Protective effect of grape by‐product‐fortified breads against cholesterol/cholic acid diet‐induced hypercholesterolaemia in rats

Background New breads fortified with two different forms of grape by‐products, namely dried powdered skins ( PGP ) and freeze‐dried extract therefrom ( EGP ), were characterised and their protective effect against hypercholesterolaemia in rats was studied . Results The phenolic compound profiles of supplemented breads were dominated by epicatechin and catechin together with appreciable amounts of dimeric procyanidins. Sensory evaluation of enhanced breads revealed that a maximum of 6% PGP or 1.4% EGP could be incorporated to prepare acceptable products. Intake of high‐cholesterol/cholic acid diet containing 6% PGP ‐ or 1.4% EGP ‐fortified bread increased fresh stool weight and significantly reduced protein and fat digestion but did not negatively affect animal growth. PGP ‐ and EGP ‐fortified breads diminished the negative impact of high‐cholesterol/cholic acid diet, lowering total cholesterol ( TC ), low‐density lipoprotein cholesterol ( LDL ‐C), lipid peroxidation, glucose and leptin levels, preventing visceral fat accumulation and increasing high‐density lipoprotein cholesterol and plasma ferric‐reducing antioxidant power levels. Since control bread feeding significantly lowered TC , LDL ‐C and lipid peroxidation compared with high‐fat diet, it may suggested that not only grape by‐products but also another components in bread were related to lipid metabolism . Conclusion These results demonstrate that intake of both PGP ‐ and EGP ‐fortified sourdough mixed rye breads might contribute to a reduction of cardiovascular risk. © 2013 Society of Chemical Industry