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Abstract
The main target of the present investigation is to study the therapeutic effects of biscuit and cake supplemented with different levels of ß-glucan on hypercholesterolemic rats. The present work was conducted to study the effect of fortified biscuit and<cake with 2% and 4% ß-glucan on their rheological properties (using Farinograph
and Extensograph), sensory properties and biological evaluation.
The sensory evaluation mentioned cake supplemented with 2% ß-glucan
indicated the highest sensory evaluation while the lowest was recorded with
biscuit supplemented with 4% ß-glucan.
Twenty four white male albino rats, Sprague Dawley strain, 6 weeks age,
weighting (140±10) were used. The animals were derived from Research Institute
of Ophthalmology, Medical Analysis Department, and Giza, Egypt. Rats were
kept in cylindrical wire cages with wire bottoms.
The diet was introduced in special food cups to avoid scattering of food.
Also water was provided to the rats by glass tube projection through the wire
cage. Food and water provided ad – labium and checked daily. All biological
experimental were done at Research Institute of Ophthalmology, Medical
Analysis Department, Giza, Egypt. Rats (n = 24 rats) were housed individually in
wire cages in a room maintained at 25 + 2o C and kept under normal healthy
conditions. All rats (24 rats) were fed basal diet for one – week before starting the
experiment for acclimatization. After one week period, the rats were stratified by
weight and were divided into 6 groups (4rats each), all groups were fed for 28
days on experimental diet as follows:
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Group (1): This group was fed standard diet only as a negative control (healthy
rats).
Group (2): This group was fed basal diet +1% cholesterol as a positive control.
Group (3): This group was fed basal diet containing 10% biscuit supplemented
with 2% ß-glucan +1% cholesterol.
Group (4): This group was fed basal diet containing 10% biscuit supplemented
with 4% ß-glucan +1% cholesterol.
Group (5): This group was fed basal diet containing 10% cake supplemented
with 2% ß-glucan+1% cholesterol.
Group (6): This group was fed basal diet containing 10% cake supplemented
with 4 % ß-glucan+1% cholesterol.
In all experimental groups, blood samples were collected after 12 hours
fasting at the end of each experiment, using the reto orbital method by means of
micro capacity glass haparinized tubes. Blood samples were collected into dry
clean centrifuge tubes and left to clot in water both (37o C.) for half an hour. The
blood was centrifuged for 10 minutes at 3000 pm to separate the serum, serum
was carefully aspirated into clean cuvette tube and stored frozen at – 20o C The
separated serum was then frozen for further analysis. Serum lipid profiles (Total
Lipid, Triglyceride, Total cholesterol, LDLc, HDLc and VLDLc).
The organs (liver, heart, kidney, spleen and lungs) were removed, cleaned,
weighted.