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- 저자 : Taˆnia Toledo de Oliveira (검색결과 2 건)
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Yacon-Based Product in the Modulation of Intestinal Constipation
Moˆnica de Souza Lima Sant’Anna,Vivian Carolina Rodrigues,Tatiane Ferreira Arau´jo,Taˆnia Toledo de Oliveira,Maria do Carmo Gouveia Peluzio,Ce´lia Lu´cia de Luces Fortes Ferreira 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.9
This study aimed to assess the effects of a yacon-based product (YBP) on constipation in adults, including the elderly. Forty-eight individuals were recruited and divided into equal intervention groups named the test and control groups. The YBP (test) and the control (maltodextrin) were dissolved in commercial orange juice. The volunteers for the YBP/test group consumed, on a daily basis, orange juice containing 10 g fructooligosaccharide (FOS)/inulin per day. The control group consumed, on a daily basis, orange juice containing 25 g of maltodextrin. The study had a span of 30 days. We evaluated the participants’ frequency of evacuation, consistency of the feces, constipation score, abdominal symptoms (flatulence, pain, and abdominal strain), and effects upon the microbiota, pH, lactate, and short-chain fatty acids (SCFAs) of the feces. The study showed an increased number of evacuations after the consumption of the YBP as well as an improvement in the consistency of the feces and a reduction in the constipation score. After 30 days of intervention, the group that consumed the YBP showed higher counts of Bifidobacterium, lower Clostridium and enterobacteria counts, and lower fecal pH. In relation to SCFAs, no significant change was found after the intervention. However, the lactate concentration was higher in the test group when compared to the post-treatment control group. The YBP was effective in improving constipation symptoms; not only was its functional characteristic in reducing constipation symptoms evident but it also demonstrated usefulness as a potential therapy.
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Yacon Flour and Bifidobacterium longum Modulate Bone Health in Rats
Fabiana Carvalho Rodrigues,Adriano Simo˜es Barbosa Castro,Vı´vian Carolina Rodrigues,Se´rgio Antoˆnio Fernandes,Edimar Aparecida Filomeno Fontes,Taˆnia Toledo de Oliveira,He´rcia Stampini Duarte Marti 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.7
Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet + B. longum, and yacon flour + B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (P < .05) higher in groups fed diet + B. longum, yacon flour + B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet + B. longum (8.6%), and yacon flour + B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (P < .05) in rats consuming the yacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (P < .05). Yacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis.
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