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Effect of white wheat bread and white wheat bread added with bioactive compounds on hypercholesterolemic and steatotic mice fed a high‐fat diet
Author(s) -
Pozzo Luisa,
Pucci Laura,
Buonamici Guglielmo,
Giorgetti Lucia,
Maltinti Maristella,
Longo Vincenzo
Publication year - 2015
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.6972
Subject(s) - food science , monascus , chemistry , cholesterol , cholesterol 7 alpha hydroxylase , biology , fermentation , biochemistry
BACKGROUND The effects of white wheat bread and white wheat bread added with a bioactive compound mixture ( Cyclanthera pedata , Glycine max , Monascus ‐fermented red mold rice, Cynara scolymus and Medicago sativa ) were examined on hypercholesterolemic and steatotic mice, divided into four groups: control diet ( CTR ), high‐fat diet ( HFD ), high‐fat diet with white wheat bread added with 1.5 g kg −1 of mixture ( HFD + AB ) and high‐fat diet with white wheat bread ( HFD +B). RESULTS Total serum cholesterol in the HFD + AB and HFD +B groups and hepatic triglycerides in the HFD + AB group decreased compared with the HFD group. Liver histology confirmed lower lipid drop accumulation in the HFD + AB group than in the HFD and HFD +B groups. HFD + AB caused a 7.0‐fold increase and a 3.5‐fold reduction in CYP7A1 and SREBP ‐1c gene expression respectively compared with the HFD group. Moreover, the HFD +B group showed a 2.2‐, 8.4‐ and 1.5‐fold increase in HMG CoA reductase, CYP7A1 and LDLr gene expression respectively compared with the HFD group. CONCLUSION Both the white wheat bread and the added white wheat bread induced cholesterol reduction by increasing CYP7A1 . Moreover, the added white wheat bread improved steatosis by decreasing SREBP ‐1c gene expression. © 2014 Society of Chemical Industry