Enrichment of Gluten-Free Rolls with Amaranth and Flaxseed Increases the Concentration of Calcium and Phosphorus in the Bones of Rats

Halina Gambuś , Florian Gambuś , Paulina Wrona , Dorota Pastuszka , Rafał Ziobro , Anna Nowotna , Aneta Kopeć , Marek Sikora


The utilization of nutrients present in amaranth flour and flaxseed, used as ingredients in gluten-free rolls, was examined in rats. The chemical composition of amaranth flour, flaxseed and enriched rolls was compared. In the nutritional study Wistar rats were fed diets consisting solely of air-dried gluten-free rolls and water, to check the hypothesis that the enrichment of gluten-free rolls with flaxseed or amaranth can improve biochemical indices in rats. The animals were divided into 3 groups of 6 rats. Group I was fed control (not enriched) rolls, group II and group III were fed amaranth and flaxseed, respectively, enriched rolls. The experiment was conducted over 30 days. At the end of the experiment, the blood and organs were removed from the anesthetized rats. The lipid profile and content of some elements were measured in blood serum, while other tissues were checked for Ca, P, Mg, Fe, Na, K, Cu, Zn and Mn content. Weight gain was observed only in treatment groups of animals. Both applied ingredients decreased the TC and HDL-cholesterol content of serum in both treatment groups of animals. They also increased Ca content in the serum of the rodents. The concentration of calcium and phosphorus was significantly higher in the bones of rats fed with diets with amaranth or flaxseed enriched rolls.
Author Halina Gambuś (FoFT / DoCT)
Halina Gambuś,,
- Department of Carbohydrate Technology
, Florian Gambuś (FoAaE / DoAaECh)
Florian Gambuś,,
- Department of Agricultural and Environmental Chemistry
, Paulina Wrona (FoPaPE / IoMEEaPP)
Paulina Wrona,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Dorota Pastuszka
Dorota Pastuszka,,
, Rafał Ziobro (FoFT / DoCT)
Rafał Ziobro,,
- Department of Carbohydrate Technology
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
, Aneta Kopeć (FoFT / DoHN)
Aneta Kopeć,,
- Department of Human Nutrition
, Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
Journal seriesPolish Journal of Food and Nutrition Sciences, ISSN 1230-0322, e-ISSN 2083-6007, (B 8 pkt)
Issue year2009
Publication size in sheets0.5
Keywords in Englishflaxseed, amaranth, gluten-free bread, rats, lipid profile, minerals
URL http://journal.pan.olsztyn.pl/pdf-98230-30936?filename=ENRICHMENT%20OF%20GLUTEN-FREE.pdf
Languageen angielski
Score (nominal)6
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2010 = 0.151; WoS Impact Factor: 2014 = 0.643 (2) - 2017=1.76 (5)
Citation count*6 (2016-09-12)
Additional fields
Udział procentowyM. Sikora: 10%
Źródło punktacjihttps://biblioteka.urk.edu.pl/zasoby/20/ujednolicony_wykaz_2009.pdf
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