Effect of Unripe Banana Flour on Gut-Derived Uremic Toxins in Individuals Undergoing Peritoneal Dialysis: A Randomized, Double-Blind, Placebo-Controlled, Crossover Trial

In chronic kidney disease (CKD), the accumulation of gut-derived metabolites, such as indoxyl sulfate (IS), p-cresyl sulfate (pCS), and indole 3-acetic acid (IAA), has been associated with the burden of the disease. In this context, prebiotics emerge as a strategy to mitigate the accumulation of such compounds, by modulating the gut microbiota and production of their metabolites. The aim of this study was to evaluate the effect of unripe banana flour (UBF—48% resistant starch, a prebiotic) on serum concentrations of IS, pCS, and IAA in individuals undergoing peritoneal dialysis (PD). A randomized, double-blind, placebo-controlled, crossover trial was conducted. Forty-three individuals on PD were randomized to sequential treatment with UBF (21 g/day) and placebo (waxy corn starch—12 g/day) for 4 weeks, or vice versa (4-week washout). The primary outcomes were total and free serum levels of IS, pCS, and IAA. Secondary outcomes were 24 h urine excretion and dialysis removal of IS, pCS, and IAA, serum inflammatory markers [high-sensitivity C-reactive protein (hsCRP), interleukin-6 (IL-6), interleukin-10 (IL-10), and tumor necrosis factor-α (TNF-α)], serum lipopolysaccharide LPS, and dietary intake. Of the 43 individuals randomized, 26 completed the follow-up (age = 55 ± 12 years; 53.8% men). UBF did not promote changes in serum levels of IS (p = 0.70), pCS (p = 0.70), and IAA (p = 0.74). Total serum IS reduction was observed in a subgroup of participants (n = 11; placebo: median 79.5 μmol/L (31–142) versus UBF: 62.5 μmol/L (31–133), p = 0.009) who had a daily UBF intake closer to that proposed in the study. No changes were observed in other secondary outcomes. UBF did not promote changes in serum levels of IS or pCS and IAA; a decrease in IS was only found in the subgroup of participants who were able to take 21g/day of the UBF.

Tepung Pisang Berlin Unripe Meningkatkan Fungsi Kognitif Tikus Yang Diinduksi High Fat Diet

Konsumsi lemak yang berlebih berdampak pada ketidakseimbangan sistem saraf utamanya pada otak. Pisang berlin unripe atau unripe banana flour (UBF) mengandung magnesium dan flavonoid. Tujuan penelitian yakni untuk mengetahui pengaruh tepung pisang berlin unripe terhadap fungsi kognitif tikus yang diinduksi HFD. Tikus wistar sebanyak 18 ekor dikelompokkan menjadi kelompok tikus normal (K-), kelompok tikus yang diinduksi HFD (K+), dan tikus yang diinduksi HFD+UBF. HFD diinduksi selama 9 minggu dan intervensi UBF diberikan selama empat minggu. Parameter yang diuji yakni kandungan pakan HFD+UBF fungsi kognitif tikus setelah diinduksi HFD (Pretest) dan setelah intervensi UBF (Postest). Pengukuran fungsi kognitif dengan menggunakan labirin. Hasil penelitian menunjukkan bahwa tikus yang diinduksi HFD setelah diberi UBF (posttest) mengalami peningkatan fungsi kognitif dibandingkan sebelum diberi perlakuan UBF (pretest) (P<0,05). Simpulan diperoleh bahwa tepung pisang berlin unripe mampu memperbaiki fungsi kognitif tikus yang diinduksi HFD. Kata kunci: HFD, Kognitif, UBF

Cocoa and unripe banana flour beverages improve anthropometric and biochemical markers in overweight women: A randomised double-blind study

Objectives: The objective of this study was to evaluate the effect of a functional cocoa and unripe banana flour (UBF) beverage intake on the anthropometric and biochemical markers of overweight women. Methods: This prospective, double-blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. The cocoa beverage showed 3.07 total g dietary fiber/serving and 29.55 mg gallic acid equivalentes/portion (GAE/portion). Cocoa and UBF beverage contained 8.48% resistant starch by weight, 4.37 g dietary fiber/full portion and 69.24 mg GAE/portion. Weight, waist circumference, hip circumference, glucose, triglycerides, total cholesterol and fractions were evaluated. Results: The UBF and cocoa beverage reduced waist circumference (−2.03 cm, P < 0.001) and the cocoa beverage reduced total cholesterol (−19.3 mg/dL, P < 0.001) and the LDL/HDL ratio (−0.32, P < 0.001); in addition, both beverages promoted the reduction of body fat percentage (−1.98%, P = 0.001 and −1.15%, P < 0.001 Cocoa/UPF group and Cocoa group respectively). Conclusion: The additional dietary fiber did not further improve health status.

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

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

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.