Determination of role of gluten prepared bread against hypercholesterolemic rats

Abstract

a in fat. Abstract The current study was used to determine the significant role of gluten-based bread to curtail the hypercholesterolemia discrepancies in experimental subjects. For this purpose, two different wheat varieties including Lasani-08 and AARI-11 have been procured and further used to prepare the gluten-based bread by using different concentrations of gluten protein. The mean values for body weight for T0, T1, T2, and T3 treatments in study II and study III were reported as 361.54±20.62 & 407.53±17.82, 372.44±25.83 & 464.44±20.83, 364.22±18.96 & 418.66±27.42, and 371.84±25.63 & 420.19±13.89 for T0, T1, T2, and T3 treatments, accordingly. The rats were supplemented with the dose of bread with modified gluten 15% (T3) showed higher reduction in cholesterol as 79.42±4.11 & 78.13±2.01 mg/dL followed by 81.24±4.05 & 81.84±2.94 mg/dL (T2=Modified gluten bread T1%10 Gluten), and 82.41±4.56 & 82.82±4.53 mg/dL (T1=Modified gluten bread T1%5 Gluten) as compared to 84.88±2.36 (T0), respectively. Similarly, mean values for low density lipoprotein were reduced from T0 (82.65±3.36 mg/dl) to 30.65±1.40, 30.38±1.45, and T3 (78.63±3.21 mg/dL).