Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats
| Autor: | Małgorzata Wronkowska, Anna Majkowska, Monika Jadacka, Zenon Zduńczyk, Jerzy Juśkiewicz, F. Dajnowiec, Maria Soral-Śmietana |
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| Rok vydání: | 2017 |
| Předmět: |
Male
0301 basic medicine Colony Count Microbial Medicine (miscellaneous) Blood lipids Ingredient fluids and secretions Food science Cecum Triticum Atherogenic diet education.field_of_study Nutrition and Dietetics biology Chemistry Secale digestive oral and skin physiology food and beverages Bread 04 agricultural and veterinary sciences Biochemistry Food Fortified Models Animal Caecal fermentation medicine.symptom animal structures Population Ultrafiltration Diet High-Fat Caecum 03 medical and health sciences Whey medicine Animals Rats Wistar education Triglycerides Body Weight Cholesterol HDL 0402 animal and dairy science Cholesterol LDL Fatty Acids Volatile biology.organism_classification 040201 dairy & animal science Gastrointestinal Microbiome Rats 030104 developmental biology Fermentation Diet Atherogenic Bifidobacterium Weight gain |
| Zdroj: | British Journal of Nutrition. 118:169-178 |
| ISSN: | 1475-2662 0007-1145 |
| Popis: | Two types of diet – standard and atherogenic – were used to study the effect of wheat or wheat–rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat–rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient. |
| Databáze: | OpenAIRE |
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