RESUMO
'Saba' banana peel contains significant amounts of pectin but with very limited commercial use. To increase its value, the present study investigated the effect of 'saba' peel pectin (SPP) on biomarkers of obesity and associated blood lipid disorders in vivo and identified its potential mechanism via in vitro lipid lowering assays. ICR male mice were induced with obesity and hypercholesterolemia using 45% high fat diet (HFD) for three weeks. The mice were then randomly allocated to four groups fed various diets ad libitum for nine weeks as follows: (1) normal diet (ND), (2) high-fat diet (HFD), (3) HFD with 10% w/w commercial citrus pectin (HFD-CCP), and (4) HFD with 10% w/w SPP (HFD-SPP). For the in vitro study, lipid lowering assays were carried out using published protocols with some modifications. Results showed that the mean endline body weight of HFD-CCP and HFD-SPP were significantly lower than HFD group despite having comparable feed intake. The pectin-supplemented groups also had lower blood total cholesterol than HFD group. Necropsy results showed no significant treatment-related difference in the relative organ weights, except for the liver of HFD group being pale, enlarged, and heavier than the other mice groups. This is consistent with the microscopic observations of liver sections from HFD-CCP and HFD-SPP which had occasional fat deposits only whereas HFD group showed mild necrosis and fat infiltration. In terms of body fat, the adiposity index was significantly lower among HFD-SPP and HFD-CCP than the HFD group, with both pectin-supplemented groups showing lesser extent of increase in adipocyte diameter. Meanwhile, HFD-CCP and HFD-SPP groups were significantly comparable in terms of body weight, blood lipids, organ and adipose tissue weights, adiposity index, and liver morphology. In vitro assays revealed that SPP had significantly higher cholesterol and bile acid binding capacities at 60 µg/mL and 20 µg/mL, respectively than CCP and bile acid-binding drug, cholestyramine. These showed that SPP supplementation improves biomarkers of obesity and associated blood lipid disorders at par with commercially-available citrus pectin possibly via cholesterol and bile acid binding pathways, suggesting that SPP may be a potential functional ingredient with anti-obesity and anti-hypercholesterolemic properties.
RESUMO
@#Introduction: This study was conducted to investigate the in-vitro lipid-lowering properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels were extracted using acid extraction (citric acid), enzymatic extraction (cellulase), and microwave-assisted extraction. In-vitro lipid-lowering assays were performed using spectrophotometry for pancreatic lipase inhibition and cholesterol binding, while liquid chromatography was used for bile acid-binding capacity. Results: Results revealed that all SBPs were not able to inhibit pancreatic lipase activity. However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol (51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly bound to taurocholate. Conclusion: The results of this study showed that acidextracted SBPs can significantly bind to cholesterol and bile acids, glycocholate and taurocholate, thereby indicating a possible reduction in lipid metabolism.
RESUMO
Bignay [Antidesma bunius (L). Spreng] fruit contains an array of polyphenols and information on how these bioactive compounds vary with cultivar type, maturity stage, and process treatment are unclear. Also, the effects of these variations on the lipid-lowering potential of this Philippine indigenous berry have not been reported. This study aimed to evaluate the lipid-lowering properties of the fruits of two bignay cultivars as affected by maturity stage and thermal processing. In vitro lipid-lowering assays revealed that both bignay cultivars had appreciable pancreatic lipase inhibitory activity, bile acid binding capacity, and cholesterol micellar solubility inhibition, which were comparable to those of the known lipid-lowering agents used as positive controls in this study. Freeze-dried samples of the freshly harvested fruits of both bignay cultivars [i.e., Common Cultivar (CC) and Kalabaw cultivar (KC)] had the highest bile acid binding activity (41.9-45.5% for CC and 43.4-54.0% for KC) for all the three maturity stages implying the beneficial effects of fresh bignay fruits related to lipid metabolism. Steam-blanched fruits had the highest pancreatic lipase inhibition activity (17.8-37.4% for CC and 29.2-39.0% for KC), regardless of maturity stage, while water-blanched samples exhibited the highest cholesterol micellar solubility inhibition (39.6-42.2% for CC and 40.2-47.6% for KC). Thermal processing tended to lower the lipid-lowering properties of the bignay fruits relative to their freeze-dried fresh fruits. Results of this study showed the potential of Philippine bignay fruit as a functional food that may be helpful in the management of dyslipidemia.
RESUMO
One way to valorize "Saba" banana peel waste is to extract high-value compounds, such as pectin, and use it for food applications. In this study, the parameters for the microwave-assisted extraction of pectin were screened and optimized using Response Surface Methodology. The pectin was purified and then subjected to characterization. Results showed that the optimum extraction conditions were 195°C, 8% solid-liquid ratio, and pH 3 hydrochloric acid (HCl), with predicted and actual yields of 12.8% and 14.2%, respectively. The subsequent purification method increased the purity of pectin by 300%. The pectin was found to be low-methoxy in nature and had an average particle size of 300 nm. The pectin application in whey protein isolate resulted in a shear-thinning fluid, with an improved viscosity compared to a control. When applied to a commercial orange juice, the in vitro digestion study showed that the fluid's viscosity was higher before and during the gastric and intestinal digestion at the low physiological shear rate.
