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Effects of haw pectic oligosaccharide on lipid metabolism and oxidative stress in experimental hyperlipidemia mice induced by high-fat diet

Published on Aug 1, 2010in Food Chemistry5.399
· DOI :10.1016/j.foodchem.2010.01.039
Tuoping Li9
Estimated H-index: 9
(Liaoning University),
Suhong Li10
Estimated H-index: 10
(SYNU: Shenyang Normal University)
+ 5 AuthorsHuili Zhang1
Estimated H-index: 1
(Liaoning University)
Abstract
The anti-hyperlipidemic and antioxidant effects of haw pectic oligosaccharide (HPOS) were investigated using a model of hyperlipidemia induced by a high-fat diet in mice. HPOS significantly lowered the serum levels of total cholesterol (p < 0.01) and triglycerides (p < 0.05) and inhibited the accumulation of body fat in this model. It significantly enhanced the activity of superoxide dismutase to suppress oxidative reactions (p < 0.01) and inhibited the synthesis and accumulation of malondialdehyde in serum (p < 0.05). Thus, HPOS could be valuable in the development of nutritional and drug therapies to combat cardiovascular diseases.
  • References (16)
  • Citations (37)
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References16
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Although pectin is believed to play an important role as food thickening agent,its role as an antioxidant was rarely reported.In this study,four -fraction hydrolyzates of haw pectin were prepared by enzymolysis and ultra -filtration,and their antioxidant activities were investigated.All those hydrolyzates showed dose-dependent scavenging activities for superoxide anions(O2-·),hydroxyl radicals(·OH) and DPPH radicals(DPPH·),with the scavenging rates approximately 100 % for all the three radicals ...
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#1LI Tuo-ping (Tianjin University of Science and Technology)H-Index: 1
The production conditions of oligosaccharides including enzymolysis time, substrate concentration and dose of enzyme (Rapidase and pectase powder), which will affect the degradation efficiency of haw pectin and dynamic production of oligosaccharides, were investigated in this work. The result showed that reducing sugar of pectin solution treated by two kind of pectinase increased rapidly in the beginning 4 h, and after that went smoothly. The average degree of polymerization of oligosaccharides ...
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The nature of carbohydrate is of considerable importance when recommending diets intended to reduce the risk of type II diabetes and cardiovascular disease and in the treatment of patients who already have established diseases. Intact fruits, vegetables, legumes and wholegrains are the most appropriate sources of carbohydrate. Most are rich in nonstarch polysaccharides (NSPs) (dietary fibre) and other potentially cardioprotective components. Many of these foods, especially those that are high in...
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