Infuence of extruded naked oat products on fat and cholesterol concentration in astric contents and postprandial lipemia in rats
Ewa Lange
ewa_lange@sggw.edu.plKatedra Dietetyki i Żywności Funkcjonalnej, Wydział Nauk o Żywieniu Człowieka i Konsumpcji, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Abstract
In previous studies we observed that raw bruised naked oat and its extrudates decreased plasma total cholesterol in rats fed diet rich in fat and cholesterol. Size and composition of meals determine magnitude of the postprandial lipemia, which may determine further lipid metabolism. The aim of the study was to investigate and compare the influence of addition of naked oat extrudate and breadcrumbs to the vegetarian chop on the fat and cholesterol gastric empting rate and postprandial lipemia in rats. Both meals used in this experiment, with oat and with breadcrumbs, contained the same amount and quality of fat (31%) and dietary fiber (2.65%). The stomach and the intestine were dissected from 4 rats in fasting state and from 3 rats of both groups after each hour after meal consumption (from 1 to 7 hour) to determine total fat, its fatty acids pool and cholesterol in gastric contents. At the same time the blood samples were collected to determine plasma triglycerides, fatty acids pool and total cholesterol. Inclusion of naked oat extrudate into the test meal inhibited fat, especially saturated fatty acids, gastric emptying and delayed increasing of triglycerides concentration in plasma after meal. However, addition of the naked oat extrudate into vegetarian chop changed neither cholesterol gastric empting rate nor plasma fatty acids pool.
Keywords:
fat absorption, naked oat, postprandial lipemia, ratsReferences
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Authors
Ewa Langeewa_lange@sggw.edu.pl
Katedra Dietetyki i Żywności Funkcjonalnej, Wydział Nauk o Żywieniu Człowieka i Konsumpcji, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
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