Nutrición Hospitalaria 01506 / http://dx.doi.org/10.20960/nh.1506
Resumen| PDF

Trabajo Original

Effects of modified banana (musa cavendish)starch on glycemic control and blood pressure in rats with high sucrose diet


Viridiana Olvera-hernández, Jorge Luis Ble-Castillo, David Betancur-ancona, Juan José Acevedo-Fernández, Arturo Castellanos-ruelas, Luis Chel Guerrero

Logo Descargas   Número de descargas: 1975      Logo Visitas   Número de visitas: 10093      Citas   Citas: 2

Compártelo:


Introduction: insulin resistance (IR) is the preliminary stage of diseases such as diabetes and hypertension. These diseases can be controlled through medication, yet the consumption of functional foods (FF) may be one complementary treatment option. Ingredients for these FF could be the pyrodextrin and enzymatically resistant maltodextrin (ERM) obtained from the native starch (NS) of M. cavendishin this study.Objective: to evaluate the effects of modified banana starch on glycemic control and blood pressure in rats with high sucrose diet (HSD). Methods: we utilized 25 male Wistar rats 20 of which received a HSD and five were fed a normal diet and purified water (PW) for 12 weeks. At the end of week 8, the rats fed a HSD were divided into four groups: positive control (PC), native starch (NS), pyrodextrin (PI), and enzymatically resistant maltodextrin (ERM). The negative control (NC) comprised the five rats fed PW. We evaluated the glucose tolerance test, blood pressure (BP), insulin levels, total cholesterol (TC), high-density lipoproteins (HDL), and triglycerides.Results: differential scanning calorimetry and scanning electron microscopy of the modified starches demonstrated that the pyroconversion treatment did not visibly affect the NS granules, while ERM was modified by the action of α-amylase. Starch treatments reduced glucose, insulin, HOMA-IR, and BP in comparison with PC (p < 0.05). Glucose AUC (0-120 min) was also decreased after starch treatments with respect to PC (p < 0.05).Conclusion: NS and its modified products exerted beneficial effects on glycemic control, lipid metabolism, and BP in obese rats fed a HSD. Although the modified starches presented lower resistance to digestion than NS, their expected properties were maintained.

Palabras Clave:



Barroso, Wermerson Assunção, Serra, Mariana Barreto, Abreu, Iracelle Carvalho, Barbeiro, Hermes Vieira, Fiamoncini, Jarlei, de Alvarenga, José Fernando Rinaldi, de Souza, Heraldo Possolo, de Lima, Thais Martins (2022) Banana green peels extract protects against nonalcoholic fatty liver disease in high‐fat‐fed mice through modulation of lipid metabolism and inflammation. Phytotherapy Research
Kapusniak, Kamila, Lubas, Karolina, Wojcik, Malwina, Rosicka-Kaczmarek, Justyna, Pavlyuk, Volodymyr, Kluziak, Karolina, Gonçalves, Idalina, Lopes, Joana, Coimbra, Manuel A., Kapusniak, Janusz (2021) Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules

Artículos más populares

Revisión: Ayuno intermitente: efectos en diversos escenarios clínicos

Introducción: los esquemas de ayuno intermitente (...

Publicado: 2023-05-24

Trabajo Original: Body mass index and risk of inflammatory breast disease: a Mendelian randomization study

Introduction: in previous studies, obesity was ide...

Publicado: 2023-04-22

Una cookie o galleta informática es un pequeño archivo de información que se guarda en su navegador cada vez que visita nuestra página web. La utilidad de las cookies es guardar el historial de su actividad en nuestra página web, de manera que, cuando la visite nuevamente, ésta pueda identificarle y configurar el contenido de la misma en base a sus hábitos de navegación, identidad y preferencias. Las cookies pueden ser aceptadas, rechazadas, bloqueadas y borradas, según desee. Ello podrá hacerlo mediante las opciones disponibles en la presente ventana o a través de la configuración de su navegador, según el caso. En caso de que rechace las cookies no podremos asegurarle el correcto funcionamiento de las distintas funcionalidades de nuestra página web. Más información en el apartado “POLÍTICA DE COOKIES” de nuestra página web.