Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat)

• Published in: Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2012-04, Vol.28 (4), p.436-441
• Main Authors: Benedetti, Serena, Ph.D, Primiterra, Mariangela, Ph.D, Tagliamonte, Maria Chiara, Ph.D, Carnevali, Andrea, M.D, Gianotti, Andrea, Ph.D, Bordoni, Alessandra, M.D., Ph.D, Canestrari, Franco, M.D
• Format: Article
• Language: English
• Subjects: Ancient grains; Animals; antioxidant activity; Antioxidant enzyme activity; Antioxidants; Antioxidants - metabolism; Antioxidants - pharmacology; Antioxidants - therapeutic use; bakers yeast; Biological and medical sciences; Bread; breads; Chemical and Drug Induced Liver Injury - metabolism; Chemical and Drug Induced Liver Injury - pathology; Chemical and Drug Induced Liver Injury - prevention & control; Diet; Doxorubicin; durum wheat; Edible Grain; Feeding. Feeding behavior; Fermentation; Food Handling; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; glutathione; glutathione peroxidase; Glutathione Peroxidase - blood; Grain; inflammation; Inflammation - chemically induced; Inflammation - prevention & control; Kamut brand khorasan wheat; Lipids; Liver; Liver - drug effects; Liver - metabolism; Liver - pathology; Male; oxidation; Oxidative stress; Oxidative Stress - drug effects; Phytotherapy; Plant Preparations - pharmacology; Plant Preparations - therapeutic use; Polyphenols; protective effect; protein products; Proteins; Rats; Rats, Wistar; Rodents; Selenium; sourdough; Sourdough fermentation; Species Specificity; Studies; Thioredoxin-Disulfide Reductase - blood; Triticum - classification; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wheat; whole grain foods; Whole wheat bread; Yeasts
• ISSN: 0899-9007; 1873-1244
• DOI: 10.1016/j.nut.2011.08.006

Abstract Objective We previously demonstrated in rat plasma the antioxidant protective effect of whole-grain bread, particularly when made from Kamut brand khorasan wheat. In the present study, we investigated the effects of the same experimental breads in rat liver using two different bread-making procedures (baker’s yeast and sourdough fermentation). Methods Rats were examined in the basal condition and after the administration of doxorubicin, a pro-oxidative agent. The following parameters were measured in liver homogenates: glutathione peroxidase and thioredoxin reductase activities, as antioxidant enzymes containing selenium; glutathione, α-tocopherol and β-carotene, as major non-enzymatic cell antioxidants; malondialdehyde and advanced oxidation protein products, as markers of oxidative damage to lipids and proteins, respectively. A histologic evaluation of liver tissue was also conducted. Results In agreement with our previous work, we observed a lower oxidative status and a different activity of glutathione peroxidase and thioredoxin reductase in rats fed the whole-grain Kamut khorasan bread than in rats fed the modern whole-grain durum wheat bread. Histologic evaluation of the hepatic tissue showed the onset of inflammation in response to doxorubicin only in rats fed the modern durum wheat bread. Conclusion Our data confirm that bread made from whole-grain Kamut khorasan protects rats from oxidative stress better than bread made from whole-grain durum wheat. This is consistent with their different antioxidant profiles. The type of wheat used for bread-making appeared to be the main determinant of the observed protective effect.