Rezende Ferreira Isabela, de Almeida Santos Junior Valfredo, Ferreira Almeida Édina Caroline, Bittencourt Junior Felipe Francisco, Carvalho Dos Santos Ariany, Demarchi Kappel Trichez Virginia, Freitas Dos Santos Elisvania, Manfroi Fuzinatto Mariana, Neder Morato Priscila
Department of Food Science and Technology, Federal University of Grande Dourados, João Rosa Góes Street, Vila Progresso, 79825-070 Dourados, MS, Brazil.
Department of Food and Nutrition, State University of Campinas, University City Zeferino Vaz, Barão Geraldo, 13083-970 Campinas, SP, Brazil.
Food Technol Biotechnol. 2023 Jun;61(2):238-249. doi: 10.17113/ftb.61.02.23.7762.
The extensive cultivation of bananas ( sp.) is related to producing tons of residues, such as leaves, pseudostems and bracts (inflorescences). The banana bract is a commercially interesting residue due to its dietary fibre content and high antioxidant potential. With this in mind, this study evaluates the effects of administering banana bract flour in animal models fed a cafeteria diet.
Thirty-two male rats were divided into 4 groups: () control diet, () control diet with 10 % banana bract flour, () hypercaloric diet, and () hypercaloric diet with 10 % bract banana flour. The study was conducted for 12 weeks and included analysis of phenolic compounds, assessment of the antioxidant effect of banana bract flour, determination of serum biochemical parameters (glucose, total cholesterol, triglycerides, aspartate aminotransferase (AST), alanine transaminase (ALT), amylase, albumin, uric acid, creatine, total protein, and oral glucose), determination of faecal fat content, and histomorphological analysis of the liver, pancreas and adipose tissue. In addition, molecular parameters such as IL6, total and phosphorylated JNK, total and phosphorylated IKKβ, TNFα, TLR4 and HSP70 were determined.
The banana bract flour showed a high content of phenolic compounds and an antioxidant effect. The results suggest that the supplementation of a hypercaloric diet with banana bract flour prevented pathological damage by reducing total cholesterol and glucose amounts, which may imply a hepatoprotective effect of this supplement. Thus, using banana bract flour as a supplement can increase the consumption of fibre, antioxidants and bioactive compounds.
The development of flour from banana waste and its inclusion in the diet can prevent and/or help treat obesity. In addition, the use of banana bracts can help protect the environment, as they are considered a source of waste by the food industry.
香蕉（品种）的广泛种植会产生大量残余物，如叶片、假茎和苞片（花序）。香蕉苞片因其膳食纤维含量和高抗氧化潜力而成为具有商业价值的残余物。鉴于此，本研究评估了在喂食自助餐式饮食的动物模型中给予香蕉苞片粉的效果。
32只雄性大鼠分为4组：（1）对照饮食组，（2）含10%香蕉苞片粉的对照饮食组，（3）高热量饮食组，（4）含10%香蕉苞片粉的高热量饮食组。该研究持续12周，包括酚类化合物分析、香蕉苞片粉抗氧化效果评估、血清生化参数（葡萄糖、总胆固醇、甘油三酯、天冬氨酸转氨酶（AST）、丙氨酸转氨酶（ALT）、淀粉酶、白蛋白、尿酸、肌酸、总蛋白和口服葡萄糖）测定、粪便脂肪含量测定以及肝脏、胰腺和脂肪组织的组织形态学分析。此外，还测定了白细胞介素6、总JNK和磷酸化JNK、总IKKβ和磷酸化IKKβ、肿瘤坏死因子α、Toll样受体4和热休克蛋白70等分子参数。
香蕉苞片粉显示出高含量的酚类化合物和抗氧化作用。结果表明，在高热量饮食中添加香蕉苞片粉可通过降低总胆固醇和葡萄糖含量预防病理损伤，这可能意味着该补充剂具有肝脏保护作用。因此，使用香蕉苞片粉作为补充剂可增加纤维、抗氧化剂和生物活性化合物的摄入量。
将香蕉废弃物开发成面粉并纳入饮食可预防和/或帮助治疗肥胖症。此外，使用香蕉苞片有助于保护环境，因为食品工业将其视为废弃物来源。
