Associação da dieta de cafeteria com amido resistente na modulação do perfil glicêmico em ratos Wistar

Tamires Aline Oliveira; Rafaelde Paula Alves; Thaiany Goulart de Souza e Silva; Hudsara Aparecida de Almeida Paula

doi:10.5433/1679-0367.2020v41n1p107

Authors

Tamires Aline Oliveira Universidade Federal de Alfenas
Rafaelde Paula Alves Universidade Federal de Alfenas
Thaiany Goulart de Souza e Silva Universidade Federal de Alfenas https://orcid.org/0000-0002-1068-0156
Hudsara Aparecida de Almeida Paula Universidade Federal de Alfenas

DOI:

https://doi.org/10.5433/1679-0367.2020v41n1p107

Keywords:

Prebiotics, Glycemia, Hypercaloric

Abstract

The hypercaloric diet is considered a risk factor for the development of cardiovascular diseases, and it is noted that western habits have a great influence on the development of these diseases. Biomass and green banana flour are foods containing resistant starch; this is a type of non-digestible carbohydrate categorized as prebiotic, with the role of glycemia regulation. The main objective of this study was to evaluate the modulating effect of the aforementioned foods on Wistar rats fed with a cafeteria diet. It was possible to observe a great difference in the centesimal composition and resistant starch content between the two prebiotics, being explained by the manufacturing method of each one. Intervention groups containing resistant starch from biomass/green banana flour showed a better glycemic profile, lower body weight and lower body fat. Food consumption with composition similar to the cafeteria diet can lead to long-term cardiometabolic damage, contributing to the development of chronic diseases. It was also observed that food matrices containing resistant starch help to control body weight gain, preventing the accumulation of adipose tissue and intervening in the management of glycemic levels. In summary, the implementation of green banana products in food can be of great value, considering the positive effects of its bioactive components, prebiotic action and the cost-benefit ratio of this food matrix, but more scientific studies are needed to confirm the other hypotheses that arise with the theme.

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Author Biographies

Tamires Aline Oliveira, Universidade Federal de Alfenas

Graduating in Nutrition from the Universidade Federal de Alfenas, Alfenas, Minas Gerais, Brasil

Rafaelde Paula Alves, Universidade Federal de Alfenas

Graduating in Nutrition from the Universidade Federal de Alfenas, Alfenas, Minas Gerais, Brasil

Thaiany Goulart de Souza e Silva, Universidade Federal de Alfenas

Doctoral student in the Postgraduate Program in Cell Biology at the Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil.

Hudsara Aparecida de Almeida Paula, Universidade Federal de Alfenas

PhD in Food Science and Technology by the Universidade Federal de Alfenas, Alfenas, Minas Gerais, Brazil. Adjunct Professor of the Nutrition Course at the Universidade Federal de Alfenas, UNIFAL-MG

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