3 years ago

Effects of sprouted and fermented quinoa ( Chenopodium quinoa ) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

Cristiane de Oliveira Lopes, Maria de Fátima Píccolo Barcelos, Cíntia Nayara de Goes Vieira, Wilson César de Abreu, Eric Batista Ferreira, Rafaela Corrêa Pereira, Michel Cardoso de Angelis-Pereira

Abstract

Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.

Publisher URL: https://link.springer.com/article/10.1007/s13197-018-3436-z

DOI: 10.1007/s13197-018-3436-z

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