Effect of diet containing whole wheat bread with capsosiphon fulvescens and lindera obtusiloba ethanol extracts on plasma glucose and lipid levels in rats

Ah Ram Han, Se Wook Kim, Su Hyun Chun, Mi Hyun Nam, Chung Oui Hong, Bok Hee Kim, Tae Cheol Kim, Kwang Won Lee

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Abstract

The present study was conducted to investigate the effect of whole wheat bread with added Lindera obtusiloba (LO) and Capsosiphon fulvescens (CF) ethanol extracts on serum glucose and lipid levels in Sprague Dawley rats. Rats were divided into five groups depending on the diet administered: normal bread (NC), whole wheat bread (W), whole wheat bread with LO leaves extract (WL), whole wheat bread with CF extract (WC), and whole wheat bread with freezedrying CF (WDC). After 4 weeks of consuming the experimental diet, the blood glucose level and hemoglobin A1c contents were found to be significantly lower in the W, WL, WC, and WDC groups than in the NC group. The highdensity lipoprotein-cholesterol levels increased in the WL group when compared to those in the NC group and triglycerides levels decreased in all wheat groups compared to those in the NC group. These results suggest that wheat breads containing LO and CF extracts are effective for preventing hypercholesterolemia and obesity.

Original languageEnglish
Pages (from-to)178-186
Number of pages9
JournalKorean Journal of Food Science and Technology
Volume48
Issue number2
DOIs
Publication statusPublished - 2016 Apr 1

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Keywords

  • Blood glucose
  • Capsosiphon fulvescens
  • Linder obtusiloba
  • Serum lipid
  • Whole wheat bread

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

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