Effect of processing on resistant starch content of Indian rice varieties (Sona Masuri and Mogra) and its impact on postprandial blood glucose levels

@#Introduction: Resistant starch has elicited new possibilities around the globe due to its plausible health benefits and functional properties. This research aimed to evaluate the effect of processing on the resistant starch content in selected Indian rice varieties and its effect on postprandial blood glucose levels. Methods: Two Indian rice varieties (Sona Masuri and Mogra) were evaluated for resistant starch in raw form, after boiling, steaming, and refrigeration. Thereafter, the increment in resistance starch content by different processing methods was validated by oral glucose tolerance test (OGTT) on ten healthy participants. Results: Among the two rice varieties, raw Sona Masuri had a higher resistance starch content (10.86%). After processing, resistant starch was observed to be high in steamed Mogra variety (3.52%). In the boiling process, Sona Masuri developed a higher resistant starch content (2.44%) as compared to Mogra variety (1.05%). The assessment done after refrigeration revealed a slight increase in resistant starch content in both rice varieties. Mogra variety had higher resistant starch (3.68%) than the other rice variety (2.56%) after refrigeration. Validation of increase in resistant starch content and its effect on blood glucose responses done through OGTT revealed that Mogra rice (test food) did not cause a swift spike in blood glucose level compared to glucose (reference food). Differences in blood glucose responses by test and reference food at 0, 30, 60, 90, and 120 minutes were statistically significant. Conclusion: Steamed and refrigerated Mogra rice did not cause significant increase in blood glucose.

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods

Background & objectives: Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols. Methods: Twelve food preparations made of millets, wheat, maize and pulses were evaluated for nutrient composition including detailed carbohydrate profiling and tested for GI in healthy volunteers using standard methodology. Capillary blood glucose responses for the test foods containing 50 g available carbohydrates were recorded and compared to the reference food (50 g glucose). GI was calculated from the incremental area under the curve (IUAC) for the test and reference foods. Results: Available carbohydrate content of the food preparations ranged between 13.6 and 49.4 g per cent. Maize roti showed the highest total dietary fibre (7.5 g%). White chick pea ‘sundal’ showed highest resistant starch content (3.95 g%). Amongst the 12 test foods, five fell in the high GI category (finger millet balls, sorghum, pearl millet and maize roti), four in the medium GI category (sorghum idli, wheat dosa, methi roti and adai) and three in the low GI category (broken wheat upma, white peas sundal and white chick peas sundal). Interpretation & conclusions: Merely being a whole grain-based food does not qualify for a lower GI. The method of processing, food structural integrity and preparation could influence the GI. The type and quality of fibre are important than the quantity of fibre alone. Judicious planning of accompaniments using low GI legumes may favourably modify the glycaemic response to high GI foods in a meal.

Research progress on the effects of parboiled rice on blood glucose / 中华老年医学杂志

After rice is processed into parboiled rice, it becomes a food with low glycemic index.Due to the effect of parboiled rice-preparing process on the rice, the changed starch structure and digestibility have induced a reduced hyperglycemic response to rice.After changes in starch structure, direct chain starch content increases with the result in digestive rate decrease.Furthermore, the proportion of the slowly digesting-starch(SDS)in the starch, and the content of the resistant starch(RS)go up, which induces an decreased digestive rate.In addition, parboiled rice also confers greater protection against oxidative stress.It also contains high fat and protein with strong sense of satiety, which reduces the level of blood glucose after eating.The parboiled rice is suitable for patients with diabetes and for the individuals with high risk for diabetes, and can also be applied to patients with hypertension, obesity and other metabolic diseases.

Effects of inulin， resistant starch RS3 and their complexes on blood lipid levels and intestinal flora in mice / 上海预防医学

Objective To explore the effects of different dietary induction models of inulin， resistant starch RS3 and their complexes on the body weight and intestinal flora in mice. Methods A total of 64 C57BL/6 mice were randomly divided into low-fat control group， low-fat inulin group， low-fat resistant starch RS3 group， low-fat composite group and high-fat control group， high-fat inulin group， high-fat resistant starch RS3 group and high-fat composite group for dietary intervention. The mice were weighed and fresh feces were collected weekly. Diet intervention was continued until the weight of the high-fat control group was more than 14% higher than that of the low-fat control group. The mice were then sacrificed after overnight fasting. Liver and epididymal fat were weighed， and the colon contents were collected for 16S amplicon sequencing analysis. Results In low-fat diet fed mice， the combined induction of inulin and resistant starch RS3 caused a significant decrease in body weight gain. In high-fat diet fed mice， inulin alone and the combined induction both caused a significant reduction in weight gain， and there was no significant difference between the two methods. In the high-fat diet groups， inulin， resistant starch RS3， and the compound could be distinguished by Bacteroides， Bifidobacterium and Alloprevotella respectively. In the low-fat diet groups， inulin， resistant starch RS3， and the composite groups could be distinguished by Coriobacteriaceae_UCG_002， Bacteroides and Helicobacter， respectively. Conclusion Inulin and resistant starch RS3 diet induction can significantly reduce the weight gain of C57BL/6 mice， change the structure of intestinal flora， and show the difference between high-fat and low-fat diets. Inulin and resistant starch RS3 may reduce body weight and promote fat metabolism by changing the structure of intestinal flora.

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen samples from Southern Brazil were procured in the market: eight dry cassava flours, six biju-type (flaked) corn flours and two biju-type cassava flours. Dry cassava flours had higher L* and lower b* values, and higher RS, relative crystallinity and viscosity peak values. Dry cassava flour partially preserves granular starch, as its processing involves lower drying temperatures and lower moisture of the pressed pulp. Dry cassava flours that had higher b* values also had higher rapidly digestible starch (RDS) levels, since higher temperatures are required in their production. Both biju-type flours showed the highest RDS values and no RS due to processing with elevated temperature and high moisture of the pressed pulp. In this study starch digestibility from the flours depended on processing, with minor influence of the raw material, fiber content and granulometry. The whiter and the smaller the granulometry of the dry cassava flours, the better they showed as potentially health benefiting.

Combinations of laxatives and green banana biomass on the treatment of functional constipation in children and adolescents: a randomized study / Combinações de laxantes e biomassa de banana verde no tratamento de constipação funcional em crianças e adolescentes: estudo randomizado

Abstract Objectives: Evaluate the effect of combinations of green banana biomass and laxatives in children and adolescents with chronic constipation. Methods: This was a randomized study of 80 children and adolescents with functional constipation according to the Rome IV Criteria, who were divided into five groups: (1) green banana biomass alone; (2) green banana biomass plus PEG 3350 with electrolytes; (3) green banana biomass plus sodium picosulfate; (4) PEG 3350 with electrolytes alone; and (5) sodium picosulfate alone. Primary outcome measure was the reduction of the proportion of patients with Bristol Stool Form Scale ratings 1 or 2. Secondary outcome measures were: increase of the proportion of >3 bowel movements/week and reduction of the proportion of fecal incontinence, straining on defecation, painful defecation, blood in stool, abdominal pain, and decreased laxative doses. Results: On consumption of green banana biomass alone, a statistically significant reduction was observed in the proportion of children with Bristol Stool Form Scale rating 1 or 2, straining on defecation, painful defecation, and abdominal pain. Conversely, no reduction was observed in fecal incontinence episodes/week, blood in stool, and no increase was observed in the proportion of children with >3 bowel movements/week. The percentage of children who required decreased laxative dose was high when green banana biomass was associated with sodium picosulfate (87%), and PEG 3350 with electrolytes (63%). Green banana biomass alone and associated with laxatives was well tolerated, and no adverse effects were reported. Conclusion: Green banana biomass is advantageous as an adjunct therapy on functional constipation, mainly for reducing doses of laxatives.

Resumo Objetivos: Avaliar o efeito das combinações da biomassa de banana verde e laxantes em crianças e adolescentes com constipação crônica. Métodos: Estudo randomizado de 80 crianças e adolescentes com constipação funcional de acordo com os Critérios de Roma IV divididos em cinco grupos: 1) Somente biomassa de banana verde; 2) Biomassa de banana verde mais PEG 3350 com eletrólitos; 3) Biomassa de banana verde mais picossulfato de sódio; 4) PEG 3350 somente com eletrólitos e 5) somente picossulfato de sódio. O desfecho primário foi a redução da proporção de pacientes com as classificações 1 ou 2 da Escala de Bristol para Consistência de Fezes. Os desfechos secundários foram: aumento da produção de > 3 evacuações/semana e redução da proporção de incontinência fecal, esforço na defecação, defecação dolorosa, sangue nas fezes, dor abdominal e redução nas dose de laxantes. Resultados: No consumo somente de biomassa de banana verde há uma redução estatisticamente significativa na proporção de crianças com classificação 1 ou 2 da Escala de Bristol para Consistência de Fezes, esforço na defecação, defecação dolorosa e dor abdominal. Por outro lado, não houve redução nos episódios fecais/semana de incontinência, sangue nas fezes e nenhum aumento na proporção de crianças com > 3 evacuações/semana. O percentual de crianças que tiveram sua dose de laxante reduzida foi alto quando a biomassa de banana verde foi associada a picossulfato de sódio (87%) e PEG 3350 com eletrólitos (63%). A biomassa de banana verde sozinha e associada a laxantes foi bem tolerada e não houve efeitos adversos relatados. Conclusão: A biomassa de banana verde é vantajosa como uma terapia adjuvante na constipação funcional, principalmente na redução das doses de laxantes.

Effect of Canna edulis Type 3 Resistant Starch in Reducing Body Weight, Serum Lipid and Acute Toxicity / 中国实验方剂学杂志

Objective: To evaluate effect of Canna edulis type 3 resistant starch(RS3) on weight loss and lipid reduction in obese hyperlipidemia mice and acute toxicity in mice. Method: KKAy mice were fed with high-fat diet for 20 weeks to establish a hyperlipidemia model and then randomly divided into model group,positive group (4 mg·kg-1), high-dose resistant starch group and low-dose resistant starch group (2,1 g·kg-1).Mice in normal group were fed with standard diet. The medication groups received corresponding drugs by gavage. Normal group and high-fat model group were given equal volume of deionized water. After 8 weeks,mice were put to death. The levels of total cholesterol (TC),triglyceride (TG),high-density lipoprotein cholesterol (HDL-C),low-density lipoprotein cholesterol (LDL-C),aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum of mice were measured,and weigh fat mass,fat/body ratio,body fat rate and Lee's index were calculated accurately. The pathological changes of liver and adipose tissue were observed byhematoxylin-eosin (HE). The acute toxicity of RS3 to mice was evaluated by limit test. The mice were continuously observed for 14 days, and the toxicity of mice was recorded. Result: The indicators of high-dose RS3 group were significantly reduced,such as body weight,fat mass,body fat rate,fat/body ratio,Lee's index,and serum TC,TG,LDL-C,AST,ALT levels(P-1 was administered,no toxic reaction and death occurred in the animals. Conclusion: RS3-type Canna Edulis Resistant Starch has a good effect in reducing body weight and serum lipid,with a better effect in the high-dose group and no toxicity. And the commonly used clinical dose is safe and reliable.

Almidón resistente: Características tecnológicas e intereses fisiológicos / Resistant starch: Technological characteristics and physiological interests

RESUMEN El almidón resistente es una fracción del almidón que es capaz de resistir a la digestión y se mantiene íntegro a lo largo del tracto gastrointestinal. Una de las ventajas de este almidón es que permite ser utilizado como un ingrediente que refuerza las características tecnológicas de los alimentos, además de otorgar beneficios fisiológicos asociados a la salud. De manera natural el almidón resistente podemos encontrarlo en granos de cereales, semillas, legumbres y tubérculos y en la industria alimentaria en una amplitud de productos asociados a la panificación, pastelería, galletería y cereales extruídos. Las ventajas tecnológicas de este almidón están explicadas por su microestructura, que permite obtener productos con una mejor textura, sin afectar las características de sabor, olor y color del alimento. Desde el punto vista fisiológico, el almidón resistente es capaz de modular la cinética de digestibilidad de los nutrientes, lo que posibilita su incorporación en el diseño de productos con menor índice glicémico y menor poder energético. La modulación del metabolismo de la glucosa y los lípidos, así como las posibles asociaciones con la salud de la microbiota, indican que el almidón resistente podría ser un ingrediente con un gran potencial en el tratamiento de enfermedades crónicas.

ABSTRACT Resistant starch is a fraction of starch able to resist digestion and remains intact in the gastrointestinal tract. One of the benefits of this starch is that it can be used as an ingredient that reinforces the technological characteristics of foods, in addition to providing physiological benefits related to health. Resistant starch are found naturally in cereal grains, seeds, legumes and tubers and, in the food industry, it is in products associated with baking, pastries, cookies and extruded cereals. The technological benefits provided by resistant starch are due to its microstructure, which makes possible the generation of products with a better texture, without affecting flavor, smell or coloring characteristics of the food. From a health point of view, resistant starch is able to modulate nutrient digestibility kinetics, allowing its incorporation in the design of products with lower glycemic index and lower caloric value energy. Modulation of glucose and lipid metabolism, as well as possible associations with intestinal microbiota health, indicate that resistant starch could be an ingredient with great potential in the treatment of chronic diseases.

Effectiveness of carbohydrates as a functional ingredient in glycemic control

High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on "Carbohydrates, Glycemia and Health". Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the uptake of glucose. Consumers can be aided with the knowledge/awareness of the benefits of high postprandial glycemia control in non-diabetic subjects. Multisectorial actions can contribute to decrease the onset and worsening of NCDs. A strategy indicated to the public in general to expand the availability of products that do not result in a sudden increase of postprandial plasma glucose and/or insulin would be to use alternative ingredients and/or technology in addition to making the legally allowed communication of benefits, which are supported by scientific studies.

Meta anlaysis on effects of resistant starch on metabolism of type 2 diabetes mellitus / 重庆医学

Objective To discuss the effects of resistant starch (RS ) on metabolism of type 2 diabetes mellitus (T2DM ) . Methods The databases of Pubmed ,Ovid ,Embase and Cochrane Library were retrieved for search the randomized controlled trials (RCTs) on RS intervention on T2DM .The retrieval time was until June 21 ,2016 .The literature quality was assessed by using the bias risk evaluation tool recommended by Cochrane collaboration net .The related data were integrated and analyzed by using the Stata 12 .0 software .Results A total of 909 articles were retrieved out ,in which 6 articles met the included criteria and 308 cases were included as the research subjects .All the studies demonstrated that fasting blood glucose(FBG) in the patients with T2DM was decreased significantly after RS intervention .Four studies detected postprandial blood glucose and considered that postprandial glucose was decreased significantly after RS intervention (P=0 .023 ,P=0 .010 ,P<0 .05 ,P=0 .045) .Three studies .reported the related data of fasting total cholesterol(TC) and triglyceride(TG) ,but the study results were greatly different from each other .3 stidies indicated that compared with control group ,the HDL-C level of the RS group was significantly increased (P<0 .05) ,while the level of LDL-C had no obvious difference .In Bodinham′s .study ,HDL-C and LDL-C had no obvious difference between the two groups .The study by Gargari′s and Bodinham′s .thought the level of TNF-αin the RS group was significantly decreased (P<0 .05 , P=0 .013) ,however ,the former thought that the level of IL-6 in the RS group was also decreased ,while the latter thought that compared with the control group ,the IL-6 level had no significant difference .Conclusion RS can increase insulin sensitivity inT2DM patients ,and improves glucolipid metabolic disorder .

Farinha de banana verde como ingrediente funcional em produtos alimentícios / Green banana flour as a functional ingredient in food products

RESUMO:Nos últimos anos, a banana verde tem despertado interesse do mercado consumidor, pois, além do aspecto nutricional, destaca-se a presença de compostos funcionais, em especial o amido resistente. Contudo, sua adstringência limita seu consumo e sua comercialização em forma de farinhas é a principal forma de consumo e utilização, como ingrediente funcional. O objetivo do presente trabalho foi avaliar os potenciais usos da farinha de banana verde (FBV) na elaboração de produtos alimentícios e os principais métodos de obtenção, e seus efeitos sobre a qualidade físico-química, sensorial e funcional das farinhas obtidas. Fatores como tipo de cultivar ou variedade da fruta, presença ou ausência de casca, técnica de desidratação e condições de operação do equipamento influenciam as características físico-químicas, tecnológicas e funcionais da FBV. A FBV tem sido utilizada como ingrediente funcional na elaboração de diferentes produtos alimentícios, como pão, biscoito cookie, pré-mistura de bolo, snacks, nuggets e, sobretudo, na elaboração de massas alimentícias. De forma geral, o emprego de FBV e produtos alimentícios promove a melhoria de suas propriedades funcionais, devido ao aumento do teor de amido resistente, compostos fenólicos e da atividade antioxidante. A FBV também reduz o teor e a porcentagem de hidrólise do amido digerível e, consequentemente, do índice glicêmico dos produtos, que apresentaram potencial para compor a dieta, principalmente de indivíduos diabéticos e obesos. A FBV pode ser amplamente utilizada tanto pela indústria de alimentos (pães, biscoitos, macarrão, etc.), como ingrediente na preparação de pratos prontos e na elaboração de produtos cárneos.

ABSTRACT:Recently, the market interest in green banana has raised because of its nutritional aspects, mainly due to its functional compounds as resistant starch. However, the adstringency limits green banana consumption hence it has been mostly marketed as flour or starch. The aim of this research was to evaluate the main applications of green banana flour (GBF) in food products and the effects of the main utilized processes on sensorial, physicochemical and functional properties. The cultivar or variety of fruit, presence or absence of peel, type and conditions of dehydration process have influenced on the aforementioned properties of GBF. It was also verified that the GBF has been utilized as a functional ingredient in different types of food products like breads, cookies, cake pre-mixture, snacks, nuggets and, mainly, pastas. Altogether, the use of GBF in food products enhanced their functional properties, because it improves the resistant starch, total phenolics content and antioxidant capacity. The GBF also reduces the content and hydrolysis of digestible starch and, therefore, glycemic index of these products that show a great potential in nutrition therapy of diabetes mellitus and obesity.

Farinha de banana verde: efeitos fisiológicos do consumo regular sobre a fome/saciedade e microbiota intestinal em voluntários saudáveis / Unripe banana flour: physiological effects of regular consumption on hunger/satiety and intestinal microbiota in healthy volunteers

Estudos com farinha de banana verde (FBV), rica em amido resistente, mostram efeitos positivos sobre a saciedade, resposta glicêmica e melhora do funcionamento intestinal. Entretanto, pouco se sabe sobre a capacidade da FBV em estimular seletivamente o crescimento e/ou atividades de microbiota intestinal benéfica e os efeitos fisiológicos do consumo habitual. No presente trabalho foi investigado o efeito da ingestão regular e descontinuada de FBV sobre a microbiota intestinal em voluntários saudáveis, bem como as interações com hormônios relacionados à fome e saciedade, funcionamento intestinal e homeostase da glicose. Para tanto foi realizado estudo de intervenção, duplo cego paralelo controlado com placebo, no qual voluntários saudáveis consumiram FBV ou maltodextrina, veiculadas através de sopa prontas congeladas, três vezes por semana e durante seis semanas. Os resultados evidenciaram que a FBV pode aumentar a saciedade, promover redução no aporte energético de refeições subsequentes (14%) e melhorar o funcionamento intestinal. Ao mesmo tempo reduz a secreção plasmática de insulina no jejum e o Índice HOMA2-RI em 20%, sinalizando aumento na sensibilidade à insulina. A análise da microbiota intestinal utilizando o rDNA 16S mostrou que existem dois grupos distintos de indivíduos, os quais respondem diferentemente ao consumo de FBV. O consumo de FBV por voluntários, cujo microbioma era mais abundante no gênero Prevotella, apresentou aumento de genes envolvidos em vias metabólicas relacionadas à degradação anaeróbia de carboidratos (794 Kegg orthologs, FDR=0,05), como as vias do metabolismo de amido e glicose, do butirato, propionato. Paralelamente outros genes indicaram redução de algumas vias metabólicas, incluindo a biossíntese de lipopolissacarídeos. Este mesmo grupo de voluntários apresentou gêneros microbianos positivamente relacionados com conteúdo de ácidos graxos de cadeia curta (AGCC), em padrão distinto do outro grupo de voluntários que consumiu FBV e do grupo Controle. Foi possível demonstrar que o consumo de FBV pode promover a modulação do microbioma em indivíduos saudáveis com enterótipos distintos, trazendo efeitos benéficos para a saúde humana

Studies with Unripe Banana Flour, rich in resistant starch, shave shown positive effects on satiety, glycemic response and improved intestinal function. Nevertheless, little is known about its capacity to selectively stimulate the intestinal microbiota's activity, or the physiological effects of its habitual consumption. This study investigated the effects of the regular, discontinued ingestion of UBF on the intestinal microbiome in healthy volunteers, as well as effects on hormones related to satiety, intestinal function and glucose homeostasis. To achieve these goals, a double blind, parallel, placebo controlled study was designed, in which healthy volunteers ingested UBF or maltodextrin added to a standardized frozen soup meal, 3 times a week for 6 weeks. The results showed that UBF can improve satiety, promote a reduction in energy intake at subsequent meals (14%) and improve intestinal function. At the same time, it reduces plasmatic secretion of fasting insulin and e the HOMA2-RI index by 20%, signaling an increase in insulin sensitivity. The analysis of the microbiome using the 16S rDNA gene showed that there are two clusters of individuals, which respond differently to the dietary intervention. The UBF consumption by volunteers with a Prevotella dominant microbiome showed an increase in genes related to anaerobic carbohydrate degradation (794 Kegg orthologs, FDR=0,05), such as members of the starch and glucose metabolism, propanoate metabolism and butyrate metabolism. At the same time, other genes were reduced, including the biosynthesis of lipopolysaccharides. The same volunteers presented several microbial groups positively correlated with the short chain fatty acids (SCFA) present in the fecal samples analyzed. This was a distinct pattern to that observed for the remaining volunteers. We demonstrated that the consumption of UBF can promote the overall health of the human host as well as the modulation of the intestinal microbiome in healthy individuals and that this effect is dependent on the enterotype present

Potencial del ammidón resistente retrogradado d papa frente a otros aditivos ffuncionales usados en pollos de engorde / Potential f potaato retrograded resistant tarch forehead with other functtional additive used in broiler chicknss

El almidón resistente retrogradado (AR3) de las variedades de papa Pastusa (Solanum tuberosum grupo tuberosum) y Guaneña (Solanum tuberosum grupo phureja) fue evaluado como aditivo funcional con características similares a la fibra dietaria y por su potencial prebiótico en pollos de engorde. Se asignaron aleatoriamente 792 pollos machos Ross de un día de edad a uno de cinco tratamientos experimentales bajo un diseño completamente al azar. Se evaluaron niveles de suplementación de 1,0% de AR3 -Pastusa (AR3P) y Guaneña (AR3G)-, frente a manano-oligosacáridos (MOS, 0,5%), carboximetilcelulosa (CMC, 1%), levadura comercial (LEV, 0,5%) y un control sin suplementar. Los datos se analizaron mediante el procedimiento GLM del programa SAS®. MOS y AR3P mostraron el mayor peso y ganancia de peso corporal al día 42 de edad (P<0,05), MOS presentó el menor consumo de alimento frente al tratamiento CMC (P<0,05), con una mejor conversión alimenticia comparado con CMC y el control sin suplementar (P<0,05). Los grupos AR3P y AR3G tuvieron un comportamiento intermedio para la conversión de alimento. El mayor porcentaje de eficiencia americana e índice de productividad fue para MOS, seguido de AR3P frente al control sin suplementar (P<0,05). Con referencia al ingreso neto parcial por pollo fraccionado, MOS mostró el mayor ingreso comparado con AR3G, observando para los demás tratamientos un comportamiento intermedio (P<0,05). Los resultados sugieren que el AR3P tiene potencial para ser usado como un aditivo funcional en dietas para pollos de engorde durante un ciclo comercial de producción.

The retrograded resistant starch (RS3) of potato varieties: Pastusa (Solanum tuberosum tuberosum group) and Guaneña (Solanum tuberosum phureja group) was evaluated as an additive in the diet of broilers for its functional characteristics similar to dietary fiber and as a potential prebiotic. A total of 792 one-day-old Ross male broilers were randomly allotted to one of the five treatment groups: Pastusa (AR3P, 1%), Guaneña (AR3G, 1%), mannan-oligosaccharides (MOS, 0.5%), carboxymethylcellulose (CMC, 1%), commercial yeast, 0.5%, and control without supplementation. Data were analyzed under a completely randomized design using the GLM procedure of SAS. MOS and AR3P showed the greatest body weight and body weight gain at day 42 of age (P < 0.05). MOS had the lowest feed intake compared with CMC (P < 0.05) and feed conversion compared to CMC and control group without supplementation (P < 0.05). AR3P and AR3G showed an intermediate performance for feed conversion. The highest percentage of American efficiency and productivity index were for MOS and AR3P when compared to the control group (P < 0.05). MOS showed the highest partial net income when compared to AR3G. The results suggest that the AR3P shows a potential as a functional additive for broilers during a commercial production cycle.

In vitro Starch Digestibility and Nutritional Composition of Improved Rice Varieties from Cameroun.

Aims: Resistant starch (RS), kinetics of starch digestion, predicted glycemic index (pGI) and nutritional composition were determined in two improved rice varieties from Cameroun. Place and Duration of Study: Department of Bioresource Engineering, McGill University, Canada between December 2012 and March 2013. Methodology: Non-parboiled and parboiled samples of TOX 3145 and NERICA-3 varieties were involved in this study. An in vitro enzymatic starch digestion method was applied to measure starch digestibility parameters. Standardized methods were adopted for proximate and mineral contents evaluation. Results: The parboiled samples had significantly higher (P<0.05) resistant starch (8.35 - 11.07%) than the non-parboiled samples (3.81 - 4.84%). The values for pGI among samples ranged from 57.57 to 67.78%. Significantly higher values for protein, phosphorus and potassium were found among the parboiled samples (P<0.05). Nutritional composition was positively related to RS while pGI had inverse relationship with protein, ash, fat, phosphorus, potassium and RS. Conclusion: Starch digestibility of these rice varieties was associated to their nutritional composition.

Respuesta glicémica al consumo de una barra de cereales-leguminosa (Phaseolus vulgaris) en individuos sanos / Glycemic response to consumption of a cereals and legume (Phaseolus vulgaris) bar on healthy individuals

El objetivo de la presente investigación fue formular una barra de cereales y leguminosa (Phaseolus vulgaris) y evaluar su impacto sobre la respuesta glicémica de individuos sanos, a fin de contribuir con la oferta de alimentos beneficiosos para la salud del consumidor. Para esto se formuló una barra con una mezcla de cereales (maíz y avena) y dos porcentajes (20% y 30%) de Phaseolus vulgaris. Adicionalmente, se preparó una barra de cereales sin leguminosa (barra control). Mediante evaluación sensorial, se seleccionó la barra con 30% de Phaseolus vulgaris, por ser evaluada con mejor sabor y textura, además esa combinación de cereales y leguminosas favorece la complementación aminoacídica y los criterios de formulación previamente establecidos. La caracterización química indicó un contenido de proteínas mayor en la barra con 30% de Phaseolus vulgaris (13,55%), en relación a la barra control (8,5%). Los contenidos de grasa, cenizas y fibra dietética no presentaron diferencias (p>0,05) entre ambas barras evaluadas. Sin embargo, el contenido de fibra soluble y de almidón resistente de la barra seleccionada resultó un 32,05% y 18,67% mayor, respectivamente, que en la barra control, con lo cual se podría contribuir con la disminución de la velocidad de absorción de la glucosa. La barra seleccionada presentó un índice glicémico bajo (49) y carga glicémica intermedia (12,0) en voluntarios sanos, lo que podría traducirse en una posible reducción de la tasa de absorción de glucosa al torrente sanguíneo, asociada a un contenido de carbohidratos de absorción lenta. La barra formulada representa una propuesta de merienda saludable para el consumidor.

The objective of this work was to formulate a cereals and legume (Phaseolus vulgaris) bar and assess its impact on the glycemic response of healthy individuals, in order to contribute to the healthy food supply beneficial to consumers. A mixture of cereals (corn and oats) and different percentages (20 and 30%) of Phaseolus vulgaris was used to formulate the bar. Additionally, a legume cereal bar without legumes (bar control) was prepared. The bar with 30% of Phaseolus vulgaris was selected through sensory evaluation, being scored with better flavor and texture. This combination of cereals and legumes aminoacid improves complementation and reaches the formulation criteria previously established. Chemical characterization indicated a higher protein content in the bar with 30% of Phaseolus vulgaris (13,55%) relative to the bar control (8,5%). The contents of fat, ash and dietary fiber did not differ between the two bars evaluated. However, the soluble fiber and resistant starch of the selected bar was a 32,05% and 18,67%, respectively, than in the control bar; this may contribute to decreasing the rate of glucose uptake. The selected bar presented a low glycemic index (49) and intermediate glycemic load (12,0) in healthy volunteers, which could lead to a possible reduction in the rate of absorption of glucose into the bloodstream, associated with a carbohydrate content of slow absorption. This bar represents a proposal of a healthy snack for the consumer.

Effects of Rosiglitazone and Acarbose (with and without Cornstarch Diet) on Serum Electrolytes in Diabetic Rats.

The purpose of this study is to highlight potential risks associated with the use of oral hypoglycemics as monotherapy in treatment of type 2 diabetes mellitus. For this study 40 Wistar albino rats were equally divided into four groups. Group I served as diabetic control and II, III and IV were treated with acarbose with regular diet, acarbose with cooked cornstarch diet and rosiglitazone respectively. Diabetes was induced with a single dose of alloxan monohydrate IP at a dose of 150 mg/kg body weight. Drug samples were administered orally for a period of 4 weeks and effects of the drugs were studied on day 7, 15 and 30 for serum level of sodium and potassium. Results showed decrease in sodium and potassium level in all treated groups on day 7. On day 30 levels were increased in group II and IV but decreased significantly in group III. It has been concluded that chronic doses of rosiglitazone and acarbose with regular diet may cause abnormal levels of electrolytes which may cause irregular cardiac contractility. Administration of acarbose with cornstarch diet may be beneficial in regulating cardiac contractility.

Effect of retrograded rice on weight control, gut function, and lipid concentrations in rats

The effects of retrograded rice on body weight gain, gut functions, and hypolipidemic actions in rats were examined. When the retrograded rice was produced by repetitive heating and cooling cycles, it contained significantly higher amounts of resistant starch (13.9 +/- 0.98%) than is found in common rice (9.1 +/- 1.02%) (P < 0.05). Sprague-Dawley rats were fed either common rice powder or retrograded rice powder, and mean body weight gain was significantly lower in the retrograded rice group (P < 0.05). The liver weight of the retrograded rice group (14.5 +/- 0.5 g) was significantly lower than that of the common rice group (17.1 +/- 0.3 g, P < 0.05). However, the weights of other organs, such as the kidney, spleen, thymus, and epididymal fat pad were not significantly affected by rice feeding. Intestinal transit time tended to be lower in rats fed retrograded rice when compared to rats fed the common rice, but the difference was not significant. The retrograded rice diet significantly increased stool output when compared to that in the common rice powder diet (P < 0.05), whereas fecal moisture content (%) was significantly higher in the retrograded rice group (23.3 +/- 1.2) than that in the common rice group (19.1 +/- 1.2) (P < 0.05). The retrograded rice group had significantly lower plasma cholesterol (P < 0.05), liver cholesterol (P < 0.05), and triacylglycerol contents in adipose tissue (P < 0.05) when compared to those in the common rice group. In conclusion, retrograded rice had higher resistant starch levels compared with those of common rice powder, and it lowered body weight gain and improved lipid profiles and gut function in rats.

Addition of green banana flour to instant noodles: rheological and technological properties / Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10 percent green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16 percent), fiber (8.88 percent) and RS (45.70 percent), being an attractive raw material for the production of functional IN. When 10 percent GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10 percent GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79 percent) and RS (3.98 percent) contents in the final product.

Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10 por cento de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16 por cento), fibras (8,88 por cento) e amido resistente (45,70 por cento), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10 por cento de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79 por cento) e de amido resistente (3,98 por cento).

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters / Efeito da bebida de soja e arroz no metabolismo lipídico e glicêmico de hamsters

There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28 percent heavier in groups C and CB than in the other groups, indicating cholesterol deposition in this organ. Although there was no significant difference, the concentrations of total cholesterol and of its fractions (LDL and HDL) and of the triglycerides, were lower in group CB than in group C, showing a possible benefic effect of the beverage. The blood glucose concentration did not differ significantly (p<0.05).

É crescente o interesse por alimentos que, além da função de nutrir, trazem benefícios à saúde, contribuindo para o bem-estar e/ou reduzindo o risco de algumas doenças. Objetivou-se, neste estudo, avaliar o efeito funcional de bebida de soja e arroz nos parâmetros ponderais e nutricionais e no metabolismo lipídico e glicêmico de hamsters machos. Foram utilizados 4 grupos de 8 animais: Controle (ração comercial), C (ração comercial acrescida de colesterol), B (ração comercial e bebida) e CB (ração comercial acrescida de colesterol e bebida). O coeficiente de eficiência alimentar foi equivalente em todos os grupos. O peso do fígado dos grupos C e CB apresentou-se em média 28 por cento maior que os demais, indicando deposição de colesterol nesse órgão. Embora não havendo diferença significativa, as concentrações de colesterol total e suas frações (LDL e HDL) e de triacilglicerídeos foram menores no grupo CB comparadas ao grupo C, mostrando possível efeito benéfico da bebida. A concentração de glicose no sangue não diferiu significativamente (p<0,05).

Avaliação da potencialidade da farinha de banana verde como ingrediente funcional: estudo in vivo e in vitro / Evaluation of the unripe banana flour potential as a functional ingredient: In vivo and in vitro studies

A cada dia cresce o interesse por alimentos ricos em carboidratos não disponíveis em virtude da relação inversa entre seu consumo e o risco de doenças crônicas não transmissíveis (DCNT). No presente trabalho, foi avaliado o potencial fisiológico da farinha de banana verde (FBV) como ingrediente funcional. Em ratos adultos, foi realizado ensaio de média duração (28 dias) para avaliação do efeito trófico da FBV sobre o intestino grosso e de parâmetros relacionados à tolerância à glicose. Em humanos, foram realizados ensaios clínicos de curta e média duração para avaliação dos efeitos sobre resposta glicêmica; liberação de hormônios gastrintestinais relacionados à saciedade; status antioxidante; fome e saciedade; e funcionamento intestinal. A FBV foi produzida com banana verde, Musa acuminata, de acordo com patente depositada pelo grupo (Patente (RPI - 1941), 2008). A FBV é uma fonte concentrada de carboidratos não disponíveis, com 56% de AR e 8% de FAT na base integral. A adição de FBV nas rações provocou efeito trófico no ceco dos animais, evidenciado por aumento no índice metafásico, número de células da cripta e profundidade das criptas. Além disso, a ração com FBV proporcionou melhora nos parâmetros relacionados à tolerância à glicose. Em voluntários saudáveis, a ingestão de uma única refeição adicionada de 8 g de FBV proporcionou aumento na saciedade e boa correlação entre os parâmetros fome/saciedade e níveis plasmáticos de grelina e insulina, melhorou o funcionamento intestinal, além de resultar em alta fermentabilidade in vitro em relação à lactulose. Após ingestão diária da FBV por 14 dias, os resultados da ingestão de RC0 (refeição controle antes do tratamento) e de RC14 (RC0 após 14 dias de tratamento) mostraram que ocorre melhora na tolerância à glicose, evidenciada pela menor liberação de insulina durante o GTT. O efeito positivo sobre funcionamento intestinal, sobre saciedade e sobre liberação de hormônios gastrintestinais no plasma permaneceu...

The study of unavailable carbohydrates has been of great concern due to their inverse relation with the risk for non-transmissible chronic diseases (NTCD). In the present study, the functional potential of unripe banana flour (UBF) was evaluated. In rats, a medium-term assay was carried in order to evaluate parameters related to glucose tolerance and the trophic effect of UBF on the large bowel. In healthy volunteers, short and medium-term clinical assays were carried to evaluate the effects of UBF on glycemic response; release of gastrointestinal hormones related to satiety (ghrelin, leptin and insulin); antioxidant status; hunger and satiety; and intestinal health. UBF was produced with unripe banana, Musa acuminata, subgroup Cavendish, maturation stage I, in industrial scale and according to a patent deposited by the group (Patent (RPI - 1941), 2008). UBF is a concentrated source of unavailable carbohydrates, with 56% RS and 8% DF (wet weight). Adding UBF in rat rations resulted in a trophic effect in the animals' cecum, which was evidenced by increase in the metaphasic index, number of crypt cells and crypt depth. Moreover, the ration with UBF resulted in better glucose tolerance parameters. In healthy volunteers, adding UBF (8 g) to an only meal provided significant satiety and good correlation between the parameters hunger/ satiety and plasmatic levels of ghrelin and insulin, improved bowel habit, as well as resulted in high in vitro fermentability in relation to lactulose. After daily intake of UBF for 14 days, the results of the intake of RC0 (control meal before treatment) and RC14 (RC0 after 14 days treatment) showed that there is a positive post-prandial variation in the plasmatic concentrations of gastrointestinal hormones, as well as improvement in glucose tolerance, evidenced by lower insulin release during GTT. The positive effect on bowel habit, satiety and release of gastrointestinal hormones in plasma was kept after prolonged intake of UBF...