Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

被引:17
作者
Adam, A [1 ]
Lopez, HW
Leuillet, M
Demigné, C
Rémésy, C
机构
[1] INRA Clermond Ferrand Theix, Ctr Rech Nutr Humaine Auvergne, Lab Mald Metab & Micronutriments, St Genes Champanelle, France
[2] ZAC Portes De Riom, Unite Lab Innovat Cereales, F-63204 Riom, France
[3] ITCF, Lab Qual Cereales, F-75013 Paris, France
关键词
bread-making; cholesterol; rat; whole wheat; flour;
D O I
10.1016/S0308-8146(02)00269-8
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The ingestion of whole wheat flour (WWF) has been shown to exert lipid-lowering effects in rats but WWF is generally consumed after being processed (fermentation, starch gelatinization, heating). It remains to be assessed whether bread making has an influence on the potential lipid-lowering properties of flours. For this purpose, rats were fed semi-purified diets containing 70% WWF, or the same percentage of desiccated whole wheat bread (WWB) and the control group was fed with fibre-free purified starch diet. All the cereal diets showed a cholesterol-lowering effect in plasma and liver compared to control, but there was a more pronounced plasma triglyceride-lowering effect in rats fed WWB. In parallel, total steroids excretion was significantly enhanced (P < 0.01) by the cereal diets, but to a greater extent by WWB. As a result, cholesterol absorption percentage was also markedly reduced in rats fed WWB diet (around 26%, compared to 38% for WWF and 52% for controls). WWF and WWB yielded butyric acid rich fermentations in the cecum, compared to the control diet, and WWB markedly enhanced propionic acid production compared to WWF. In conclusion, the baking process adds significantly to the hypolipemic effects observed previously with WWF, in spite of reduced specific viscosity. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:337 / 344
页数:8
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