Nutrients 2023; 15:nu15071582. [PMID: 37049425 PMCID: PMC10097138 DOI: 10.3390/nu15071582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The effects of resistant starch at high doses have been well-characterized, but the potential prebiotic effects of resistant starch at doses comparable to oligosaccharide prebiotics have not been evaluated. A three-arm randomized, double-blind, placebo-controlled clinical trial was conducted to evaluate the effect of 3.5 g and 7 g daily doses of Solnul™ resistant potato starch (RPS) on beneficial populations of gut bacteria and stool consistency after a 4-week period. The relative abundance of Bifidobacterium and Akkermansia was determined by employing 16Sv4 sequencing of stool samples. To assess the effect of RPS on laxation and bowel movements, stools were recorded and scored using the Bristol Stool Form Scale. Participants consuming 3.5 g/day of RPS experienced significantly greater changes in Bifidobacterium and Akkermansia compared to the placebo after 4 weeks. The number of diarrhea- and constipation-associated bowel movements were both significantly lower in the 3.5 g RPS arm compared to the placebo group. Participants consuming 7 g of RPS responded similarly to those in the 3.5 g arm. Our analyses demonstrate that Solnul™ RPS has a prebiotic effect when consumed for 4 weeks at the 3.5 g per day dose, stimulating increases in beneficial health-associated bacteria and reducing diarrhea- and constipation-associated bowel movements when compared to the placebo group.
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Affiliation(s)
- Jason R Bush
- MSP Starch Products Inc., Carberry, MB R0K 0H0, Canada
| | - Joshua Baisley
- Nutrasource Pharmaceutical and Nutraceutical Services, Guelph, ON N1G 0B4, Canada
| | - Scott V Harding
- Department of Biochemistry, Faculty of Science, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
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Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022; 12:antiox12010093. [PMID: 36670954 PMCID: PMC9854660 DOI: 10.3390/antiox12010093] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022. [PMID: 36670954 DOI: 10.3390/antiox11050879/s1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Dibakoane SR, Du Plessis B, Silva LD, Anyasi TA, Emmambux M, Mlambo V, Wokadala OC. Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Siphosethu Richard Dibakoane
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Belinda Du Plessis
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Laura Da Silva
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Tonna A. Anyasi
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Mohammad Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Victor Mlambo
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
| | - Obiro Cuthbert Wokadala
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
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Xiao T, Liang T, Geng DH, Wang L, Liu L, Zhou X, Pu H, Huang J, Zhou S, Tong LT. Dietary Proteins Alter Fermentation Characteristics of Human Gut Microbiota In Vitro. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:419-426. [PMID: 32857283 DOI: 10.1007/s11130-020-00836-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The objective of this study was to evaluate the fermentation characteristics of proteins from diverse sources by human gut microbiota. Cereal proteins (rice and oat), red meat proteins (pork and beef), chicken protein and casein were selected as the substrates for simulated gastrointestinal digestion (SGID), and human faecal samples were collected from healthy donors as the inoculum of fermentation. In this study, we further analyzed the correlations of amino acids (AA) compositions, fermentation productions and gut microbiota. As the results, the animal protein groups had higher degree of hydrolysis (DH) after digestion and higher levels of ammonia nitrogen (NH3-N) after fermentation than cereal proteins. The pH value of fermentation liquid declined as proteins were added during fermentation. Cereal protein groups promoted the gut microbiota to produce more short chain fatty acids (SCFAs) with the high proportion of acetate, propionate and butyrate by lowering the pH than red meat proteins. The abundance of Firmicutes at phylum level in cereal protein groups was lower than red meat proteins after fermentation. The cereal protein groups enhanced the growth of Bacteroides spp. and Bifidobacterium spp. while red meat proteins stimulated the growth of Peptoclostridium spp.. Taken together, our research implies that cereal proteins have better fermentation characters than red meat proteins.
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Affiliation(s)
- Tianzhen Xiao
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Tingting Liang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Dong-Hui Geng
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Lili Wang
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Liya Liu
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Xianrong Zhou
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Sumei Zhou
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China
| | - Li-Tao Tong
- Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
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Blood glucose lowering, glycaemic index, carbohydrate-hydrolysing enzyme inhibitory activities of potential functional food from plantain, soy-cake, rice-bran and oat-bran flour blends. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00954-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Gómez JA, Pino-Hernández E, Abrunhosa L, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food Funct 2021; 12:3009-3021. [PMID: 33704305 DOI: 10.1039/d0fo03379k] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a production process of isomalto-oligosaccharides (IMO) syrup. The plantain flour contains high levels of starch (87 ± 2%) and amylose (31.2 ± 0.8%). The flour showed stability at high temperatures (pasting temperature of 79.26 ± 0.02 °C), allowing its use in high temperature processes. In vitro gastrointestinal digestion of the plantain flour showed that when cooked, the glycemic index of the flour increased from 47.7 ± 2.2 to 84.2 ± 1.8, while its resistant starch content only slightly decreased from 71.7 ± 1% to 52.6 ± 2%, suggesting that this type of flour preserves high content of dietary fibre after digestion. The conceptual process design showed that 24.48 g of IMO are theoretically obtained from 53.24 g of plantain flour maltose. These results suggest that the rejected plantain pulp holds high potential as an ingredient for the production of prebiotic compounds such as IMO.
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Affiliation(s)
- James A Gómez
- Research Group on Food and Agro-industry, Department of Engineering, Universidad de Caldas, Calle 65 No. 26-10, 170004, Manizales, Colombia.
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Affiliation(s)
- Dery Bede
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Luhu Avenue Wuxi Jiangsu Province 214122 P. R. China
| | - Lou Zaixiang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Luhu Avenue Wuxi Jiangsu Province 214122 P. R. China
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Yang J, Bi Y, Liang S, Gu Z, Cheng L, Li C, Li Z, Zhang Y, Hong Y. The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages. Food Funct 2020; 11:10945-10953. [PMID: 33245312 DOI: 10.1039/d0fo02494e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resistant starch, a functional food ingredient, can improve the nutritional value of food products. In this study, the in vitro digestibility of starch from banana flour at four ripening stages was evaluated. The result showed that the resistant starch content of banana flour at ripening stage 1 was up to 81%. Furthermore, to explore the effect of resistant starch in the body, the in vivo digestibility of banana flour was investigated. The intake of banana flour at ripening stage 1 resulted in a nearly 70% decrease in the homeostasis model assessment of insulin resistance value, compared to that of the model group. By contrast, the genes related to glucokinase were upregulated by 66%, and the expression level of the insulin receptor gene was increased by more than 1.5 times that of the model group. Thus, natural banana flour has potential for controlling type 2 diabetes mellitus.
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Affiliation(s)
- Jie Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
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Chen SH, Li XF, Shih PT, Pai SM. Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Yu AHM, Phoon PY, Ng GCF, Henry CJ. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles. J Food Sci 2020; 85:3026-3033. [PMID: 32940358 DOI: 10.1111/1750-3841.15458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/19/2020] [Accepted: 08/27/2020] [Indexed: 11/29/2022]
Abstract
Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for its multiple health benefits and ability to promote satiety. However, it imparts negligible nutritional value due to its low energy content. In this study, the feasibility of making low calorie, gluten-free Shirataki noodles with improved nutritional value was shown by adding green banana flour (GBF), an underutilized subproduct of low commercial value and significance in the food industry. The optimal KGM-GBF noodles (with 6% w/w KGM, 35% w/w GBF) had 27% lower total energy content, 13% lower carbohydrate content, 5.4% higher fiber content, 2% higher ash content, and 80% hardness (as measured by texture profile analysis) when compared to commercial yellow alkaline wheat noodles. Multiple regression analysis showed that KGM level was a more influential factor than GBF level on the hardness of cooked KGM-GBF noodles (P < 0.01). The compatibility of GBF with KGM in noodle making lay in GBF's high gelatinizing and pasting temperatures, which allowed optimal KGM hydration during dough formation to develop the primary network structure in the noodles. Through this study, the potential of GBF as a functional food ingredient in product processing and nutrition enhancement was demonstrated. PRACTICAL APPLICATION: The addition of green banana flour can improve the nutritional value and sensorial properties of konjac (Shirataki) noodles. This offers a gluten-free and low glycemic index alternative to wheat and starch noodles currently available commercially. A novel method of noodle-making to create KGM noodles, without the use of high alkalinity, was developed.
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Affiliation(s)
- Ashley Hui Min Yu
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Pui Yeu Phoon
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Grace Cui Fang Ng
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Christiani Jeyakumar Henry
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117596, Singapore
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Tian DD, Xu XQ, Peng Q, Zhang YW, Zhang PB, Qiao Y, Shi B. Effects of banana powder (Musa acuminata Colla) on the composition of human fecal microbiota and metabolic output using in vitro fermentation. J Food Sci 2020; 85:2554-2564. [PMID: 32677055 DOI: 10.1111/1750-3841.15324] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 04/28/2020] [Accepted: 05/04/2020] [Indexed: 01/27/2023]
Abstract
Bananas are rich in indigestible carbohydrates and are considered potential whole-fruit prebiotics. To investigate banana-induced changes in the composition of the human gut microbiota and the production of short chain fatty acids (SCFAs), ripe banana (Musa acuminata Colla, Degrees Brix: 22.6 ± 0.2° Bé), from Hainan, China, was powdered and fermented in vitro for 24 hr with the feces of six Chinese donors. The degradation of banana polysaccharides was observed in all six fecal samples. During in vitro fecal fermentation, banana polysaccharides were gradually degraded up to approximately 80%. The production of SCFAs was also measured. The addition of banana powder increased the concentrations of acetate, propionate, and butyrate, with the production of acetate being higher than that of propionate and butyrate. Changes in the human gut microbiota were assessed using high-throughput sequencing of the 16S ribosomal RNA (rRNA) gene. The results indicated that banana powder significantly altered bacterial diversity, increasing the relative abundance of Bacteroides, while maintaining the proportion of Bifidobacterium in the feces. At the same time, banana powder also increased the proportion of Lactobacillus; however, a significant difference was not observed. In summary, banana powder can be utilized by specific bacteria in human intestines, providing data support for the study of the effects of banana powder on the human intestinal health. PRACTICAL APPLICATION: In this study, in vitro batch fermentation was used to evaluate the effect of banana powder on the human intestinal microbial community, and the metabolized products of banana powder were determined. Our study showed that banana powder improved the human intestinal microbial flora and promoted the growth of Bifidobacterium and Bacteroides and could produce beneficial SCFAs (acetate, propionate, and butyrate). This study provided a theoretical basis for the use of banana powder as a potential prebiotic in production applications and our daily diet.
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Affiliation(s)
- Dan-Dan Tian
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Xiao-Qing Xu
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Qing Peng
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Yu-Wei Zhang
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Peng-Bo Zhang
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Yu Qiao
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
| | - Bo Shi
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, People's Republic of China
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Tornero-Martínez A, Cruz-Ortiz R, Jaramillo-Flores ME, Osorio-Díaz P, Ávila-Reyes SV, Alvarado-Jasso GM, Mora-Escobedo R. In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids. Molecules 2019; 24:E3605. [PMID: 31591306 PMCID: PMC6803901 DOI: 10.3390/molecules24193605] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/02/2019] [Accepted: 10/03/2019] [Indexed: 02/07/2023] Open
Abstract
Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.
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Affiliation(s)
- Antonio Tornero-Martínez
- Instituto Politécnico Nacional, ENCB, Campus Zacatenco. Miguel Othón de Mendizábal 699, Alcaldía G.A. Madero, Ciudad de México C.P. 07360, CDMX, Mexico.
| | - Rubén Cruz-Ortiz
- Instituto Politécnico Nacional, ENCB, Campus Zacatenco. Miguel Othón de Mendizábal 699, Alcaldía G.A. Madero, Ciudad de México C.P. 07360, CDMX, Mexico.
| | - María Eugenia Jaramillo-Flores
- Instituto Politécnico Nacional, ENCB, Campus Zacatenco. Miguel Othón de Mendizábal 699, Alcaldía G.A. Madero, Ciudad de México C.P. 07360, CDMX, Mexico.
| | - Perla Osorio-Díaz
- Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla, Km. 6, Yautepec C.P. 62731, Morelos, Mexico.
| | - Sandra Victoria Ávila-Reyes
- Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla, Km. 6, Yautepec C.P. 62731, Morelos, Mexico.
- CONACYT-Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla, Km. 6, Yautepec C.P. 62731, Morelos, Mexico.
| | | | - Rosalva Mora-Escobedo
- Instituto Politécnico Nacional, ENCB, Campus Zacatenco. Miguel Othón de Mendizábal 699, Alcaldía G.A. Madero, Ciudad de México C.P. 07360, CDMX, Mexico.
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Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum. Journal of Food Science and Technology 2019; 57:848-857. [PMID: 32123405 DOI: 10.1007/s13197-019-04116-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2019] [Accepted: 09/26/2019] [Indexed: 10/25/2022]
Abstract
The aim of this work was to optimise a soybean/cornstarch extrudate by adjusting a central composite design and to maximise a product with a high protein and resistant starch (RS) content by evaluating the indigestible fractions through in vitro colonic fermentation and production of short-chain fatty acids (SCFAs) with potential health benefits. According to the response surface analysis and RS maximisation results, an optimisation of the independent variables was obtained as follows: 32.5% feed moisture, 144 °C extrusion temperature and a proportion of 44% germinated soybean flour and 56% cornstarch. A product with a 2.11% expansion index, 6.25 N hardness, a glycaemic index of 49 and 12% resistant starch was obtained. The optimised extrudate showed a 36% indigestible fraction and high fermentability with respect to that of the lactulose control. Furthermore, the decrease in pH was inversely proportional to the production of SCFAs and the volume of gas generated. Acetic, propionic, and butyric acids were produced at a molar ratio of 62:27:11, while the highest SCFA concentrations were found 48 h after incubation. The RS of the optimised extruder was a viable substrate for in vitro colonic fermentation, suggesting that it is a good food source to produce SCFAs, which could exert an effect on the regulation of lipid and glucose metabolism.
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Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients 2019; 11:E1222. [PMID: 31146437 PMCID: PMC6627159 DOI: 10.3390/nu11061222] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/16/2019] [Accepted: 05/23/2019] [Indexed: 12/25/2022] Open
Abstract
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
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Affiliation(s)
- Ana Luisa Falcomer
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Roberta Figueiredo Resende Riquette
- Campus Oeste Liliane Barbosa, Department of Nutrition, Instituto de Ensino Superior de Brasília (IESB), Brasilia 72225-315 Distrito Federal, Brazil.
| | - Bernardo Romão de Lima
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Verônica C Ginani
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Renata Puppin Zandonadi
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
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Oluwajuyitan TD, Ijarotimi OS. Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based ( Musa AAB) dough meal enriched with tigernut ( Cyperus esculentus) and defatted soybean ( Glycine max) flour for diabetic patients. Heliyon 2019; 5:e01504. [PMID: 31025013 PMCID: PMC6475862 DOI: 10.1016/j.heliyon.2019.e01504] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 03/23/2019] [Accepted: 04/08/2019] [Indexed: 10/27/2022] Open
Abstract
The study aimed at determining nutritional, antioxidant and blood glucose lowering potentials of improved plantain-based dough meals enriched with defatted soybean and tigernut flour. The constituted dough meals [PSB (plantain 64.46, defatted soybean 35.54%), TNS (tigernut 59.83, defatted soybean 40.17%); PTS (plantain 51.07, tigernut, 11.50, defatted soybean, 37.43%); TNT (100% tigernuts); PLT (100% plantain) and CNT (a commercial flour)] were evaluated for nutritional, antioxidant and blood glucose concentration in streptozotocin-induced diabetics rats. The improved dough meals contained appreciable amount of protein, energy value, and high in antioxidative activity than PLT. Blood glucose reducing potential of improved plantain-based dough meals (60.5-71.9%) in streptozotocin-induced diabetic rats was higher than PLT, but comparable to acarbose (anti-diabetic drug) (69%). The present study established that improved traditional plantain-based dough meals (particularly PTS) was high in essential nutrients, antioxidative activities, and blood glucose reducing potentials. Hence, the dough-meals may be suitable for diabetes management.
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SARDÁ FAH, GIUNTINI EB, NAZARE JA, KÖNIG D, BAHIA LR, LAJOLO FM, MENEZES EWD. Effectiveness of carbohydrates as a functional ingredient in glycemic control. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.42517] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9481-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Flores-Silva PC, Bello-Pérez LA, Rodriguez-Ambriz SL, Osorio-Diaz P. In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.11.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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de Angelis-Pereira MC, Barcelos MDFP, Pereira RC, Pereira JDAR, de Sousa RV. Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-11-2015-0150] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a new assay to measure glycemic responses using animals.
Design/methodology/approach
Proximal composition, total dietary fiber and its insoluble and soluble fractions, mineral content and tannins were evaluated. Glycemic responses were measured using albino Wistar rats (seven animals/group).
Findings
Flours from pulp and peel of unripe banana presented high content of carbohydrates and minerals. Moreover, flour from peel was rich in insoluble fiber, whereas flour from pulp had adequate proportion of insoluble and soluble fractions. Consumption of banana flours from peel and pulp did not affect fasting blood glucose of normoglycemic rats. Flour from pulp, when consumed in concentrations of 10 and 15 per cent of the diet, significantly stimulated lower glycemic responses in the animals.
Originality/value
Results presented in this study disclose unripe banana flour as an interesting food source, which may be indicated for preventing some types of diseases, such as diabetes, obesity and dyslipidemia. Moreover, the glycemic index assay using animals promoted accurate answers, as the diets were standardized, unlike studies with humans, which do not control variations related to omission and distortion of information regarding food intake.
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Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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Hoffmann Sardá FA, de Lima FN, Lopes NT, Santos ADO, Tobaruela EDC, Kato ET, Menezes EW. Identification of carbohydrate parameters in commercial unripe banana flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Giuntini EB, Sardá FA, Lui MCY, Tadini CC, Lajolo FM, Menezes EW. Gastrointestinal hormone modulation after a double-blind interventional study with unavailable carbohydrates. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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VASCONCELOS NCMD, SALGADO SM, LIVERA AVS, ANDRADE SACD, OLIVEIRA MGD, STAMFORD TLM. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.). FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6685] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Dan MCT, Cardenette GHL, Sardá FAH, Giuntini EB, Bello-Pérez LA, Carpinelli ÂR, Lajolo FM, Menezes EW. Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:297-303. [PMID: 26092708 DOI: 10.1007/s11130-015-0493-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to evaluate the effect of the colonic fermentation of unavailable carbohydrates from unripe banana (mass - UBM - and starch - UBS) over parameters related to glucose and insulin response in rats. Wistar male rats were fed either a control diet, a UBM diet (5 % resistant starch - RS) or a UBS diet (10 % RS) for 28 days. In vivo (oral glucose tolerance test) and in vitro (cecum fecal fermentation, pancreatic islet insulin secretion) analyses were performed. The consumption of UBM and UBS diets by Wistar rats for 28 days improved insulin/glucose ratio. Also, pancreatic islets isolated from the test groups presented significant lower insulin secretion compared to the control group, when the same in vitro glucose stimulation was done. Total short chain fatty acids produced were higher in both experimental groups in relation to the control group. These findings suggest that UBM and UBS diets promote colonic fermentation and can influence glycemic control, improving insulin sensitivity in rats.
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Affiliation(s)
- Milana C T Dan
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil
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Rayo LM, Chaguri e Carvalho L, Sardá FA, Dacanal GC, Menezes EW, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.059] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers. Eur J Nutr 2014; 55:75-81. [DOI: 10.1007/s00394-014-0825-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Accepted: 12/16/2014] [Indexed: 11/27/2022]
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Giraldo Toro A, Gibert O, Ricci J, Dufour D, Mestres C, Bohuon P. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydr Polym 2014; 118:257-65. [PMID: 25542132 DOI: 10.1016/j.carbpol.2014.11.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 10/30/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The effect of temperature (T=55-120°C) and water content (X1=1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5°C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.
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Affiliation(s)
- A Giraldo Toro
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France
| | - O Gibert
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - J Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - D Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, AA 6713 Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Food Process Engineering Research Unit, AA 6713 Cali, Colombia
| | - C Mestres
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - P Bohuon
- Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France.
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Ishak WRW, Zin CAJCM, Robert SD. Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.516167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kanellos PT, Kaliora AC, Liaskos C, Tentolouris NK, Perrea D, Karathanos VT. A study of glycemic response to Corinthian raisins in healthy subjects and in type 2 diabetes mellitus patients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:145-148. [PMID: 23564595 DOI: 10.1007/s11130-013-0348-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This study was designed to evaluate the metabolic response to Corinthian raisins in healthy and in patients with type 2 diabetes mellitus. Healthy subjects (n = 15) and diabetic patients (n = 15) received 74 g raisins or 50 g glucose as reference food. Blood samples were collected at time 0 (before the consumption) and 30, 60, 90, 120, 150 and 180 min after raisin or glucose consumption. There was no significant difference in baseline glucose and insulin between raisins and reference in both groups. The difference at glucose peaks between raisins and reference was significant in healthy and in diabetics. Glycemic and insulinemic responses were decreased after raisin consumption compared to reference. An estimate of the glycemic index would be 66.3 ± 3.4.
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Pascoal GB, Filisetti TM, Alvares EP, Lajolo FM, Menezes EW. Impact of onion (Allium cepa L) fructans fermentation on the cecum of rats and the use of in vitro biomarkers to assess in vivo effects. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.bcdf.2013.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Parkar SG, Rosendale D, Paturi G, Herath TD, Stoklosinski H, Phipps JE, Hedderley D, Ansell J. In vitro utilization of gold and green kiwifruit oligosaccharides by human gut microbial populations. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:200-207. [PMID: 22576129 DOI: 10.1007/s11130-012-0293-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
We examined the effects of whole kiwifruit on gut microbiota using an in vitro batch model of gastric-ileal digestion and colonic fermentation. Faecal fermentations of gold and green kiwifruit, inulin and water (control) digests were performed for up to 48 h. As compared to the control, gold and green kiwifruit increased Bifidobacterium spp. by 0.9 and 0.8 log(10) cfu/ml, respectively (P < 0.001), and the Bacteroides-Prevotella-Porphyromonas group by 0.4 and 0.5 log(10) cfu/ml, respectively. Inulin only had a bifidogenic effect (+0.4 log(10) cfu/ml). This was accompanied with increases in microbial glycosidases, especially those with substrate specificities relating to the breakdown of kiwifruit oligosaccharides, and with increased generation of short chain fatty acids. The microbial metabolic activity was sustained for up to 48 h, which we attribute to the complexity of the carbohydrate substrate provided by whole kiwifruit. Kiwifruit fermenta supernatant was also separately shown to affect the in vitro proliferation of Bifidobacterium longum, and its adhesion to Caco-2 intestinal epithelial cells. Collectively, these data suggest that whole kiwifruit may modulate human gut microbial composition and metabolism to produce metabolites conducive to increased bifidobacteria-host association.
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Affiliation(s)
- Shanthi G Parkar
- The New Zealand Institute for Plant & Food Research Limited, Hamilton, New Zealand.
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Hashimoto N, Nakamura Y, Noda T, Han KH, Fukushima M. Effects of feeding potato pulp on cholesterol metabolism and its association with cecal conditions in rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:401-407. [PMID: 21948633 DOI: 10.1007/s11130-011-0255-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
To clarify the functional properties of potato pulp (PP), a waste product resulting from extraction of starch from potatoes, we examined the effects of PP on cholesterol metabolism and cecal conditions in rats. Plasma total cholesterol (T-Chol) levels were lower in rats fed a PP-supplemented diet for four weeks than in those fed a control diet. Cecal pH was lowered due to an increase in the levels of cecal total short-chain fatty acids, especially butyrate, in the PP group compared to the control group. Furthermore, animals fed with the PP-supplemented diet showed increased cecal ratios of Lactobacillus and Clostridia and decreased cecal ratios of Bacteroides and Gammaproteobacteria with slightly negative and positive correlations with plasma T-Chol levels, respectively. In conclusion, ingestion of PP for four weeks is likely to improve both cecal conditions and cholesterol metabolism, suggesting that PP has prebiotic effects.
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Affiliation(s)
- Naoto Hashimoto
- Koshi Headquarters, National Agricultural Research Center for Kyushu Okinawa Region, Suya 2421, Koshi, Kumamoto, Japan.
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Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13228-011-0013-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Menezes EW, Tadini CC, Tribess TB, Zuleta A, Binaghi J, Pak N, Vera G, Dan MCT, Bertolini AC, Cordenunsi BR, Lajolo FM. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:231-237. [PMID: 21732181 DOI: 10.1007/s11130-011-0238-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).
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Affiliation(s)
- Elizabete Wenzel Menezes
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
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