scholarly journals 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

2018 ◽  
Vol 9 (11) ◽  
pp. 5707-5714 ◽  
Author(s):  
Adriana R. Weisstaub ◽  
María Victoria Salinas ◽  
María Jimena Correa ◽  
Magalí Barchuk ◽  
Gabriela Berg ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
Wistar Rats ◽  
Metabolic Parameters ◽  
Wheat Bread ◽  
White Wheat ◽  
Calcium Bioavailability ◽  
Functional Bread

Functional bread with resistant starch and garlic improved the metabolism of calcium and lipids and the growth of beneficial gut microbiota.

scholarly journals Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

2007 ◽  
Vol 98 (6) ◽  
pp. 1196-1205 ◽  
Author(s):  
Maria De Angelis ◽  
Carlo G. Rizzello ◽  
Giuditta Alfonsi ◽  
Philip Arnault ◽  
Stefan Cappelle ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Resistant Starch ◽  
Specific Volume ◽  
Response Curve ◽  
Lactobacillus Brevis ◽  
Glycaemic Index ◽  
Wheat Bread ◽  
Glucose Response ◽  
White Wheat ◽  
Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

Effects of extruded whole maize, polydextrose and cellulose as sources of fibre on calcium bioavailability and metabolic parameters of growing Wistar rats

2014 ◽  
Vol 5 (4) ◽  
pp. 804 ◽  
Author(s):  
Micaela Albarracín ◽  
Adriana R. Weisstaub ◽  
Ángela Zuleta ◽  
Patricia Mandalunis ◽  
Rolando J. González ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Metabolic Parameters ◽  
Calcium Bioavailability

scholarly journals Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

2018 ◽  
Vol 55 (11) ◽  
pp. 4578-4588 ◽  
Author(s):  
Jefferson H. T. Barros ◽  
Vânia R. N. Telis ◽  
Sebastião Taboga ◽  
Celia M. L. Franco
Keyword(s):  
Resistant Starch ◽  
Wheat Bread ◽  
White Wheat

The Consumption of Galactomannan Effervescent Drinks made from Coconut Pulp Waste and Colonic Microbiota in Wistar Rats

2020 ◽  
Vol 15 (1) ◽  
pp. 52-56
Author(s):  
Sri Winarti ◽  
Agung Pasetyo
Keyword(s):  
Fatty Acids ◽  
Gut Microbiota ◽  
Wistar Rats ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
E Coli ◽  
Colonic Microbiota ◽  
Male Wistar Rats ◽  
Lactobacillus Spp ◽  
Chain Fatty Acids

The consumption of prebiotics is known to affect the balance of gut microbiota. The purpose of this study was to explore how a galactomannan-rich effervescent drink can affect the population of Lactobacillus, Bifidobacterium, E. coli, and the concentration of short-chain fatty acids in the cecum of rats. Twenty-eight male Wistar rats (aged 2 months) were divided equally into 7 groups and treated orally each day for 15 days with 2 mL effervescent drinks with increasing levels of prebiotic galactomannan. The dosage of 500 mg galactomannan increased the growth of Lactobacillus spp. and Bifidobacterium spp. with inhibition of the growth of E.coli with increased formation of short-chain fatty acids such as acetate, propionate, and butyrate in the cecum of rats.

Preparation, structure characterization, and specific gut microbiota properties related to anti-hyperlipidemic action of type 3 resistant starch from Canna edulis

2021 ◽  
pp. 129340
Author(s):  
Chi Zhang ◽  
Minyi Qiu ◽  
Ting Wang ◽  
Linglong Luo ◽  
Wenjuan Xu ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
Structure Characterization ◽  
Type 3

In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota

2021 ◽  
pp. 130095
Author(s):  
Zhi-tao Li ◽  
Guo-ao Hu ◽  
Li Zhu ◽  
Zhi-chao Zhao ◽  
Yun-Jiang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
In Vitro Digestion

Impact of Resistant Maltodextrins and Resistant Starch on Human Gut Microbiota and Organic Acids Production

2019 ◽  
pp. 1800231 ◽  
Author(s):  
Waraporn Sorndech ◽  
Sureelak Rodtong ◽  
Andreas Blennow ◽  
Sunanta Tongta
Keyword(s):  
Gut Microbiota ◽  
Organic Acids ◽  
Resistant Starch ◽  
Human Gut ◽  
Human Gut Microbiota

scholarly journals Obese ZDF rats fermented resistant starch with effects on gut microbiota but no reduction in abdominal fat

2016 ◽  
Vol 61 (1) ◽  
pp. 1501025 ◽  
Author(s):  
Felicia Goldsmith ◽  
Justin Guice ◽  
Ryan Page ◽  
David A. Welsh ◽  
Christopher M. Taylor ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
No Reduction ◽  
Abdominal Fat ◽  
Zdf Rats

scholarly journals Ruminant fat intake improves gut microbiota, serum inflammatory parameter and fatty acid profile in tissues of Wistar rats

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Larissa de Brito Medeiros ◽  
Susana Paula Almeida Alves ◽  
Rui José Branquinho de Bessa ◽  
Juliana Késsia Barbosa Soares ◽  
Camila Neves Meireles Costa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Gut Microbiota ◽  
Wistar Rats ◽  
High Fat Diets ◽  
Serum Biochemical ◽  
Anti Inflammatory ◽  
Diet Intake ◽  
Fat Diets ◽  
Gut Microbiota Composition

AbstractThis study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct effects on metabolic parameters and on gut microbiota of rats. Wistar rats were randomized into three groups according to the diet: CONT-control, with 5% soybean oil and normal amount of fat; HVF-20% of hydrogenated vegetable fat (industrial); and RUM-20% of ruminant fat (natural). After 53 days of treatment, serum biochemical markers, fatty acid composition of liver, heart and adipose tissue, histology and hepatic oxidative parameters, as well as gut microbiota composition were evaluated. HVF diet intake reduced triglycerides (≈ 39.39%) and VLDL levels (≈ 39.49%). Trans-fatty acids levels in all tissue were higher in HVF group. However, RUM diet intake elevated amounts of anti-inflammatory cytokine IL-10 (≈ 14.7%) compared to CONT, but not to HVF. Furthermore, RUM intake led to higher concentrations of stearic acid and conjugated linoleic acid in all tissue; this particular diet was associated with a hepatoprotective effect. The microbial gut communities were significantly different among the groups. Our results show that ruminant fat reversed the hepatic steatosis normally caused by high fat diets, which may be related to the remodelling of the gut microbiota and its anti-inflammatory potential.

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