Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet
- Autores
- Grande, Maria Virginia; Fabersani, Emanuel; Coll Araoz, Maria Victoria; Zannier, Martin L.; Sanchez, Sara Serafina del V.; Grau, Alfredo; Oliszewski, Ruben; Honore, Stella Maris
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- documento de conferencia
- Estado
- versión publicada
- Descripción
- Overweight and obesity have increased dramatically in the world during recent decades, reaching epidemic levels. Currently, functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences in order to collaborate in obesity management. Yogurt is the most popular of fermented milks, rich in calcium and milk proteins with higher biological value and is an excellent delivery vehicle for functional ingredients such as fructooligosaccharides (FOS). Smallanthus sonchifolius (yacon) roots are considered the best natural source of FOS, and their consumption is associated with several health benefits. 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. Yogurt was elaborated from goat milk and Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, as starters and analyzed microbiologically weekly for a period of 30 days (shelf life of commercial yogurts). Yacon flour was added in a concentration of 7% (w/v). The centesimal composition of the product was determined. For the experimental model Wistar male rats (n=30) were divided into five groups (n=6 animal/group) receiving the specified diet: standard diet (Control); high fat diet (HFD); high fat diet plus yogurt (HFD-yogurt); high fat diet plus yacon flour (HFD-yacon); high fat diet plus yogurt + yacon (HFD-yogurt+yacon) during 30 days. The formulation containing yacon flour had higher nutritional values (fats 4%, proteins 4% and carbohydrates 6.74%) and improved sugar profile (reduced lactose 0.94% and increased prebiotic FOS 4.55%) content. The final product had acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. Supplementation of goat yogurt + yacon to a HFD resulted in a marked attenuation of weight gain and decrease in visceral fat pad weight (p<0.05). Moreover goat yogurt+yacon restored serum lipid profile, reduced 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, representing a novel food product for the management of obesity.
Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Fabersani, Emanuel. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Coll Araoz, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Zannier, Martin L.. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Grau, Alfredo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
The LV Annual SAIB Meeting and XIV PABMB Congress
Salta
Argentina
Sociedad Argentina de Investigación Bioquímica y Biología Molecular - Materia
-
GOAT
MILK
YOGURT
YACON - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/181909
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Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat dietGrande, Maria VirginiaFabersani, EmanuelColl Araoz, Maria VictoriaZannier, Martin L.Sanchez, Sara Serafina del V.Grau, AlfredoOliszewski, RubenHonore, Stella MarisGOATMILKYOGURTYACONhttps://purl.org/becyt/ford/3.4https://purl.org/becyt/ford/3Overweight and obesity have increased dramatically in the world during recent decades, reaching epidemic levels. Currently, functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences in order to collaborate in obesity management. Yogurt is the most popular of fermented milks, rich in calcium and milk proteins with higher biological value and is an excellent delivery vehicle for functional ingredients such as fructooligosaccharides (FOS). Smallanthus sonchifolius (yacon) roots are considered the best natural source of FOS, and their consumption is associated with several health benefits. 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. Yogurt was elaborated from goat milk and Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, as starters and analyzed microbiologically weekly for a period of 30 days (shelf life of commercial yogurts). Yacon flour was added in a concentration of 7% (w/v). The centesimal composition of the product was determined. For the experimental model Wistar male rats (n=30) were divided into five groups (n=6 animal/group) receiving the specified diet: standard diet (Control); high fat diet (HFD); high fat diet plus yogurt (HFD-yogurt); high fat diet plus yacon flour (HFD-yacon); high fat diet plus yogurt + yacon (HFD-yogurt+yacon) during 30 days. The formulation containing yacon flour had higher nutritional values (fats 4%, proteins 4% and carbohydrates 6.74%) and improved sugar profile (reduced lactose 0.94% and increased prebiotic FOS 4.55%) content. The final product had acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. Supplementation of goat yogurt + yacon to a HFD resulted in a marked attenuation of weight gain and decrease in visceral fat pad weight (p<0.05). Moreover goat yogurt+yacon restored serum lipid profile, reduced 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, representing a novel food product for the management of obesity.Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Fabersani, Emanuel. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaFil: Coll Araoz, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Zannier, Martin L.. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Grau, Alfredo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaThe LV Annual SAIB Meeting and XIV PABMB CongressSaltaArgentinaSociedad Argentina de Investigación Bioquímica y Biología MolecularTech Science Press2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/181909Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet; The LV Annual SAIB Meeting and XIV PABMB Congress; Salta; Argentina; 2019; 1-50327-9545CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.saib.org.ar/sites/default/files/BIOCELL-SAIB-2019.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:18Zoai:ri.conicet.gov.ar:11336/181909instacron: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 09:50:18.973CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
title |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
spellingShingle |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet Grande, Maria Virginia GOAT MILK YOGURT YACON |
title_short |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
title_full |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
title_fullStr |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
title_full_unstemmed |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
title_sort |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet |
dc.creator.none.fl_str_mv |
Grande, Maria Virginia Fabersani, Emanuel Coll Araoz, Maria Victoria Zannier, Martin L. Sanchez, Sara Serafina del V. Grau, Alfredo Oliszewski, Ruben Honore, Stella Maris |
author |
Grande, Maria Virginia |
author_facet |
Grande, Maria Virginia Fabersani, Emanuel Coll Araoz, Maria Victoria Zannier, Martin L. Sanchez, Sara Serafina del V. Grau, Alfredo Oliszewski, Ruben Honore, Stella Maris |
author_role |
author |
author2 |
Fabersani, Emanuel Coll Araoz, Maria Victoria Zannier, Martin L. Sanchez, Sara Serafina del V. Grau, Alfredo Oliszewski, Ruben Honore, Stella Maris |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
GOAT MILK YOGURT YACON |
topic |
GOAT MILK YOGURT YACON |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/3.4 https://purl.org/becyt/ford/3 |
dc.description.none.fl_txt_mv |
Overweight and obesity have increased dramatically in the world during recent decades, reaching epidemic levels. Currently, functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences in order to collaborate in obesity management. Yogurt is the most popular of fermented milks, rich in calcium and milk proteins with higher biological value and is an excellent delivery vehicle for functional ingredients such as fructooligosaccharides (FOS). Smallanthus sonchifolius (yacon) roots are considered the best natural source of FOS, and their consumption is associated with several health benefits. 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. Yogurt was elaborated from goat milk and Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, as starters and analyzed microbiologically weekly for a period of 30 days (shelf life of commercial yogurts). Yacon flour was added in a concentration of 7% (w/v). The centesimal composition of the product was determined. For the experimental model Wistar male rats (n=30) were divided into five groups (n=6 animal/group) receiving the specified diet: standard diet (Control); high fat diet (HFD); high fat diet plus yogurt (HFD-yogurt); high fat diet plus yacon flour (HFD-yacon); high fat diet plus yogurt + yacon (HFD-yogurt+yacon) during 30 days. The formulation containing yacon flour had higher nutritional values (fats 4%, proteins 4% and carbohydrates 6.74%) and improved sugar profile (reduced lactose 0.94% and increased prebiotic FOS 4.55%) content. The final product had acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. Supplementation of goat yogurt + yacon to a HFD resulted in a marked attenuation of weight gain and decrease in visceral fat pad weight (p<0.05). Moreover goat yogurt+yacon restored serum lipid profile, reduced 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, representing a novel food product for the management of obesity. Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina Fil: Fabersani, Emanuel. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina Fil: Coll Araoz, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina Fil: Zannier, Martin L.. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina Fil: Grau, Alfredo. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina Fil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina The LV Annual SAIB Meeting and XIV PABMB Congress Salta Argentina Sociedad Argentina de Investigación Bioquímica y Biología Molecular |
description |
Overweight and obesity have increased dramatically in the world during recent decades, reaching epidemic levels. Currently, functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences in order to collaborate in obesity management. Yogurt is the most popular of fermented milks, rich in calcium and milk proteins with higher biological value and is an excellent delivery vehicle for functional ingredients such as fructooligosaccharides (FOS). Smallanthus sonchifolius (yacon) roots are considered the best natural source of FOS, and their consumption is associated with several health benefits. 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. Yogurt was elaborated from goat milk and Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, as starters and analyzed microbiologically weekly for a period of 30 days (shelf life of commercial yogurts). Yacon flour was added in a concentration of 7% (w/v). The centesimal composition of the product was determined. For the experimental model Wistar male rats (n=30) were divided into five groups (n=6 animal/group) receiving the specified diet: standard diet (Control); high fat diet (HFD); high fat diet plus yogurt (HFD-yogurt); high fat diet plus yacon flour (HFD-yacon); high fat diet plus yogurt + yacon (HFD-yogurt+yacon) during 30 days. The formulation containing yacon flour had higher nutritional values (fats 4%, proteins 4% and carbohydrates 6.74%) and improved sugar profile (reduced lactose 0.94% and increased prebiotic FOS 4.55%) content. The final product had acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. Supplementation of goat yogurt + yacon to a HFD resulted in a marked attenuation of weight gain and decrease in visceral fat pad weight (p<0.05). Moreover goat yogurt+yacon restored serum lipid profile, reduced 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, representing a novel food product for the management of obesity. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 |
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info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/conferenceObject Reunión Journal http://purl.org/coar/resource_type/c_5794 info:ar-repo/semantics/documentoDeConferencia |
status_str |
publishedVersion |
format |
conferenceObject |
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http://hdl.handle.net/11336/181909 Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet; The LV Annual SAIB Meeting and XIV PABMB Congress; Salta; Argentina; 2019; 1-5 0327-9545 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/181909 |
identifier_str_mv |
Metabolic effects of goat milk yogurt supplemented with Smallanthus sonchifolius (yacon) root flour in rats on a high-fat diet; The LV Annual SAIB Meeting and XIV PABMB Congress; Salta; Argentina; 2019; 1-5 0327-9545 CONICET Digital CONICET |
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eng |
language |
eng |
dc.relation.none.fl_str_mv |
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openAccess |
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Tech Science Press |
publisher.none.fl_str_mv |
Tech Science Press |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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