Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo

Dietary fiber intake improves the digestion process and decreases glucose and cholesterol levels. However, it could decrease protein digestibility. Cellulose is an insoluble fiber of the cell wall of plants. Resistant maltodextrin is a soluble fiber preceding resistant starch. Agavin is a soluble fi...

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Autores principales: Cruz-Amaya, Karen Samantha, Hernández-Martínez, Diego, Canett-Romero, Rafael, Cornejo-Ramírez, Yaeel Isbeth
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agronómicas - UNR 2022
Materias:
alimento funcional
Sprague Dawley
razón neta de proteína
NPR
functional food
net protein ratio
razão proteica líquida
RPL
Acceso en línea:https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/47
Aporte de:
Ciencias Agronómicas de Universidad Nacional de Rosario
id I15-R223-article-47
record_format ojs
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-223
container_title_str Ciencias Agronómicas
language Inglés
format Artículo revista
topic alimento funcional
Sprague Dawley
razón neta de proteína
NPR
functional food
Sprague Dawley
net protein ratio
NPR
alimento funcional
Sprague Dawley
razão proteica líquida
RPL
spellingShingle alimento funcional
Sprague Dawley
razón neta de proteína
NPR
functional food
Sprague Dawley
net protein ratio
NPR
alimento funcional
Sprague Dawley
razão proteica líquida
RPL
Cruz-Amaya, Karen Samantha
Hernández-Martínez, Diego
Canett-Romero, Rafael
Cornejo-Ramírez, Yaeel Isbeth
Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
topic_facet alimento funcional
Sprague Dawley
razón neta de proteína
NPR
functional food
Sprague Dawley
net protein ratio
NPR
alimento funcional
Sprague Dawley
razão proteica líquida
RPL
author Cruz-Amaya, Karen Samantha
Hernández-Martínez, Diego
Canett-Romero, Rafael
Cornejo-Ramírez, Yaeel Isbeth
author_facet Cruz-Amaya, Karen Samantha
Hernández-Martínez, Diego
Canett-Romero, Rafael
Cornejo-Ramírez, Yaeel Isbeth
author_sort Cruz-Amaya, Karen Samantha
title Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
title_short Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
title_full Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
title_fullStr Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
title_full_unstemmed Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
title_sort effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
description Dietary fiber intake improves the digestion process and decreases glucose and cholesterol levels. However, it could decrease protein digestibility. Cellulose is an insoluble fiber of the cell wall of plants. Resistant maltodextrin is a soluble fiber preceding resistant starch. Agavin is a soluble fiber obtained from agave mezontle and stems. Considering the consumption of low-quality protein diets increases year by year, this research was aimed at assessing the effect of ingesting 5 % cellulose, Agavin and resistant maltodextrin on protein digestibility and nitrogen utilization for growth on 10 % gluten-based and casein-based diets through in vivo assay using Sprague Dawley rats. Food consumption, weight gain, and fecal excretion were measured every third day for 14 days. The nutritional quality and the better acceptance of casein triggered higher rat weight increase. The lack of protein caused lower food consumption and rat weight loss. Gluten-based diets prompted intermediate food intake and low rat weight increase. Zero or five percent of dietary fiber did not cause a relevant effect on rat weight. So, the consumption of 5 % dietary fiber can help improve nutritional habits without affecting nitrogen intake for growth. Finally, Agavin as a dietary fiber represents a suitable option for the agave industry.
publisher Facultad de Ciencias Agronómicas - UNR
publishDate 2022
url https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/47
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first_indexed 2023-05-16T22:17:47Z
last_indexed 2025-09-04T05:07:11Z
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spelling I15-R223-article-472025-07-21T12:49:07Z Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo Efecto de las fibras dietéticas fructano de agave, maltodextrina resistente y celulosa en dietas a base de gluten sobre la digestibilidad y la utilización de nitrógeno in vivo Efeito das fibras alimentares frutano de agave, maltodextrina resistente e celulose em dietas à base de glúten na digestibilidade e utilização de nitrogênio in vivo Cruz-Amaya, Karen Samantha Hernández-Martínez, Diego Canett-Romero, Rafael Cornejo-Ramírez, Yaeel Isbeth alimento funcional Sprague Dawley razón neta de proteína NPR functional food Sprague Dawley net protein ratio NPR alimento funcional Sprague Dawley razão proteica líquida RPL Dietary fiber intake improves the digestion process and decreases glucose and cholesterol levels. However, it could decrease protein digestibility. Cellulose is an insoluble fiber of the cell wall of plants. Resistant maltodextrin is a soluble fiber preceding resistant starch. Agavin is a soluble fiber obtained from agave mezontle and stems. Considering the consumption of low-quality protein diets increases year by year, this research was aimed at assessing the effect of ingesting 5 % cellulose, Agavin and resistant maltodextrin on protein digestibility and nitrogen utilization for growth on 10 % gluten-based and casein-based diets through in vivo assay using Sprague Dawley rats. Food consumption, weight gain, and fecal excretion were measured every third day for 14 days. The nutritional quality and the better acceptance of casein triggered higher rat weight increase. The lack of protein caused lower food consumption and rat weight loss. Gluten-based diets prompted intermediate food intake and low rat weight increase. Zero or five percent of dietary fiber did not cause a relevant effect on rat weight. So, the consumption of 5 % dietary fiber can help improve nutritional habits without affecting nitrogen intake for growth. Finally, Agavin as a dietary fiber represents a suitable option for the agave industry. La ingesta de fibra dietética mejora el proceso de digestión y disminuye niveles de glucosa y colesterol. Sin embargo, podría disminuir la digestibilidad proteica. La celulosa es una fibra insoluble de la pared celular de las plantas. La maltodextrina resistente es una fibra soluble precedente al almidón resistente. Agavin es una fibra soluble obtenida de tallos y mezontle del agave. Considerando que el consumo de dietas con proteínas de baja calidad aumenta año con año, está investigación tiene como objetivo evaluar el consumo de 5 % de celulosa, Agavin y maltodextrina resistente en la digestibilidad proteica y utilización de nitrógeno para el crecimiento en dietas con 10 % de gluten y caseína mediante ensayo in vivo utilizando ratas Sprague Dawley. El consumo de alimento, peso ganado, y excreción fecal fueron medidos cada tercer día durante 14 días. El valor nutricional y la mejor aceptación de la caseína desencadenaron un mayor aumento en peso de las ratas. La ausencia de proteína causo el menor consumo de alimento y pérdida en peso de las ratas. Las dietas a base de gluten provocaron una ingesta intermedia de alimento y un bajo incremento en peso de las ratas. Cero o 5 % de fibra dietética no causó un efecto relevante en el peso de las ratas. Así, el consumo de 5 % de fibra dietética puede ayudar a mejorar los hábitos nutricionales sin afectar el nitrógeno ingerido para el crecimiento. Finalmente, el Agavin como fibra dietética representa una opción adecuada para la industria del agave.  A ingestão de fibras alimentares melhora o processo de digestão e diminui os níveis de glicose e colesterol. No entanto, pode diminuir a digestibilidade das proteínas. A celulose é uma fibra insolúvel da parede celular das plantas. A maltodextrina resistente é uma fibra solúvel que precede o amido resistente. Agavin é uma fibra solúvel obtida a partir de caules e mezontle de agave. Considerando que o consumo de dietas com proteínas de baixa qualidade aumenta ano a ano, esta pesquisa teve como objetivo avaliar o consumo de 5 % de celulose, Agavin e maltodextrina resistente na digestibilidade das proteínas e a utilização de nitrogênio para crescimento em dietas com 10 % de glúten e caseína por ensaio in vivo usando ratos Sprague Dawley. O consumo de alimentos, o peso ganho e a excreção fecal foram medidos a cada três dias durante 14 dias. O valor nutricional e a melhor aceitação da caseína desencadearam um maior aumento de peso dos ratos. A ausência de proteína causou menor consumo de alimentos e perda de peso dos ratos. As dietas à base de glúten causaram ingestão alimentar intermediária e baixo ganho de peso dos ratos. Zero ou 5 % de fibra alimentar não causou efeito relevante no peso dos ratos. Assim, o consumo de 5 % de fibra alimentar pode ajudar a melhorar os hábitos nutricionais sem afetar a ingestão de nitrogênio para o crescimento. Finalmente, o Agavin como fibra dietética representa uma opção adequada para a indústria do agave. Facultad de Ciencias Agronómicas - UNR 2022-12-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares text/html application/pdf https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/47 10.35305/agro40.e027 Ciencias Agronómicas; Núm. 40 (22): 2022; e027 2250-8872 1853-4333 eng https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/47/48 https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/47/55 https://creativecommons.org/licenses/by-nc-sa/4.0

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