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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

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Author(s):
Menezes, Elizabete Wenzel [1] ; Dan, Milana C. T. [1] ; Cardenette, Giselli H. L. [1] ; Goni, Isabel [2] ; Arturo Bello-Perez, Luis [3] ; Lajolo, Franco M. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Dept Alimentos & Nutr Expt, Fac Ciencias Farmaceut, BR-05508000 Sao Paulo - Brazil
[2] Univ Complutense Madrid, Fac Farm, Dept Nutr 1, Madrid 2804 - Spain
[3] Inst Politecn Nacl, Ctr Desarrollo Prod Biot, Yautepec 6273, Morelos - Mexico
Total Affiliations: 3
Document type: Journal article
Source: PLANT FOODS FOR HUMAN NUTRITION; v. 65, n. 4, p. 379-385, DEC 2010.
Web of Science Citations: 20
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, Nanico 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 benefic effects of the fermentation on intestinal health. (AU)