GOAT MILK CHEESE ENRICHED WITH SMALLANTHUS SONCHIFOLIUS (YACON) ATTENUATES REDOX STATUS IN ANIMAL MODEL OF OBESITY

FABERSANI E.; GRAU A; DIAZ MIRANDA N; SANCHEZ S. S.; HONORE S. M.; GOMEZ ROJAS J.; OLISZEWSKI R.

Salta

Congreso; SAIB ?PABMB, Sociedad Argentina de Investigación Bioquímica y Biología Molecular; 2019

Argentine Society for Biochemistry and Molecular Biology (SAIB) and Panamerican Association of Biochemistry and Molecular Biology (PABMB)

Oxidative stress is a critical factor linking obesity with its associated complications such as diabetes, cardiovascular and hepatic dysfunctions. Excessive visceral fat increases oxidative stress in several organs leading to insulin resistance. Nowadays, focus has been geared towards new functional foods to avoid the progression of metabolic complications. Cheese provides a valuable option as a food vehicle for prebiotic delivery. Also, phenolic compounds have been proposed as nutritional ingredients to improve the functional properties of milk and dairy products. This work investigated the effects of the addition Smallanthus sonchifolius (yacon) roots, a natural source of fructooligosaccharides (FOS) and phenolic compounds, to goat milk cheese on the antioxidant properties in vitro and in vivo. Cheese was elaborated from goat milk and Lactobacillus bulgaricus, Streptococcus termophillus (Chr. Hansen, Denmark) as starters. Yacon flour was added in a concentration of 20% (w/v). The centesimal composition of the product was determined. Wistar male rats (n=30) were fed a standard diet (CD) or high-fat diet (HFD) for 12 wk. Then HFD divided into four groups: HFD; HFD plus goat cheese (HFD-GC); HFD plus yacon flour (HFD-Y); HFD plus goat cheese+yacon (HFD-GCY). After 8 weeks of treatment, anthropometric, feeding, biochemical and oxidative stress parameters were measured. The formulation containing yacon had higher nutritional values (fats 21.6%, proteins 16% and carbohydrates 18.54%), increased prebiotic FOS (4.55%), fibers (1.8%) and total phenolic content. The product had acceptable sensory attributes, high count (107cfu/g) of viable probiotic microorganisms and high antioxidant activity determined as DPPH-free-radical scavenging activity (p0.05), however a tendency to improve has been observed. In addition, an improvement in fasting glucose levels and insulin sensitivity was detected (p