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<p>In this study, refined wheat flour buns (RW<sub>B</sub>) and liquid whey incorporated wheat-barley buns (LWWB<sub>B</sub>) were developed. The glycemic and lipidemic effects of these buns were investigated in young albino rats with induced hyperlipidaemia. Five groups of rats were assigned different diets: C (standard basal diet), HF (high-fat diet), M (atorvastatin treatment), RW<sub>B</sub>-fed (RW<sub>B</sub>with a high-fat diet), and LWWB<sub>B</sub>-fed (LWWB<sub>B</sub> with a high-fat diet). Rats consuming LWWB<sub>B</sub> with a high-fat diet showed significant reductions in blood glucose levels, serum triglycerides, total cholesterol, LDL-C, and VLDL-C, as well as increased HDL-C levels, compared to those consuming RW<sub>B</sub> with a high-fat diet. The findings of this study highlight the potential health benefits of incorporating liquid whey and barley flour into wheat-barley buns, as barley flour contributes dietary fiber and bioactive compounds that may aid in glycemic control and lipid metabolism. These buns could serve as a promising dietary option for managing metabolic disorders associated with high-fat diets.</p>

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Lipidemic and glycemic effects of wheat-barley buns enriched with liquid whey in albino rat models

  • 期刊论文

  • 发表日期：

    2025年4月19日

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  • Ankita Dobhal,
  • Pratima Awasthi,
  • Abul Hasan Ahmad,
  • Sarita Srivastava,
  • Anuradha Dutta,
  • Afzal Hussain,
  • Umesh Chandra Lohani,
  • Sanjay Kumar

摘要

In this study, refined wheat flour buns (RWB) and liquid whey incorporated wheat-barley buns (LWWBB) were developed. The glycemic and lipidemic effects of these buns were investigated in young albino rats with induced hyperlipidaemia. Five groups of rats were assigned different diets: C (standard basal diet), HF (high-fat diet), M (atorvastatin treatment), RWB-fed (RWBwith a high-fat diet), and LWWBB-fed (LWWBB with a high-fat diet). Rats consuming LWWBB with a high-fat diet showed significant reductions in blood glucose levels, serum triglycerides, total cholesterol, LDL-C, and VLDL-C, as well as increased HDL-C levels, compared to those consuming RWB with a high-fat diet. The findings of this study highlight the potential health benefits of incorporating liquid whey and barley flour into wheat-barley buns, as barley flour contributes dietary fiber and bioactive compounds that may aid in glycemic control and lipid metabolism. These buns could serve as a promising dietary option for managing metabolic disorders associated with high-fat diets.