Effects of standard wheat flour proportion in total dietary carbohydrates on blood glucose, lipid metabolism, and inflammation in mice

• Main Authors: Haiying Liu, Yiran Zhang, Xinli Pei, Zhongguo Xie, Kaiwen Shi, Aike Li
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: Food and Agricultural Immunology
• Subjects: blood lipid; blood glucose; diet; grain; proportion
• Online Access: http://dx.doi.org/10.1080/09540105.2019.1635088

We investigated the effects on lipid metabolism and inflammatory response of different proportions of standard wheat flour in the total dietary carbohydrates. Mice were supplemented with the daily food in which energy from standard wheat flour was 30% (G30), 40% (G40), 50% (G50), 60% (G60), or 70% (G70) during 10 weeks experiment. The results showed that when the percentage of energy from standard wheat flour was in the medium range, 40%–60%, TC, TG, and free fatty acid levels in the liver were relatively low. In the G70, the expression of insulin receptor substrate 2 (IRS2) mRNA in mouse liver increased, whereas 50%–60% energy from standard wheat flour significantly increased the expression of PPARα mRNA and reduced the inflammatory response. When the percentage of energy from standard wheat flour was low, the expression of NF-κB mRNA was low and the inflammatory responses were elevated.