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A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats

Östman, Elin LU ; Elmståhl, Helena LU ; Molin, Göran LU ; Lundquist, Ingmar LU and Björck, Inger LU (2005) In Journal of Cereal Science 42(3). p.300-308
Abstract
In the present study, the objective was to evaluate the long-term metabolic impact of adding lactic acid to a bread-based diet in obese, hyperinsulinaemic Zucker (fa/fa) rats. All diets were based on a white wheat bread, and the lactic acid was added either prior to, or after the baking process. In addition, a diet with addition of Lactobacillus plantarum 299v was included to investigate the possible impact of probiotic lactic acid bacteria, in the absence of lactic acid. The intervention period was fourteen days and oral glucose tolerance tests (OGTTs) were performed before and after the intervention. Glucose, insulin and glucagon were measured during both OGTTs. Other parameters studied were blood lipids (total cholesterol and... (More)
In the present study, the objective was to evaluate the long-term metabolic impact of adding lactic acid to a bread-based diet in obese, hyperinsulinaemic Zucker (fa/fa) rats. All diets were based on a white wheat bread, and the lactic acid was added either prior to, or after the baking process. In addition, a diet with addition of Lactobacillus plantarum 299v was included to investigate the possible impact of probiotic lactic acid bacteria, in the absence of lactic acid. The intervention period was fourteen days and oral glucose tolerance tests (OGTTs) were performed before and after the intervention. Glucose, insulin and glucagon were measured during both OGTTs. Other parameters studied were blood lipids (total cholesterol and triglycerides) and liver cholesterol. The intervention period with the wheat bread baked in the presence of lactic acid improved glucose tolerance as judged from a 51% reduction (P = 0.007) in the total glycaemic area. In contrast, there was no such improvement with the diet where lactic acid was added after baking or with addition of probiotic bacteria. No differences were seen between groups in insulin, blood lipids or liver cholesterol following the intervention. It is concluded that bread baked in the presence of lactic acid improves glucose metabolism in obese and hyperinsulinaemic Zucker rats. (c) 2005 Elsevier Ltd. All rights reserved. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Cereal Science
volume
42
issue
3
pages
300 - 308
publisher
Elsevier
external identifiers
  • wos:000232763600003
  • scopus:26244433628
ISSN
0733-5210
DOI
10.1016/j.jcs.2005.06.003
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Division of Clinical Chemistry and Pharmacology (013250300), Applied Nutrition and Food Chemistry (011001300), Department of Experimental Medical Science (013210000)
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a8247c8d-fa4e-4ac6-b758-89d07862bf96 (old id 151287)
date added to LUP
2016-04-01 12:19:16
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2020-05-06 02:36:58
@article{a8247c8d-fa4e-4ac6-b758-89d07862bf96,
  abstract     = {In the present study, the objective was to evaluate the long-term metabolic impact of adding lactic acid to a bread-based diet in obese, hyperinsulinaemic Zucker (fa/fa) rats. All diets were based on a white wheat bread, and the lactic acid was added either prior to, or after the baking process. In addition, a diet with addition of Lactobacillus plantarum 299v was included to investigate the possible impact of probiotic lactic acid bacteria, in the absence of lactic acid. The intervention period was fourteen days and oral glucose tolerance tests (OGTTs) were performed before and after the intervention. Glucose, insulin and glucagon were measured during both OGTTs. Other parameters studied were blood lipids (total cholesterol and triglycerides) and liver cholesterol. The intervention period with the wheat bread baked in the presence of lactic acid improved glucose tolerance as judged from a 51% reduction (P = 0.007) in the total glycaemic area. In contrast, there was no such improvement with the diet where lactic acid was added after baking or with addition of probiotic bacteria. No differences were seen between groups in insulin, blood lipids or liver cholesterol following the intervention. It is concluded that bread baked in the presence of lactic acid improves glucose metabolism in obese and hyperinsulinaemic Zucker rats. (c) 2005 Elsevier Ltd. All rights reserved.},
  author       = {Östman, Elin and Elmståhl, Helena and Molin, Göran and Lundquist, Ingmar and Björck, Inger},
  issn         = {0733-5210},
  language     = {eng},
  number       = {3},
  pages        = {300--308},
  publisher    = {Elsevier},
  series       = {Journal of Cereal Science},
  title        = {A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats},
  url          = {http://dx.doi.org/10.1016/j.jcs.2005.06.003},
  doi          = {10.1016/j.jcs.2005.06.003},
  volume       = {42},
  year         = {2005},
}