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vol.18 issue2DETERMINAÇÃO DO TEOR DE UMIDADE DE MILHO UTILIZANDO APARELHO DE MICROONDASOCORRÊNCIA E CARACTERIZAÇÃO DO AMIDO RESISTENTE EM AMIDOS DE MILHO E DE BANANA author indexsubject indexarticles search
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Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

DARIO FRIAS, Andrea  and  SGARBIERI, Valdemiro C.. GUAR GUM EFFECTS ON BLOOD SERUM LIPIDS AND GLUCOSE CONCENTRATIONS OF WISTAR DIABETIC RATS1. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp. 241-245. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20611998000200018.

The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total lipids, 0.54% ash and 9.55% moisture) on diabetic rats were studied concerning food intake, body weight gain, blood serum cholesterol, triacylglycerols, glucose, LDL-, and HDL-cholesterol concentrations. The effect of gum on indexes of protein absorption and utilization was also investigated. Diets containing 0%, 10% and 20% (w/w) guar gum were fed to diabetic rats for 28 days. In spite of the fact that diabetes elevated blood lipids in all animals, guar gum diet significantly decreased (p <0.05) serum concentrations of cholesterol and triacylglycerols. Furthermore, a concomitant increase in HDL-cholesterol with a substancial elevation of the HDL/LDL cholesterol ratio was found. The most significant result in this assay was the drastic reduction of blood glucose in diabetic rats treated with guar gum diet. The gum promoted a general improvement in the condition of the diabetic rats, in body weight gain and indexes of protein absorption and utilization. The results of this research suggest that guar gum, at concentrations equal to or higher than 10%, should be effective in the treatment of hypercholesterolemia and diabetes, in humans.

Keywords : guar gum; cholesterol; glucose; diabetes.

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