Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet

Journal of Functional Foods

Martin L. Zannier¹  Stella M. Honoré²  Ruben Oliszewski³  Emanuel Fabersani⁴  Alfredo Grau⁵  María Virginia Grande⁵  Sara S. Sánchez⁶  María Victoria Coll Aráoz⁷ 

[1] Facultad Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, Miguel Lillo 251, T4000ILI – San Miguel de Tucumán, Tucumán, Argentina;Instituto de Ecología Regional (IER), Facultad de Ciencias Naturales, Universidad Nacional de Tucumán, CC34, 4107, Yerba Buena, Tucumán, Argentina;Facultad Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, Miguel Lillo 251, T4000ILI – San Miguel de Tucumán, Tucumán, Argentina;Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Florentino Ameghino s/n B° Mercantil, T4105 – El Manantial, Tucumán, Argentina;Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT), Instituto de Biología “Dr. Francisco D. Barbieri”, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, T4000ILI – San Miguel de Tucumán, Tucumán, Argentina;Instituto de Ecología Regional (IER), Facultad de Ciencias Naturales, Universidad Nacional de Tucumán, CC34, 4107, Yerba Buena, Tucumán, Argentina;PROIMI-Biotecnología CONICET, Av. Belgrano y Pasaje Caseros -T4001MBV, San Miguel de Tucumán, Tucumán, Argentina;

关键词: Prebiotics;    Probiotics;    Yacon flour;    Goat yogurt;    Functional food;    Metabolic effects;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study aimed to evaluate the effects of addition of yacon flour on the quality parameters of goat milk yogurt and investigate the metabolic effects of its regular consumption on high fat diet-fed Wistar rats (30 days). The formulation containing 7% (w/v) yacon flour had higher nutritional values, acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. 7% yacon flour addition improved goat yogurt sugar profile, reducing lactose (0.94%) and increasing prebiotic fructooligosacharides (4.55%) content in the final product. Supplementation of goat yogurt + yacon to a high fat diet resulted in lower body weight, body mass index, fasting glucose levels, HOMA-IR and atherogenic indices of rats, improving the effects of goat yogurt or yacon flour alone (P < 0.05). Our results showed conclusive evidence indicating that goat yogurt + yacon is an excellent functional food that avoids the metabolic impact of high fat feeding.

【 授权许可】

Unknown