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Hypolipidaemic effects of oat flakes and β‐glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar–Lewis rats
Journal of the science of food and agriculture, 2016-01, Vol.96 (2), p.644-649
Zhou, Xianrong
Lin, Weijing
Tong, Litao
Liu, Xingxun
Zhong, Kui
Liu, Liya
Wang, Lili
Zhou, Sumei
2016
Details
Autor(en) / Beteiligte
Zhou, Xianrong
Lin, Weijing
Tong, Litao
Liu, Xingxun
Zhong, Kui
Liu, Liya
Wang, Lili
Zhou, Sumei
Titel
Hypolipidaemic effects of oat flakes and β‐glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar–Lewis rats
Ist Teil von
Journal of the science of food and agriculture, 2016-01, Vol.96 (2), p.644-649
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2016
Link zum Volltext
Quelle
Wiley Online Library - AutoHoldings Journals
Beschreibungen/Notizen
BACKGROUND: β‐Glucan is widely considered to be the major ingredient responsible for the hypolipidaemic effects of oat. Determination of the β‐glucan content in naked oat cultivars in China has been largely performed for breeding and food processing. Since oat is generally consumed as oat flakes in China, evaluation of the bioactivity of oat flakes might be more direct and comprehensive than determination of the internal β‐glucan. However, the hypolipidaemic activity of oat flakes processed from Chinese oat cultivars has rarely been reported. RESULTS: The nutritional components of four naked oat cultivars were analysed before they were processed to oat flakes. The hypolipidaemic effects of oat flakes and the extracted β‐glucans were tested on rats fed a high‐fat diet for 30 days. Oat flakes and β‐glucans of different origins showed different preventative effects on hyperlipidaemia. Among the four cultivars, β‐glucan of ‘Bayou‐1’ showed the greatest hypolipidaemic effect. However, oat flake processed from ‘Dingyou‐7’ showed the best bioactivity to mediate the increase of serum lipid. CONCLUSION: The hypolipidaemic effect of oat might not only depend on β‐glucan, but might also be related to other components. ‘Dingyou‐7’ might be suitable for oat flake processing because of its superior bioactivity. © 2015 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.7135
Titel-ID: cdi_proquest_miscellaneous_1751669280
Format
–
Schlagworte
Animals
,
Avena - chemistry
,
Avena nuda
,
beta-glucans
,
beta-Glucans - administration & dosage
,
Biochemistry
,
blood lipids
,
breeding
,
China
,
Consumption
,
cultivar
,
cultivars
,
Diet
,
Diet, High-Fat
,
Diets
,
Flakes
,
Food Handling - methods
,
food processing
,
Foods
,
high fat diet
,
hyperlipidemia
,
hypolipidaemic effect
,
Hypolipidemic Agents
,
ingredients
,
lipemic effect
,
Lipids
,
Lipids - blood
,
Male
,
nutrient content
,
Nutritive Value
,
oat flake
,
oats
,
rat
,
Rats
,
Rats, Inbred Lew
,
Rats, Wistar
,
Species Specificity
,
β-glucan
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