Impact of Whole Wheat Flour and Its Milling Fractions on the Cecal Fermentations and the Plasma and Liver Lipids in Rats
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- 作者：Aline Adam ; Hubert W. Lopez ; Jean-Claude Tressol ; Michel Leuillet ; Christian Demigné ; and Christian Ré ; mé ; sy
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：October 23, 2002
- 年：2002
- 卷：50
- 期：22
- 页码：6557 - 6562
- 全文大小：62K
- 年卷期：v.50,no.22(October 23, 2002)
- ISSN：1520-5118
文摘
The aim of the present work was to evaluate the cholesterol-lowering potency of the different millingfractions of whole wheat flour, by investigating the effects of these wheat fractions (white flour, wholeflour, and bran) on digestive fermentations and lipid metabolism in Wistar rats. Compared to thecontrol, which was fiber-free, the different cereal fractions did not affect the daily food intake or weightgain. The white flour and whole flour diets markedly enlarged the cecum and elicited acidicfermentations (pH 
6.2), whereas bran was less effective. It appears that white flour rather promotedpropionate-rich fermentations (+62%), whereas bran favored butyrate-rich fermentations (+178%).White flour or bran did not significantly affect total steroid excretion, but whole flour was effective(+41%). Both white flour and whole flour decreased cholesterol in the d < 1.040 fraction, but onlywhole flour significantly lowered cholesterolemia. However, all the cereal diets significantly decreasedliver lipids, whole flour being the most potent (-54%). In conclusion, the totality of the wheat grain isimportant for cholesterol- and triglyceride-lowering effects, and the splitting up of the grain alters itshealth effects.Keywords: Wheat; bran; white flour; whole flour; rat; cholesterol; digestive fermentations
6.2), whereas bran was less effective. It appears that white flour rather promotedpropionate-rich fermentations (+62%), whereas bran favored butyrate-rich fermentations (+178%).White flour or bran did not significantly affect total steroid excretion, but whole flour was effective(+41%). Both white flour and whole flour decreased cholesterol in the d < 1.040 fraction, but onlywhole flour significantly lowered cholesterolemia. However, all the cereal diets significantly decreasedliver lipids, whole flour being the most potent (-54%). In conclusion, the totality of the wheat grain isimportant for cholesterol- and triglyceride-lowering effects, and the splitting up of the grain alters itshealth effects.Keywords: Wheat; bran; white flour; whole flour; rat; cholesterol; digestive fermentations