Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/3269 |
Resumo: | Non-transmissible chronic diseases have been more and more related to feeding. Seeking to increase the scientific evidence on the beneficial effect of kefir and of banana pulp and skin flour, this work intended to study those food complements to evaluate the possible reduction of post-prandial reduction and of serum lipids in experimental animals. Analyses of the centesimal composition of the flours were undertaken following the methods proposed by the AOAC (1990), namely, five replicates for each analysis of prata banana pulp and skin flours. For the evaluation of the effect of kefir and of banana flours on the serum lipids, ponderal development, food consumption and food efficacy coefficient, 35 Wistar albinic, male rats, weighing initially 80g (n= 7/group), were given at first a hyper cholesterolemic diet for 21 days and afterwards, they were treated for further 21 days on banana flour, kefir and banana flour +kefir. The flours were given in the concentrations of 1% of skin and 7% of pulp and kefir in the concentration of 1.5ml/animal. For the post- prandial glucemic analyses, 30 healthy albinic, male Wistar rats, weighing initially between 180g (n= 7/group), were given diets with the banana skin and pulp following the AIN-93M standards, causing detriment to starch, the groups being: control, 7%, 10% and 15% of pulp flour and 10% of banana skin flour. The analysis of capilar glucemia was performed in fasting animals and after consumption of the different diets for 15 days. The blood puncture was verified in the tail of the animals by utilizing both apparatuses and tapes Accu-Chek®. The statistical analyses were proceeded by the Tukey method, the values of p<0.05 being significant differences. Banana pulp flour presented marked concentrations of food fiber (3.77%), the concentration of fiber of banana skin flour (18.11%) being still much more expressive. The values of moisture, ether extract, protein, nitrogen-free extract and ashes were found for both pulp and skin in the percentages of 9.92 and 5.07%, 0.38 and 10.67%, 4.76 and 8.12%, 78.84 and 46.95%, 2.32 and 11.09% respectively. The different treatments did not influence the ponderal development, food consumption and food efficacy coefficient of the animals. In the utilized concentrations, banana flour did not influence the plasma lipids. Kefir reduced the plasma levels of VLDL-c and triacylglycerols and raised the HDL-c levels, which reinforces their beneficial effects in preventing cardiovascular diseases. In the treatments with the flours to verify the glucemic response, all the treatments showed lower glucemia as compared with that of the control group, nevertheless, it was not significant at the level of p<0.05. It follows that Kefir presents properties of aid in the prevention of cardiac-coronarian diseases and banana flour is an excellent source of fibers, not interfering on the post-prandial glucemia, which may be viable for the dietary planning of athletes and controlled non-glucemic persons. |
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Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratosEffect of banana pulp flour and banana skin flour and Kefir upon the glucemic and lipidemic levels of ratsQuefirFarinhasBananaLipoproteínasGlicoseCNPQ_NÃO_INFORMADONon-transmissible chronic diseases have been more and more related to feeding. Seeking to increase the scientific evidence on the beneficial effect of kefir and of banana pulp and skin flour, this work intended to study those food complements to evaluate the possible reduction of post-prandial reduction and of serum lipids in experimental animals. Analyses of the centesimal composition of the flours were undertaken following the methods proposed by the AOAC (1990), namely, five replicates for each analysis of prata banana pulp and skin flours. For the evaluation of the effect of kefir and of banana flours on the serum lipids, ponderal development, food consumption and food efficacy coefficient, 35 Wistar albinic, male rats, weighing initially 80g (n= 7/group), were given at first a hyper cholesterolemic diet for 21 days and afterwards, they were treated for further 21 days on banana flour, kefir and banana flour +kefir. The flours were given in the concentrations of 1% of skin and 7% of pulp and kefir in the concentration of 1.5ml/animal. For the post- prandial glucemic analyses, 30 healthy albinic, male Wistar rats, weighing initially between 180g (n= 7/group), were given diets with the banana skin and pulp following the AIN-93M standards, causing detriment to starch, the groups being: control, 7%, 10% and 15% of pulp flour and 10% of banana skin flour. The analysis of capilar glucemia was performed in fasting animals and after consumption of the different diets for 15 days. The blood puncture was verified in the tail of the animals by utilizing both apparatuses and tapes Accu-Chek®. The statistical analyses were proceeded by the Tukey method, the values of p<0.05 being significant differences. Banana pulp flour presented marked concentrations of food fiber (3.77%), the concentration of fiber of banana skin flour (18.11%) being still much more expressive. The values of moisture, ether extract, protein, nitrogen-free extract and ashes were found for both pulp and skin in the percentages of 9.92 and 5.07%, 0.38 and 10.67%, 4.76 and 8.12%, 78.84 and 46.95%, 2.32 and 11.09% respectively. The different treatments did not influence the ponderal development, food consumption and food efficacy coefficient of the animals. In the utilized concentrations, banana flour did not influence the plasma lipids. Kefir reduced the plasma levels of VLDL-c and triacylglycerols and raised the HDL-c levels, which reinforces their beneficial effects in preventing cardiovascular diseases. In the treatments with the flours to verify the glucemic response, all the treatments showed lower glucemia as compared with that of the control group, nevertheless, it was not significant at the level of p<0.05. It follows that Kefir presents properties of aid in the prevention of cardiac-coronarian diseases and banana flour is an excellent source of fibers, not interfering on the post-prandial glucemia, which may be viable for the dietary planning of athletes and controlled non-glucemic persons.As doenças crônicas não-transmissíveis estão sendo cada vez mais, relacionadas com a alimentação. Procurando aumentar as evidências científicas sobre o efeito benéfico do fermentado de quefir e da farinha da polpa e da casca de banana, este trabalho teve por objetivos estudar esses complementos alimentares para avaliar a possível redução da glicemia pós-prandial e dos lipídeos séricos em animais experimentais. Foram realizadas análises da composição centesimal das farinhas, seguindo-se os métodos propostos pela AOAC (1990), sendo, cinco repetições para cada análise das farinhas da polpa e da casca de banana prata. Para a avaliação do efeito do fermentado de quefir e das farinhas de banana nos lípides séricos, desenvolvimento ponderal, consumo de ração e coeficiente de eficácia alimentar, 35 ratos wistar albinos machos, pesando inicialmente 80g (n= 7/grupo), receberam inicialmente uma dieta hipercolesterolêmica durante 21 dias e após, foram tratados por mais 21 dias com farinha de banana, quefir e farinha de banana+quefir. As farinhas foram administradas nas concentrações de 1% de casca e 7% de polpa e o fermentado de quefir na concentração de 1,5ml/animal. Para as análises da glicemia pós-prandial, 30 ratos wistar albinos machos sadios, pesando inicialmente entre 180g (n= 7/grupo), receberam dietas com as farinhas da casca e da polpa da banana, seguindo-se os padrões da AIN-93M fazendo-se detrimento com o amido, sendo os grupos: controle, 7%, 10% e 15% de farinha da polpa e 10% de farinha da casca de banana. A análise da glicemia capilar foi realizada nos animais em jejum e após o consumo das distintas dietas durante 15 dias. A punção sanguínea foi verificada na calda dos animais, utilizando aparelhos e fitas Accu-Chek®. As análises estatísticas foram realizadas pelo método de Tukey, sendo os valores de p<0,05, diferenças significativas. A farinha da polpa de banana apresentou consideráveis concentrações de fibra alimentar (3,77%) sendo ainda bem mais expressiva a concentração de fibra da farinha da casca (18,11%). Os valores de umidade, extrato etéreo, proteína, extrato não nitrogenado e cinzas foram encontrados para a polpa e casca nas percentagens de 9,92 e 5,07%, 0,38 e 10,67%, 4,76 e 8,12%, 78,84 e 46,95%, 2,32 e 11,09% respectivamente. Os diferentes tratamentos não influenciaram no desenvolvimento ponderal, consumo de ração e coeficiente de eficácia alimentar dos animais. Nas concentrações utilizadas, a farinha de banana não influenciou os lipídeos plasmáticos. O fermentado de quefir reduziu os níveis plasmáticos de VLDL-c e triacilgliceróis e elevou os níveis de HDL-c, o que reforça os seus efeitos benéficos na prevenção de doenças cardiovasculares. Nos tratamentos com as farinhas para verificar a resposta glicêmica, todos os tratamentos apresentaram glicemia inferior quando comparados ao grupo controle, entretanto, não foi significativo ao nível de p<0,05. Conclui-se que o fermentado de quefir apresenta propriedades de auxílio na prevenção de doenças cardíacas coronarianas e a farinha de banana é uma excelente fonte de fibras, não interferindo na glicemia pós-prandial, o que pode ser viável para o planejamento dietético de atletas e disglicêmicos controlados.UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASILSousa, Raimundo Vicente deBarcelos, Maria de Fátima PíccoloTavares, Suely GomesPereira, Rosemary Gualberto Fonseca AlvarengaBarcelos, Adauto FerreiraPereira, Michel Cardoso de Angelis2014-08-26T23:10:17Z2014-08-26T23:10:17Z2014-08-262007-06-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfPEREIRA, M. C. De A. Efeito das farinhas de polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos. 2007. 132 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, 2007.http://repositorio.ufla.br/jspui/handle/1/3269info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2014-08-26T23:10:17Zoai:localhost:1/3269Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2014-08-26T23:10:17Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos Effect of banana pulp flour and banana skin flour and Kefir upon the glucemic and lipidemic levels of rats |
title |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
spellingShingle |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos Pereira, Michel Cardoso de Angelis Quefir Farinhas Banana Lipoproteínas Glicose CNPQ_NÃO_INFORMADO |
title_short |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
title_full |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
title_fullStr |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
title_full_unstemmed |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
title_sort |
Efeito das farinhas da polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos |
author |
Pereira, Michel Cardoso de Angelis |
author_facet |
Pereira, Michel Cardoso de Angelis |
author_role |
author |
dc.contributor.none.fl_str_mv |
Sousa, Raimundo Vicente de Barcelos, Maria de Fátima Píccolo Tavares, Suely Gomes Pereira, Rosemary Gualberto Fonseca Alvarenga Barcelos, Adauto Ferreira |
dc.contributor.author.fl_str_mv |
Pereira, Michel Cardoso de Angelis |
dc.subject.por.fl_str_mv |
Quefir Farinhas Banana Lipoproteínas Glicose CNPQ_NÃO_INFORMADO |
topic |
Quefir Farinhas Banana Lipoproteínas Glicose CNPQ_NÃO_INFORMADO |
description |
Non-transmissible chronic diseases have been more and more related to feeding. Seeking to increase the scientific evidence on the beneficial effect of kefir and of banana pulp and skin flour, this work intended to study those food complements to evaluate the possible reduction of post-prandial reduction and of serum lipids in experimental animals. Analyses of the centesimal composition of the flours were undertaken following the methods proposed by the AOAC (1990), namely, five replicates for each analysis of prata banana pulp and skin flours. For the evaluation of the effect of kefir and of banana flours on the serum lipids, ponderal development, food consumption and food efficacy coefficient, 35 Wistar albinic, male rats, weighing initially 80g (n= 7/group), were given at first a hyper cholesterolemic diet for 21 days and afterwards, they were treated for further 21 days on banana flour, kefir and banana flour +kefir. The flours were given in the concentrations of 1% of skin and 7% of pulp and kefir in the concentration of 1.5ml/animal. For the post- prandial glucemic analyses, 30 healthy albinic, male Wistar rats, weighing initially between 180g (n= 7/group), were given diets with the banana skin and pulp following the AIN-93M standards, causing detriment to starch, the groups being: control, 7%, 10% and 15% of pulp flour and 10% of banana skin flour. The analysis of capilar glucemia was performed in fasting animals and after consumption of the different diets for 15 days. The blood puncture was verified in the tail of the animals by utilizing both apparatuses and tapes Accu-Chek®. The statistical analyses were proceeded by the Tukey method, the values of p<0.05 being significant differences. Banana pulp flour presented marked concentrations of food fiber (3.77%), the concentration of fiber of banana skin flour (18.11%) being still much more expressive. The values of moisture, ether extract, protein, nitrogen-free extract and ashes were found for both pulp and skin in the percentages of 9.92 and 5.07%, 0.38 and 10.67%, 4.76 and 8.12%, 78.84 and 46.95%, 2.32 and 11.09% respectively. The different treatments did not influence the ponderal development, food consumption and food efficacy coefficient of the animals. In the utilized concentrations, banana flour did not influence the plasma lipids. Kefir reduced the plasma levels of VLDL-c and triacylglycerols and raised the HDL-c levels, which reinforces their beneficial effects in preventing cardiovascular diseases. In the treatments with the flours to verify the glucemic response, all the treatments showed lower glucemia as compared with that of the control group, nevertheless, it was not significant at the level of p<0.05. It follows that Kefir presents properties of aid in the prevention of cardiac-coronarian diseases and banana flour is an excellent source of fibers, not interfering on the post-prandial glucemia, which may be viable for the dietary planning of athletes and controlled non-glucemic persons. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-06-06 2014-08-26T23:10:17Z 2014-08-26T23:10:17Z 2014-08-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
PEREIRA, M. C. De A. Efeito das farinhas de polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos. 2007. 132 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, 2007. http://repositorio.ufla.br/jspui/handle/1/3269 |
identifier_str_mv |
PEREIRA, M. C. De A. Efeito das farinhas de polpa e de casca de banana e do fermentado de quefir nos níveis glicêmicos e lipidêmicos de ratos. 2007. 132 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, 2007. |
url |
http://repositorio.ufla.br/jspui/handle/1/3269 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
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reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835073882357760 |