RESUMEN
OBJECTIVES: The use of prebiotics has an effect on postprandial glucose and insulin concentrations; however, the interaction between the previous profile of the intestinal microbiota and the effect of supplementation with prebiotics is not clear. Our objective was to evaluate the effect of previous intestinal microbiota profile on the postprandial insulin response to yacon syrup, used as a source of fructooligosaccharides (FOSs), in young women. The product presents high levels of FOS. METHODS: In this double-blind, crossover, randomized clinical trial, 40 adult women were allocated to receive a breakfast containing 40 g of yacon syrup (14 g FOS, intervention A) or a breakfast containing 40 g of placebo (intervention B). On each intervention day, after 12 h of fasting, an aliquot of blood was collected for insulin analysis at 0, 15, 30, 45, 60, 90, and 120 min. The fecal sample was collected before the beginning of the interventions, and the DNA was extracted and quantified, with subsequent amplification of the 16S region, next-generation sequencing, and analysis of sequencing data. RESULTS: The glucose and insulin concentrations were reduced after ingestion of yacon syrup compared with placebo, specifically at the 30 min to insulin. After the receiver operating characteristic analysis, six volunteers who did not respond to the yacon consumption intervention were identified. The abundance of the phylum Actinobacteria (P = 0.021) and the order Bifidobacteriales (P = 0.013) were positively associated with better insulin response. Other main phyla were not associated with intervention response. CONCLUSIONS: The previous profile of the intestinal microbiota has an effect on the postprandial insulin response to FOSs, mainly in the phylum Actinobacteria and Bifidobacteriales order.
Asunto(s)
Microbioma Gastrointestinal , Insulina , Adulto , Humanos , Femenino , Glucosa , Método Doble Ciego , Estudios Cruzados , GlucemiaRESUMEN
The effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya pulp were assessed for the first time. To this end, the following treatments to obtain pitaya pulp were evaluated: Treatment A (TA, pulp processing without ascorbic acid), Treatment B (TB, whole fruit processing with ascorbic acid), and Control (whole fruit processing without ascorbic acid). The treatment employed in TB resulted in low polyphenol oxidase and peroxidase activity, and no significant chemical or physicochemical alterations in most parameters evaluated. In addition, TB presents high yields and fiber content compared to the TA or Control. For metabolic analysis, Gas Chromatography-Mass Spectrometry (GC-MS) was effective for the simultaneous determination of 80 volatile metabolites in pitaya. Chemometric analyses was used to efficiently distinguish the volatile compounds of each treatment, and demonstrated that TB presents an interesting volatile profile due the conservation or agregation of compounds.
Asunto(s)
Cactaceae/química , Cactaceae/metabolismo , Manipulación de Alimentos/métodos , Frutas/química , Frutas/metabolismo , Cactaceae/enzimología , Frutas/enzimologíaRESUMEN
Yacon is a root rich in fructooligosaccharides (FOS), which act as prebiotics. Numerous studies have shown promising results in the technological aspects of producing yacon syrup. However, uncertainties exist concerning whether yacon syrup can modulate postprandial glucose and lipid profiles. In order to assess the effect of yacon syrup on postprandial glucose, insulin and triglyceride (TG) responses, a randomized, crossover, double-blind clinical intervention with 40 women (20 normal weight and 20 grade I obese) was performed. Participants underwent two-arms of intervention with at least a one-week wash-out period between visits. On each intervention day, after 12â¯h of fasting, an aliquot of blood was collected. For intervention A, volunteers consumed breakfast +40â¯g of placebo, whereas for intervention B, participants consumed breakfast +40â¯g of yacon syrup (14â¯g of FOS). Blood samples were drawn at 15, 30, 45, 60, 90, and 120â¯min. Glucose and insulin concentrations were lowered after yacon syrup intake as compared to placebo at following times: 30â¯min for glucose and 15, 30 and 45â¯min for insulin. In conclusion, yacon syrup has a postprandial decreasing effect glucose and insulin concentrations in adult women. This effect was not evident for triglyceride concentration. Clinical trial registry: RBR-33wf46. Available in: http://www.ensaiosclinicos.gov.br/rg/RBR-33wf46/.
Asunto(s)
Glucemia/efectos de los fármacos , Desayuno/fisiología , Extractos Vegetales/farmacología , Periodo Posprandial/efectos de los fármacos , Adulto , Estudios Cruzados , Método Doble Ciego , Femenino , Humanos , Insulina/sangre , Oligosacáridos , Prebióticos , Adulto JovenRESUMEN
A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.
Asunto(s)
Análisis de los Alimentos/métodos , Manipulación de Alimentos/métodos , Extractos Vegetales/química , Espectroscopía de Protones por Resonancia Magnética/métodos , Espectrometría de Masa por Ionización de Electrospray/métodos , Aminoácidos/análisis , Asteraceae/química , Calcio/análisis , Ácido Clorogénico/análisis , Cromatografía Líquida de Alta Presión/métodos , Alimentos Funcionales/análisis , Oligosacáridos/análisis , Fenoles/análisis , Fósforo/análisis , Extractos Vegetales/análisis , Potasio/análisisRESUMEN
Este estudo teve como objetivo elaborar e caracterizar bebidas fermentadas de ata (Annona squamosa L.), cirigüela (Spondias purpurea L.) e mangaba (Hancornia speciosa Gom.), utilizando leveduras comerciais. A partir das polpas dos frutos foram formulados mostos com teores de sólidos solúveis de 16 Brix. Esses foram inoculados com levedura seca ativa, estirpe S. cerevisae var. bayanus e fermentados entre 18 e 21 §C. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de pH, acidez titulável, teor de sólidos solúveis totais, açúcares totais e teor alcoólico. As bebidas obtidas foram avaliadas quanto às características químicas, físico-químicas e sensoriais. O mosto de ata apresentou fermentaçäo rápida,atingindo estabilizaçäo dos teores alcoólico, sólidos solúveis e açúcares totais no sexto dia de fermentaçäo, tendo o processo terminado no décimo segundo dia. A fermentaçäo do mosto de mangaba foi relativamente rápida, com início da fase tumultuiosa no terceiro dia e término do processo no décimo oitavo dia. O mosto de cirigüela apresentou fermentaçäo lenta, estabilizou-se a partir do décimo dia com término do processo após o vigésimo dia. As bebidas atingiram teores alcoólicos de 8,4 por cento §GL (ata), 9,8 §GL 9mangaba) e 10,0 §GL (cirigüela). Os resultados da análise sensorial demonstraram melhor desempenho da bebida fermentada de mangaba, tanto para a aceitaçäo global quanto para a intençäo de compra, sendo a mais indicada para a obtençäo da bebida fermentada