Effect of Feeding at Different Levels of Wheat Bran and Date Seeds Powder on Diabetic Rats

Abstract

There is a global rise in the incidence of diseases like diabetes mellitus, atherosclerosis and cardiovascular diseases. Therefore, this study was designed to examine the effect of adding fine bran and date seeds powder as a sources of dietary fibers and active healthy components to prepare functional bread for lowering blood glucose and cholesterol levels. Sensory evaluation revealed that successful replacement of bread samples with 5,10 and 15% fine bran (Fb), 5 and 10% date seeds powder (Dsp) and the mixture of 5% fine bran + 5% date seeds powder. Bread supplemented with 10 and 15% fine bran contained 13.478% and 13.777% (g/100g) protein content respectively, while bread supplemented with mixture of 5% fine bran + 5% date seeds powder, and 10% date seeds powder contained 5.51 and 4.95 (g / 100g) of total dietary fibers respectively. The biological evaluation showed that rats fed on bread sample and its mixtures containing 15% fine bran , 5% date seeds powder, 10% date seeds powder and the mixture of 5% fine bran + 5% date seeds powder for 30 days significantly (p<0.05) reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased. Also, data showed that rats fed on pan bread made from wheat flour substituted with different levels of fine bran and / or date seeds powder significantly lowered their blood glucose level.

Utilization of Defatted Black Rice Bran in Wheat Bread Preparation for Enhancing Nutritional and Functional Properties

“…In general, bread prepared with addition of DBRB was acceptable, but recorded lower scores than those of control bread. These results are in agreement with these obtained by Park et al, 1997;Hassan (2003) and Khalil et al, (2015), who reported that adding different sources of fibers in pan bread making decreased organoleptic properties.…”

Dried (Zygophyllum coccineum L) powder as an additive agent to some bakery products and its effect on blood sugar

“…In general, the bread and rusks that were made using Z. coccineum powder were considered acceptable, but they received lower ratings when compared to the control samples. These observations are supported by the study conducted by Khalil et al, (2015), where it was found that incorporating different types of fibers into the production of pan bread resulted in a decrease in its sensory properties.…”

Potentials and Safety of Date Palm Fruit against Diabetes: A Critical Review

“…Following the administration of aqueous suspension of date seed for four weeks, glucose level was decreased in date seed-treated rats when compared to untreated rats (248.0 ± 42.0 mg/dL vs. 508.0 ± 60.0 mg/dL). Khalil et al [83] demonstrated that blood glucose level was significantly (p < 0.05) reduced from baseline (284.7 mg/dL vs. 172.5 mg/dL) following a 30-day administration with date seed powder (Zahdi variety) given in combination with fine bran to streptozotocin-induced diabetic rats. Furthermore, date seed supplementation at 5%,10%, and 15% can significantly reduce blood glucose levels in a concentration-dependent manner in male diabetic rats to 176.7 ± 11.0 mg/dL (p < 0.05), 130.7 ± 9.0 mg/dL (p < 0.01) and 121.1 ± 11.5 mg/dL (p < 0.001), respectively.…”