Impact of lentil-wheat bread on calcium metabolism,cecal and serum parameters in growing Wistar rats  

作　　者：Angela D.Carboni Adriana Weisstaub Cristina Ferrero Angela Zuleta María C.Puppo 

机构地区：[1]CIDCA(CIC–CONICET–Facultad de Ciencias Exactas-Universidad Nacional de La Plata),47 y 116,1900,La Plata,Argentina [2]Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires,Junín 956,1113,Ciudad de Buenos Aires,Argentina [3]Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata,60 y 119,1900,La Plata,Argentina

出　　处：《Food Bioscience》2022年第4期474-480,共7页食品生物科学（英文）

摘　　要：The objective of this work was to evaluate the influence of bread with thermal treated lentil flour on metabolic and physiological parameters.Thirty-two Wistar rats fed for 60 days with different diets were studied:control(C),wheat bread(WB),wheat-lentil bread(LB),and lentil flour(LF).Food intake,weight gain,feces moisture,and apparent calcium absorption(AACa)were recorded during the experiment.The weight and pH of the cecum,as well as serum parameters,were evaluated after sacrifice.LB group showed higher intake and weight gain.Diets with lentil produced several positive effects:an increase in feces moisture,higher AACa,augmentation of cecum weight,and acidification in the cecum.Besides,an improvement in bone quality and a reduction of cholesterol was observed with lentil diets.Because of the named benefits,bread containing lentil flour could be considered a functional food.

关 键 词：Lentil flour Lentil-wheat breads Fiber Intestinal fermentation Calcium absorption Serum cholesterol 

分 类 号：TS201.4[轻工技术与工程—食品科学]