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Food Science

Food Science and Human Nutrition Publications

Antioxidant

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Full-Text Articles in Life Sciences

The Role Of Plasmalogen In The Oxidative Stability Of Neutral Lipids And Phospholipids, Guang Wang, Tong Wang Feb 2010

The Role Of Plasmalogen In The Oxidative Stability Of Neutral Lipids And Phospholipids, Guang Wang, Tong Wang

Food Science and Human Nutrition Publications

The role of ethanolamine plasmalogen extracted from bovine brain (BBEP) in maintaining oxidative stability of bulk soybean oil and liposome made with egg phospholipids (PL) was studied. In a purified soybean oil (PSO), the addition of 200 and 1000 ppm of BBEP promoted lipid oxidation at rates of 0.037 and 0.071 (all rates in ln (PV) h−1, and PV stands for peroxide value), whereas soy lecithin (SL) added in the same amount showed a trend similar to the PSO blank, which had an oxidation rate of 0.025. The PSO with BBEP was susceptible to cupric ion ...


In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White Jul 2006

In Vitro Bile Acid Binding Activity Within Flour Fractions From Oat Lines With Typical And High Β-Glucan Amounts, Sedat Sayar, Jean-Luc Jannink, Pamela J. White

Food Science and Human Nutrition Publications

Whole flours from four oat lines with different amounts of β-glucan (4.8−8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the β-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also were fractionated into bran, protein concentrate, starch, layer above starch, and soluble β-glucan (SBG)-free flour, and their BA binding capacities were evaluated. The bran fractions were the only fractions that bound greater BA than did the whole oat flours on dry matter basis. Extraction of the soluble β-glucan to create the SBG-free flour significantly (P < 0.01) decreased the BA binding of the remaining flour. These data suggest that BA binding of the oat flours involves the synergistic interactions of the oat components, with β-glucan and lignin (insoluble fiber) having a great impact.


Antioxidant Activity Of Phytosterols, Oryzanol, And Other Phytosterol Conjugates, Tong Wang Dec 2002

Antioxidant Activity Of Phytosterols, Oryzanol, And Other Phytosterol Conjugates, Tong Wang

Food Science and Human Nutrition Publications

Antioxidant activity of phytosterols, oryzanol, ferulic acid ester of sterols, corn fiber oil, and rice bran oil was investigated. Commercial soybean oil and distilled soybean oil FAME were used as substrates for both oxidative stability determination and viscosity analysis after the oil was oxidized. At low concentration, these materials did not improve the oxidative stability of the oil substrates, although the viscosity tended to be reduced slightly. The antipolymerization activity of steryl ferulate was higher at higher concentration than at lower concentration, and steryl ferulate was more effective than oryzanol. Rice bran oil showed very good antioxidant and antipolymerization activities.


Irreversible Thiol Oxidation In Carbonic Anhydrase Iii: Protection By S-Glutathiolation And Detection In Aging Rats, Robert J. Mallis, Michael J. Hamann, Wei Zhao, Tiequan Zhang, Suzanne Hendrich, James A. Thomas Mar 2002

Irreversible Thiol Oxidation In Carbonic Anhydrase Iii: Protection By S-Glutathiolation And Detection In Aging Rats, Robert J. Mallis, Michael J. Hamann, Wei Zhao, Tiequan Zhang, Suzanne Hendrich, James A. Thomas

Food Science and Human Nutrition Publications

Proteins with reactive sulfhydryls are central to many important metabolic reactions and also contribute to a variety of signal transduction systems. In this re- port, we examine the mechanisms of oxidative dam- age to the two reactive sulfhydryls of carbonic anhy- drase III. Hydrogen peroxide (H2O2), peroxy radicals, or hypochlorous acid (HOCl) produced irreversibly oxidized forms, primarily cysteine sulfinic acid or cys- teic acid, of carbonic anhydrase III if glutathione (GSH) was not present. When GSH was approximate- ly equimolar to protein thiols, irreversible oxidation was prevented. H2O2 and peroxyl radicals both gener- ated S-glutathiolated carbonic anhydrase III via par- ...