- 作者：Serena Benedetti ; Ph.D.a ; serena.benedetti@uniurb.it ; Mariangela Primiterra ; Ph.D.a ; Maria Chiara Tagliamonte ; Ph.D.a ; Andrea Carnevali ; M.D.b ; Andrea Gianotti ; Ph.D.c ; Alessandra Bordoni ; M.D. ; Ph.D.c ; Franco Canestrari ; M.D.a
- 关键词：Ancient grains ; Antioxidant enzyme activity ; Kamut brand khorasan wheat ; Oxidative stress ; Sourdough fermentation ; Whole wheat bread
- 刊名：Nutrition
- 出版年：2012
- 期刊代码：81_08999007
- 类别：abs
- 出版时间：April, 2012
- 卷：28
- 期：4
- 页码：436-441
- 文件大小：475 K
Objective
We previously demonstrated in rat plasma the antioxidant protective effect of whole-grain bread, particularly when made from Kamut brand khorasan wheat. In the present study, we investigated the effects of the same experimental breads in rat liver using two different bread-making procedures (baker鈥檚 yeast and sourdough fermentation).Methods
Rats were examined in the basal condition and after the administration of doxorubicin, a pro-oxidative agent. The following parameters were measured in liver homogenates: glutathione peroxidase and thioredoxin reductase activities, as antioxidant enzymes containing selenium; glutathione, 伪-tocopherol and 尾-carotene, as major non-enzymatic cell antioxidants; malondialdehyde and advanced oxidation protein products, as markers of oxidative damage to lipids and proteins, respectively. A histologic evaluation of liver tissue was also conducted.
Results
In agreement with our previous work, we observed a lower oxidative status and a different activity of glutathione peroxidase and thioredoxin reductase in rats fed the whole-grain Kamut khorasan bread than in rats fed the modern whole-grain durum wheat bread. Histologic evaluation of the hepatic tissue showed the onset of inflammation in response to doxorubicin only in rats fed the modern durum wheat bread.
Conclusion
Our data confirm that bread made from whole-grain Kamut khorasan protects rats from oxidative stress better than bread made from whole-grain durum wheat. This is consistent with their different antioxidant profiles. The type of wheat used for bread-making appeared to be the main determinant of the observed protective effect.