EFFECT OF WHEAT-BARLEY BREAD ON BLOOD LIPIDS AND BLOOD GLUCOSE IN EXPERIMENTAL RATS

Abstract

This investigation aimed to study the effect of feeding different levels of barley on blood lipids and glucose. Three types of bread were made of 100% barley, 20% barley and 80% wheat, or 100 % wheat flour. These types used for feeding fifty four adult male rats, that were divided into nine groups. The experiment lasted for six weeks. Serum analysis included total lipids, triacylglycerol, total cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol, and glucose.

The obtained results indicated that wheat control bread having aproximately score grade equal to bread containing 20 % barley flour by the panel tests, whereas barley bread differed from control bread in rheological properties. Barley bread significantly decreased all serum parameters of hyperlipidemic, hyperglycemic and normal rats except glucose of normal rats. Wheat-barley bread significantly decreased all blood parameters for hyperlipidemic rats except glucose but the decrease was 24 %. While for hyperglycemic rats the only significant decrease was observed in total lipids and for other parameters the decrease was high but not significant. Concerning normal rats, the only significant decrease was found in LDL­ cholesterol. Wheat bread decreased triacylglycerols and glucose of hyperlipidemic rats and only glucose of hyperglycemic rats and total cholesterol and HDL-cholesterol of normal rats.