Gluten binds cytotoxic compounds generated in heated frying oil.
J Oleo Sci
; 57(12): 683-90, 2008.
Article
em En
| MEDLINE
| ID: mdl-19001781
ABSTRACT
Male Wistar rats, age 10 weeks, were fed for 11 weeks a commercial powdered diet (no fat) containing 7 wt% fresh frying oil and 0.1 wt% gluten heated in oil at 180 degrees C for 10 h followed by filtration. The animals appeared to grow normally and had the same serum levels of glucose, triacylglycerol, phospholipids, and cholesterol as those of a control group fed a diet containing 7 wt% fresh oil. However, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the test group, and many dark-red patches due to bleeding were observed on the livers of this group. In contrast, rats fed for 11 weeks a diet containing 7 wt% of oil obtained by filtration after the heating described above did not show any damage to the liver or kidneys and showed no gross symptoms. Rats fed a diet containing 7 wt% fresh frying oil and 0.1 wt% gluten heated in a tube at 180 degrees C for 10 h did not show any differences from the control group. Analyses of low-molecular-weight compounds in the filtered oil revealed that gluten obviously reduced the level of all the low-molecular-weight compounds (except ethanol) of the oil heated at 180 degrees C for 10 h. Thus, it was suggested that gluten reacted with/adsorbed thermally oxidized oil/decomposition products and kept the cytotoxic low-molecular-weight compounds in the chemical structure even after filtration.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos
/
Citotoxinas
/
Doença Hepática Induzida por Substâncias e Drogas
/
Glutens
/
Temperatura Alta
Limite:
Animals
Idioma:
En
Ano de publicação:
2008
Tipo de documento:
Article