Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet
The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesity action of high levels of whole barley 60, 80% s...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535223009000 |
| _version_ | 1797390495925665792 |
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| author | Ahmed A. Aly Ali Abusharha Huma shafique Fadl E. El-Deeb Afnan A. Abdelazeem |
| author_facet | Ahmed A. Aly Ali Abusharha Huma shafique Fadl E. El-Deeb Afnan A. Abdelazeem |
| author_sort | Ahmed A. Aly |
| collection | DOAJ |
| description | The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesity action of high levels of whole barley 60, 80% supplemented bread through 30 female rats evaluated. The increasing level of whole barley flour (WBF) incorporated into bread significantly increased crude fiber and ash contents High levels from WBF led to decrease the microbial load in the bread. Concerning biological evaluation, body weight gain of groups treated with barley had a significant decrease. Nearly all fatty cells from group 5 treated with bread (80% WBF) are small like negative group as demonstrated by histopathology of fatty tissue. Barley bread stabilized blood glucose levels, ameliorated lipid profile, liver enzymes and urea level but creatinine level was in similar level and improved the histological structure of liver tissues. In conclusion, this study demonstrates that incorporating high levels of whole barley into balady bread not only enhances its nutritional and microbial properties but also exerts anti-obesity effects and promotes overall metabolic health in rats. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits. |
| first_indexed | 2024-03-08T23:12:40Z |
| format | Article |
| id | doaj.art-95776ed7165a4f8ca68e843094692415 |
| institution | Directory Open Access Journal |
| issn | 1878-5352 |
| language | English |
| last_indexed | 2024-03-08T23:12:40Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Arabian Journal of Chemistry |
| spelling | doaj.art-95776ed7165a4f8ca68e8430946924152023-12-15T07:23:32ZengElsevierArabian Journal of Chemistry1878-53522024-01-01171105438Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat dietAhmed A. Aly0Ali Abusharha1Huma shafique2Fadl E. El-Deeb3Afnan A. Abdelazeem4Home Economics Department, Faculty of Specific Education, Benha University, Egypt; Corresponding author at: Home Economics Department, Faculty of Specific Education, Benha University, Egypt.Optometry Department, Applied Medical Sciences Collage, King Saud University, P. O. Box 145111, Riyadh, Saudi ArabiaInstitute of Cellular Medicine, Newcastle University Medical School, Newcastle University, Newcastle upon Tyne, United KingdomHome Economics Department, Faculty of Specific Education, Benha University, EgyptHome Economics Department, Faculty of Specific Education, Benha University, EgyptThe present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesity action of high levels of whole barley 60, 80% supplemented bread through 30 female rats evaluated. The increasing level of whole barley flour (WBF) incorporated into bread significantly increased crude fiber and ash contents High levels from WBF led to decrease the microbial load in the bread. Concerning biological evaluation, body weight gain of groups treated with barley had a significant decrease. Nearly all fatty cells from group 5 treated with bread (80% WBF) are small like negative group as demonstrated by histopathology of fatty tissue. Barley bread stabilized blood glucose levels, ameliorated lipid profile, liver enzymes and urea level but creatinine level was in similar level and improved the histological structure of liver tissues. In conclusion, this study demonstrates that incorporating high levels of whole barley into balady bread not only enhances its nutritional and microbial properties but also exerts anti-obesity effects and promotes overall metabolic health in rats. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits.http://www.sciencedirect.com/science/article/pii/S1878535223009000Whole barley flourBalady breadMicrobialObesityBiologicalHistopathological examination |
| spellingShingle | Ahmed A. Aly Ali Abusharha Huma shafique Fadl E. El-Deeb Afnan A. Abdelazeem Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet Arabian Journal of Chemistry Whole barley flour Balady bread Microbial Obesity Biological Histopathological examination |
| title | Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet |
| title_full | Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet |
| title_fullStr | Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet |
| title_full_unstemmed | Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet |
| title_short | Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet |
| title_sort | effects of adding whole barley flour to bread and its impact on anti obesity action of female rats fed a high fat diet |
| topic | Whole barley flour Balady bread Microbial Obesity Biological Histopathological examination |
| url | http://www.sciencedirect.com/science/article/pii/S1878535223009000 |
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