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

SALINAS MARÍA VICTORIA; ZULETA, ANGELA; CORREA MARÍA JIMENA; DYNER, L; WEISSTAUB, ADRIANA; PARRA, D

Mar del Plata

Congreso; 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

WhiteBread is a widely consumed food by the population and suitable for theintroduction of functional ingredients as a strategy to overcome deficiencies such as calcium. Resistant starch and garlic, due to its content of fructooligosaccharides, arrive intact intothe colon where are fermented by bifidobacteria and lactobacilli, producing endproducts such as short-chain fatty acids, increasing mineral bioavailability. Theaim of this study was to evaluate the effect of three different diets intake oncalcium bioavailability during 60 days, in a model rat. A total of 24 maleWistar rats recently weaned (8/group) were fed with a control diet preparedaccording American Institute of Nutrition Diet (C), and two semisynthetic dietprepared with bread formulated with wheat flour (WB) and bread formulated withwheat 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 intotal skeleton bone mineral density (BMDT), femur (BMDf) and tibia (BMDt) weredetermined (mg/cm2). After sacrifice of rats, the cecum from eachanimal was excised, split open, and the pH of the cecal content was measured. The results showed that GRB had a higher BMDT thanWB and C (269±10vs 238±9 vs 238±9;p