Efecto de la formulación de galletas en la secreción de hormonas de saciedad

  • Nuria Martinez-Saez CIAL, Instituto de Investigación de Ciencias de la Alimentación (UAM-CSIC), Madrid, España
  • Christina Maria Hochkogler Departamento de Química Nutricional y Fisiológica, Facultad de Química, Universidad de Viena, Austria
  • Veronika Somoza Departamento de Química Nutricional y Fisiológica, Facultad de Química, Universidad de Viena, Austria
  • María Dolores del Castillo CIAL, UAM-CSIC. España
Palabras clave: alimento con fines médicos, alto contenido en fibra, alimento saludable, bajo índice glicémico, calidad sensorial, fibra antioxidante de café, FOS, galletas, GLP-1, saciedad, serotonina, stevia

Resumen

El objetivo de esta investigación fue desarrollar una nueva formulación de galleta con bajo índice glicémico y elevada calidad sensorial para el control efectivo de la saciedad. Se emplearon como ingredientes stevia (edulcorante hipocalórico), fructooligosacáridos (FOS) para mejorar la tolerancia a carbohidratos y calidad sensorial del alimento, y fibra dietética antioxidante de café (marros de café). Los alimentos e ingredientes individuales se digirieron in vitrosimulando condiciones de digestión humana. La liberación in vitro de péptido similar al glucagón tipo 1 (GLP1) y serotonina se estimuló incubando células humanas intestinales, HuTu-80 y Caco-2, con digeridos de galletas (0,5, 0,05 y 0,01 mg/ml) durante 90 min y 5 min, respectivamente. La cuantificación de las hormonas GLP1 y serotonina se realizó por ELISA. La secreción de hormonas en células tratadas con digeridos de galletas tradicional y nueva fueron del mismo orden de magnitud (p>0,05). La fibra antioxidante del café estimuló la secreción de hormonas saciantes mientras que la stevia resultó inefectiva. La sustitución de sacarosa por stevia no afectó la capacidad saciante de las galletas. En conclusión, se ha logrado un nuevo alimento con alto contenido en fibra antioxidante, saludable, saciante, de buena calidad sensorial apto para individuos sanos y diabéticos.

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Publicado
2016-07-08
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