Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults
2009
Noh, K.H., Inje University, Gimhae, Republic of Korea | Huh, Y., Inje University, Gimhae, Republic of Korea | Jang, J.H., Inje University, Gimhae, Republic of Korea | Shin, J.H., Inje University, Gimhae, Republic of Korea | Lee, M.O., Youngsan University, Busan, Republic of Korea | Lee, K.S., Gachon University of Medicine and Science, Incheon, Republic of Korea | Lee, S.H., Korea University, Seoul, Republic of Korea | Kim, D.H., Korea University, Seoul, Republic of Korea | Park, Y.K., The Catholic University of Korea, Seoul, Republic of Korea | Cho, K.H., Korea University, Seoul, Republic of Korea | Song, Y.S., Inje University, Gimhae, Republic of Korea
This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high β-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.
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