The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats
Corresponding Author
Nassra Dabour
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Correspondence
Nassra Dabour, Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, 21545 Alexandria, Egypt.
Email: [email protected]
Search for more papers by this authorKhaled Elsaadany
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorEnaam Shoukry
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorSaeed Hamdy
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorAmel Taïbi
Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
Search for more papers by this authorEhab Kheadr
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorCorresponding Author
Nassra Dabour
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Correspondence
Nassra Dabour, Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, 21545 Alexandria, Egypt.
Email: [email protected]
Search for more papers by this authorKhaled Elsaadany
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorEnaam Shoukry
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorSaeed Hamdy
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorAmel Taïbi
Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
Search for more papers by this authorEhab Kheadr
Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
Search for more papers by this authorAbstract
This study was undertaken to evaluate the effect of yoghurt supplementation with rice and wheat brans or dietary fibers on serum lipid profile, liver, and heart functionalities, and hepatopathological aspects of the liver of hypercholesterolemic rats. 48 male rats were divided into 8 groups. Group 1 was kept as negative control and fed with a standard diet, and groups 2 to 6 were fed a hypercholesterolemia-induced diet supplemented with brans or dietary fibers of both grains. G2 received yoghurt without supplementation. The experiment lasted for 4 weeks. Results revealed that hypercholesterolemic rats administrated yoghurt supplemented with brans or dietary fibers reduced serum glucose from 113.9 ± 2.72 to 85.5 ± 4.94 in the serum of animals that received dietary fibers of rice and wheat, respectively. In addition, lipids profile and liver antioxidant status were improved. In addition, liver and heart functionalities and liver histopathological architecture were all improved depending on the type of administrated brans or fibers added to yoghurt. The inclusion of 0.5% of rice or wheat brans could be recommended to be added to yoghurt.
Practical applications
Yoghurt is the most famous fermented milk in the world. Supplementation of yoghurt with rice and wheat brans or dietary fibers increased its nutritional value. We proved that this new product contributes to reducing serum glucose, improving lipids profile, and enhancing liver and heart functions in hypercholesterolemic rats. This study confirmed the suitability to add a thesis type of brans or dietary fibers as bioactive ingredients to yoghurt and increased the varieties of functional foods.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could influence the work presented in this paper.
Open Research
DATA AVAILABILITY STATEMENT
Not applicable.
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