METABOLIC EFFECTS OF GOAT MILK YOGURT SUPPLEMENTED WITH SMALLANTHUS SONCHIFOLIUS (YACON) ROOTS FLOUR IN RATS ON HIGH-FAT DIET

GRANDE M.V.; ZANNIER, ML; FAVERSANI E; COLL ARÁOZ, MV

Salta

Congreso; Joint LV Annual SAIB Meeting and XIV PABMB Congress; 2019

Sociedad Argentina de Investigaciones en Bioquímica y Biología Molecular

METABOLIC EFFECTS OF GOAT MILK YOGURT SUPPLEMENTED WITH SMALLANTHUSSONCHIFOLIUS (YACON) ROOTS FLOUR IN RATS ON HIGH-FAT DIETGrande MV 1, Fabersani E 2, Coll Aráoz MV 3,4, Zannier ML4, Sánchez SS1, Grau A 4,5, Oliszewski R 2, Honoré SM1.1INSIBIO (CONICET-UNT). 2Fac. de Agronomía y Zootecnia, UNT. 3 PROIMI (CONICET). 4 Fac. Ciencias Naturales e Instituto Miguel Lillo,UNT. 5IER (CONICET-UNT).E-mail: rubenoliszewski311@yahoo.comOverweight and obesity have increased dramatically in the world during recent decades, reaching epidemic levels. Currently, functional foodsrepresent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences in order to collaborate in obesitymanagement. Yogurt is the most popular of fermented milks, rich in calcium and milk proteins with higher biological value and is an excellentdelivery vehicle for functional ingredients such as fructooligosaccharides (FOS). Smallanthus sonchifolius (yacon) roots are considered the bestnatural source of FOS, and their consumption is associated with several health benefits. This study aimed to evaluate the effects of addition ofyacon flour on the quality parameters of goat milk yogurt and investigate the metabolic effects of its regular consumption on high fat diet-fedWistar rats. Yogurt was elaborated from goat milk and Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, as starters andanalyzed 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 fivegroups (n=6 animal/group) receiving the specified diet: standard diet (Control); high fat diet (HFD); high fat diet plus yogurt (HFD-yogurt); highfat diet plus yacon flour (HFD-yacon); high fat diet plus yogurt + yacon (HFD-yogurt+yacon) during 30 days. The formulation containing yaconflour had higher nutritional values (fats 4%, proteins 4% and carbohydrates 6.74%) and improved sugar profile (reduced lactose 0.94% andincreased prebiotic FOS 4.55%) content. The final product had acceptable sensory attributes and higher count (107cfu/g) of viable probioticmicroorganisms, with shelf life of at least 30 days. Supplementation of goat yogurt + yacon to a HFD resulted in a marked attenuation of weightgain and decrease in visceral fat pad weight (p