Chemically modified resistant starch in breadmaking: Impact on bone, mineral metabolism and gut health of growing Wistar rats

WEISSTAUB, ADRIANA R.; GIANNUZZI, LEDA; FERRERO, CRISTINA; CORREA, MARÍA JIMENA; ZULETA, ANGELA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wiley Periodicals Inc.

Lugar: New Jersey; Año: 2019 vol. 2019 p. 1 - 9

0950-5423

The effect of chemically modified resistant starch (RS) included in bread formulation in bone and gut health of growing Wistar rats was studied. In order to determinate the functional properties and the prebiotic potential of RS, three groups of rats were assayed: a control group fed with a synthetic diet (CD), a group fed with a diet including RS (RSD) and a third group fed with a diet containing bread with RS (BRSD). Rats that consume BRSD exhibited lower daily intake indicating that more satiety is reach with this food. Both diets with RS improved bone strength as it was reflected by the increase in bone mineral content and bone mineral density. In addition, a better intestinal balance lactobacilli/enterobacteria was observed in rats fed with both sources of RS. Thus, these results show a prebiotic role of RS that is maintained when RS is included in a bread formulation.