COMPARISON OF EFFECT ON LIPID PARAMETERS AND MALONDIALDEHYDE CONTENT BETWEEN WHITE BREAD AND WHITE BREAD ADDED WITH GARLIC AND RESISTANT STARCH IN AN EXPERIMENTAL MODEL IN RATS

ZULETA, ANGELA; WEISSTAUB, ADRIANA; CORREA, JIMENA; SALINAS, VICTORIA; BARCHUK, MAGALI; BERG GABRIELA

Buenos Aires

Congreso; UNS21st International Congress of Nutrition; 2017

International Nutrition Society

Background and objectives: Daily consumption of whitebread can contributes to the development of metabolic syndromebecause of its high content on carbohydrates of rapid absorptionfrom wheat flour. On the other hand, it may be a good vehicle forthe introduction of others components such as garlic, that presentsantioxidant effects due to its high content of organosulfurcompounds, and resistant starch with a behavior equivalent to ofdietary fiber.The aim of this study was to evaluate in a model rat the effectof three different diets intake during 60 days on lipid-lipoproteinsprofile and malondialdehyde levels as an indicator of oxidativestress.Methods: Twenty four male Wistar rats recently weaned (8/group) were fed with a control diet and two semisynthetic dietsprepared with bread formulated with wheat flour (WB) andbread formulated with wheat flour adding garlic (3%) and resistantstarch (20%) (GRB) during 60 days. At the end of the study bloodwas withdrawn and liver was excised. The obtained serum sampleswere examined for cholesterol, triglycerides, proteins and malondialdehydeconcentration.Results: The results showed that GRB had lower total cholesteroland non HDL-cholesterol than WB without significant differenceswith C (mg/dL) (86,4± 9,2 vs 118,2± 17,6 vs 87,6 ±10,9and 53,0 ±10,8 vs 80,9± 12,4 vs 62,9 ± 21,2 respectively). No differencesin HDL ?cholesterol were observed among groups (36,5± 9,1vs 41,1 ± 11,4 vs25,0 ± 13,2) and GRB and WB presentedlower triglicerides levels than C without significant differencesbetween them (32,3 ±10,7 vs 29,2± 11,4 vs 96,0± 30,1). Moreover,GRB showed the lowest levels of MDA in serum ( nmol/g protein)(24,9 ±4,4 vs 37,0± 7,6 vs 31,4± 5,3) and liver ( nmol/100 g protein)(8,75 ± 3,5 vs 26,3 ± 2,1 vs 35,6 ± 7,3) comparing with WBand C (p