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The effect of dietary wheat bran on sucrose-induced changes of serum glucose and lipids in rats

Introduction: wheat bran has been known for many health benefits, but its glucose- and lipid-lowering activity still remains unresolved. Objective: to investigate effects of varying amounts of wheat bran and feeding period on serum glucose and lipids in sucrose-fed rats. Methods: eighty male Sprague–Dawley rats were assigned into 4 sucrose-based diets containing either 0, 5, 10 or 20% wheat bran (WB) and given ad libitum to rats for 4, 8, 12 or 16 weeks. Serum glucose, total cholesterol (TC), low- and high-density lipoprotein cholesterol (LDL-C and HDL-C), triglycerides (TG), phospholipids (PL) and total lipids (TL) were quantified at end of each feeding period and other biological parameters were assessed. Results: in all feeding periods, food intake showed ascending linear trend (p < 0.05), whereas body weight did not respond to WB. Compared to 0%, 10 or 20% WB induced decrease (p < 0.05) in TC (16 weeks) and HDL-C (12 or 16 weeks), whereas 5, 10 or 20% WB induced similar decrease in PL (4 or 12 weeks), TL (all periods) and glucose (4 or 8 weeks). This glucose- and lipid- lowering effect was substantiated by descending linear responses (p < 0.05) to WB. PL and TL descending responses to WB were seen in all feeding periods. TG exhibited no change with WB, but linearly responded (4 or 8 weeks). Differences in glucose or lipid variables of rats fed WB diets for all feeding periods were less evident. Conclusions: results suggest that wheat bran reduces serum glucose and lipids mainly phospholipids in sucrose fed rats in an interaction that is likely to have clinical implications in cardiometabolic conditions.

Palabras Clave: Wheat bran. Phospholipids. Total lipids. Serum glucose. Cardiometabolic risks. Sucrose.

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