检索结果-南通市图书馆

Protective effect of oat bran extracts on human dermal fibroblast injury induced by hydrogen peroxide

Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2013年第2期14卷 97-105页

作者： Bing FENG Lai-ji MA Jin-jing YAO Yun FANG Yan-ai MEI Shao-min WEI School of Chemical and Material Engineering Jiangnan University R&D Center Shanghai Jahwa United Co.Ltd. Department of Physiology and Biophysics School of Life SciencesFudan University

oat contains different components that possess antioxidant properties; no study to date has addressed the antioxidant effect of the extract of oat bran on the cellular level. Therefore, the present study focuses on the investi- gation of the protective effect of oat bran extract by enzymatic hydrolysates on human dermal fibroblast injury induced by hydrogen peroxide （H2O2）. Kjeldahl determination, phenol-sulfuric acid method, and high-performance liquid chromatography （HPLC） analysis indicated that the enzymatic products of oat bran contain a protein amount of 71.93%, of which 97.43% are peptides with a molecular range from 438.56 to 1301.01 Da. Assays for 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity indicate that oat peptide-dch extract has a direct and concentration-dependent antioxidant activity. 3-（4,5-Dimethylthiazol-2-yl）-2,5-diphenyl tetrazolium bromide （MTT） colorimetric assay and the TdT-mediated digoxigenin-dUTP nick-end labeling （TUNEL） assay for apoptosis showed that administration of H2O2 in human dermal fibroblasts caused cell damage and apoptosis. Pre-incubation of human dermal fibroblasts with the oatp for 24 h markedly inhibited human dermal fibroblast injury induced by H2O2, but ap- plication oat peptides with H2O2 at same time did not. Pre-treatment of human dermal fibroblasts with oatp significantly reversed the H2O2-induced decrease of superoxide dismutase （SOD） and the inhibition of malondialdehyde （MDA）. The results demonstrate that oat peptides possess antioxidant activity and are effective against H2O2-induced human dermal fibroblast injury by the enhanced activity of SOD and decrease in MDA level. Our results suggest that oat bran will have the potential to be further explored as an antioxidant functional food in the prevention of aging-related skin injury.

关键词： oat bran Extraction Antioxidant Human dermal fibroblasts Cell injury

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Extraction, Purification, and Characterization of Insoluble Dietary Fiber from oat bran

引用

Transactions of Tianjin University 2021年第5期27卷 385-393页

作者： Yun Guo Khorolgarav Byambasuren Xiaoxue Liu Xueping Wang Shuang Qiu Yujie Gao Zhanzhong Wang School of Chemical Engineering and Technology Tianjin UniversityTianjin 300072China

The dietary fiber in oats is mainly concentrated in the bran;however,the oat bran is mostly used for livestock and poultry feed and thus has a low utilization rate and low added *** this study,insoluble dietary fiber(IDF)was extracted by a combination ofα-amylase and neutral *** optimal extraction conditions of the IDF were obtained by response surface *** material-to-water ratio was 1:12.1,the concentration ofα-amylase was 1.85%,and the hydrolysis time was 39.14 *** purifying the crude fiber with 4%sodium oxide(Na OH),70°C hot water,and anhydrous ethanol,the purity of dietary fiber exceeded 95%.X-ray diffraction analysis indicated that the IDF was predominantly *** electron microscopy showed that the IDF surface exhibited a loose porous network ***-transform infrared spectroscopy of the crude IDF showed characteristic absorption peaks at 3626,2929,1667,1538,1455,1242,and1048 cm^(-1),while the infrared spectrum of the purified IDF showed characteristic absorption peaks at 3401,2924,1744,1643,1418,and 1040 cm^(-1),which is consistent with the structure of cellulose *** scanning calorimetry analysis showed that there were three exothermic peaks at 270–310°C,320–350°C,and 440–460°C,which may represent the pyrolysis peaks of hemicellulose,cellulose,and lignin,respectively,indicating that the oat bran IDF had good thermal *** results indicate that the oat bran IDF can be used for the production of dietary fiber products and health-care products.

关键词： oat bran Insoluble dietary fiber Structure characterization

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

The Effect of oat bran on the Dough Rheology and Quality of Chinese Steamed Bread

引用

Grain & Oil Science and Technology 2018年第3期1卷 126-130页

作者： LIU Wenjun BRENNAN Margaret SERVENTI Luca BRENNAN Charles Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University

The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed *** study illustrates the potential addition of OB to improve the nutritional quality of CSB.

关键词： oat bran Dough rheology Glycaemic response

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Preparation of oat bran Dietary Fiber by Steam Explosion and Its Functional Structure Characteristics

引用

Agricultural Biotechnology 2024年第6期13卷 52-54,62页

作者： Xueliang PANG Lei WANG Yang GAO Ruihuan DU Huihui CAO Yanhua YAN Luman HUO Baiqin ZHENG Shuo YANG Tangshan Food and Drug Comprehensive Testing Center Tangshan 063000China Hebei Agricultural Products Quality and Safety Testing Innovation Center Tangshan 063000China Tangshan Institute of Industrial Technology for Functional Agricultural Products Tangshan 063000China

[Objectives]This study was conducted to investigate the process conditions,function and structural characteristics of oat bran dietary fiber prepared by steam explosion(SE).[Methods]With oat bran as the raw material,the technical parameters for preparing dietary fiber by steam explosion were studied,and the functional and structural characteristics of DF before and after modification were discussed.[Results]The optimum conditions for extracting DF from oat bran by SE modification were steam explosion pressure of 0.6 MPa and holding time of 4 *** extraction rate of DF reached 33.9%.The solubility,water holding capacity,oil holding capacity and swelling force of Control-DF were 78.35%,2.25 g/g,1.55 g/g and 3.05 ml/g,respectively,and those of SE-DF were 95.69%,3.28 g/g,2.18 g/g and 5.98 ml/g,*** SE treatment,the scavenging rates of oat bran DF on DPPH,ABTS,O-2·and·OH were significantly higher than those of untreated *** scavenging ability on free radicals was *** scavenging rates of Control-DF on DPPH,ABTS,O-2·and·OH were 43.72%,50.26%,31.02%and 39.25%,respectively,and those of SE-DF were 70.25%,73.21%and 63.69%59.32%,*** surface of modified DF showed an obvious honeycomb structure.[Conclusions]This study can provide reference for functional modifications and utilization of dietary fiber from oat bran.

关键词： oat bran Dietary fiber Steam explosion Functional and structural property

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta

引用

Food Quality and Safety 2019年第2期3卷 117-127页

作者： Silva Makhlouf Spencer Jones Shu-Hong Ye Martin Sancho-Madriz Bonny Burns-Whitmore Yao Olive Li Department of Nutrition&Food Science Don B.Huntley College of AgricultureCalifornia State Polytechnic UniversityPomonaUSA

Objectives:This study was to evaluate the feasibility of incorporating dietary fibre,from three distinctive sources-oat bran(OB),whole barley flour,and resistant starch(RS),into regular pasta *** and Methods:The effects of these fibre sources on product quality and sensory properties were examined,when added at levels of 5,10,and 15 per cent(w/w,dry basis),respectively.A commercial pasta extruder was used to make spiral-shaped pasta(fusilli)for each formulation,and all samples were dried to be within shelf-stable moisture content[water activity(aw)below 0.4).Quality characteristics including total dietary fibre content,water uptake index,cooking loss,colour,and textural properties were measured for the samples made with optimized *** acceptance of fibre-enriched pasta products was determined using an affective ranking *** and Conclusions:The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation,leading to acceptable products with matching characteristics of texture and colour compared to commercial *** the three fibre sources,OB offered better characteristics of texture and taste,while RS featured the most desired golden *** all three addition levels resulted in acceptable products,the lower addition level(5 per cent)led to the highest preference from the sensory panel.

关键词： fibre-enriched pasta oat bran barley resistant starch sensory evaluation

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：