Presented at the 36 th Annual Meeting of the Institute of Food Technologists, Anaheim, Calif., June 6–9. 1976.
EFFECT OF WHEAT FLOUR AND ITS STARCH AND GLUTEN COMPONENTS ON LIPID METABOLISM IN CHOLESTEROL-FED RATS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 79–82, January 1977
How to Cite
RANHOTRA, G. S., LOEWE, R. J. and PUYAT, L. V. (1977), EFFECT OF WHEAT FLOUR AND ITS STARCH AND GLUTEN COMPONENTS ON LIPID METABOLISM IN CHOLESTEROL-FED RATS. Journal of Food Science, 42: 79–82. doi: 10.1111/j.1365-2621.1977.tb01222.x
Research supported by U.S. Department of Agriculture in cooperation with the National Wheat Institute, Contract No. NWI-15, administered by the A.M.S., Grain Division, Washington, D.C.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 6/1/76; revised 7/28/76; accepted 7/30/76.
In short-term studies, substitution of dietary sucrose (50%) with wheat flour or its starch component caused, in hypercholesteremic young male rats, an appreciable decrease in fasting serum cholesterol levels; patent flour showed a more pronounced such effect than high-extraction flour. Liver cholesterol levels were also greatly reduced in flour-fed rats. Substitution of dietary sucrose with wheat gluten substantially reduced the liver accumulation of cholesterol, triglycerides and phospholipids but lowering effect on serum lipids was mostly observed under the condition of partial, rather than complete, substitution of sucrose with gluten.