Resumen
Las fibras viscosas solubles (FVS), como la goma guar, son ampliamente utilizadas en la industria alimentaria como agentes espesantes y estabilizantes. Las FVS son conocidas por afectar la cinética de los hidratos de carbono gastrointestinales y, de esta manera, mejorar la tolerancia a la glucosa. Dado que es muy poco lo que se sabe en relación con el impacto que las FVS tienen sobre la disponibilidad de los aminoácidos de la dieta, hemos publicado recientemente los resultados de un estudio clínico realizado en seres humanos, cuyo objetivo fue precisamente investigar este efecto mediante proteínas dietarias uniforme e intrínsecamente marcadas con 15N, asociado con un método estable de ensayo isotópico (glicina marcada con 13C) en aire espirado para el monitoreo del vaciamiento gástrico.13Hemos demostrado que cuando se agrega goma guar a una comida proteica líquida, la cinética del vaciamiento gástrico prácticamente no es modificada. La cinética del catabolismo del nitrógeno de los aminoácidos (en plasma y urea urinaria) tampoco resultó afectada por la goma guar, lo cual revela que el guar no tenía efectos sobre la biodisponibilidad y utilización de los aminoácidos dietéticos. Sin embargo, y debido a que hemos demostrado que existe reducción aguda y transitoria en la producción aparente de urea derivada del nitrógeno endógeno luego de la ingestión de las comidas más viscosas, propusimos como explicación que este fenómeno podría ser marcador de un importante incremento, temprano y transitorio, de la eliminación de urea hacia la luz gastrointestinal; esto sería mediado por aumento de la secreción de líquidos hacia el lumen gastrointestinal, que rápidamente neutraliza la viscosidad inducida por el guar.
Palabras clave
Goma guar, fibras viscosas solubles, vaciamiento gástrico, biodisponibilidad de aminoácidos
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Especialidades
Relacionadas: Nutrición, Medicina Interna, Endocrinología y Metabolismo
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DIETARY VISCOUS FIBER DOES NOT AFFECT THE BIOAVAILABILITY OF DIETARY AMINOACIDS
Abstract
Viscous soluble fibers such as guar gum are extensively used by the food industry as thickening and stabilizing agents. Viscous soluble fibers are known to affect gastrointestinal carbohydrates kinetics, thereby improving glucose tolerance. Because very little is known about the impact of soluble viscous fibers on dietary amino acid availability, we have recently reported the result of clinical studies in humans that aimed to investigate this effect using a dietary protein uniformly and intrinsically labeled with 15N, coupled with a stable isotope breath test method (13C-glycine) for gastric emptying monitoring (Mariotti at al., Am. J. Clin. Nutr., 2001). When guar is added to a liquid protein meal, we showed that the kinetics of gastric emptying were hardly modified. The kinetics of the catabolism of dietary amino acid nitrogen (in plasma and urinary urea) was markedly unaffected by guar, showing that guar had no effect on the bioavailability and utilization of dietary amino acids. However, because we showed that there is an acute, transient reduction in the apparent production of urea derived from endogenous nitrogen after the ingestion of the more viscous meal, we proposed that this phenomenon may be the marker of a very early, transient, important increase in urea disposal towards the gastro-intestinal area that is mediated by an increase secretion of fluid towards gastrointestinal lumen, which rapidly counteract guar-induced viscosity.
Key words
Goma guar, fibras viscosas solubles, vaciamiento gástrico, biodisponibilidad de aminoácidos
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Bibliografía del artículo
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