Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers

Autor(es)

Sarda, Fabiana A. Hoffmann ^{[1, 2, 3]} ; Giuntini, Eliana B. ^{[1, 2, 3]} ; Gomez, Maria Luiza P. A. ^[4] ; Lui, Maria Cristina Y. ^[5] ; Negrini, Juliana A. E. ^[1] ; Tadini, Carmen C. ^{[2, 3, 6]} ; Lajolo, Franco M. ^{[1, 2, 3]} ; Menezes, Elizabete W. ^{[1, 2, 3]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo, SP - Brazil

^[2] Food Res Ctr FoRC CEPID FAPESP, Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

^[4] Ctr Univ Italo Brasileiro, Sao Paulo, SP - Brazil

^[5] BRF SA, Sao Paulo - Brazil

^[6] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Functional Foods; v. 24, p. 63-74, JUN 2016.
• Citações Web of Science: 13

Resumo

Sources of dietary fibre can induce satiety and impact energy consumption. Herein, healthy volunteers consumed unripe banana flour (UBF), rich in resistant starch (5 g/8 g UBF), non-daily (3 times a week) for six weeks. The resistant starch (15 g/week) significantly reduced hunger and increased satiety parameters, as evaluated by the visual analogue scale (VAS) and area under the curve of ghrelin and peptide YY hormones. Changes in the VAS score and hormone levels were followed by a 14% reduction in energy intake at two subsequent meals in the UBF group. The fasting insulin after intake of UBF showed higher sensitivity by HOMA2-IR or QUICKI when compared to the baseline and control groups. These results suggest that UBF can be considered as a functional food ingredient that may contribute to reduced risks of certain non-communicable diseases owing to its high resistant starch levels. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 12/24607-9 - Impacto de ingrediente funcional sobre a microbiota intestinal e a saciedade em voluntários saudáveis
• Beneficiário: Elizabete Wenzel de Menezes
• Modalidade de apoio: Auxílio à Pesquisa - Regular