Effect of flour derived from naked and covered forms of barley and oat on serum lipid profile in rats
Renata Wołoch
wtzyw@urk.edu.plKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Paweł M. Pisulewski
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Abstract
The present study was aimed at assessing the hypocholesterolemic effects of supplementing rats diet with the flour, obtained from barley grain (naked cv. Rastik and covered cv. Start) and from oats grain (naked cv. Akt and covered cv. Kasztan). Rats used to the experiment (Wistar) were fed individually, half-synthetic diet (AIN-93G) for growing rats with increasing content of dietary fiber of barley or oats flour (1, 2 and 3%). It was found that barley and oats flours, from naked and covered forms, significantly (P < 0.05) differed in chemical composition (Table 1). The barley flour, of the both forms, showed lower lipids level (cv. Rastik — 0.97 and cv. Start — 1.64% DM) and high level of dietary fiber, particularly soluble dietary fiber (cv. Rastik-6.18 and cv. Start — 5.25% DM) and β-glucans (cv. Rastik — 3.11 and cv. Start — 3.32% DM). Oats flour, obtained from both naked and covered forms of grain, was rich in lipids (cv. Akt — 3.59 and cv. Kasztan — 3.46% DM). The simillar level of soluble dietary fiber was found in oats flour, as compared to barley flour (cv. Akt — 4.12 and cv. Kasztan — 5.0% DM), with lower content of β-glucans (cv. Akt — 1.59 and cv. Kasztan — 1.47% DM). Flours obtained from naked forms of grain, of the both species, were rich source of protein (11.00% DM), as compared with flour obtained from covered forms of barley and oats (cv. Start — 6.64 and cv. Kasztan — 9.47% DM). The increase of addition of dietary fiber of barley flour obtained from the naked form, in the hypercholesterolemic rats diet, lowered total cholesterol, both its LDL and HDL fractions and decreased tryglicerides level. The addition of dietary fiber of barley flour obtained from the covered form, in rats diet, showed no hypocholesterolemic effect. The increasing share of dietary fiber from oat flour in rats diet, obtained from both the naked and covered forms, influenced decrease of total cholesterol and LDL cholesterol levels. Flour obtained from the naked form of oat cv. Akt showed significantly higher (P < 0.05) hypocholesterolemic effect.
Supporting Agencies
Keywords:
naked grain, covered grain, barley, oats, flour, dietary fiber, hypocholesterolemic effectReferences
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Authors
Renata Wołochwtzyw@urk.edu.pl
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
Authors
Paweł M. PisulewskiKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
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Copyright (c) 2003 Renata Wołoch, Paweł M. Pisulewski
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