Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals

Introduction The effectiveness antioxidant compounds (carotenoids, polyphenols, Selenium) naturally occurring in cereals or due to technological processes largely depends on their bioavalability (Liu, 2007). Kamut® is an “ancient grain”, however its health properties remain unknown. The aim of this research is to study the role of sourdough process in the counteraction of an oxidative stress in experimental animals fed exclusively Kamut bread. Methods Kamut (KB) and wheat bread (WB) were obtained by straight process and sourdough process (SKB). Male weaning Wistar rats (21 day old) were fed WB, KB or SKB for 8 weeks, then they received intraperitoneally 10 mg/kg b.w. adriamycin (ADR) or an equal volume of saline solution. ADR is a well know chemioterapic provoking an oxidative stress. Forty height hours later, rats were sacrificed and the following parameters measured in plasma according to Danesi et al. (2006): fasting glycemia, total antioxidant activity (TAA), and concentration of reactive oxygen metabolites (ROMs). Results Although all rats were frankly hypoglycemic, in basal condition glycemia was closer to normal range in KB rats. Oxidative stress induced by ADR administration caused a significant increase in fasting glycemia in all rat groups. However, the increase was lower in rats fed by sourdough bread. Plasma TAA, which represents the total antioxidant defences in plasma, usually decreases In oxidative condition, due to the consumption of antioxidants for the counteraction of the stress itself. After ADR administration TAA significantly decreased in WB rats, while it was unchanged in rats fed KB and SKB. ROM level is an index of oxidative stress. In basal condition (without ADR administration) ROMs level was extremely and significantly lower in SKB and KB rats than in WB ones, indicating a lower oxidative stress The same protective effect of SKB and KB was evidenced after ADR administration. Discussion Although all cereal products resulted as good source of available antioxidants, as evcidenced by TAA value within normal range, the level of oxidative stress was extremely lower in kamut fed animals, in both basal condition and after ADR administration. SKB appear the most effecting in maintaining a low oxidative state. Since rats were fed cereal products only, it is conceivable that diets based on kamut products are able to maintain a very low level of oxidative stress. Further investigation to deeply investigate on the role of flour components, their bioavailability and on the biofortification of sourdough process are in progress. References Liu, R.H J. Cereal Sc. 2007, 46: 207-219 Danesi, F., et al. J. Agric. Food Chem. 2006, 54:1203-120