title: Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high-fat diet.
abstract: BACKGROUND
  Tomato pomace (TP), obtained as a residue of tomato processing, was used to enrich rye bread (RB). The sensory profile of this functional bread (RB+TP) was characterised, and its fat absorption and lipid metabolism properties in high-fat-fed rats were studied.
  
  
  RESULTS
  Intake of the HF diet containing RB, RB+TP, or TP alone increased faecal energy and fat excretion, but did not affect animal growth or visceral fat weight. Both RB and RB+TP diminished the negative impact of the HF diet, lowering the atherogenic index of plasma (AIP) and the total liver lipid contents by 31.6% and 24%, respectively. The experimental diets had no effect on liver S-adenosylhomocysteine (SAH) concentrations or on the S-adenosylmethionine (SAM) to SAH ratio, though the lowest SAM levels were observed in the HF+TP group. No significant differences were detected in blood homocysteine, triglycerides, glucose or insulin levels.
  
  
  CONCLUSIONS
  Although RB+TP incorporated into a HF diet may lead to a decrease in AIP and total liver lipid content, this effect does not depend on the components of TP, but rather on the RB ingredients. However, pure TP, in the doses used in this study, may potentially play a role in the energy balance via faecal loss of lipids.
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Bajerska
authors.affiliation: Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Agata
authors.initials: A
authors.lastname: Chmurzynska
authors.affiliation: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
authors.forename: Sylwia
authors.initials: S
authors.lastname: Mildner-Szkudlarz
authors.affiliation: Department of Pediatric Gastroenterology and Metabolism, Poznań University of Medical Sciences, Szpitalna 27/33, 60-572, Poznań, Poland.
authors.forename: Sławomira
authors.initials: S
authors.lastname: Drzymała-Czyż
mesh_terms: D000818:Animals; D001939:Bread / Q000032:analysis* / Q000191:economics; D059305:Diet, High-Fat / Q000009:adverse effects; D004041:Dietary Fats / Q000378:metabolism*; D004043:Dietary Fiber / Q000008:administration & dosage* / Q000032:analysis / Q000191:economics / Q000627:therapeutic use; D004063:Digestion; D063427:Food Quality; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D005525:Food-Processing Industry / Q000191:economics; D005638:Fruit / Q000737:chemistry / Q000191:economics; D006801:Humans; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007408:Intestinal Absorption; D050356:Lipid Metabolism; D008099:Liver / Q000378:metabolism / Q000473:pathology; D018551:Solanum lycopersicum / Q000737:chemistry*; D008297:Male; D009929:Organ Size; D050177:Overweight / Q000209:etiology / Q000378:metabolism / Q000473:pathology / Q000517:prevention & control; D011044:Poland; D011897:Random Allocation; D017208:Rats, Wistar; D012434:Secale / Q000737:chemistry*; D012677:Sensation
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D007220:Industrial Waste
keywords: functional foods; high-fat diet; rats; rye bread; tomato pomace