Effect of the intake of bread with lentil flour on calcium absorption and biomechanical parameters in an experimental model in growing Wistar rats

WEISSTAUB, ADRIANA RUTH; CARBONI, ANGELA DANIELA; FERRERO, CRISTINA; PUPPO, MARIA CECILIA; BOZZINI, CLARISA; ZULETA, ANGELA

Congreso; Reunión Anual de Sociedades de Biociencia; 2020

Lentils are nutritive foods with a high amount of minerals but also anti-nutritional factors that can affect their absorption. However, the great amount of fiber provides functional properties and bread made with this flour, can be a product that could help to maintain a healthy diet. The aim of this work was to study the effect of the intake of bread with lentil flour during 60 days, on calcium absorption and biomechanical parameters, using a Wistar rat model. Animals were divided in three groups (n=8/group) and fed after weaning with different diets: control (C) according to AIN 93, diet containing lentil flour (LF) and diet with wheat and lentil flour bread (80:20%) (LFB). During the last five days of the experience, food intake was recorded and feces were collected to calculate Apparent calcium absorption (APCa%). At the end of the study, rats were anesthetized and the cecum from each animal was excised, split open, and the pH of the cecal content was measured. Right femur was also excised and Limit elastic load (Wy), Diaphyseal stiffness (Wy Dy) and Maximum fracture load (Wf max) were measured. The results showed that the cecal content of LF and LBF presented a lower pH than C (6.39±0.14 vs 6.52±0.19 vs 7.13±0.14; p< 0.0001). ApCa% were lower in LBF compared with LF and C (68,0±6,4 vs 69,1±7,4 vs 73,6±2,8; p