Effects of whole wheat flour on glycolipid level and antioxidant capacity of high-fat fed mice / 预防医学

Objective@#To explore the effects of whole wheat flour on blood glucose and lipid levels and antioxidant capacity of high-fat fed mice.@*Methods@#Thirty-two male C57BL/6J mice at ages of 3 to 4 weeks were randomly divided into 4 groups with 8 mice in each group. The normal control group was fed with ordinary diet, the high-fat diet group was fed with high-fat diet, the whole wheat flour group was fed with high-fat diet and whole wheat flour, and the refined wheat flour group was fed with high-fat diet and refined wheat flour. Nine weeks later, blood was collected from the tail for measurement of fasting blood glucose (FBG), and blood was also collected from the eyeball to determine the levels of total cholesterol (TC), triglyceride (TG), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA). Adipose tissue was taken and weighed after death. Body weight, total food intake, Lee's index, adipose index, blood glucose, blood lipids, and antioxidant indicators were compared among the four groups of mice.@*Results@#Compared with the normal control group, the mice in the high-fat diet group, whole wheat flour group, and refined wheat flour group exhibited increased body weight, total food intake, Lee's index, and adipose index, as well as decreased GSH-Px levels; the high-fat diet group had elevated levels of TC, TG, LDL-C and MDA (all P<0.05). When compared to the high-fat diet group, the whole wheat flour group showed lower Lee's index and adipose index, but the difference was not statistically significant (both P>0.05). Both the whole wheat flour group and the refined wheat flour group had reduced levels of TC, TG, LDL-C, and MDA, as well as increased GSH-Px levels (all P<0.05).@*Conclusions@#Whole wheat flour can effectively reduce the body weight of high-fat feeding mice, improve blood lipid levels, and enhance antioxidant capacity. However, there was no significant difference in the effects of whole wheat flour and refined wheat flour on mice during the experimental period.

Effect of wheat ARF treatment on the baking quality of whole wheat flours of the selected varieties of wheat.

The present study was conducted to see the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties i.e. vw-120, J-24 and Bhalia of wheat. The specific objectives were to study the physico-chemical properties of selected whole wheat flours, standardization of whole wheat flour bread (control) and to incorporate ARF at 1%, 2% and 3% levels in whole wheat flours to see its effect on dough and bread and carrying out acceptability trials of the final product using sensory evaluation. The physicochemical assessment of breads prepared with different additions of ARF revealed a significant increase in loaf volume as compared to their controls. Maximum increase was recorded with 3% ARF addition in J-24. Product developed with 1% addition of ARF was rated as most acceptable and 3% as least acceptable in terms of various sensory attributes. Among all,Bhalia variety treated with 1% ARF scored maximum (93%) comparable to standard (94%). Thus wheat ARF could play an important role as an additive to improve the overall bread making properties of whole wheat flours pre-dominantly the loaf volume at 1% level.