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Zaidatul Akmal Othman Zaida Zakaria Joseph Bagi Suleiman Victor Udo Nna Aminah Che Romli Wan Syaheedah Wan Ghazali Mahaneem Mohamed 《International journal of molecular sciences》2021,22(8)
Obesity and hyperlipidemia are major risk factors for developing vascular diseases. Bee bread (BB) has been reported to exhibit some biological actions, including anti-obesity and anti-hyperlipidemic. This study aims to investigate whether bee bread can ameliorate vascular inflammation and impaired vasorelaxation activity through eNOS/NO/cGMP pathway in obese rats. Forty male Sprague-Dawley rats were randomly divided into four groups (n = 10/group), namely: control (normal group), obese rats (OB group), obese rats treated with bee bread (0.5 g/kg/day, OB/BB group) and obese rats treated with orlistat (10 mg/kg/day, OB/OR group). The latter three groups were given a high-fat diet (HFD) for 6 weeks to induced obesity before being administered with their respective treatments for another 6 weeks. After 12 weeks of the total experimental period, rats in the OB group demonstrated significantly higher Lee obesity index, lipid profile (total cholesterol, triglyceride, low-density lipoprotein), aortic proinflammatory markers (tumor necrosis factor-α, nuclear factor-κβ), aortic structural damage and impairment in vasorelaxation response to acetylcholine (ACh). Bee bread significantly ameliorated the obesity-induced vascular damage manifested by improvements in the lipid profile, aortic inflammatory markers, and the impaired vasorelaxation activity by significantly enhancing nitric oxide release, promoting endothelial nitric oxide synthase (eNOS) and cyclic guanosine monophosphate (cGMP) immunoexpression. These findings suggest that the administration of bee bread ameliorates the impaired vasorelaxation response to ACh by improving eNOS/NO/cGMP-signaling pathway in obese rats, suggesting its vascular therapeutic role. 相似文献
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Xylo-oligosaccharides (XOS) are known to have beneficial health properties, and are considered to be functional food ingredients. The objective of this study is to compare corn fibers separated from ground corn flour and distillers dried grains with solubles (DDGS) for XOS yield and optimum autohydrolysis conditions. Based on the initial xylan content, the fiber separated from ground corn flour (FC) resulted in higher XOS yield (71.5%) than the fiber separated from DDGS (FD) (54.6%) at the maximum XOS production conditions. XOS produced were mainly xylobiose and xylotriose. Based on total initial material also, FC resulted in higher XOS yield (8.9%) than FD (8.0%), based on total original masses. Thus, fiber separated from ground corn flour would be a better feedstock for production of XOS than fiber separated from DDGS. The conditions for maximum XOS production from FD and FC were 180 °C with 20 min hold-time and 190 °C with 10 min hold-time, respectively. 相似文献
4.
Xiaopeng Yue Yongjian Xu Nina Gou Hongkui Li 《Polymer-Plastics Technology and Engineering》2015,54(6):639-646
A long fatty side chain was introduced into the macromolecule of hydroxyethyl cellulose (HEC) via esterification reaction. The hydrophobicity of hydroxyethyl cellulose lauric acid ester (HECLAE) was enhanced in comparison with HEC. The obtained HECLAE was used as macromolecular coupling agent in poly (butylene succinate)/wood flour composites and exhibited a positive influence on improving the mechanical performance of composites. Besides, HECLAE plays a role as a hydrophobic agent in composites. A significant increase in storage modulus (E’) was observed upon the incorporation of treated wood flour. SEM images showed that the dispersion of treated wood flour in PBS matrix was improved. 相似文献
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ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking. 相似文献
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Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu. 相似文献
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Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour 总被引:1,自引:0,他引:1
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF. 相似文献
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H. Djidjelli A. Boukerrou A. Rabouhi R. Founas M. Kaci O. Zefouni N. Djillali L. Belmouhoub 《应用聚合物科学杂志》2008,107(3):1459-1465
The changes in mechanical properties, the thermal stability, and the water absorption capacity of poly (vinyl chloride)/olive residue flour composites were studied as a function of various residue olive flour ratios, i.e., 0, 5, 15, and 25% by weight taking into account the effect of benzylation chemical treatment of the filler. The study showed that composite samples prepared with the untreated filler exhibited higher tensile modulus and hardness compared with the neat resin, whereas elongation and tensile strength were observed to decline. On the other hand, the PVC hardness was found to increase with addition of the untreated olive residue flour (ORF), however the composite samples prepared with the benzylated flour exhibited lower hardness than those prepared with untreated olive residue. Moreover, the amount of absorbed water depends on the amount of filler in the composite. The comparison of the results obtained from the samples of F5, F20, and F30 formulations between the untreated and treated ORF indicated a reduction in absorbed water for the composite samples containing treated ORF with benzyl chloride. As a result, the mechanical properties of the treated composites were improved. Furthermore, the thermal characterization of the different samples carried out by color change test and thermogravimetric analysis revealed an increase in the onset temperatures of decomposition for the treated composites. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献