Effects of modified banana (Musa cavendish AAA) starch on glycemic control and blood pressure in rats with high sucrose diet

Abstract

Introduction: Insulin resistance is the preliminary stage of diseases such as diabetes and hypertension. These diseases can be controlled through medication, yet the consumption of functional foods (FF) may be one complementary treatment option. Ingredients for this FF could be the pyrodextrin and enzymatically resistant maltodextrin (ERM), in this studio were obtained from modified native starch (NS) of M. cavendish.Objective: To evaluate the effects of modified banana starch on glycemic control and blood pressure in rats with high sucrose diet. Methods: We used 25 male Wistar rats that were fed with a high sucrose diet for 12 weeks. In the ninth week, the rats were divided into five groups: NC (negative control), PC (positive control), NS (native starch), PI (pyrodextrin), and ERM (enzymatically resistant maltodextrin). It was evaluated the glucose tolerance test, blood pressure (BP), insulin levels, total cholesterol, high-density lipoproteins (HDL), and triglycerides.Results: Differential scanning calorimetry and scanning electron microscopy of the modified starches demonstrated that the pyroconversion treatment did not visibly affect the NS granules, while ERM was modified by the action of α-amylase. The hypoglycemic effect of ERM in rats was significant, resulting in a BP level similar to that of the healthy control. Pyrodextrin and ERM exhibited greater glycemic control and reduction of the HOMA-IR index than NS.Conclusion: It is suggested that the structural changes to NS favor the endogenous hypoglycemia, mainly through the action of insulin. The hypotensive and hypotriglyceridemic effects of ERM were greater than those of NS and pyrodextrin.