α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats

Autores
Palacio, Maria Ines; Weisstaub, Adriana Ruth; Zuleta, Angela; Etcheverría, Analía Inés; Manrique, Guillermo Daniel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called α-galactosides whose beneficial health effects have been widely reported. For our investigation, twenty male Wistar rats were fed with two different diets: control (C) and lupin flour (L) for a 60-day period. The fermentation of these α-galactosides was monitored by measuring the following indicators: changes in the dynamic lactobacilli and enterobacteriaceae population, cecal content pH, generation of short chain fatty acids (SCFA), Ca and P absorption, and serum lipid (triglycerides and cholesterol) contents. The body weight was lower in the L diet than that in the control with significant differences (p < 0.05). The microbial analyses showed an increase of total lactobacilli counts and a decrease of enterobacteriaceae counts in the L diet when compared to the control, with significant differences (p < 0.05). The fermentations of α-galactosides were also confirmed by decrease in pH levels and the formation of relevant SCFA in the cecal content. The total content of SCFA (μmol per g) at the end of the assay period reached values of 13.58 and 3.64 for L and C rats, respectively. This significant increase of total SCFA in the L diet is responsible for a low pH of the cecal content that in turn prevents the growth and development of potentially pathogenic bacteria (p < 0.05). Regarding lipids, serum triglycerides and cholesterol levels were significantly reduced in the case of animals fed with lupin flour with respect to C animals (p < 0.05). Finally, the L rats showed higher values of an apparent Ca absorption percentage and bone volume percentage with respect to the C animals (p < 0.05). All these results confirm that lupin flour which contains α-galactosides could possibly be considered as a functional ingredient with health promoting properties.
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Weisstaub, Adriana Ruth. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; Argentina
Fil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Materia
Galactosides
Lupin
Metabolic
Rats
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58434
Acceder
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network_name_str CONICET Digital (CONICET)
spelling α-Galactosides present in lupin flour affect several metabolic parameters in Wistar ratsPalacio, Maria InesWeisstaub, Adriana RuthZuleta, AngelaEtcheverría, Analía InésManrique, Guillermo DanielGalactosidesLupinMetabolicRatshttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called α-galactosides whose beneficial health effects have been widely reported. For our investigation, twenty male Wistar rats were fed with two different diets: control (C) and lupin flour (L) for a 60-day period. The fermentation of these α-galactosides was monitored by measuring the following indicators: changes in the dynamic lactobacilli and enterobacteriaceae population, cecal content pH, generation of short chain fatty acids (SCFA), Ca and P absorption, and serum lipid (triglycerides and cholesterol) contents. The body weight was lower in the L diet than that in the control with significant differences (p < 0.05). The microbial analyses showed an increase of total lactobacilli counts and a decrease of enterobacteriaceae counts in the L diet when compared to the control, with significant differences (p < 0.05). The fermentations of α-galactosides were also confirmed by decrease in pH levels and the formation of relevant SCFA in the cecal content. The total content of SCFA (μmol per g) at the end of the assay period reached values of 13.58 and 3.64 for L and C rats, respectively. This significant increase of total SCFA in the L diet is responsible for a low pH of the cecal content that in turn prevents the growth and development of potentially pathogenic bacteria (p < 0.05). Regarding lipids, serum triglycerides and cholesterol levels were significantly reduced in the case of animals fed with lupin flour with respect to C animals (p < 0.05). Finally, the L rats showed higher values of an apparent Ca absorption percentage and bone volume percentage with respect to the C animals (p < 0.05). All these results confirm that lupin flour which contains α-galactosides could possibly be considered as a functional ingredient with health promoting properties.Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaFil: Weisstaub, Adriana Ruth. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; ArgentinaFil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; ArgentinaFil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaRoyal Society of Chemistry2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58434Palacio, Maria Ines; Weisstaub, Adriana Ruth; Zuleta, Angela; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats; Royal Society of Chemistry; Food and Function; 7; 12; 12-2016; 4967-49752042-650XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1039/C6FO01297Cinfo:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/C6FO01297Cinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:27Zoai:ri.conicet.gov.ar:11336/58434instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:28.156CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
title α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
spellingShingle α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
Palacio, Maria Ines
Galactosides
Lupin
Metabolic
Rats
title_short α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
title_full α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
title_fullStr α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
title_full_unstemmed α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
title_sort α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
dc.creator.none.fl_str_mv Palacio, Maria Ines
Weisstaub, Adriana Ruth
Zuleta, Angela
Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author Palacio, Maria Ines
author_facet Palacio, Maria Ines
Weisstaub, Adriana Ruth
Zuleta, Angela
Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author_role author
author2 Weisstaub, Adriana Ruth
Zuleta, Angela
Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Galactosides
Lupin
Metabolic
Rats
topic Galactosides
Lupin
Metabolic
Rats
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called α-galactosides whose beneficial health effects have been widely reported. For our investigation, twenty male Wistar rats were fed with two different diets: control (C) and lupin flour (L) for a 60-day period. The fermentation of these α-galactosides was monitored by measuring the following indicators: changes in the dynamic lactobacilli and enterobacteriaceae population, cecal content pH, generation of short chain fatty acids (SCFA), Ca and P absorption, and serum lipid (triglycerides and cholesterol) contents. The body weight was lower in the L diet than that in the control with significant differences (p < 0.05). The microbial analyses showed an increase of total lactobacilli counts and a decrease of enterobacteriaceae counts in the L diet when compared to the control, with significant differences (p < 0.05). The fermentations of α-galactosides were also confirmed by decrease in pH levels and the formation of relevant SCFA in the cecal content. The total content of SCFA (μmol per g) at the end of the assay period reached values of 13.58 and 3.64 for L and C rats, respectively. This significant increase of total SCFA in the L diet is responsible for a low pH of the cecal content that in turn prevents the growth and development of potentially pathogenic bacteria (p < 0.05). Regarding lipids, serum triglycerides and cholesterol levels were significantly reduced in the case of animals fed with lupin flour with respect to C animals (p < 0.05). Finally, the L rats showed higher values of an apparent Ca absorption percentage and bone volume percentage with respect to the C animals (p < 0.05). All these results confirm that lupin flour which contains α-galactosides could possibly be considered as a functional ingredient with health promoting properties.
Fil: Palacio, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Weisstaub, Adriana Ruth. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; Argentina
Fil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Bromatología y Nutrición Experimental; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
description The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called α-galactosides whose beneficial health effects have been widely reported. For our investigation, twenty male Wistar rats were fed with two different diets: control (C) and lupin flour (L) for a 60-day period. The fermentation of these α-galactosides was monitored by measuring the following indicators: changes in the dynamic lactobacilli and enterobacteriaceae population, cecal content pH, generation of short chain fatty acids (SCFA), Ca and P absorption, and serum lipid (triglycerides and cholesterol) contents. The body weight was lower in the L diet than that in the control with significant differences (p < 0.05). The microbial analyses showed an increase of total lactobacilli counts and a decrease of enterobacteriaceae counts in the L diet when compared to the control, with significant differences (p < 0.05). The fermentations of α-galactosides were also confirmed by decrease in pH levels and the formation of relevant SCFA in the cecal content. The total content of SCFA (μmol per g) at the end of the assay period reached values of 13.58 and 3.64 for L and C rats, respectively. This significant increase of total SCFA in the L diet is responsible for a low pH of the cecal content that in turn prevents the growth and development of potentially pathogenic bacteria (p < 0.05). Regarding lipids, serum triglycerides and cholesterol levels were significantly reduced in the case of animals fed with lupin flour with respect to C animals (p < 0.05). Finally, the L rats showed higher values of an apparent Ca absorption percentage and bone volume percentage with respect to the C animals (p < 0.05). All these results confirm that lupin flour which contains α-galactosides could possibly be considered as a functional ingredient with health promoting properties.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58434
Palacio, Maria Ines; Weisstaub, Adriana Ruth; Zuleta, Angela; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats; Royal Society of Chemistry; Food and Function; 7; 12; 12-2016; 4967-4975
2042-650X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58434
identifier_str_mv Palacio, Maria Ines; Weisstaub, Adriana Ruth; Zuleta, Angela; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats; Royal Society of Chemistry; Food and Function; 7; 12; 12-2016; 4967-4975
2042-650X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1039/C6FO01297C
info:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/C6FO01297C
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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