Efeito da intervenção dietética com farinha de banana verde sobre os aspectos metabólicos em modelo Murino de obesidade

Abstract

The considerable increase in obesity prevalence has driven the development of research seeking alternative therapies for its control. Green banana flour (GBF), rich in resistant starch (RS), has similar properties to dietary fiber and promotes physiological benefits in humans, and can be used in the prevention and treatment of obesity. The objective of this study was to evaluate the effect of dietary intervention with green banana flour on metabolic markers in a murine model of obesity induced by diet. Forty (21) day-old C57BL/6 mice were divided into two groups: control (AIN-93M standard diet, n = 20) and high fat diet (diet rich in lard and saturated fatty acids with 50% of lipids, n = 20) for 10 weeks. At the end of the weeks, the animals were again divided into 2 new groups, totalizing 4 groups, in which the supply of GBF containing diet was started, namely control group (CG): control diet (AIN- 93 M), control group Banana (CB): control diet containing 15% of GBF, high fat diet group (HFD): high fat diet with 50% energy from lipids and high fat banana diet (HFB) group: high fat diet with 50% energy from lipids containing 15% GBF, totaling 14 weeks of experiment. Characterization of GBF, food consumption, weight evolution, as well as metabolic and biochemical aspects, lipid and glucose profile were performed. GBF presented 77.38% carbohydrate, 5.32% protein and 0.45% lipids, in addition to 5.96% of dietary fiber, of which 2.68% of soluble fiber and 3.28% of insoluble fiber and 22.80% resistant starch. The animals in the HFD group presented higher body weight (+ 30% compared to CG, p <0.05), accumulation of fat and imbalances in the biochemical and metabolic parameters, as well as a higher serum glucose concentration, insulin (+ 18.05% (p <0.05) and leptin (+ 50.05% vs. GC, p <0.05) and insulin resistance (RI), respectively (p <0.05). The addition of GBF in the diets provided a positive effect in HFB group, preventing the development of obesity and its metabolic dysfunctions, reducing serum glucose concentration (-20.32% and -12.69%, respectively, To HFD, p <0.05), cholesterol (- 30.70% and - 35.83%, respectively, compared to HFD, p <0.05) and protective effect on fat mass gain. The consumption of GBF has been shown to be a potential tool in the management of obesity, improving the metabolism of lipids and carbohydrates.