Nilova L P, Pilipenko T V
Vopr Pitan. 2016;85(6):39-47.
The purpose was to study the effect of enriched bakery products in the diet of rats on indicators of prooxidant-antioxidant system of blood serum. Experiment was carried out on male Wistar rats with initial weight 140-180 g. After a quarantine during the preparatory period rats for 14 days were accustomed to the partial (50%) replacement of the standard diet by bakery products with standard compounding. Then, 7 groups of rats were formed: the 1st group of rats (control group, n=10) continued to receive bakery products of a standard composition; groups with the 2nd on 7th (experimental, n=8 in everyone) received enriched bakery products: the 2nd group - with blueberry powder; the 3rd group - with mountain ash powder; the 4th group - with sea-buckthorn powder; the 5th group - with flour of a pine nut; the 6th group - with rice bran oil; the 7th group - with pumpkin oil. The intensity of free radical oxidation and antioxidant activity (by chemiluminescence method), activity of superoxide dismutase and level of secondary oxidation products reacted with thiobarbituric acid (by spectrophotometry) were monitored in rat blood serum. It has been shown that the use of bakery products with different compounding in the animal diet had different effects on indicators of prooxidant-antioxidant system of blood serum. Bakery products containing sea buckthorn pomace powder, flour of pine nut and rice bran oil reduced intensity of free radical oxidation in rat blood serum by 36.0, 24.6 and 18.8%, respectively. It is suggested that bakery products containing flour of pine nut products brake a free radical oxidation in rat blood serum in case of simultaneous content of natural antioxidants and melanoidins. The anthocyanins of powder from blueberry berries can render antioxidant effect and slow down formation of by-products of oxidation. No statistically significant change on indicators of prooxidant-antioxidant system of blood serum of rats treated with bakery products with rowan powder or pumpkin oil was found, that may be due to animal refusal to eat such products.
目的是研究富含烘焙食品的大鼠饮食对血清中促氧化-抗氧化系统指标的影响。实验选用初始体重为140-180g的雄性Wistar大鼠。在准备期进行14天的隔离后，大鼠习惯用标准配方的烘焙食品部分（50%）替代标准饮食。然后，将大鼠分为7组：第1组大鼠（对照组，n = 10）继续接受标准成分的烘焙食品；第2至7组（实验组，每组n = 8）接受富含营养的烘焙食品：第2组 - 含有蓝莓粉；第3组 - 含有花楸果粉；第4组 - 含有沙棘粉；第5组 - 含有松子粉；第6组 - 含有米糠油；第7组 - 含有南瓜油。监测大鼠血清中自由基氧化强度和抗氧化活性（通过化学发光法）、超氧化物歧化酶活性以及与硫代巴比妥酸反应的二次氧化产物水平（通过分光光度法）。结果表明，在动物饮食中使用不同配方的烘焙食品对血清促氧化-抗氧化系统指标有不同影响。含有沙棘果渣粉、松子粉和米糠油的烘焙食品分别使大鼠血清中自由基氧化强度降低了36.0%、24.6%和18.8%。研究表明，含有松子粉的烘焙食品在同时含有天然抗氧化剂和类黑素的情况下可抑制大鼠血清中的自由基氧化。蓝莓浆果粉末中的花青素可发挥抗氧化作用并减缓氧化副产物的形成。用花楸粉或南瓜油处理的烘焙食品对大鼠血清促氧化-抗氧化系统指标没有统计学上的显著变化，这可能是由于动物拒绝食用此类产品。
