Food & Nutrition

Arab Journal of Food & Nutrition
68. Effect of Soaking and Fermentation of Wheat Bran on Blood Lipids in Rats
(2003)
Hani Jameel M. Hamad\ University of Jordan
Supervisor: Dr. Hamed R. Takruri
The present study was conducted to investigate the effect of the intake of soaked
and fermented wheat bran on serum lipids in Sprague-Dawley rats, namely total
cholesterol (TC), Low-density lipoprotein cholesterol (LDL-C), high–density
lipoprotein cholesterol (HDL-C), triglyceride (TG), and the ratio of high –density
lipoprotein cholesterol to low –density lipoprotein cholesterol (HDL-C/LDL-C). The
experimental diets included casein diet (zero-bran), untreated bran diet, soaked bran
diet, fermented bran diet, soaked and fermented bran diet, white bread diet and pectin
diet.The animals were randomly divided into seven groups of six animals each
according to body weights. Each group of rats was fed one of the seven prepared diets
for 6 weeks. Beside the serum lipoproteins determination, both body weight gain and
food efficiency ratio were determined.
Untreated wheat bran has hypercholesterolemic effect since it significantly
(p