INVESTIGADORES
SALINAS Maria Victoria
congresos y reuniones científicas
Título:
Comparison of effect on calcium retention between white bread and white bread with incorporation of functional ingredients as garlic and resistant starch in an experimental model in rats
Autor/es:
WEISSTAUB A.; CORREA, M.J.; MARIA V. SALINAS; PARRA P; DYNER, L.; ZULETA A.
Lugar:
Mar del Plata
Reunión:
Conferencia; LXI Reunión científica Anual de la Sociedad Argentina de Investigación Clínica (SAIC), LXIV Reunión Anual de la Sociedad Argentina de Inmunología (SAI) y XLVIII Reunión Anual de la Sociedad Argentina de Farmacología Experimental (SAFE); 2016
Institución organizadora:
LXI Reunión científica Anual de la Sociedad Argentina de Investigación Clínica (SAIC), LXIV Reunión Anual de la Sociedad Argentina de Inmunología (SAI) y XLVIII Reunión Anual de la Sociedad Argentina de Farmacología Experimental (SAFE)
Resumen:
White Bread is a widely consumed food by the population and suitable for the introduction of functional ingredients as a strategy to overcome deficiencies such as calcium. Resistant starch and garlic, due to its content of fructooligosaccharides, arrive intact into the colon where are fermented by bifidobacteria and lactobacilli, producing end products such as short-chain fatty acids, increasing mineral bioavailability. The aim of this study was to evaluate the effect of three different diets intake on calcium bioavailability during 60 days, in a model rat. A total of 24 male Wistar rats recently weaned (8/group) were fed with a control diet prepared according American Institute of Nutrition Diet (C), and two semisynthetic diet prepared with bread formulated with wheat flour (WB) and bread formulated with wheat flour and adding garlic (3%), resistant starch (20%) and calcium citrate (1.1%) (GRB). At the end of the study rats were anesthetized and changes in total skeleton bone mineral density (BMDT), femur (BMDf) and tibia (BMDt) were determined (mg/cm2). After sacrifice of rats, the cecum from each animal was excised, split open, and the pH of the cecal content was measured. The results showed that GRB had a higher BMDT than WB and C (269±10 vs 238±9 vs 238±9; p
