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Protective effect of grape by‐product‐fortified breads against cholesterol/cholic acid diet‐induced hypercholesterolaemia in rats
Author(s) -
MildnerSzkudlarz Sylwia,
Bajerska Joanna
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6171
Subject(s) - food science , cholic acid , chemistry , cholesterol , antioxidant , catechin , lipid peroxidation , biochemistry , polyphenol
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