The Experts below are selected from a list of 4317 Experts worldwide ranked by ideXlab platform
Shengmin Sang - One of the best experts on this subject based on the ideXlab platform.
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Triterpenoid Saponins in Oat Bran and Their Levels in Commercial Oat Products.
Journal of agricultural and food chemistry, 2020Co-Authors: Shengmin SangAbstract:Oats are commonly consumed as whole grains and generally considered as a healthy food. However, the bioactive compounds in Oats have not been fully investigated. In this study, we reported for the ...
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Quantitative Analysis and Anti-inflammatory Activity Evaluation of the A-Type Avenanthramides in Commercial Sprouted Oat Products.
Journal of agricultural and food chemistry, 2019Co-Authors: Yao Tang, Yantao Zhao, Shengmin SangAbstract:Avenanthramides (AVAs) are unique phytochemicals in Oat that contain two distinct groups of compounds. The first group is constituted by N-cinnamoylanthranilic acids with a single double bond (refe...
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Avenanthramide Aglycones and Glucosides in Oat Bran: Chemical Profile, Levels in Commercial Oat Products, and Cytotoxicity to Human Colon Cancer Cells.
Journal of agricultural and food chemistry, 2018Co-Authors: Yao Tang, Junli Yang, Emmanuel Idehen, Shengmin SangAbstract:Avenanthramides (AVAs), unique phytochemicals in Oat, have attracted an increasing amount of attention due to their outstanding health benefits. However, the chemical profile and the levels of AVAs in commercial Oat Products as well as their health benefits have not been examined in detail. In the present study, a total of 29 AVA aglycones and AVA glucosides were identified and characterized from Oat bran using NMR (1D and 2D NMR) and LC-MS techniques. Among them, 17 novel AVA glucosides were reported in Oat bran for the first time. The most abundant AVA glucoside, 2c-3′-O-glc, had a similar growth inhibitory activity with the major AVA, 2c, against HCT-116 and HT-29 human colon cancer cells, indicating glucosylation does not affect the growth inhibitory effects of AVAs. Furthermore, the levels of all individual AVAs in 13 commercial Oat Products were analyzed using HPLC-MS/MS. The total AVAs contents in various Oat Products ranged from 9.22 to 61.77 mg/kg (fresh weight).
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Steroidal Saponins in Oat Bran
Journal of agricultural and food chemistry, 2016Co-Authors: Junli Yang, Emmanuel Idehen, Pei Wang, Yantao Zhao, Shengmin SangAbstract:Saponins are one type of widespread defense compound in the plant kingdom and have been exploited for the production of lead compounds with diverse pharmacological properties in drug discovery. Oats contain two unique steroidal saponins, avenacoside A, 1, and avenacoside B, 2. However, the chemical composition, the levels of these saponins in commercial Oat Products, and their health effects are still largely unknown. In this study, we directly purified 5 steroidal saponins (1-5) from a methanol extract of Oat bran, characterized their structures by analyzing their MS and NMR spectra, and also tentatively identified 11 steroidal saponins (6-16) on the basis of their tandem mass spectra (MS(n), n = 2-3). Among the five purified saponins, 5 is a new compound and 4 is purified from Oats for the first time. Using HPLC-MS techniques, a complete profile of Oat steroidal saponins was determined, and the contents of the two primary steroidal saponins, 1 and 2, were quantitated in 15 different commercial Oat Products. The total levels of these two saponins vary from 49.6 to 443.0 mg/kg, and Oat bran or Oatmeal has higher levels of these two saponins than cold Oat cereal. Furthermore, our results on the inhibitory effects of 1 and 2 against the growth of human colon cancer cells HCT-116 and HT-29 showed that both had weak activity, with 2 being more active than 1.
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Steroidal Saponins in Oat Bran
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Junli Yang, Emmanuel Idehen, Pei Wang, Yantao Zhao, Wen-bin Wu, Shengmin SangAbstract:Saponins are one type of widespread defense compound in the plant kingdom and have been exploited for the production of lead compounds with diverse pharmacological properties in drug discovery. Oats contain two unique steroidal saponins, avenacoside A, 1, and avenacoside B, 2. However, the chemical composition, the levels of these saponins in commercial Oat Products, and their health effects are still largely unknown. In this study, we directly purified 5 steroidal saponins (1–5) from a methanol extract of Oat bran, characterized their structures by analyzing their MS and NMR spectra, and also tentatively identified 11 steroidal saponins (6–16) on the basis of their tandem mass spectra (MSn, n = 2–3). Among the five purified saponins, 5 is a new compound and 4 is purified from Oats for the first time. Using HPLC-MS techniques, a complete profile of Oat steroidal saponins was determined, and the contents of the two primary steroidal saponins, 1 and 2, were quantitated in 15 different commercial Oat product...
Ji-lin Dong - One of the best experts on this subject based on the ideXlab platform.
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Oat Products modulate the gut microbiota and produce anti-obesity effects in obese rats
Journal of Functional Foods, 2016Co-Authors: Ji-lin Dong, Ruiling Shen, Ying-ying Zhu, Xiang Qisen, Yanqi LiuAbstract:Abstract Three Oat Products were supplemented into high fat diets and fed to obese rats for 8 weeks. Each Oat product decreased body weight, epididymal fat accumulation, and serum inflammatory factor levels and significantly regulated serum lipid levels. Oat bran significantly reduced mean adipocyte size and TNF-α mRNA expression levels. Principal components analysis showed that the Oat Products shifted the overall structure of gut microbiota in DIO rats. The relative abundances of Bacteroidetes and Firmicutes and the Bacteroidetes/Firmicutes ratio were altered towards that of normal rats. Spearman's correlation analysis showed that changes in the overall microbiota composition were significantly correlated with total cholesterol, triacylglycerol, endotoxin, and tumour cell necrosis factor-α levels in serum, and mRNA expression levels. Oat Products significantly increased the total short-chain fatty acids (SCFA) concentration in colonic digesta. These results suggest that Oat Products attenuate obesity and related metabolic disorders while modifying the gut microbiota composition in high fat diet-induced obese rats.
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The gastrointestinal metabolic effects of Oat product based-β-glucan in mice
Food Science and Biotechnology, 2014Co-Authors: Ji-lin Dong, Ruiling Shen, Wen-li Zhang, Juan Lin, Ying WangAbstract:Most physiologicalstudies studies of Oat beta (β)-glucan have shown positive effects on regulation of blood glucose and lipid metabolism related to β-glucan metabolism in the gastrointestinal tract. The effects of Oat β-glucan (OG), Oat bran (OB), Oat flour (OF), and Oatmeal (OM) containing different levels of β-glucan on digestibility and degradation were investigated in normal mice. Chyme viscosity, the gastric emptying rate, the gastrointestinal transit rate, the activities of intestinal digestive enzymes, the levels of plasma cholecystokinin (CCK) and motlin (MOT), and degradation of β-glucan in Oat Products were determined. β-glucans from different Oat Products increased intestinal chyme viscosity, delayed gastric emptying, promoted enterokinesia, decreased amylase, trypsin, lipase, and Na+, K+-ATPase activities, and promoted secretion of CCK and MOT, especially for Oat derived β-glucan.
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Hypoglycemic effects and biochemical mechanisms of Oat Products on streptozotocin-induced diabetic mice.
Journal of agricultural and food chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Ji-lin DongAbstract:Oat Products are abundant in β-glucan, which could lower the glycemic index of Products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the hypoglycemic effects of Oat Products that had the same percentage of Oat β-glucan and were added into the diet fed to streptozotocin-induced diabetic mice for 6 weeks, and potential mechanisms are discussed here. Oat Products significantly decreased fasting blood glucose and glycosylated serum protein (p 0.05). Oat Products increased glycogen, hormone, and nuclear receptor levels (p < 0.05), decreased free fatty acid content and succinate dehydrogenase activity (p < 0.05), and inhibited pancreatic apoptosis (p < 0.05). The results showed Oat Products had hypoglycemic effects. Hypoglycemic effects of Oat Products might be regulating glucose and fat metabolisms, stimulating hormone secretion, activating the nuclear receptor, and protecti...
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hypoglycemic effects and biochemical mechanisms of Oat Products on streptozotocin induced diabetic mice
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Ji-lin DongAbstract:Oat Products are abundant in β-glucan, which could lower the glycemic index of Products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the ...
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Notice of Retraction The Oat beta-Glucan Affects Mice Intestinal Morphology Similarly to Other Oat Products
2011 5th International Conference on Bioinformatics and Biomedical Engineering, 2011Co-Authors: Ji-lin Dong, Ying Wang, Ruiling ShenAbstract:Diets that are high in dietary fiber are reported to have substantial health benefits. We sought to compare the metabolic effects of 4 types of Oat Products - Oat β-glucan, Oat bran, Oat flour and Oatmeal - on body weight, peristalsis of gastrointestinal and intestinal morphology in normal mouse model. Fifty male mice (Kong Ming) were randomly divided into 5 groups that consumed normal diet alone or normal diet containing 5% Oat β-glucan, Oat bran, Oat flour and Oatmeal, respectively. After baseline measurement was assessed for body weight, animals were treated for 4 weeks. Weight gain and food intake were measured everyday. Gastric emptying, gastrointestinal transit and intestinal morphology were evaluated at the end of study. Whereas there was no difference at the baseline, body weight gains in the Oat β-glucan and Oatmeal groups were significantly lower than in the control group at the end of study. No difference in the food efficiency was observed among the Oat flour, Oatmeal and the control groups' animals. In addition, food intake test were also significantly lower in the Oat β-glucan and Oatmeal groups than in the control. Moreover, the jejunal villi in mice fed different Oat Products were predominantly tonguelike and fingerlike in appearance compared to those of mice fed the control diet. These results suggest that addition of Oat diets result in improvements on cholesterol and lipid metabolism in mice through some changes in intestinal morphology.
Ruiling Shen - One of the best experts on this subject based on the ideXlab platform.
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Oat Products modulate the gut microbiota and produce anti-obesity effects in obese rats
Journal of Functional Foods, 2016Co-Authors: Ji-lin Dong, Ruiling Shen, Ying-ying Zhu, Xiang Qisen, Yanqi LiuAbstract:Abstract Three Oat Products were supplemented into high fat diets and fed to obese rats for 8 weeks. Each Oat product decreased body weight, epididymal fat accumulation, and serum inflammatory factor levels and significantly regulated serum lipid levels. Oat bran significantly reduced mean adipocyte size and TNF-α mRNA expression levels. Principal components analysis showed that the Oat Products shifted the overall structure of gut microbiota in DIO rats. The relative abundances of Bacteroidetes and Firmicutes and the Bacteroidetes/Firmicutes ratio were altered towards that of normal rats. Spearman's correlation analysis showed that changes in the overall microbiota composition were significantly correlated with total cholesterol, triacylglycerol, endotoxin, and tumour cell necrosis factor-α levels in serum, and mRNA expression levels. Oat Products significantly increased the total short-chain fatty acids (SCFA) concentration in colonic digesta. These results suggest that Oat Products attenuate obesity and related metabolic disorders while modifying the gut microbiota composition in high fat diet-induced obese rats.
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The gastrointestinal metabolic effects of Oat product based-β-glucan in mice
Food Science and Biotechnology, 2014Co-Authors: Ji-lin Dong, Ruiling Shen, Wen-li Zhang, Juan Lin, Ying WangAbstract:Most physiologicalstudies studies of Oat beta (β)-glucan have shown positive effects on regulation of blood glucose and lipid metabolism related to β-glucan metabolism in the gastrointestinal tract. The effects of Oat β-glucan (OG), Oat bran (OB), Oat flour (OF), and Oatmeal (OM) containing different levels of β-glucan on digestibility and degradation were investigated in normal mice. Chyme viscosity, the gastric emptying rate, the gastrointestinal transit rate, the activities of intestinal digestive enzymes, the levels of plasma cholecystokinin (CCK) and motlin (MOT), and degradation of β-glucan in Oat Products were determined. β-glucans from different Oat Products increased intestinal chyme viscosity, delayed gastric emptying, promoted enterokinesia, decreased amylase, trypsin, lipase, and Na+, K+-ATPase activities, and promoted secretion of CCK and MOT, especially for Oat derived β-glucan.
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Hypoglycemic effects and biochemical mechanisms of Oat Products on streptozotocin-induced diabetic mice.
Journal of agricultural and food chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Ji-lin DongAbstract:Oat Products are abundant in β-glucan, which could lower the glycemic index of Products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the hypoglycemic effects of Oat Products that had the same percentage of Oat β-glucan and were added into the diet fed to streptozotocin-induced diabetic mice for 6 weeks, and potential mechanisms are discussed here. Oat Products significantly decreased fasting blood glucose and glycosylated serum protein (p 0.05). Oat Products increased glycogen, hormone, and nuclear receptor levels (p < 0.05), decreased free fatty acid content and succinate dehydrogenase activity (p < 0.05), and inhibited pancreatic apoptosis (p < 0.05). The results showed Oat Products had hypoglycemic effects. Hypoglycemic effects of Oat Products might be regulating glucose and fat metabolisms, stimulating hormone secretion, activating the nuclear receptor, and protecti...
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hypoglycemic effects and biochemical mechanisms of Oat Products on streptozotocin induced diabetic mice
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Ji-lin DongAbstract:Oat Products are abundant in β-glucan, which could lower the glycemic index of Products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the ...
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Notice of Retraction The Oat beta-Glucan Affects Mice Intestinal Morphology Similarly to Other Oat Products
2011 5th International Conference on Bioinformatics and Biomedical Engineering, 2011Co-Authors: Ji-lin Dong, Ying Wang, Ruiling ShenAbstract:Diets that are high in dietary fiber are reported to have substantial health benefits. We sought to compare the metabolic effects of 4 types of Oat Products - Oat β-glucan, Oat bran, Oat flour and Oatmeal - on body weight, peristalsis of gastrointestinal and intestinal morphology in normal mouse model. Fifty male mice (Kong Ming) were randomly divided into 5 groups that consumed normal diet alone or normal diet containing 5% Oat β-glucan, Oat bran, Oat flour and Oatmeal, respectively. After baseline measurement was assessed for body weight, animals were treated for 4 weeks. Weight gain and food intake were measured everyday. Gastric emptying, gastrointestinal transit and intestinal morphology were evaluated at the end of study. Whereas there was no difference at the baseline, body weight gains in the Oat β-glucan and Oatmeal groups were significantly lower than in the control group at the end of study. No difference in the food efficiency was observed among the Oat flour, Oatmeal and the control groups' animals. In addition, food intake test were also significantly lower in the Oat β-glucan and Oatmeal groups than in the control. Moreover, the jejunal villi in mice fed different Oat Products were predominantly tonguelike and fingerlike in appearance compared to those of mice fed the control diet. These results suggest that addition of Oat diets result in improvements on cholesterol and lipid metabolism in mice through some changes in intestinal morphology.
Simo Laakso - One of the best experts on this subject based on the ideXlab platform.
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role of lipid reactions in quality of Oat Products
Agricultural and Food Science, 2008Co-Authors: Pekka Lehtinen, Simo LaaksoAbstract:Perinteisten kauratuotteiden valmistuksessa sailyvyyttarajoittavia rasvojen reaktioita on pyritty hallitsemaan kokemuksiin perustuen. Prosessointitapojen monipuolistuessa ja uusien tuotteiden ilmestyessa markkinoille perinteisen prosessiosaamisen rinnalle tarvitaan uutta tietoa ei-toivottujen reaktioiden mekanismeista ja niihin vaikuttavista tekijoista seka keinoista, joilla naita reaktioita voidaan hallita. Tiedon tarve korostuu markkinoiden kehityttya maailmanlaajuiseksi samalla kun tiukentuva lainsaadanto ja muuttuvat kulutustottumukset asettavat kauratuotteiden sailyvyydelle aikaisempaa huomattavasti suurempia vaatimuksia. Kauran rasvojen aiheuttamat aistittavat ongelmat ilmenevat hyvin monimuotoisesti. Niiden primaarisena aiheuttajana voidaan kuitenkin pitaa kahta rasvojen perusreaktiota, esterisidoksen hydrolyysia ja tyydyttymattomien rasvahappoketjujen hapettumista. Edellisen tunnusmerkkina pidetaan kitkeraa, polttavaa makua, kun taas jalkimmainen on tunnistettavissa eltaantuneena, maalimaisena hajuna. Naiden reaktioiden yhteisvaikutuksena kauran aistittavat ongelmat voivat kuitenkin esiintya hyvin monimuotoisena. Laadukkaaseen kauran prosessointiin tulee siten kuulua rasvojen hydrolyysin ja hapettumisen esto seka tuotteiden formulointi siten, etta edellytykset naille reaktioille ovat mahdollisimman vahaiset. Tassa katsauksessa keskitytaan rasvojen reaktioihin prosessoiduissa kauratuotteissa, ja kaydaan lapi prosessointiin liittyvia tekijoita, jotka ovat kriittisia kauratuotteiden sailyvyyden kannalta.
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Effect of Heat Treatment on Lipid Stability in Processed Oats
Journal of Cereal Science, 2003Co-Authors: Pekka Lehtinen, Katja Kiiliäinen, Ilkka Lehtomäki, Simo LaaksoAbstract:The shelf life of processed Oat Products and the usability of Oats in modern food formulations are in many cases still limited by the lipid-associated deterioration. To elucidate the role of lipase inactivation in the development of rancidity in Oats, heat treatments varying in severity were applied. Effects of these treatments on lipase activity and lipid oxidation were studied either directly after processing by mixing the fractions in water or after a long-term storage of dry fractions. A trend was found, that the lower the residual lipase activity in whole kernels or kernel fractions, the higher was the oxidation of lipids and evolution of volatile oxidation Products during prolonged storage of the dry fractions. If bran was heat-treated to zero lipase activity, the amount of headspace hexanal detected after 12-month storage was 5 to 7 times larger than detected in non-heat treated bran. This formation of hexanal was linked to the oxidation of polar lipids. If the heat treatment was totally omitted, the oxidation of unsaturated fatty acids in polar lipids did not occur even during prolonged storage. The oxidation of polar lipids suggests heat-induced disintegration of membrane structures and inactivation of heat labile antioxidants. This study identifies heat treatments as critical control points in obtaining Oat Products with enhanced self-stability.
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Improvement of lipid stability in Oat Products by alkaline wet-processing conditions
Journal of Agricultural and Food Chemistry, 1992Co-Authors: Kirsi Liukkonen, Anu Kaukovirta-norja, Simo LaaksoAbstract:Oats were wet-fractionated into fiber, starch, and protein fractions under different pH conditions, and lipid contents and compositions were determined in each fraction. In a process utilizing water without a pH adjustment, the accumulation of free fatty acids (FFA) was a characteristic feature so that they constituted up to 6%, 18%, and 27% of total lipids in fiber, starch, and protein fractions, respectively. In contrast, in an alkaline process initially adjusted to pH 9 or above, the FFA levels were close to that found in dry Oat meal
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Water-Induced Lipid Changes in Oat Processing
Journal of Agricultural and Food Chemistry, 1992Co-Authors: Kirsi Liukkonen, Ad. Montfoort, Simo LaaksoAbstract:Oat flours prepared from hulled, dehulled, or heat-treated grains were studied for lipid changes in aqueous suspensions. The data were compared to lipid profiles of fiber, protein, and starch fractions obtained in wet fractionation process. The appearance of free fatty acids at the expense of triglyceride but not their rapid oxidation was a response to water soaking of the flours ; the lipids of hulled and dehulled grains were neither hydrolysed nor oxidised under similar conditions. Prevention of lipid hydrolysis rather tahn oxidation should be a primary goal in the manufacture of non deteriorated Oat Products
Junli Yang - One of the best experts on this subject based on the ideXlab platform.
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Avenanthramide Aglycones and Glucosides in Oat Bran: Chemical Profile, Levels in Commercial Oat Products, and Cytotoxicity to Human Colon Cancer Cells.
Journal of agricultural and food chemistry, 2018Co-Authors: Yao Tang, Junli Yang, Emmanuel Idehen, Shengmin SangAbstract:Avenanthramides (AVAs), unique phytochemicals in Oat, have attracted an increasing amount of attention due to their outstanding health benefits. However, the chemical profile and the levels of AVAs in commercial Oat Products as well as their health benefits have not been examined in detail. In the present study, a total of 29 AVA aglycones and AVA glucosides were identified and characterized from Oat bran using NMR (1D and 2D NMR) and LC-MS techniques. Among them, 17 novel AVA glucosides were reported in Oat bran for the first time. The most abundant AVA glucoside, 2c-3′-O-glc, had a similar growth inhibitory activity with the major AVA, 2c, against HCT-116 and HT-29 human colon cancer cells, indicating glucosylation does not affect the growth inhibitory effects of AVAs. Furthermore, the levels of all individual AVAs in 13 commercial Oat Products were analyzed using HPLC-MS/MS. The total AVAs contents in various Oat Products ranged from 9.22 to 61.77 mg/kg (fresh weight).
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Steroidal Saponins in Oat Bran
Journal of agricultural and food chemistry, 2016Co-Authors: Junli Yang, Emmanuel Idehen, Pei Wang, Yantao Zhao, Shengmin SangAbstract:Saponins are one type of widespread defense compound in the plant kingdom and have been exploited for the production of lead compounds with diverse pharmacological properties in drug discovery. Oats contain two unique steroidal saponins, avenacoside A, 1, and avenacoside B, 2. However, the chemical composition, the levels of these saponins in commercial Oat Products, and their health effects are still largely unknown. In this study, we directly purified 5 steroidal saponins (1-5) from a methanol extract of Oat bran, characterized their structures by analyzing their MS and NMR spectra, and also tentatively identified 11 steroidal saponins (6-16) on the basis of their tandem mass spectra (MS(n), n = 2-3). Among the five purified saponins, 5 is a new compound and 4 is purified from Oats for the first time. Using HPLC-MS techniques, a complete profile of Oat steroidal saponins was determined, and the contents of the two primary steroidal saponins, 1 and 2, were quantitated in 15 different commercial Oat Products. The total levels of these two saponins vary from 49.6 to 443.0 mg/kg, and Oat bran or Oatmeal has higher levels of these two saponins than cold Oat cereal. Furthermore, our results on the inhibitory effects of 1 and 2 against the growth of human colon cancer cells HCT-116 and HT-29 showed that both had weak activity, with 2 being more active than 1.
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Steroidal Saponins in Oat Bran
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Junli Yang, Emmanuel Idehen, Pei Wang, Yantao Zhao, Wen-bin Wu, Shengmin SangAbstract:Saponins are one type of widespread defense compound in the plant kingdom and have been exploited for the production of lead compounds with diverse pharmacological properties in drug discovery. Oats contain two unique steroidal saponins, avenacoside A, 1, and avenacoside B, 2. However, the chemical composition, the levels of these saponins in commercial Oat Products, and their health effects are still largely unknown. In this study, we directly purified 5 steroidal saponins (1–5) from a methanol extract of Oat bran, characterized their structures by analyzing their MS and NMR spectra, and also tentatively identified 11 steroidal saponins (6–16) on the basis of their tandem mass spectra (MSn, n = 2–3). Among the five purified saponins, 5 is a new compound and 4 is purified from Oats for the first time. Using HPLC-MS techniques, a complete profile of Oat steroidal saponins was determined, and the contents of the two primary steroidal saponins, 1 and 2, were quantitated in 15 different commercial Oat product...
