In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study

Veenashri, B.R.; Muralikrishna, G.

doi:10.1016/j.foodchem.2010.11.163

Cited by 121 publications

(72 citation statements)

References 25 publications

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“…Synbiotic preparations and control (CX), which contain XOS showed significantly high (p<0.05) radical scavenging activity even before fermentation compared to probiotic preparations and control sample (C) which are devoid of XOS. This is because, XOS, owing to the presence of phenolic acids have potent antioxidant activity (Veenashri and Muralikrishna 2011). However, upon fermentation there was increase in the radical scavenging ability of all symbiotic preparations (SLa, SLf, SLb, SLp and SLc), suggesting the role of fermentation in increasing the antioxidant potential of milk.…”

Section: Antioxidant Activity Of Fermented Milkmentioning

confidence: 99%

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Lasrado

Muralikrishna

2014

J Food Sci Technol

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Wheat bran water unextractable portion (WB-WUP) was subjected to xylanase treatment to obtain a mixture of xylo-oligosaccharides (XOS). XOS mixture was purified on charcoal-celite column and the individual oligosaccharides were separated on a Bio-Gel P-2 column. The sugar composition of the purified oligosaccharides was determined by GLC and their structure was deduced by ESI-MS and 1 H and 13 C NMR. The major oligosaccharides identified were xylobiose and xylotriose (consisting of arabinose). Five strains of lactobacilli (probiotics), XOS (prebiotics) and a combination of both (synbiotics) in milk (as medium) were monitored for antioxidant activity. DPPH radical scavenging activity (~70 %) as well as ferric reducing power (~80 mg/ 100 ml FeSO 4 eq) were significantly higher (p<0.05) in all the synbiotic preparations compared to that of control. The present study indicated that the synbiotic preparations consisting of XOS and lactobacilli can be effectively used as dietary supplement.

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Section: Antioxidant Activity Of Fermented Milkmentioning

confidence: 99%

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Lasrado

Muralikrishna

2014

J Food Sci Technol

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“…Additionally, it was reported that their hydrolysed oligosaccharides possessed a bifidobacterium or lactobacilli activation factor (Morishita et al, 1993). The anti-oxidative activity of feruloylated oligosaccharides prepared from cereal arabinoxylan has also been reported (Katapodis et al, 2003;Veenashri and Muralikrishna, 2011;Wang et al, 2011). These results suggest that bamboo hemicellulose materials also possess prebiotic effects and could possibly be applied as a functional food.…”

Section: Introductionmentioning

confidence: 97%

Preparation of Bamboo Hemicellulose Hydrolysate Possessing Anti-oxidative Properties and Their Effects on Mice Plasma Cholesterol

Maemura

Horiuchi

Abe

et al. 2016

FSTR

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Bamboo hemicellulose hydrolysate (BHH) was extracted from bamboo by high temperature and enzymatic treatment. The ratio of total sugars in BHH was 75.7% on a dry matter basis (sugar components: 46.4% glucose, 12.7% arabinose, 40.9% xylose). These were mainly comprised of low molecular weight oligosaccharides containing ferulic acid. BHH exhibited strong anti-oxidative activities. In high fat (HF) diet-fed mice, 5% BHH supplementation significantly ameliorated increases in plasma cholesterol levels compared to the control mice fed HF diet alone. Also, while the fecal pH of control mice increased, that of test mice (5% BHH supplementation) did not increase to similar levels. Greater amounts of propionic acid were detected in the feces of HF diet-fed mice fed HF supplemented with BHH than one fed HF diet alone.

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“…Similar to the study of Hromá dková et al (2013), crude-WEP showed high antioxidant activity in both DPPH and ORAC tests (Hromá dková et al, 2013). Phenolic components such as phenolic acids have been described to have a significant role in the overall radical scavenging capacity of xylans and xylooligosaccharides from the WB (Veenashri & Muralikrishna, 2011). Vol.…”

Section: Dpph Assaymentioning

confidence: 99%

Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

Gunenc¹,

Alswiti²,

Hosseinian³

2017

JFR

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The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

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In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study

Cited by 121 publications

References 25 publications

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides

Preparation of Bamboo Hemicellulose Hydrolysate Possessing Anti-oxidative Properties and Their Effects on Mice Plasma Cholesterol

Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

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