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

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2020

0950-5423

The effect of chemically modified resistant starch (RS) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to determine the functional properties and the prebiotic potential of RS, three groups of rats were assayed: a control group (CD), a group fed with a diet including RS (RSD) and a group fed with a diet containing bread with RS (BRSD). Rats that consumed BRSD exhibited lower daily intake indicating that more satiety is reached with this food and this group presented similar calcium absorption than control rats. In addition, an increase in bone mineral content and bone mineral density and better intestinal balance as reflected by higher lactobacilli/enterobacteria ratio 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.