Department of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, PL-60-637, Poznan, Poland.
J Sci Food Agric. 2013 Oct;93(13):3271-8. doi: 10.1002/jsfa.6171. Epub 2013 May 10.
New breads fortified with two different forms of grape by-products, namely dried powdered skins (PGP) and freeze-dried extract therefrom (EGP), were characterised and their protective effect against hypercholesterolaemia in rats was studied.
The phenolic compound profiles of supplemented breads were dominated by epicatechin and catechin together with appreciable amounts of dimeric procyanidins. Sensory evaluation of enhanced breads revealed that a maximum of 6% PGP or 1.4% EGP could be incorporated to prepare acceptable products. Intake of high-cholesterol/cholic acid diet containing 6% PGP- or 1.4% EGP-fortified bread increased fresh stool weight and significantly reduced protein and fat digestion but did not negatively affect animal growth. PGP- and EGP-fortified breads diminished the negative impact of high-cholesterol/cholic acid diet, lowering total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), lipid peroxidation, glucose and leptin levels, preventing visceral fat accumulation and increasing high-density lipoprotein cholesterol and plasma ferric-reducing antioxidant power levels. Since control bread feeding significantly lowered TC, LDL-C and lipid peroxidation compared with high-fat diet, it may suggested that not only grape by-products but also another components in bread were related to lipid metabolism.
These results demonstrate that intake of both PGP- and EGP-fortified sourdough mixed rye breads might contribute to a reduction of cardiovascular risk.
新面包用两种不同形式的葡萄副产品强化，即干粉末果皮（PGP）和由此冻干的提取物（EGP），对其进行了特征描述，并研究了它们对大鼠高胆固醇血症的保护作用。
添加面包的酚类化合物图谱以表儿茶素和儿茶素为主，还有相当数量的二聚原花青素。强化面包的感官评价表明，PGP 的最大添加量为 6%或 EGP 的 1.4%，可以制备出可接受的产品。摄入含有 6%PGP 或 1.4%EGP 强化面包的高胆固醇/胆酸饮食增加了新鲜粪便的重量，并显著降低了蛋白质和脂肪的消化，但对动物生长没有负面影响。PGP 和 EGP 强化面包减轻了高胆固醇/胆酸饮食的负面影响，降低了总胆固醇（TC）、低密度脂蛋白胆固醇（LDL-C）、脂质过氧化、血糖和瘦素水平，防止内脏脂肪堆积，增加了高密度脂蛋白胆固醇和血浆铁还原抗氧化能力水平。由于与高脂肪饮食相比，对照面包喂养显著降低了 TC、LDL-C 和脂质过氧化，这可能表明不仅是葡萄副产品，而且面包中的其他成分也与脂质代谢有关。
这些结果表明，摄入 PGP 和 EGP 强化酸面团混合黑麦面包可能有助于降低心血管风险。
