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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/181909
Acceder
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:44:56Zoai: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:34982025-09-29 09:44:56.759CONICET 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:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv 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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