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Effects of Banana (Musa spp.) Bract Flour on Rats Fed High-Calorie Diet

Isabela Rezende Ferreirae1*orcid tiny, Valfredo de Almeida Santos Junior2orcid tiny, Édina Caroline Ferreira Almeida3orcid tiny, Felipe Francisco Bittencourt Junior3orcid tiny, Ariany Carvalho dos Santos4orcid tiny, Virginia Demarchi Kappel Trichez4orcid tiny, Elisvania Freitas dos Santos5orcid tiny, Mariana Manfroi Fuzinatto6orcid tiny and Priscila Neder Morato6orcid tiny

1Department of Food Science and Technology, Federal University of Grande Dourados, João Rosa Góes Street, Vila Progresso, 79825-070 Dourados, MS, Brazil

2Department of Food and Nutrition, State University of Campinas, University City Zeferino Vaz, Barão Geraldo, 13083-970 Campinas, SP, Brazil

3Department of Biological and Health Sciences, University Center of Grande Dourados, Balbina de Matos Street, Jardim Tropical, 79824-900 Dourados, MS, Brazil

4Department of Health Sciences, Federal University of Grande Dourados, João Rosa Góes Street, Vila Progresso, 79825-070 Dourados, MS, Brazil

5Department of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, University City, Costa e Silva Street, 79070-900 Campo Grande, MS, Brazil

6Department of Engineering, State University of Mato Grosso do Sul, Emílio Mascoli Street, Jardim Vale Encantado, 79950-000 Naviraí, MS, Brazil

Article history:

Received: 13 April 2022

Accepted: 5 June 2023

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Keywords:

banana plant waste; antioxidant activity; high-calorie diet; hepatoprotective effect

Summary:

Research background. The extensive cultivation of bananas (Musa 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.

Experimental approach. Thirty-two male rats were divided into 4 groups: (i) control diet, (ii) control diet with 10 % banana bract flour, (iii) hypercaloric diet, and (iv) 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.

Results and conclusionsThe banana bract flour showed a high content of phenolic compounds and an antioxidant effect. The in vivo 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.

Novelty and scientific contribution. 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.

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