Effects of dietary fibres extracted from defatted sesame husk, rice bran &amp; flaxseed on hypercholesteromic rats

Nandi, Isita; Sengupta, A. K.; Ghosh, Mahua

doi:10.1016/j.bcdf.2018.12.002

Cited by 7 publications

(2 citation statements)

References 8 publications

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“…Nevertheless, two mechanisms exist for DF cholesterol adsorption, namely physical and chemical adsorption. Specifically, structural properties, such as particle size, porosity, and surface area, of DFs are related to physical adsorption [ 46 , 47 ]. The charges and hydrophobic groups of DFs relate to chemical adsorption.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties

Chang,

An,

Sun

et al. 2024

Molecules

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Muscadine grapes are characterized by their large and abundant seeds and hard and thick skins that contain significant amounts of dietary fiber (DF). The current study investigated the chemical constituents, molecular architecture, and physicochemical attributes of DF derived from Muscadine grapes (Granny Val and Alachua) and compared them with those derived from Shine Muscat and Kyoho. Using a combined enzymatic method, the total dietary fiber (TDF) was extracted and divided into two parts: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). TDF (mainly IDF, with a small fraction of SDF) was dominated by cellulose, followed by pectin and hemicellulose. In addition, Granny Val and Alachua had a significantly higher abundance of TDF and IDF compared with Shine Muscat and Kyoho. Moreover, Shine Muscat had significantly the highest abundance of SDF among the four grape varieties. Of note, IDF from Granny Val and Alachua exhibited a complex and dense texture on its surface, and notably outperformed Shine Muscat and Kyoho in terms of cholesterol, fatty acid, heavy metal adsorption, and antioxidant activity. Collectively, Muscadine grapes, i.e., Granny Val and Alachua in the current study, possessed elevated DF levels (predominantly IDF), and their enhanced bioactivity underscored their potential as a potential food ingredient for further use.

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Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties

Chang,

An,

Sun

et al. 2024

Molecules

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“…The most abundant polysaccharide in the sesame hulls is 47% cellulose, which consists of a linear polymer of β-1,4 linked glucopyranose units. There are crystalline and amorphous regions in cellulose (Nandi et al, 2018). The amorphous region has a comparatively low thermal stability, can be easily degraded into oligosaccharides at a low temperature than the crystalline regions (Matsuoka et al, 2014).…”

Section: Extraction Of Cellulosic Polysaccharidesmentioning

confidence: 99%

Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures

Yao

Wang

Chen

et al. 2021

qas

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This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural vari-ations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysisgas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.

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Potential Health Benefits of Rice By-products

Tan

Norhaizan

2020

Rice by-Products: Phytochemicals and Food Products Application

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Effects of dietary fibres extracted from defatted sesame husk, rice bran & flaxseed on hypercholesteromic rats

Cited by 7 publications

References 8 publications

Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties

Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties

Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures

Potential Health Benefits of Rice By-products

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