The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Harasym, Joanna; Olędzki, Remigiusz

doi:10.1007/s11947-018-2065-x

Cited by 24 publications

(16 citation statements)

References 29 publications

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Section: Methodsmentioning

confidence: 99%

“…High- and low-molar mass beta-glucan preparations were obtained from beta-glucan enriched oat fiber with methods described elsewhere [ 63 ]. Both high and low molar mass preparations were obtained due to patented methods [ 63 , 64 ]. Beta-glucan was isolated with alkaline water (pH = 8.5 M NaOH) and then deproteinated at an isoelectric point (pH = 4.5), the protein precipitate was removed by centrifugation as described elsewhere [ 64 ].…”

Section: Methodsmentioning

confidence: 99%

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Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn’s Disease Model: Time- and Molar Mass-Dependent Effects

Żyła

Dziendzikowska

Kamola

et al. 2021

IJMS

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Background: The incidence of Crohn’s disease (CD) is increasing worldwide, and it has currently become a serious public health issue in society. The treatment of CD continues throughout a patient’s lifetime, and therefore, it is necessary to develop new, effective treatment methods, including dietotherapy. The present study aimed to determine the effects of consumption of oat beta-glucans with different molar mass on colon inflammation (colitis) in the early stages of 2,4,6-trinitrobenzene sulfonic acid (TNBS)-induced CD in an animal model. Methods: Sprague–Dawley rats (control and TNBS-induced CD) were divided into three dietary groups and fed for 3 days (reflecting acute inflammation) or 7 days (reflecting remission) with a feed containing 1% low (βGl) or high (βGh) molar mass oat beta-glucan or a feed without this polysaccharide. The level of colon inflammatory markers and the expression of cytokines and their receptor genes were measured by ELISA and RT-PCR methods, respectively. Results: Acute inflammation or remission (3 or 7 days after TNBS administration, respectively) stages of experimentally induced CD were characterized by an increase in the level of inflammatory markers (IL-1, IL-6, IL-10, IL-12, TNF-α, CRP, MPO, COX, and PGE2) and the disruption of some cytokine signaling pathways as well as macro- and microscopic changes of colon tissue. The consumption of oat beta-glucans reduced the level of inflammatory markers and recovered the signaling pathways and histological changes, with stronger effects of βGl after 7 days of colitis. Conclusions: Dietary oat beta-glucans can reduce colitis at the molecular and organ level and accelerate CD remission.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn’s Disease Model: Time- and Molar Mass-Dependent Effects

Żyła

Dziendzikowska

Kamola

et al. 2021

IJMS

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“…The sample preparation was described elsewhere [ 25 ]. Briefly, equal samples (50 g) of both types of raw materials (calculated per d.b.)…”

Section: Methodsmentioning

confidence: 99%

“…Briefly, equal samples (50 g) of both types of raw materials (calculated per d.b.) were mixed with distilled water in 1:10 solid:liquid ratio and processed with microwaves of 750 W maximum power, 2.45 GHz frequency for 3 and 5 min with periodic stirring (values chosen in previous study [ 25 ]). As control, samples cooked in covered glass pot on heating plate until boiling, also with stirring, were taken.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Harasym

Olędzki

2018

Nutrients

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Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer’s kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals. Two products available on the market—oat bran and flakes—were used. The highest starch content in fluid phase of oatmeal was detected in samples heated for 3 min with microwaves, regardless the type. The lowest starch content was obtained for 5 min MW heated flakes sample. The total content of glucose was about 1.5 times lower in bran vs. flakes oatmeal. The highest β-glucan content in fluid fraction was also observed for bran meal but its release was independent of applied conditions.

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“…It should be noted that a kernel of the form (1) implicitly assumes uncorrelatedness between components in the sample vector, which implies that the kernel can be isotropic. However, observed samples usually present some sort of mutual correlation [34,35].…”

Section: Innovative Contributionmentioning

confidence: 99%

Anisotropic Gaussian kernel adaptive filtering by Lie-group dictionary learning

et al. 2020

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The present paper proposes a novel kernel adaptive filtering algorithm, where each Gaussian kernel is parameterized by a center vector and a symmetric positive definite (SPD) precision matrix, which is regarded as a generalization of scalar width parameter. In fact, different from conventional kernel adaptive systems, the proposed filter is structured as a superposition of non-isotropic Gaussian kernels, whose non-isotropy makes the filter more flexible. The adaptation algorithm will search for optimal parameters in a wider parameter space. This generalization brings the need of special treatment of parameters that have a geometric structure. In fact, the main contribution of this paper is to establish update rules for precision matrices on the Lie group of SPD matrices in order to ensure their symmetry and positive-definiteness. The parameters of this filter are adapted on the basis of a leastsquares criterion to minimize the filtering error, together with an ℓ 1-type regularization criterion to avoid overfitting and to prevent the increase of dimensionality of the dictionary. Experimental results confirm the validity of the proposed method.

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The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Cited by 24 publications

References 29 publications

Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn’s Disease Model: Time- and Molar Mass-Dependent Effects

Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn’s Disease Model: Time- and Molar Mass-Dependent Effects

Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Anisotropic Gaussian kernel adaptive filtering by Lie-group dictionary learning

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