Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar

• Ano de defesa: 2011
• Autor(a) principal: Rodrigues, Fabiana Carvalho
• Orientador(a): Ferreira, Célia Lúcia de Luces Fortes
• Banca de defesa: Costa, Neuza Maria Brunoro , Pedrosa, Rogério Graça , Fontes, Edimar Aparecida Filomeno , Castro, Luiza Carla Vidigal
• 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: Yacon; Prebiótico; Saúde óssea
• Palavras-chave em Inglês: Yacon; Prebiotic; Bone health
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/454

Yacon is a food product that has been little explored and is characterized by its high water content resulting in short shelf life. Thus, yacon flour is a promissing alternative since it extend the shelf life of yacon and facilitates its incorporation to various foods. The objectives of this study were: to develop flour from the yacon root, determine yield and characterize the chemical composition (study I), evaluate the effect of yacon flour on bone health of animals (study II and III), verify the possible effects of hepatotoxic yacon flour in rats (study II and III) and evaluate the effect of yacon flour on the modulation of caecal flora in animal (study III). For preparation of yacon flour it was first dried at 55°C for 48 hours. The flour obtained was used to prepare the experimental diets to carrying out the biological tests with rats. In study II, the animals (n = 8) were divided into six experimental groups for two levels of calcium (100% and 75% of the recommended) and three levels of yacon flour FOS (0%, 4% and 8%) as follows: 1) 100% Ca; 2) 100% Ca + yacon flour (FY) with 4% FOS; 3) 100% Ca + FY with 8% FOS; 4) 75% Ca; 5) 75% Ca + FY with 4% FOS and 6) 75% Ca + FY with 8% FOS. In study III, the animals (n = 8) were divided into 4 groups: 1) control (standard AIN-93G diet), 2) prebiotic (FY with 4% FOS), 3) Probiotic (0.1 mL of concentrated B. longum cells), and 4) Symbiotic (FY with 4% FOS + probiotic). After 28 days, of experimental the animals (study II and III) were evaluated for liver function (protein, albumin, AST, ALT, alkaline phosphatase, triglycerides, total cholesterol, HDL-c and LDL-c), biomechanical properties (length, thickness and fracture strength) and femur mineral content (calcium, phosphorus and magnesium) in the tibia. In study III the concentration of SCFA and microbiota in the cecal content was also evaluated. Study I provided were obtained the following results for the chemical composition of FY: 0.05 g of calcium, 0.15 g of lipids, 0.18 g of magnesium, 0.21 g of phosphorus, 2.7 g of protein, 5.4 g ash, 6.9 g moisture, 25.7 g of FOS and 38.95 g of non-digestible carbohydrates. The consumption of yacon flour with 4% and 8% FOS in the diet with 100% or 75% of the recommended calcium did not affect the liver variables. Fracture strength of the femur and the calcium and phosphorus in the tibia increased (P<0.05) with the addition of increasing levels of yacon flour (study II). Increased (P<0.05) contents of calcium, phosphorus and magnesium were observed in the tibia of animals of the probiotic and synbiotic groups (study III). Incorporation of flour with 4% FOS increased the count of strict and facultative anaerobes and also increased concentrations of propionate and buritato, exerting a positive effect on the modulation of short-chain fatty acids in the cecum of the animals (study III). The experiments conducted in this study are indicative that yacon flour can improve bone health by increasing resistance to fracture and retention of minerals (calcium, phosphorus and magnesium). Because of the versatility of the flour to be incorporated into various products, yacon may contribute to the development of various foods with functional property claims due to their high FOS content.