Desenvolvimento de bebida funcional à base de fruta tropical enriquecida com farinha de inhame: potencial efeito benéfico na síndrome metabólica

Abstract

Metabolic syndrome (SM) is a diabetic state associated with a significant increase in cardiovascular risk. The syndrome is characterized by a number of risk factors related to insulin resistance and the deposition of abdominal fat. The increasing search for the implementation of functional foods in human food, in particular probiotics, is justified by the range of benefits brought to the consumer. The purpose of this study was to develop a symbiotic vegetable drink and study its beneficial effect on SM. For the experiments, the yam flour was elaborated and characterized by how much its physico-chemical, microbiological and its Storage stability. The symbiotic beverage was developed with passion fruit pulp, enriched with yam flour and fermented with Lactobacillus paramarryi, evaluating centesimal and microbiological composition. It was determined the resistance of the microorganism to simulated fluids of the gastrointestinal accident and sensory analysis was performed through the test of acceptability and intent to purchase, as good as its shelf life. The beneficial effect was evaluated in obese mice induced by diet diet for seven weeks. The beverage presented the following physico-chemical and microbiological parameters: Microbial analysis was performed for coliforms at 45 °c/NMP/G and Salmonella sp, in times 0, 7, 14 and 21 days after fermentation, in order to verify the biological stability of the beverage . As regards a composition centesimal the results were presented as follows in G/100g: Humidity – 91, 83; Ashes-0, 16; Protein-0, 33; Lipid-0, 26, carbohydrate – 7, 21; Total Food Fiber – 2, 45 and total caloric value – 32, 5. The results for as microbiological analyses out of absence for coliforms at 45 °c and for Salmonella sp at all times evaluated. No sensory test presented the following results for the acceptability index (ia%): appearance – 70; Overall quality-71, 83; Cor-75, 21; Flavour – 73, 57 and Odor – 72, 39. For the simulated fluid survival test of the gastrointestinal accident, a bacterium was adapted to the beverage and extreme conditions that were submitted during simulations. As for the results in the animal model of diet-induced obesity, a symbiotic beverage increased the sensitivity to insulin and HDL-C and reduced serum levels of LDL. In this way, a symbiotic drink showed a good alternative to making it possible for L. To marry into vegetable beverages as well as a beneficial effect on SM.