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In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

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Abstract

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefic effects of the fermentation on intestinal health.

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Abbreviations

AS:

available starch

AUC:

area under the curve

DF:

dietary fiber

IF:

indigestible fraction

NTCD:

non-transmissible chronic diseases

RS:

resistant starch

SCFA:

short-chain fatty acids

TS:

total starch

UBM:

unripe banana mass

UBS:

unripe banana starch

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Acknowledgements

The authors acknowledge the financial support granted by Fundação Coordenação de Aprefeiçoamento de Pesoal de Nível Superior (CAPES), Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP-Process 2004/13168-8) and XI.18 Project of International Cooperation CYTED/CNPq for allowing the scientific interchange with the Universidad Complutense de Madrid, as well as Dr. Carmen C. Tadini for allowing the production of the UBM in the Chemical Engineering Dept., USP.

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Authors and Affiliations

  1. Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, B 14, 05508-000, São Paulo, SP, Brazil

    Elizabete Wenzel Menezes, Milana C. T. Dan, Giselli H. L. Cardenette & Franco M. Lajolo

  2. Departamento de Nutrición I, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitária, 2804, Madrid, Spain

    Isabel Goñi

  3. Centro de Desarrollo de Productos Bióticos del Instituto Politecnico Nacional, Yautepec, 6273, Morelos, Mexico

    Luis Arturo Bello-Pérez

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  1. Elizabete Wenzel Menezes
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  2. Milana C. T. Dan
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  3. Giselli H. L. Cardenette
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  4. Isabel Goñi
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  5. Luis Arturo Bello-Pérez
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  6. Franco M. Lajolo
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Correspondence to Elizabete Wenzel Menezes.

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Menezes, E.W., Dan, M.C.T., Cardenette, G.H.L. et al. In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour. Plant Foods Hum Nutr 65, 379–385 (2010). https://doi.org/10.1007/s11130-010-0190-4

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