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Chemically modified resistant starch in breadmaking: Impact on bone, mineral metabolism and gut health of growing Wistar rats
Author(s) -
Correa María Jimena,
Giannuzzi Leda,
Weisstaub Adriana R.,
Zuleta Angela,
Ferrero Cristina
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14352
Subject(s) - prebiotic , food science , resistant starch , mineral absorption , chemistry , calcium , starch , bone mineral , gut flora , biochemistry , biology , endocrinology , osteoporosis , organic chemistry
Summary The effect of chemically modified resistant starch ( RS ) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to determine the functional properties and the prebiotic potential of RS , three groups of rats were assayed: a control group ( CD ), a group fed with a diet including RS ( RSD ) and a group fed with a diet containing bread with RS ( BRSD ). Rats that consumed BRSD exhibited lower daily intake indicating that more satiety is reached with this food and this group presented similar calcium absorption than control rats. In addition, an increase in bone mineral content and bone mineral density and better intestinal balance as reflected by higher lactobacilli/enterobacteria ratio was observed in rats fed with both sources of RS . Thus, these results show a prebiotic role of RS that is maintained when RS is included in a bread formulation.