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dc.contributor.author
Weisstaub, Adriana Ruth
dc.contributor.author
Salinas, Maria Victoria
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Correa, María Jimena
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Barchuk, Magalí
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Berg, Gabriela Alicia
dc.contributor.author
Zuleta, Angela
dc.date.available
2019-10-18T16:18:27Z
dc.date.issued
2018-11
dc.identifier.citation
Weisstaub, Adriana Ruth; Salinas, Maria Victoria; Correa, María Jimena; Barchuk, Magalí; Berg, Gabriela Alicia; et al.; 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; Royal Society of Chemistry; Food and Function; 9; 11; 11-2018; 5707-5714
dc.identifier.issn
2042-6496
dc.identifier.uri
http://hdl.handle.net/11336/86375
dc.description.abstract
Wheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR). Fresh feces were weighed and lactobacilli (L) and Enterobacteriaceae (E) were analyzed at different times: 1, 20, 45 and 60 days. The pH of the caecal content was recorded and at the end of the study changes in the bone mineral density of total skeleton (ts BMD), femur (F-BMD), spine (S-BMD) and tibia (T-BMD) were determined. Lipoprotein profile was assessed, atherogenic indexes were calculated and malonaldehyde content was measured in the serum and liver. In relation to gut microbiota, the BGR group showed an increase in the L/E ratio with respect to the other groups which was correlated with a lower cecal pH. Besides, the BGR group presented lower weight and a more favourable metabolic profile. In relation to bone measurements, the BGR group presented higher values of ts BMC, ts BMD, F-BMD, and T-BMD than the B group. Thus, bread with resistant starch, garlic and calcium citrate showed a prebiotic effect increasing calcium bioavailability and deposition in bones, compared with wheat bread. The observed beneficial health effects allow us to consider the design of healthier breads.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Royal Society of Chemistry
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Atherosclerosis
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Nutrition
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Functional Food
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Nutrición, Dietética
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Ciencias de la Salud
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CIENCIAS MÉDICAS Y DE LA SALUD
dc.title
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
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-15T14:10:45Z
dc.journal.volume
9
dc.journal.number
11
dc.journal.pagination
5707-5714
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Weisstaub, Adriana Ruth. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
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Fil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Barchuk, Magalí. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina
dc.description.fil
Fil: Berg, Gabriela Alicia. Laboratorio de Lipidos y Aterosclerosis, Instituto de Fisiopatología y Bioquímica Clínica (INFIBIOC), Departamento de Bioquímica Clínica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
dc.description.fil
Fil: Zuleta, Angela. Departamento de Nutrición y Bromatología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Argentina; Argentina
dc.journal.title
Food and Function
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1039/c8fo01407h
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2018/fo/c8fo01407h#!divAbstract07H