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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Baek GH, Kim YJ, Lee Y, Jung SC, Seo HW, Kim JS. Prebiotic potential of green banana flour: impact on gut microbiota modulation and microbial metabolic activity in a murine model. Front Nutr 2023; 10:1249358. [PMID: 38024360 PMCID: PMC10644147 DOI: 10.3389/fnut.2023.1249358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Green banana flour can be used as a prebiotic due to its ability to promote gut health and provide several health benefits. In this study, we investigated whether feeding mice green banana flour at different doses would alter intestinal microbiota composition. Methods We fed C57BL/6N mice either a Low-dose (500 mg/kg/day) or High-dose (2000 mg/kg/day) of green banana flour daily for 3 weeks, and fecal samples were collected on days 0, 14, and 21 for microbiota analysis. Results Our results showed that the composition of intestinal microbiota was significantly altered by day 21, regardless of the dose. Notably, the consumption of green banana flour increased the presence of beneficial bacteria, including Coriobacteriaceae_UCG-002, Turicibacter, Parasutterella, Gastranaerophilales_ge, and RF39_ge. These changes in the intestinal microorganisms were accompanied by increased biological processes such as amino acid biosynthesis and secondary metabolite biosynthesis. Conversely, the consumption of green banana flour resulted in a decrease in biological processes related to carbohydrate degradation, glycerol degradation, and similar functions. Discussion These results emphasize the potential of green banana flour as a prebiotic that can benefit the gut microbiome.
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Affiliation(s)
- Ga Hyeon Baek
- Department of Nano-Bioengineering, Incheon National University, Incheon, Republic of Korea
| | - Yu-Jeong Kim
- Infectious Disease Research Center, KRIBB, Daejeon, Republic of Korea
- Biosystems and Bioengineering Program, University of Science and Technology (UST), Daejeon, Republic of Korea
| | - Yukyung Lee
- B2S Company Co., Ltd., Seoul, Republic of Korea
| | - Suk-Chae Jung
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, United States
| | - Hwi Won Seo
- Infectious Disease Research Center, KRIBB, Daejeon, Republic of Korea
| | - Jun-Seob Kim
- Department of Nano-Bioengineering, Incheon National University, Incheon, Republic of Korea
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Khoza M, Kayitesi E, Dlamini BC. Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour. J Sci Food Agric 2023; 103:4329-4339. [PMID: 36799097 DOI: 10.1002/jsfa.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/20/2022] [Accepted: 02/17/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. RESULTS Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine - 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. CONCLUSION Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Johannesburg, South Africa
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Bhekisisa C Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Johannesburg, South Africa
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Li P, Li M, Song Y, Huang X, Wu T, Xu ZZ, Lu H. Green Banana Flour Contributes to Gut Microbiota Recovery and Improves Colonic Barrier Integrity in Mice Following Antibiotic Perturbation. Front Nutr 2022; 9:832848. [PMID: 35369097 PMCID: PMC8964434 DOI: 10.3389/fnut.2022.832848] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 02/07/2022] [Indexed: 12/12/2022] Open
Abstract
Green banana flour (GBF) is rich in resistant starch that has been used as a prebiotic to exert beneficial effects on gut microbiota. In this study, GBF was evaluated for its capacity to restore gut microbiota and intestinal barrier integrity from antibiotics (Abx) perturbation by comparing it to natural recovery (NR) treatment. C57B/L 6 J mice were exposed to 3 mg ciprofloxacin and 3.5 mg metronidazole once a day for 2 weeks to induce gut microbiota dysbiosis model. Then, GBF intervention at the dose of 400 mg/kg body weight was conducted for 2 weeks. The results showed that mice treated with Abx displayed increased gut permeability and intestinal barrier disruption, which were restored more quickly with GBF than NR treatment by increasing the secretion of mucin. Moreover, GBF treatment enriched beneficial Bacteroidales S24-7, Lachnospiraceae, Bacteroidaceae, and Porphyromonadaceae that accelerated the imbalanced gut microbiota restoration to its original state. This study puts forward novel insights into the application of GBF as a functional food ingredient to repair gut microbiota from Abx perturbation.
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Affiliation(s)
- Ping Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ming Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ying Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaochang Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhenjiang Zech Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hui Lu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Khoza M, Kayitesi E, Dlamini BC. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods 2021; 10:2894. [PMID: 34945445 PMCID: PMC8700615 DOI: 10.3390/foods10122894] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°-24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.
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Affiliation(s)
- Minenhle Khoza
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria 0028, South Africa;
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Doornfontein, Johannesburg 2028, South Africa;
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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: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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