NDLI: Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial

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Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial

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Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial

Content Provider	Royal Society of Chemistry (RSC)
Author	Capraro, Jessica Morlacchini, Mauro Scarafoni, Alessio Duranti, Marcello Magni, Chiara Caramanico, Rosita Rossi, Filippo
Copyright Year	2014
Abstract	The supplementation of foods with biologically active compounds can be a powerful approach for improving diet and well being. In this study we separately included in pasta matrices a concentrate of γ-conglutin, a glucose-lowering protein from Lupinus albus seeds, an isolate of the other main lupin storage proteins and ovalbumin, at a ratio corresponding to 125 mg of pure protein in 100 g of pasta. With these products we fed rats made hyperglycaemic, for 3 weeks. Among the most relevant changes measured in body and blood parameters were: (i) a significant reduction in food intake of rats fed γ-conglutin concentrate supplemented pasta and a significant limitation in the body weight increase in rats fed α, β and δ-conglutin isolate supplemented pasta, while the food conversion indices were unchanged; (ii) a reduction in glycaemia upon glucose overload trial, especially in the γ-conglutin concentrate supplemented pasta fed animals, at a dose of 45 mg per kg body weight. The correlations among the measured parameters are discussed. Overall, the results evidence the potentiality of supplementing traditional foods with exogenous nutraceutical seed proteins to control body weight gain and glycaemia.
Starting Page	375
Ending Page	380
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	2
Journal	Food & Function
DOI	10.1039/c3fo60583c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Pasta Protein Lupinus Ovalbumin Glucose Nutraceutical
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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