Efeito de um produto a base de yacon (Smallanthus shonchifolius) no controle da massa corpórea, no perfil de lipídeos e na toxicidade crônica em ratas Wistar ovariectomizadas

• Ano de defesa: 2014
• Autor(a) principal: Martins, Joice de Fátima Laureano
• Orientador(a): Ferreira, Célia Lúcia de Luces Fortes
• Banca de defesa: Martino, Hércia Stampini Duarte , Rodrigues, Fabiana Carvalho
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Raiz de Yacon; Alimentos funcionais; Prebióticos; Toxicidade; Lipídeos; Ratos como animais de laboratório
• Palavras-chave em Inglês: Yacon root; Functional foods; Prebiotics; Toxicity; Lipids; Laboratory animals such as rats
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/509

The yacon is a promising food for multiple functions proven in different studies, and depending on the short life of yacon root shelf saw the elaboration of a product based on yacon (PBY). In this sense the use of this product ensures yacon intake throughout the year and carries different beneficial effects. The objectives of this study were to assess the modulation of gastrointestinal microbiota, the fatty acid profile and the modulation of lipids. Also aimed to evaluate the safety of using the PBY, analyzing if this product does not provide beyond beneficial prebiotic actions, some undesirable change, especially on intestinal and hepatic parameters, assess dietary intake, anthropometric measurements and modulation imunomarcador satiety in wistar rats ovariectomized (OVX) received the diet supplemented or not 6% fructooligosaccharides (FOS) and inulin product the base yacon (PBY). To this end, we analyzed the weight of the cecum, pH, organic acids and modulation of the microbiota from fecal content, the weight of kidney, liver, heart, and spleen; histomorphometry was performed caecum and liver; we evaluated serum concentrations of hepatic markers of toxicity: aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (AP) and gamma glutamyl transferase (GGT). Also analyzed the food consumption, body fat percentage by LEE index (Novelli;. Diniz et al, 2007), weight, body mass index (BMI) and waist circumference. Furthermore, cecum fragments were used for immunostaining Glucagon-Like Peptide 1 (GLP-1), OVX rats after they were fed for 24 weeks with standard diet with or without added 6% FOS / inulin derived based product the root of yacon (PBY). In the group that received a 6% FOS / inulin in the diet throughout the experimental period, there was an increase in the depth and diameter in the basal and apical regions of the crypts of the cecum. There was no significant difference in serum concentrations of liver toxicity markers, between treatments, ALT (p = 0.5852), AST (p = 0.2326), FA (p = 0.7691) and GGT (P = 0, 1009). There was a decrease in waist circumference (p = 0.2173), BMI (p = 0.3822) and percentage of body fat (p = 0.3528) in animals receiving PBY continuously. Also there was an increase of GLP-1 (p <0.0001) in this group, paradoxically, increased food consumption (p = 0.0064), contradicting the hypothesis of satiety stimulated by the increase in GLP-1, and even with the greater consumption feed rats had lower weight gain (p <0.0001). Suggesting that continuous consumption habits of yacon has the potential modulation of microbiota and the fatty acid profile, these acids play systemic effects to decrease the risk of Diabetes establishment mellitus type 2 (DM2) and dyslipidemia which are common comorbidities in menopause. Also concluded that the PBY, containing 6% FOS / inulin did not cause changes that could affect the health of animals, showing that the PBY has effects on obesity modulation, suggesting that the consumption habits of yacon has the potential to reduce the risk of obesity property and, therefore, improving the quality of life.