Rodionova N S, Isaev V A, Vishnyakov A B, Popov E S, Safonova N V, Srorublyovtsev S A
Vopr Pitan. 2016;85(6):57-63.
The results of investigation of alimentary correction of lipid metabolism under the administration of processed products from wheat germ - oil (with the content of policosanol at least 1.5-8.0 mg/100 g, vitamin E - 180-200 mg/100 g, PUFA - 60-65%) and cake flour (with the content of protein - 30-35%, oil with analogue composition -5-7%, digestible carbohydrates - 45-47%, fiber - 18-26%, vitamins B1, B3, B6, B9, E, PP, minerals and trace elements - Zn, Mn, K, Fe, Se, P) are presented. Volunteers among teachers and students of the university aged 16 to 65 years daily consumed wheat germ oil obtained by cold pressing in an amount of 3.5 g, regardless of the meal within 30 days. Then a part of them (30 persons) consumed daily 50 g of oil cake obtained after pressing oil, which provided the intake of the same amount of oil (3.5 g). Lipid metabolism parameters were monitored in experiment participants before receiving the processed products of wheat germ, after germ meal intake and beyond 30 and 60 days after consumption of wheat germ. Data analysis was carried out on three age groups: 16-24, 25-44 and 45- 65 years. All participants of the experiment showed a reduction in total cholesterol level by 6-8%, increasing the concentration of HDL cholesterol by 3-24%, lowering LDL cholesterol concentrations by 4-21%, reduction of triglyceride concentration by 12-24%, a positive correction of atherogenic factor values by for 10-25%. Prolonged action of the investigated foods was established: lipid metabolism parameters in the tested group were better than in the control group after 30 days of intake discontinuation of oil or wheat germ flour, the positive adjustment effect disappeared 60 days after consuming the products. The findings demonstrate a positive effect on the normalization of lipid metabolism when cake flour of wheat germ was administered in daily food ration, similar to the effect of oil intake, which is important for the prevention of cardiovascular diseases and atherosclerosis. Given the significant production of cake flour of wheat germ (up to 90-95% of the raw material) and its not high cost as a secondary biological resource, this product can be recommended to the introduction in the diet of organized groups, including socially vulnerable groups.
本文介绍了对食用由小麦胚芽制成的加工产品（其中多廿烷醇含量至少为1.5 - 8.0毫克/100克，维生素E含量为180 - 200毫克/100克，多不饱和脂肪酸含量为60 - 65%）和蛋糕粉（蛋白质含量为30 - 35%，具有类似成分的油脂含量为5 - 7%，可消化碳水化合物含量为45 - 47%，纤维含量为18 - 26%，含有维生素B1、B3、B6、B9、E、PP、矿物质和微量元素——锌、锰、钾、铁、硒、磷）后脂质代谢的饮食调节情况的研究结果。16至65岁的大学师生志愿者在30天内，无论用餐情况如何，每天食用3.5克冷榨小麦胚芽油。之后，他们中的一部分人（30人）每天食用50克榨油后得到的油饼，其提供的油脂摄入量与之前相同（3.5克）。在实验参与者食用小麦胚芽加工产品前、食用胚芽粉后以及食用小麦胚芽后30天和60天，对脂质代谢参数进行监测。数据分析针对三个年龄组进行：16 - 24岁、25 - 44岁和45 - 65岁。所有实验参与者的总胆固醇水平降低了6 - 8%，高密度脂蛋白胆固醇浓度升高了3 - 24%，低密度脂蛋白胆固醇浓度降低了4 - 21%，甘油三酯浓度降低了12 - 24%，动脉粥样硬化因子值得到了10 - 25%的正向调节。研究发现了所研究食物的长效作用：在停止摄入油脂或小麦胚芽粉30天后，测试组的脂质代谢参数优于对照组，但在食用这些产品60天后，正向调节作用消失。研究结果表明，在日常饮食中摄入小麦胚芽蛋糕粉对脂质代谢正常化具有积极作用，类似于摄入油脂的效果，这对于预防心血管疾病和动脉粥样硬化具有重要意义。鉴于小麦胚芽蛋糕粉产量可观（高达原材料的90 - 95%）且作为二级生物资源成本不高，可推荐将该产品引入包括社会弱势群体在内的有组织群体的饮食中。
