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

Feng, Bing; Ma, Limin; Yao, Jinjing; Fang, Yun; Mei, Yan‐Ai; Sang, Wei

doi:10.1631/jzus.b1200159

Cited by 32 publications

(28 citation statements)

References 19 publications

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“…Finally, it can be noted that recently Feng et al 70 demonstrated for the first time the protective effect of oat at the cellular level due to the antioxidant properties of oat bran extract by enzymatic hydrolysates which prevents human dermal fibroblast injury induced by hydrogen peroxide H 2 O 2 . Yet, precautions should be taken as regards for long time cream based Avena sativa application or intolerance of this plant 71 .…”

Section: Proteinsmentioning

confidence: 94%

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

et al. 2015

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Section: Proteinsmentioning

confidence: 94%

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

et al. 2015

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“…Oat bran is the outer layer of the oat kernel and is mainly a processed byproduct used as poultry feed in the past. Recently, researchers have found that the bran contains 13–20 g/100 g protein, 2–12 g/100 g fat, 60 g/100 g carbohydrates, 11 g/100 g dietary fiber and 10.4 g/100 g β-glucan [ 2 ]. The most important and enthusiastic topic is dietary fiber including both soluble and insoluble dietary fiber [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction

Guan

Jin

et al. 2018

Molecules

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Oat bran is a traditional agricultural byproduct and rarely used in edible oil processing. In this paper, oat bran oil (OBO) was firstly extracted by subcritical butane extraction (SBE) and the extraction process was optimized using response surface methodology. Three variables involving liquid-to-solid ratio, extraction time and extraction temperature were studied. The optimum conditions for extraction of OBO were obtained as follows: liquid-to-solid ratio 4.30, extraction time 48.15 min, and extraction temperature 46.52 °C. Based on this, an alternative method (SBE-e) for cosolvent (ethanol) was proposed to improve SBE method. Compared to conventional hexane extraction (CHE), the SBE-e had significant effect on yield, bioactive compounds (phytosterols and phenols) and antioxidant capacity (AC) in the extracted OBO. The results indicated that the proposed methods were appropriate for OBO extraction. Additionally, OBO had the potential to be an acceptable substitute for edible oil, owing to its desirable physicochemical characteristics, a balanced fatty acids composition and high antioxidant capacity.

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“…The soluble fractions of fi bre exhibit a higher antioxidant activity than the insoluble ones (Esposito et al, 2005). It also has a greater gelation capacity and shows emulsifying properties (Sozer et al, 2014;Feng et al, 2013). The amount and fractional composition of dietary fi bre found in cereals depend on the species.…”

Section: Introductionmentioning

confidence: 99%

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

Makowska

Polcyn

Chudy

et al. 2015

Acta Sci Pol Technol Aliment

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Background. Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products. Material and methods. Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA. Results. The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fi bre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fi bre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity. Conclusion. In the production of corn extruded snacks an addition of oat, wheat and rye bran may be applied up to 20%. Such products have adequate sensory and dietary quality. The Critical Paste Test (Whalen et al., 1996) is not applicable in the evaluation of suitability of the corn raw material with an addition of oat, wheat and rye bran to produce extrudates.

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

Cited by 32 publications

References 19 publications

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

Process Optimization, Characterization and Antioxidant Capacity of Oat (Avena Sativa L.) Bran Oil Extracted by Subcritical Butane Extraction

Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks

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