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Anti-allergic components in adlay bran
Abstracts of Pharma Nutrition 2013 / PharmaNutrition 2 (2014) 75–119
115
Keywords: Nutrition; Traditional Chinese Medicine; Quality of life; Cancer-related fatigue
[P75]
http://dx.doi.org/10.1016/j.phanu.2013.11.113
L. Nian-Yian ∗ , S.H. Mohd-Setapar, C.Y. Mohd Azizi, M. Ida-Idayu
[P73]
Universiti Teknologi Malaysia, Malaysia
Anti-allergic components in adlay bran H.J.
Chen 1 ,
C.P.
Chung 1 ,
W.
Chiang 1 ,
Y.L.
Lin 2,∗
1
Graduate Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taiwan 2 National Research Institute of Chinese Medicine, Taiwan Adlay (Job’s tears, Coix lachryma-jobi L. var. ma-yuen Stapf) is an annual crop, which has long been used in Chinese medicine to treat warts, chapped skin, rheumatism, and neuralgia. Adlay bran is claimed as an edible functional part of adlay. Anti-inflammatory and anti-allergic effects of ethanolic extract of adlay bran were examined by LPS-induced RAW 264.7 cells and A23187-stimulated RBL- 2H3 cells and primary peritoneal macrophages to explore the bioactive components in adlay bran. A series of flavonoids, lactams, lignans, and a spirodienone were isolated from the bioactive fractions. Our results suggest that flavonoids and lactams in adlay bran at least partially contribute to the modulation of immune system and alleviate allergic effects. Keywords: Adlay bran; Flavonoids; Lactams; Anti-allergic
A new source of alpha-linolenic acid (ALA)
Alpha-linolenic acid (ALA) is a plant-derived omega-3 fatty acid usually found in different types of seed oils extracted from flaxseed, soybean and canola seed. ALA is essential fatty acids which cannot be synthesized by the human body and must be acquired through diet and supplementary. ALA plays vital roles in human metabolism and acts as precursors of hormones. In addition, ALA also had been discovered can lower the risk of cardiovascular disease and prevent from the attack of stroke. ALA is the important polyunsaturated fatty acids in maintaining human health; hence it is significant to discover the new source of ALA. Rubber (Hevea brasiliensis) seed which usually discarded as waste had been studied and found that contains a significant value of ALA as compared to palm oil and olive oil. Therefore, the rubber seed oil has the potential to be developed into nutritional produce and applied in food industries. The rubber seed oil was extracted using supercritical carbon dioxide (SCCO2) and Soxhlet extraction techniques. The SC-CO2 extraction is preferable because this method is environmental friendly which not involved any hazardous organic solvent in the process, thus better quality and purity of rubber seed oil can be obtained. Keywords: Alpha-linolenic acid; Rubber seed; Supercritical carbon dioxide; Soxhlet extraction
http://dx.doi.org/10.1016/j.phanu.2013.11.114 http://dx.doi.org/10.1016/j.phanu.2013.11.116
[P74] Tooth-friendly and prebiotic milk chocolate containing inulin and maltitol N.
Konar ∗ ,
E.S. Poyrazoglu
Ankara University, Turkey In the past two decades, the interest in sugar-free bulk sweeteners has grown in the field of “toothfriendly” and calorie-reduced confectionery, baked goods, and pharmaceutical products. Additionally, sucrose-free chocolates have become popular among consumers and manufacturers because they result in low caloric values. Sugar-free foodstuffs and products that have prebiotic activity are among the primary features of such expectations and demands. In the present study, the effects of substituting fine sugar with maltitol in milk chocolate samples that contain inulin (9.0%, w/w), which is a substance with prebiotic activity, and the use of varying conching temperatures (CT) (50, 55, 60 ◦ C) in the sample-preparation process on their physical (colour, hardness, water activity) and rheological properties were examined. Rheological data were obtained using the Herschel–Bulkley model which showed the best fitting for predicting rheology. It was determined that all properties included within the scope of the study are affected by the use of maltitol or varying CT (P < 0.01). While colour properties, such as brightness (L*), hue angle (h◦ ), water activity (aw) and rate index properties varied in a narrow range, it was determined that the yield stress and viscosity properties, which are among the important quality parameters of chocolate and can have determining effects on sensory properties, manifest variations within a broad range, depending on the CT and maltitol the bulk sweeteners used. It was concluded that maltitol is a suitable fine sugar substitute in milk chocolates containing inulin. Keywords: Prebiotic; Tooth-friendly; Inulin; Maltitol http://dx.doi.org/10.1016/j.phanu.2013.11.115
[P76] Green tea extracts is better than vitamin C in ameliorating diabetic complications in streptozotocin-induced diabetic rats M. Ali ∗ , M. Thomson, K. Al-Qattan, S. Al-Sawan, H. Nazar, F. AlTawari, D. Shri Kuwait University, Kuwait Background and objective: An increase in oxidative stress may contribute to the development of diabetic complications. The key antioxidant vitamin C is known to be deficient in diabetes, and we have therefore, investigated vitamin C supplementation on oxidative stress in the streptozotocin (STZ)-induced diabetic rats. Methods: In the present study, STZ-induced diabetic rats drank 1% green tea extract and 0.1% vitamin C for 8 weeks. The rats were allowed free access to green tea extract and vitamin C. Serum glucose, insulin, glycated hemoglobin, triglycerides, cholesterol, total antioxidants were measured. Prooxidant and antioxidants level were also measured in kidney and hepatic tissue. Results: Our results showed significant changes in all disturbances in biochemical and physiological parameters in green tea-treated STZ-induced diabetic rats compared to non-treated diabetic rats. Significant changes included reduction of blood sugar, cholesterol and triglycerides, increase in serum insulin and decrease in glycated hemoglobin. Kidney function was also significantly improved. An increase in antioxidant activity and decrease in free radical production was observed. Treatment of diabetic rats with vitamin C had significant effect in alleviating only oxidative stress. A marked increase in weight gain was seen in the rats drinking green tea compared to the diabetic control rats. Conclusion: Drinking green tea extract alleviated all the diabetic complications including diabetic nephropathy and hypertension. Vitamin C only alleviated oxidative stress. Our findings
115
Keywords: Nutrition; Traditional Chinese Medicine; Quality of life; Cancer-related fatigue
[P75]
http://dx.doi.org/10.1016/j.phanu.2013.11.113
L. Nian-Yian ∗ , S.H. Mohd-Setapar, C.Y. Mohd Azizi, M. Ida-Idayu
[P73]
Universiti Teknologi Malaysia, Malaysia
Anti-allergic components in adlay bran H.J.
Chen 1 ,
C.P.
Chung 1 ,
W.
Chiang 1 ,
Y.L.
Lin 2,∗
1
Graduate Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taiwan 2 National Research Institute of Chinese Medicine, Taiwan Adlay (Job’s tears, Coix lachryma-jobi L. var. ma-yuen Stapf) is an annual crop, which has long been used in Chinese medicine to treat warts, chapped skin, rheumatism, and neuralgia. Adlay bran is claimed as an edible functional part of adlay. Anti-inflammatory and anti-allergic effects of ethanolic extract of adlay bran were examined by LPS-induced RAW 264.7 cells and A23187-stimulated RBL- 2H3 cells and primary peritoneal macrophages to explore the bioactive components in adlay bran. A series of flavonoids, lactams, lignans, and a spirodienone were isolated from the bioactive fractions. Our results suggest that flavonoids and lactams in adlay bran at least partially contribute to the modulation of immune system and alleviate allergic effects. Keywords: Adlay bran; Flavonoids; Lactams; Anti-allergic
A new source of alpha-linolenic acid (ALA)
Alpha-linolenic acid (ALA) is a plant-derived omega-3 fatty acid usually found in different types of seed oils extracted from flaxseed, soybean and canola seed. ALA is essential fatty acids which cannot be synthesized by the human body and must be acquired through diet and supplementary. ALA plays vital roles in human metabolism and acts as precursors of hormones. In addition, ALA also had been discovered can lower the risk of cardiovascular disease and prevent from the attack of stroke. ALA is the important polyunsaturated fatty acids in maintaining human health; hence it is significant to discover the new source of ALA. Rubber (Hevea brasiliensis) seed which usually discarded as waste had been studied and found that contains a significant value of ALA as compared to palm oil and olive oil. Therefore, the rubber seed oil has the potential to be developed into nutritional produce and applied in food industries. The rubber seed oil was extracted using supercritical carbon dioxide (SCCO2) and Soxhlet extraction techniques. The SC-CO2 extraction is preferable because this method is environmental friendly which not involved any hazardous organic solvent in the process, thus better quality and purity of rubber seed oil can be obtained. Keywords: Alpha-linolenic acid; Rubber seed; Supercritical carbon dioxide; Soxhlet extraction
http://dx.doi.org/10.1016/j.phanu.2013.11.114 http://dx.doi.org/10.1016/j.phanu.2013.11.116
[P74] Tooth-friendly and prebiotic milk chocolate containing inulin and maltitol N.
Konar ∗ ,
E.S. Poyrazoglu
Ankara University, Turkey In the past two decades, the interest in sugar-free bulk sweeteners has grown in the field of “toothfriendly” and calorie-reduced confectionery, baked goods, and pharmaceutical products. Additionally, sucrose-free chocolates have become popular among consumers and manufacturers because they result in low caloric values. Sugar-free foodstuffs and products that have prebiotic activity are among the primary features of such expectations and demands. In the present study, the effects of substituting fine sugar with maltitol in milk chocolate samples that contain inulin (9.0%, w/w), which is a substance with prebiotic activity, and the use of varying conching temperatures (CT) (50, 55, 60 ◦ C) in the sample-preparation process on their physical (colour, hardness, water activity) and rheological properties were examined. Rheological data were obtained using the Herschel–Bulkley model which showed the best fitting for predicting rheology. It was determined that all properties included within the scope of the study are affected by the use of maltitol or varying CT (P < 0.01). While colour properties, such as brightness (L*), hue angle (h◦ ), water activity (aw) and rate index properties varied in a narrow range, it was determined that the yield stress and viscosity properties, which are among the important quality parameters of chocolate and can have determining effects on sensory properties, manifest variations within a broad range, depending on the CT and maltitol the bulk sweeteners used. It was concluded that maltitol is a suitable fine sugar substitute in milk chocolates containing inulin. Keywords: Prebiotic; Tooth-friendly; Inulin; Maltitol http://dx.doi.org/10.1016/j.phanu.2013.11.115
[P76] Green tea extracts is better than vitamin C in ameliorating diabetic complications in streptozotocin-induced diabetic rats M. Ali ∗ , M. Thomson, K. Al-Qattan, S. Al-Sawan, H. Nazar, F. AlTawari, D. Shri Kuwait University, Kuwait Background and objective: An increase in oxidative stress may contribute to the development of diabetic complications. The key antioxidant vitamin C is known to be deficient in diabetes, and we have therefore, investigated vitamin C supplementation on oxidative stress in the streptozotocin (STZ)-induced diabetic rats. Methods: In the present study, STZ-induced diabetic rats drank 1% green tea extract and 0.1% vitamin C for 8 weeks. The rats were allowed free access to green tea extract and vitamin C. Serum glucose, insulin, glycated hemoglobin, triglycerides, cholesterol, total antioxidants were measured. Prooxidant and antioxidants level were also measured in kidney and hepatic tissue. Results: Our results showed significant changes in all disturbances in biochemical and physiological parameters in green tea-treated STZ-induced diabetic rats compared to non-treated diabetic rats. Significant changes included reduction of blood sugar, cholesterol and triglycerides, increase in serum insulin and decrease in glycated hemoglobin. Kidney function was also significantly improved. An increase in antioxidant activity and decrease in free radical production was observed. Treatment of diabetic rats with vitamin C had significant effect in alleviating only oxidative stress. A marked increase in weight gain was seen in the rats drinking green tea compared to the diabetic control rats. Conclusion: Drinking green tea extract alleviated all the diabetic complications including diabetic nephropathy and hypertension. Vitamin C only alleviated oxidative stress. Our findings