Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats

Autores
Weisstaub, Adriana Ruth; Salinas, Maria Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela Alicia; Zuleta, Angela
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.
Fil: Weisstaub, Adriana Ruth. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
Fil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Barchuk, Magalí. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
Fil: Berg, Gabriela Alicia. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Zuleta, Angela. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina; Argentina
Materia
Atherosclerosis
Nutrition
Functional Food
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86375
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar ratsWeisstaub, Adriana RuthSalinas, Maria VictoriaCorrea, María JimenaBarchuk, MagalíBerg, Gabriela AliciaZuleta, AngelaAtherosclerosisNutritionFunctional Foodhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.Fil: Weisstaub, Adriana Ruth. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; ArgentinaFil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Barchuk, Magalí. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; ArgentinaFil: Berg, Gabriela Alicia. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Zuleta, Angela. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina; ArgentinaRoyal Society of Chemistry2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86375Weisstaub, Adriana Ruth; Salinas, Maria Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela Alicia; et al.; Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats; Royal Society of Chemistry; Food and Function; 9; 11; 11-2018; 5707-57142042-6496CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1039/c8fo01407hinfo:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2018/fo/c8fo01407h#!divAbstract07Hinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:44:23Zoai:ri.conicet.gov.ar:11336/86375instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:44:23.582CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
title Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
spellingShingle Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
Weisstaub, Adriana Ruth
Atherosclerosis
Nutrition
Functional Food
title_short Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
title_full Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
title_fullStr Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
title_full_unstemmed Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
title_sort Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats
dc.creator.none.fl_str_mv Weisstaub, Adriana Ruth
Salinas, Maria Victoria
Correa, María Jimena
Barchuk, Magalí
Berg, Gabriela Alicia
Zuleta, Angela
author Weisstaub, Adriana Ruth
author_facet Weisstaub, Adriana Ruth
Salinas, Maria Victoria
Correa, María Jimena
Barchuk, Magalí
Berg, Gabriela Alicia
Zuleta, Angela
author_role author
author2 Salinas, Maria Victoria
Correa, María Jimena
Barchuk, Magalí
Berg, Gabriela Alicia
Zuleta, Angela
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Atherosclerosis
Nutrition
Functional Food
topic Atherosclerosis
Nutrition
Functional Food
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.
Fil: Weisstaub, Adriana Ruth. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
Fil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Barchuk, Magalí. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
Fil: Berg, Gabriela Alicia. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Zuleta, Angela. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina; Argentina
description Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86375
Weisstaub, Adriana Ruth; Salinas, Maria Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela Alicia; et al.; Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats; Royal Society of Chemistry; Food and Function; 9; 11; 11-2018; 5707-5714
2042-6496
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86375
identifier_str_mv Weisstaub, Adriana Ruth; Salinas, Maria Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela Alicia; et al.; Effects of the intake of white wheat bread added with garlic and resistant starch: Action on calcium bioavailability and metabolic parameters of growing Wistar rats; Royal Society of Chemistry; Food and Function; 9; 11; 11-2018; 5707-5714
2042-6496
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1039/c8fo01407h
info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2018/fo/c8fo01407h#!divAbstract07H
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.976206

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