Nowa publikacja
Bajerska J, Chmurzynska A , Mildner-Szkudlarz S, Drzymała-Czyż S. Effect of Rye Bread Enriched with Tomato Pomace on Fat Absorption and Lipid Metabolism in Rats Fed a High-Fat Diet. J Sci Food Agric. 2014 Sep 8. doi: 10.1002/jsfa.6899. [Epub ahead of print]
BACKGROUND:
Tomato pomace (TP), obtained as a residue of tomato processing, was used to enriched rye bread (RB). The sensory profile of this functional bread (RB+TP) was characterized, and its fat-absorption and lipid metabolism properties in high-fat-fed rats were studied.
RESULTS:
Intake of the HF diet containing RB, RB+TP, or TP alone increased fecal energy and fat excretion, but did not affect animal growth or visceral fat weight. Both RB and RB+TP diminished the negative impact of the HF diet, lowering the atherogenic index of plasma (AIP) and the total liver lipid contents by 31.6% and 24%, respectively. The experimental diets had no effect on liver S-adenosylhomocysteine (SAH) concentrations, or on the S-adenosylmethionine (SAM) to SAH ratio, though the lowest SAM levels were observed in the HF+TP group. No significant differences were detected in blood homocysteine, triglycerides, glucose, or insulin levels.
CONCLUSIONS:
Although RB+TP incorporated into a HF diet may lead to a decrease in AIP and total liver lipid content, this effect does not depend on the components of TP, but rather on the RB ingredients. However, pure TP, in the doses used in this study, may potentially play a role in the energy balance via fecal loss of lipids.