Saffron (Crocus sativusL.) Powder as an Ingredient of Rye Bread: An Anti-Diabetic Evaluation

Abstract

In this study, a most consumer-acceptable rye bread (RB) containing saffron (S) powder (RB+S) was designed to verify its anti-diabetic properties, and to compare these effects with those of RB and S separately, matched to a similar dose of bioactive components, used in the high-fat (HF) diet in streptozotocin (STZ)-induced Wistar rats. After baking, beneficial antioxidant and sensory properties for RB enriched with 0.12% S were achieved. Twenty-four severely diabetic rats (fasting blood glucose (FBG) ≥350 mg/dL) were randomized to incorporate either 0.08% of pure S, or RB enriched with 0.12% S (the diet provided 0.08% of S), or RB alone into their diet for 5 weeks. As controls, nontreated, HF-feeding STZ-induced rats (positive control-HF/STZ) and rats receiving normal laboratory diet (negative control-C) were used. A significant FBG-lowering effect was observed (47%, 53%, and 54% reduction vs. HF/STZ; P<.05) after S, RB, and RB+S treatment. Improvements in the rats' glycemia were achieved by β-cell regeneration and increases in insulin secretion. Only in the S and RB+S group of rats, a significant (P<.05) increase in relative pancreas (vs. HF/STZ) was noted. A significant (P<.05) reduction in the concentration of thiobarbituric acid-reactive substances (TBARS) was achieved, whereas the ferric-reducing ability of plasma (FRAP) was not changed after S, RB and RB+S treatment (vs. HF/STZ). Triglyceride (TG) concentrations after S, RB, and RB+S treatment were significantly decreased (P<.05) versus HF/STZ. Both S and RB can be used in diabetic therapy, but no additional metabolic effect was achieved after consumption of RB+S.

Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

“…Meanwhile, the highest saturation of crust colour was noted in the sample with 6% of additives. Similar observations of change of colour were obtained by Bajerska et al [ 30 ] through the use of saffron to make rye bread. In the case of pure and encapsulate fruit powder, no significant difference in color was noted.…”

“…Rye breads could also be successfully supplemented with 5% of tomato pomace additive, which improved their taste values [ 4 ]. Other investigations have confirmed the feasibility of fortifying rye breads with saffron at levels of 0.08% and 0.12% [ 30 ] as well as with grape pomace at the level up to 6% [ 6 ], with both additives ensuring product acceptability by consumers.…”

“…Earlier studies have demonstrated rye bread supplementation with grape pomace at the level of 10% to cause a 10-fold increase in its reducing potential [ 6 ]. In turn, rye bread fortification with 0.16% of saffron resulted in a 1.6-fold increase in its antiradical activity [ 30 ]. A green tea extract added at the level of 1.1% caused a 13-fold increase in the antioxidant activity of rye bread compared with the control sample [ 5 ].…”

Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high‐fat diet

“…Sensory analysis was performed by a sensory panel consisting of 10 well‐trained individuals, according to a method described elsewhere . Five attributes, namely colour of crumb, the typical aroma of freshly baked bread, taste, volume and overall acceptance were selected according to a list of standardised lexical items for the evaluation of bread …”

Metabolic effects of Crocus sativus and protective action against non-alcoholic fatty liver disease in diabetic rats

“…Insulin's role in T2D and in the mechanism of action of saffron is well-described (27,29). There is a wide range of evidence showing that there is a firm correlation between saffron and insulin resistance (15,30).…”