Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder

Kim, Hyeon-Ju; Morita, Naofumi; Lee, Sang‐Han; Moon, Kwang-Deog

doi:10.1016/s0963-9969(02)00231-4

Cited by 60 publications

(44 citation statements)

References 8 publications

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“…On the contrary, control sample presented both small and large starch granules, which were more densely distributed throughout the protein matrix. Besides, it was found that trehalose can maintain protein structures after thawing, stabilize disulfide bonds, and enhance gluten development (FSANZ 2003;Kim et al 2003;Shimizu et al 2003).…”

Section: Resultsmentioning

confidence: 99%

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Giannou

Tzia

2007

Food Bioprocess Technol

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Aim of this work is to study the cryoprotective role of extracellular trehalose in the production of bakery products from frozen dough. Therefore, different levels of trehalose (up to 200 ppm) were incorporated in dough/ bread samples made from white and whole-wheat flour, and their quality (loaf volume, weight loss during baking, crust and crumb color) and texture characteristics (dough, crust and crumb firmness) were examined during frozen storage. To investigate the role of trehalose on dough behavior, the sugar content (glucose, fructose, and sucrose) of dough samples composed with or without trehalose was monitored, and dough microstructure was also analyzed with scanning electron microscopy. The cryoprotective effect of trehalose was confirmed, and it was found proportional to its level for both flour types. Trehalose can improve dough behavior under freezing conditions in terms of bread volume and texture characteristics.

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Section: Resultsmentioning

confidence: 99%

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Giannou

Tzia

2007

Food Bioprocess Technol

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“…The remixed dough and steamed bread samples were prepared for SEM examination by the methods reported previously (Kim, Morita, Lee, & Moon, 2003). In brief, the samples were freeze dried, and then fractured into sizes of about 1 Â 1 Â 0.5 cm using a knife.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Deng

et al. 2015

Food Chemistry

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“…In 2001, the Korea Food and Drug Administration approved that GEB extracts as food ingredients; however, an in vivo toxicological study is still needed to determine its safety in food. We have already reported that GEB powersupplemented (0.5-1.0%) dough had a membrane-like structure that was more developed than that of the control, resulting in increased bread volumes (4). These results suggest that bread baked with 0.5-1.0% GEB exhibited an increase in loaf volume due to the more complete development of a gluten matrix.…”

Section: Introductionmentioning

confidence: 75%

Anti-tumor activity of Gastrodia elata Blume is closely associated with a GTP-Ras-dependent pathway

Heo

Woo²,

Son³

et al. 2007

Oncol Rep

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Abstract. Gastrodia elata Blume (GEB) is an important medicinal plant in Korea. In order to confirm the anti-tumor activities of GEB extracts, we carried out various in vitro antitumor assays, including a wound assay and an invasion assay using an ethyl ether extract of GEB. The results showed that the GEB extract exhibits potent anti-tumor activity in vitro in a dose-dependent manner. The expression of CD44, cdc42, Timp-2 or RhoA mRNA did not change by GEB treatment, compared to that of the control. GTP-Ras, an active form of a G-coupled protein family, however, is associated with the anti-tumor activity of GEB extracts. We examined various molecular markers related to metastasis by reverse transcriptase-polymerase chain reaction with the extract of GEB-treated B16 cells. There was an increase in GTP-Ras expression by the Gastrodia elata Blume extract. Together, these results suggest that the Gastrodia elata Blume extract could have potential in alleviating tumorigenesis, by a GTPRas-dependent pathway; although the precise molecular mechanisms are still being examined. IntroductionGastrodia elata Blume (GEB) is a traditional herb that has been used in East Asian for centuries. It has been used as an anticonvulsant, analgesic and sedative to combat vertigo, hypertension, general paralysis and tetanus. Vanillyl alcohol and gastrodin, derived from GEB are known to have anticonvulsive actions (1). Recently, it was reported that compounds found in GEB inhibited glutamate-induced apoptosis in neuronal cells (2). In addition, after pentylenetetrazole-induced seizure activity, the ether fraction of GEB has been shown to attenuate a decrease in γ-aminobutyric acid (GABA) and an increase in glutamate content, as well as having anticonvulsant effects (3).GEB is also used as sub-material for food or food-related industry. In 2001, the Korea Food and Drug Administration approved that GEB extracts as food ingredients; however, an in vivo toxicological study is still needed to determine its safety in food. We have already reported that GEB powersupplemented (0.5-1.0%) dough had a membrane-like structure that was more developed than that of the control, resulting in increased bread volumes (4). These results suggest that bread baked with 0.5-1.0% GEB exhibited an increase in loaf volume due to the more complete development of a gluten matrix.In our study, we determined that GEB protected cell damage by ß-amyloid in neuroblastoma cells (5). The ethyl ether fraction of GEB has potent activity toward ß-amyloidinduced cell damage via reducing caspase-3 activity (6,7; data not shown). In the course of a mechanistic study of the methanolic extract of GEB, we found that it has potent antitumor activity in vitro. The major finding of this report is that GEB exhibits anti-metastatic activities which were confirmed by wound and invasion assay in B16 melanoma cells. We further demonstrated that GEB increased anti-tumor activity via a GTP-Ras-dependent pathway. Materials and methodsCell culture. A murine melanoma cell line B16-F1 (B16; Ca...

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Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder

Cited by 60 publications

References 8 publications

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products

Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Anti-tumor activity of Gastrodia elata Blume is closely associated with a GTP-Ras-dependent pathway

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