Changes in glucose levels and fecal excretion of lipids due to consumption of yacon flour

Juciane de Abreu Ribeiro Pereira (Department of Nutrition, Federal University of Lavras, Lavras, Brazil)
Maria de Fátima Piccolo Barcelos (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Eric Batista Ferreira (Institute of Exact Sciences, Federal University of Alfenas, Alfenas, Brazil)
Rafaela Corrêa Pereira (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Michel Cardoso de Angelis-Pereira (Department of Nutrition, Federal University of Lavras, Lavras, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 14 November 2016

Abstract

Purpose

As studies investigating the effects of fructan sources, such as yacon, on glucose and lipid metabolism showed different results, additional research is required to establish a clear relationship between them. Thus, this paper aims to evaluate possible effects of the consumption of the yacon pulp flour (YPF) on biological and metabolic parameters such as food consumption, weight gain, serum glucose levels and fecal lipid excretion of rats, as well as determine the role of glycemic index (GI) of the diets added of this ingredient on those parameters.

Design/methodology/approach

For this purpose, 24 male albino Wistar rats were divided into four groups, which received the following treatments for 17 days: Group 1 (G1) (Control) – American Institute of Nutrition (AIN)-M; Group 2 (G2) – AIN-M added 5 per cent YPF; Group 3 (G3) – AIN-M added 10 per cent YPF and Group 4 (G4) – AIN-M added 15 per cent YPF. Analysis of fasting and postprandial glycemia was conducted for elaboration of the glycemic curve and calculation of the GI of the diets. Lipids loss was measured by quantification of crude fat in feces after consumption of the diet.

Findings

YPF, regarding the concentration in the diets, did not elevate the fasting glucose among the groups. The postprandial glucose of the animals declined in different postprandial glucose peaks of the groups ingesting YPF in relation to the control one, especially in group treated with 15 per cent YPF, between 30 and 60 min (p <0,05), confirming the influence of the dietary fiber on the absorption of the glucose. The ingestion of YPF increased dragging of lipids to the animal feces, proportional to the amounts of YPF added to the diets. According to the regression analysis, followed by regression testing to 5 per cent, there was a significant difference between the experimental groups, being that the elevation of the percentage of YPF added to the diet caused a proportional increase in the lipid levels in the animal feces.

Originality/value

YPF could be an alimentary source of interest, mainly when the focus is on disease risk prevention such as diabetes, obesity and dyslipidemias.

Keywords

Citation

Pereira, J., Barcelos, M., Ferreira, E., Pereira, R. and de Angelis-Pereira, M. (2016), "Changes in glucose levels and fecal excretion of lipids due to consumption of yacon flour", Nutrition & Food Science, Vol. 46 No. 6, pp. 791-802. https://doi.org/10.1108/NFS-12-2015-0159

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Publisher

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Emerald Group Publishing Limited

Copyright © 2016, Emerald Group Publishing Limited

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