Mechanisms used by inulin-type fructans to improve the lipid profile

• Autores: Sandra Aparecida dos Reis, Lisiane Lopes da Conceição, Damiana Diniz Rosa, Manoela Maciel dos Santos Dias, Mª do C. Gouveia Peluzio
• Localización: Nutrición hospitalaria: Órgano oficial de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE), ISSN-e 1699-5198, ISSN 0212-1611, Vol. 31, Nº. 2, 2015, págs. 528-534
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • Aims: The consumption of prebiotics has been associated with improvement in the lipid profile. Thus, this review aims to describe the main mechanisms by which inulin-type fructans improve the lipid profile and thereby reduce the cardiovascular risk.

    Data synthesis: Inulin-type fructans have been demonstrated to improve the lipid profile through a number of mechanisms. These mechanisms include: decrease in gene expression of hepatic enzymes responsible for de novo synthesis of lipids; increase of muscle lipoprotein lipase enzyme activity, enhancing the production of short-chain fatty acids; altered production of polyamines which increases the production of satiogenic peptide; altered blood glucose and insulinemia; increase of fecal excretion of bile salts and cholesterol and increase of the Bifidobacterium population.

    Conclusions: The consumption of inulin-type fructans enhances lipid profile. Generally, the mechanisms vary according to the physiologic state of the individual and the type of diet to which the inulin-type fructans are added. Thus, inulin may be used for the prevention and/or treatment of cardiovascular diseases.