Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats

2019 ◽  
Vol 50 (1) ◽  
pp. 157-167 ◽  
Author(s):  
Amanda Escobar ◽  
Arthur Rocha-Gomes ◽  
Clarisse Giovana Maciel dos Reis ◽  
Kiara Nubia Silva Herrera ◽  
Tiago de Jesus Guedes ◽  
...  
Keyword(s):  
Weight Gain ◽  
Resistant Starch ◽  
Weight Control ◽  
Wistar Rats ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Content Type ◽  
Banana Flour ◽  
Unripe Banana Flour ◽  
Fecal Cholesterol

Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of food efficiency; weight of organs; body, tibia and femur length; total mineral of bones; and biochemistry of blood, hepatic fluids and feces. Findings Unripe banana flour showed a potential for weight control as well as increased fecal cholesterol excretion. These results showed the potential of unripe banana flour for obesity treatment and lipid excretion. Nevertheless, plasma triacylglycerol levels increased in the animals that received the largest amount of banana flour (20 per cent w/w), possibly because of the large amount of resistant starch in the flour, indicating the need for additional studies to confirm the mechanisms responsible for this increase. Originality/value Unripe banana flour may promote beneficial health effects (such as weight control and increased elimination of cholesterol in feces); however, the large amount of resistant starch present may be responsible for an increase in blood triacyglycerol.

Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa

2017 ◽  
Vol 11 (3) ◽  
pp. 1056-1064 ◽  
Author(s):  
Joelle Ilunga Kongolo ◽  
Laura Suzanne Da Silva ◽  
Obiro Cuthbert Wokadala ◽  
Belinda Du Plessis ◽  
Johan Husselman ◽  
...  
Keyword(s):  
South Africa ◽  
Resistant Starch ◽  
Colour Properties ◽  
Gel Texture ◽  
Banana Flour ◽  
Unripe Banana Flour

High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Arthur Rocha-Gomes ◽  
Juliana Dara Silva ◽  
Thais Angélica Morais ◽  
Amanda Rosa da Costa Ferreira ◽  
Viviane Cristina Costa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Energy Efficiency ◽  
Fatty Acid ◽  
Weight Gain ◽  
Olive Oil ◽  
Wistar Rats ◽  
Control Group ◽  
Content Type ◽  
Acid Type ◽  
Fatty Acid Type

Purpose The purpose of this study is to evaluate the nutritional effects in Wistar rats of supplementation with stand-alone saturated fatty acid (SFA) or monounsaturated fatty acid (MUFA), the replacement of SFA by MUFA and the combination of both (SFA + MUFA) over a long period of time (13 weeks). Design/methodology/approach In total, 30 Wistar rats were used and randomly assigned to receive (n = 6): control – lab chow; lard (L20%) – lab chow with added lard (20%); olive oil (O20%) – lab chow with added olive oil (20%); lard replacement with olive oil (L20% –O20%) – during six weeks lab chow with added lard (20%) replaced by lab chow with added olive oil (20%) given during the past seven weeks of the trial; lard combination with olive oil (L10% + O10%) – lab chow with added lard (10%) and olive oil (10%). Food and caloric intake, weight gain, food and energy efficiency, body mass index, bone mineral composition and blood biochemistry were evaluated. Findings All diets with added fatty acids showed higher energy intake (p < 0.001), weight gain (p = 0.01), accumulation of adipose tissue (p = 0.02) and food and energy efficiency (p = 0.01) compared to the control group. All groups exhibited higher levels of blood triglycerides compared to the control group (p = 0.02). In addition, the L10% + O10% group developed hyperglycemia (p < 0.001); the L group showed higher amounts of non- high density lipoprotein (HDL-c) (p = 0.04); and the L20%−O20% group exhibited high levels of the triglyceride/HDL-c ratio (p = 0.04) in relation to the control. Originality/value These results indicate that regardless of the fatty acid type, consumption in large quantities of fatty acids for long periods of time can cause obesity and dyslipidemia.

Cafeteria diet decreases sucrose preference and increases the sensitivity of risperidone in the caloric intake of Wistar rats

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jéssica Sena Gonçalves ◽  
Arthur Rocha-Gomes ◽  
Amanda Escobar Teixeira ◽  
Alexandre Alves da Silva ◽  
Mayara Rodrigues Lessa ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Weight Gain ◽  
Food Intake ◽  
Energy Intake ◽  
Wistar Rats ◽  
Cafeteria Diet ◽  
Sucrose Preference ◽  
Control Group ◽  
Lactation Period ◽  
Content Type

Purpose The purpose of this study was to evaluate the increase in sensitivity of a single risperidone administration in relation to energy intake of Wistar rats treated with cafeteria diet from birth to adulthood (119 days). Design/methodology/approach During the lactation period, six litters of Wistar rats (dam + 8 pups each litter) were fed one of the following two diets: Control (n = 3) or Cafeteria (n = 3) diets and water ad libitum. After weaning, the males were placed in individual cages, receiving the same diet offered to their respective dams (Control = 18; or Cafeteria = 18) until adulthood (119 postnatal days). The following parameters were evaluated: food and energy intake; macronutrient intake; weight gain; adipose tissue relative weight; sucrose preference; food intake after an administration of risperidone (0.1 mg/kg body weight). Findings The Cafeteria group showed a higher energy intake in relation to the Control group (p < 0.001). The consumption of energy beyond the individual needs can be understood as a hyperphagic condition. Also, the Cafeteria group reported greater weight gain (p = 0.048) and accumulation of adipose tissue (p < 0.001) with respect to the Control group. These results indicate that the cafeteria diet generated obesity in animals. The Cafeteria group showed reduced sucrose preference (p = 0.031), which is associated with the development of anhedonia-like behavior. In the food intake test, risperidone showed a greater sensitivity in Cafeteria animals, promoting a decrease in their energy intake in relation to the Control group that received risperidone (p = 0.040). Originality/value The cafeteria diet promoted hyperphagia, anhedonia-like behavior and obesity in animals. Acute risperidone administration showed greater sensitivity in the Cafeteria group, with a decrease in energy intake. The reported effects may be related to a downregulation of the dopaminergic system in the NAc region.

Provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG regulates weight gain, lipids and postprandial glycemia in wistar rats and humans

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Modupeola Oguntoye ◽  
Olufunke Ezekiel ◽  
Olayinka Oridupa
Keyword(s):  
Weight Gain ◽  
Blood Glucose ◽  
Wistar Rats ◽  
Human Subjects ◽  
Lactobacillus Rhamnosus ◽  
Provitamin A ◽  
Oral Glucose ◽  
Content Type ◽  
Glucose Levels ◽  
Blood Glucose Levels

Purpose This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its glycemic index using Wistar rats and human subjects. Design/methodology/approach Adult male Wistar rats (n = 40, 120–150 g) were orally administered provitamin A cassava hydrolysate with 1 × 1010, 2 × 1010 and 4 × 1010 CFU/g encapsulated or CFU/mL free Lactobacillus rhamnosus GG for 30 days, during which weight and lipid profile of rats were monitored. Blood glucose levels of rats and human subjects were also measured in Oral Glucose Tolerance Test to determine the Glycemic indices of hLGG. Findings Rats administered the highest doses of free or encapsulated hLGG [(4 × 1010 CFU) (PHE4 and PHF4, respectively)] had the lowest (18.2 ± 0.7 and 8.0 ± 0.6%, respectively, p < 0.001) percentage body weight gain compared to control (40 ± 0.6%). Lowest cholesterol and triglyceride (42.4 ± 0.5 and 44.4 ± 0.7 g/dL, p < 0.001, respectively) were observed in rats administered PHE4, with the lowest plasma glucose concentrations in PHE4 and PHF4 groups (43 ± 1 and 49 ± 0.7 g/dL, p < 0.001, respectively). Oral Glucose Tolerance Test for rats and human subjects showed lower peak blood glucose levels and glycemic indices in hLGG groups compared to controls in a dose-dependent manner. Originality/value Consumption of soft drinks, which supply non-nutritive energy, may lead to degenerative metabolic disorders such as obesity and diabetes. Beverages with probiotics such as Lactobacillus rhamnosus GG, on the other hand, offer a positive weight management approach. Development of non-dairy beverages such as provitamin A cassava hLGG is ongoing. Provitamin A cassava hLGG showed its ability to control weight gain, blood glucose levels and serum lipids. Thus, the beverage can be consumed as a healthy alternative to soft drinks and for weight management.

Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches

2017 ◽  
Vol 13 (11) ◽  
Author(s):  
Carla I.A. La Fuente ◽  
Carmen C. Tadini
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Effective Diffusivity ◽  
Starch Granules ◽  
Air Drying ◽  
Rate Period ◽  
Banana Flour ◽  
Unripe Banana Flour ◽  
Microscopy Images ◽  
Scanning Electron

Abstract In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.

scholarly journals Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers

2016 ◽  
Vol 24 ◽  
pp. 63-74 ◽  
Author(s):  
Fabiana A. Hoffmann Sardá ◽  
Eliana B. Giuntini ◽  
Maria Luiza P.A. Gomez ◽  
Maria Cristina Y. Lui ◽  
Juliana A.E. Negrini ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Glucose Homeostasis ◽  
Resistant Starch ◽  
Banana Flour ◽  
Unripe Banana Flour
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