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In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour.
Plant Foods Hum Nutr. 2010 Dec; 65(4):379-85.PF

Abstract

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health.

Authors+Show Affiliations

Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B 14, 05508-000, São Paulo, SP, Brazil. wenzelde@usp.brNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20839056

Citation

Menezes, Elizabete Wenzel, et al. "In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 65, no. 4, 2010, pp. 379-85.
Menezes EW, Dan MC, Cardenette GH, et al. In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. Plant Foods Hum Nutr. 2010;65(4):379-85.
Menezes, E. W., Dan, M. C., Cardenette, G. H., Goñi, I., Bello-Pérez, L. A., & Lajolo, F. M. (2010). In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 65(4), 379-85. https://doi.org/10.1007/s11130-010-0190-4
Menezes EW, et al. In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour. Plant Foods Hum Nutr. 2010;65(4):379-85. PubMed PMID: 20839056.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. AU - Menezes,Elizabete Wenzel, AU - Dan,Milana C T, AU - Cardenette,Giselli H L, AU - Goñi,Isabel, AU - Bello-Pérez,Luis Arturo, AU - Lajolo,Franco M, PY - 2010/9/15/entrez PY - 2010/9/15/pubmed PY - 2011/3/25/medline SP - 379 EP - 85 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 65 IS - 4 N2 - This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/20839056/In_vitro_colonic_fermentation_and_glycemic_response_of_different_kinds_of_unripe_banana_flour_ L2 - https://doi.org/10.1007/s11130-010-0190-4 DB - PRIME DP - Unbound Medicine ER -