Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

Weisstaub, A.; Salinas, María Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela; Zuleta, Ángela

doi:10.1039/c8fo01407h

Cited by 16 publications

(7 citation statements)

References 33 publications

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“…Instead, RS +G bread presents a slightly higher protein content and a much higher total dietary fiber content than wheat bread. This increase of the fiber content is of relevance since in vivo studies the use of RS with garlic (inulin source) has shown a prebiotic effect in Wistar rats contributing to the growth to the beneficial flora, improving the lipoprotein profile, and helping to a better bone health (Weisstaub et al., 2018). Therefore, bread made with functional ingredients presented a higher protein and dietary fiber content than wheat bread, providing a lower caloric value (192 kcal/100 g of bread versus.…”

Section: Resultsmentioning

confidence: 99%

“…Previously, Weisstaub et al. (2018) studied the effects of bread with garlic and resistant starch (RS +G) as fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. This study showed that animals fed with this bread formulation increased the lactobacilli/enterobacteriaceae ratio, which correlated with a lower cecal pH.…”

Section: Introductionmentioning

confidence: 99%

“…With respect to the lipid profile, rats fed with RS +G bread diet showed a decrease in total cholesterol and non‐HDLc together with a protective effect on oxidative stress. Therefore, according to these results, RS+G bread would be considered as a functional food (Weisstaub et al., 2018). These results were in accord with a synergy effect between inulin and resistant starch previously reported (Younes et al., 2001).…”

Section: Introductionmentioning

confidence: 99%

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Garlic: A natural bread improver for wheat bread with a high level of resistant starch

Correa

Burbano

Guardianelli

et al. 2021

J. Food Process. Preserv.

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The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch. Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained. Novelty Impact Statement Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Garlic: A natural bread improver for wheat bread with a high level of resistant starch

Correa

Burbano

Guardianelli

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…These results might be related to SCFAs by the intestinal microbial fermentation of RS. In addition, it was reported that bread with RS4 and garlic showed a prebiotic effect and increased Ca bioavailability and deposition in bones in male weaning Wistar rats, compared with wheat bread (Weisstaub et al 2018). However, Schulz et al (1993) found that apparent absorption of Ca and Mg in rats was improved by RS2 (uncooked highamylose starch granules) but not by RS3 (cooked and cooled high-amylose starch).…”

Section: Improving Mineral Absorption In Large Intestinementioning

confidence: 99%

Starch

Hu¹,

Miao²

2019

Handbook of Dietary Phytochemicals

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Starch, a common constituent of higher plants, is the major form in which carbohydrates are stored. This chapter first introduces chemistry structure, synthesis, digestion, metabolism, and bioavailability of starch. Based on its digestion rate and extent, starch is classified into rapidly digestible starch, slowly digestible starch, and resistant starch. Resistant starch cannot be digested in the small intestine but can be fermented in the large intestine. This chapter introduces five kinds of resistant starch and commercially manufactured products and describes the fermentation process of resistant starch in detail, including the metabolism pathways, the bacteria involved, and end products. The fermentability of resistant starch depends on its physical and chemical structure. Particularly, short-chain fatty acids, mainly acetate, butyrate, and propionate, are produced during fermentation of resistant starch. These short-chain fatty acids have considerable bioactives. As a result, consumption of resistant starch has many benefits, including the prebiotic effect, decreasing protein fermentation, keeping colon healthy, the hypoglycemic effect, the anti-obesity effect, reducing inflammation and oxidative stress, improving mineral absorption, etc.

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“…25 From the previous studies, RS played a useful role in health by some potential mechanisms include: ① changes in intestinal microbiota, ② a reduction in insulin, ③ resistance rise in HDL-c concentrations, and ④ an increase in SCFAs production. [3][4][5][6][26][27][28][29][30][31][32][33][34] RS could produce SCFAs through two pathways: directly (RS fermentation) or indirectly (increasing colonic butyrate-producing microbiota such as Lachnospiraceae and Ruminococcaceae). Butyrate can control macrophage activity and expression of NF-κB which is the main inflammatory and immune response.…”

Section: Summary Of Evidencementioning

confidence: 99%

Effect of resistant starch supplementation on blood lipids in metabolic&ensp;disorder adults: A meta analysis of randomized controlled trials

Sun

et al. 2019

JAH

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Resistant starch (RS) acts as insoluble fiber and by definition is resistant to enzymatic digestion in the small intestine and is non-viscous. The results of randomized controlled trials (RCTs) investigated that resistant starch(RS) supplementation on the effect of blood lipids in metabolic disorder adults have been inconsistent. The present meta-analysis aimed to quantitatively evaluate the effect of RS intervention on the concentration of blood lipids.PubMed, Cochrane, and Web of Science databases were searched up to July 2019. Mean differences were calculated on the effect of lipids by using a random-effects model. Pre-specified subgroup analyses were carried out to explore the sources of heterogeneity. Six studies (10 treatment arms) with 320 participants were identified. The result showed that RS supplementation had no significant effect on concentration of TC (-0.28 mmol/L, 95% CI: -0.68 to 0.12 mmol/L, P=0.16, I 2 =94%), TG (-0.42 mmol/L, 95% CI: -1.02 to 0.19 mmol/L, P=0.18, I 2 =99%), HDL (0.06 mmol/L, 95% CI: -0.15 to 0.27 mmol/L, P=0.57, I 2 =96%) and LDL(-0.17 mmol/L, 95% CI: -0.70 to 0.37 mmol/L, P=0.54, I 2 =94%). Subgroup analysis showed that there were decreased effect on TC concentration when RS was less than or equal to 30 g, but increased effect on TG and LDL concentration when the dose of RS was more than 30 g, and increased effect on TG in people who were overweight; no significant effect on HDL concentration no matter the dose of RS, the intervention time or the disorder status of people.

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Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

Abstract: Functional bread with resistant starch and garlic improved the metabolism of calcium and lipids and the growth of beneficial gut microbiota.

Cited by 16 publications

References 33 publications

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

Starch

Effect of resistant starch supplementation on blood lipids in metabolic&ensp;disorder adults: A meta analysis of randomized controlled trials

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