EFFECTS OF THE INTAKE OF WHITE WHEAT BREAD ADDED WITH GARLIC AND RESISTANT STARCH: ACTION ON CALCIUM BIOAVAILABILITY AND METABOLIC PARAMETERS OF GROWING WISTAR RATS

WEISSTAUB, ADRIANA; SALINAS, MARIA VICTORIA; CORREA, MARÍA JIMENA JIMENA; BARCHUK, MAGALÍ; BERG, G.; ZULETA, ANGELA

Food & Function

Royal Society of Chemistry

Año: 2018

2042-6496

Wheat bread is a widely consumed food and suitable for the introduction of functionalingredients. The aim of this work was to study the effects of bread with garlic and resistantstarch as fiber source, on physiological, methabolic, and functional parameters using an in vivoWistar rat model. Rats were fed with three diets: control diet prepared according AmericanInstitute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheatbread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed andlactobacilli (L) and enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60days. The pH of caecal content was recorded and at the end of the study changes in totalskeleton bone mineral density (ts BMD), femur (F-BMD) spine (S-BMD) and tibia (T-BMD) weredetermined. Lipoprotein profile was assessed, atherogenic indexes were calculated andmalonaldehyde content was measured in serum and liver. In relation to gut microbiota, BGRshowed an increased of L/E ratio respect to the other groups which was correlated with alower cecal pH. Besides, BGR group presented lower weight and a more favourable metabolicprofile. In relation with bone measurements, BGR presented higher values of ts-BMC, ts-BMD,F-BMD, and T-BMD than B. Thus, bread with resistant starch, garlic and calcium citrate,showed a prebiotic effect increasing calcium bioavailability and deposition in bones, comparingwith wheat bread. The observed beneficial health effects allow us to consider the design ofbreads healthier.