Efeito da farinha de banana verde sobre o perfil lipídico e glicídico de ratos Wistar

Resumo Introducao: a banana, quando verde, apresenta uma elevada concentracao de amido resistente (AR), que resiste a digestao no intestino delgado, e fermentado no intestino grosso e possivelmente proporciona uma serie de efeitos beneficos a saude. Objetivo: avaliar o efeito da farinha de banana verde sobre peso corporal, consumo alimentar, excrecao fecal e perfil lipidico e glicidico de ratos. Material e Metodos: utilizaram-se 18 ratos adultos da linhagem Wistar, distribuidos em tres grupos experimentais, que receberam, por um periodo de 28 dias, racao controle (GC), racao com adicao de amido resistente comercial (GAR) e com acrescimo de farinha de banana verde (GFBV), ambas com 15% de amido resistente (AR). Foram observados, tres vezes por semana, ingestao alimentar, peso corporal e fecal e, no final do experimento a glicemia e o perfil lipidico. Para comparacao das medias das variaveis dependentes foram realizadas Analise de Variância (ANOVA) e o teste de Kruskal-Wallis. O nivel de significância adotado foi de 5%. Resultados: o consumo alimentar medio foi semelhante entre os grupos. O GFBV apresentou perda de peso superior aos demais. Em todas as semanas de experimento, as medias de excrecao fecal do GFBV foram superiores aos GC e GAR. Nao houve diferenca significativa nos valores medios de glicemia e de lipidios plasmaticos. Conclusao: a adicao de farinha de banana verde a 15% de AR a dieta influenciou nos pesos corporal e fecal dos animais, sem alteracao significativa nas concentracoes de glicose e lipidios plasmaticos. Palavras-Chave: Banana. Amido. Lipideos. Glicemia. Peso Corporal. Consumo de Alimentos. Abstract Introduction: Musa, in its fresh form, contains high levels of resistant starch (RS), which is resistant to digestion in the small intestine. It gets fermented in the large intestine and possibly has a number of health benefits. Objective: To evaluate the effect of green banana flour on body weight, food intake, fecal excretion, lipid profile, and blood glucose levels in rats. Material and Methods: Eighteen adult Wistar rats were chosen and divided into three experimental groups. For 28 days, one group was fed the control diet (GC), one was fed the control diet with 15% commercial RS (GRS), and one was fed the control diet with increasing concentrations of green banana flour (GGBV), also containing 15% RS. During this period, the rats were monitored thrice weekly for changes in food intake, body weight, fecal excretion and ultimately, glucose and lipid levels. Analysis of variance (ANOVA) and Kruskal-Wallis test were performed to compare the means of the dependent variables. The significance level was 5%. Results: The mean food intake was similar between groups. It was found that the GGBV group had higher weight loss than the others. During each week of the experiment, the mean fecal excretion of the GGBV group was higher than that of the GC and GRS groups. However, there was no statistically significant difference in mean blood glucose levels and plasma lipids. Conclusion: Addition of green banana flour (15% RS) to the diet influences body and fecal weights of animals, with no significant change in glucose levels and plasma lipids. Key-words: Musa. Starch. Lipids. Blood Glucose. Body Weight. Food Consumption.