Effect of γ-irradiation on structure and nutraceutical potential of β-d-glucan from barley (Hordeum vulgare)

Shah, Asima; Ahmad, Mudasir; Ashwar, Bilal Ahmad; Gani, Adil; Masoodi, F.A.; Wani, Idrees Ahmed; Wani, Sajad Mohd; Gani, Asir

doi:10.1016/j.ijbiomac.2014.08.056

Cited by 80 publications

(42 citation statements)

References 53 publications

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“…The decrease in the viscosity is attributed to the decrease in degree of polymerization of Agaricus β-glucan. The above results are in agreement with the studies carried on barley β-glucan (Shah et al, 2015) and rice starch (Ashwar et al, 2014). …”

Section: Viscositysupporting

confidence: 92%

“…Radiation is relatively simple and an ecofriendly process which can be employed for the production of low molecular weight polysaccharide (Haji-Saeid et al, 2010). The main effect of irradiation on β-glucan involves the production of low molecular weight products and more exposure of functional groups with increased mobility which in turn leads to the increased scavenging free radical activity (Shah et al, 2015). Besides it, irradiation has also profound effect on the functional properties of the β-glucan implying its use as an ingredient in various food formulations.…”

Section: Introductionmentioning

confidence: 99%

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Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

Khan

Gani

Shah

et al. 2015

Innovative Food Science & Emerging Technologies

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Section: Viscositysupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

Khan

Gani

Shah

et al. 2015

Innovative Food Science & Emerging Technologies

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“…The antioxidant activity of cookies was determined according to the method of (Shah et al 2015), with some modifications. 80 μL of the sample was mixed with 200 μL of 0.05 % DPPH in a total volume of 4 ml methanol and allowed to react in the dark for 30 min.…”

Section: Free Radical Scavenging Activitymentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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“…Antioxidant activity against oxidative damage to DNA Hydroxyl radicals generated by the Fenton reaction were used to induce oxidative damage to DNA according to the method reported by Shah et al (2015). The reaction mixture (15 µL) contained 50 mg % of calf thymus DNA in 20.0 mM phosphate buffer saline (pH 7.4) and the sample solution was added and incubated with DNA for 15 min at room temperature.…”

Section: Lipid Peroxidationmentioning

confidence: 99%

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

Gani

Rasool

Shah

et al. 2015

CyTA - Journal of Food

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This investigation deals with the study of polyphenolic, antioxidant, and antiproliferative activities of water chestnut extracted in different solvents. The antioxidant activities of the extract in different solvents were the maximum in methanol, followed by ethanol and aqueous solution and were found to be 39.8%, 34.1% and 32.6% from DPPH assay, and 45.64%, 35.08% and 30.52% from lipid peroxidation assay, respectively, whereas the reducing power inhibition assay showed the maximum antioxidant potential in the aqueous extract of the sample, followed by methanolic and ethanolic extracts. The polyphenolic content of the water chestnut was found to be more in methanol than in aqueous and ethanolic extracts. The water chestnut extract also showed the antiproliferative potential when tested against the human colon cancer cell line (Colo-205), human ductal breast epithelial tumor cell line (T47D), and human breast adenocarcinoma cell line (MCF7). It also showed some protection from DNA damage induced by hydroxyl radicals in calf thymus DNA.Keywords: water chestnut; DNA scission inhibition; antioxidant activity; antiproliferative activity Esta investigación trata de un estudio sobre la actividad antioxidante, polifenólica y antiproliferativa de la castaña de agua extraída en diferentes solventes. La actividad antioxidante del extracto en diferentes solventes fue máxima en metanol, seguida por etanol y acuoso, además de encontrarse que era de 39,8%; 34,1% y 32,6%; en el ensayo DPPH y 45%; 64%; 35,08% y 30,52% en el ensayo de peroxidación lipídica respectivamente, mientras que el ensayo de reducción del poder de inhibición mostró el máximo potencial antioxidante en el extracto acuoso de la muestra, seguido por los extractos de metanol y etanol. Se encontró que el contenido polifenólico de la castaña de agua era más presente en metanol que en los extractos acuosos y de etanol. El extracto de castaña de agua también mostró el potencial antiproliferativo cuando se analizadó frente a la línea de la célula humana de cáncer de colon (Colo-205), la línea de la célula humana de tumor ductal epitelial de pecho (T47D) y la línea de la célula humana del adenocarcinoma de pecho (MCF7). También mostró cierta protección del daño del ADN inducido por radicales hidroxilos en ADN de timo de ternera.Palabras clave: castaña de agua; escisión inhibitoria del ADN; actividad antioxidante; actividad antiproliferativa

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Effect of γ-irradiation on structure and nutraceutical potential of β-d-glucan from barley (Hordeum vulgare)

Cited by 80 publications

References 53 publications

Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

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