Wheat Germ

Shurpalekar, S. R.; Rao, P. Haridas

doi:10.1016/s0065-2628(08)60329-8

Cited by 30 publications

(27 citation statements)

References 139 publications

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“…(Rezzani et al, 2005). WGO was found to contain the highest content of the most powerful natural antioxidant vitamin E than any other natural source (Ohkatsu et al, 2001;Shurpalekar & Rao, 1977;Wolf et al, 1998). Thus, it was interesting to investigate the potential protective role of WGO on CsA-induced hepatotoxicity.…”

Section: Discussionmentioning

confidence: 99%

“…Previously, it has been reported that synthetic vitamin E does not have the same biological activity of natural vitamin E (Ingold et al, 1987;Pfluger et al, 2004). The richest known natural dietary source of vitamin E is WGO (Shurpalekar & Rao, 1977). Furthermore, it has been demonstrated that WGO intake results in a rapid increase in the content of vitamin E in the liver and gives powerful antioxidant protection to liver tissues (Mehranjani et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…ROS induced by CsA can be antagonized by using a powerful antioxidant agent (Kaya et al, 2008;Rezzani, 2006). Wheat germ oil (WGO) is an excellent source of natural vitamin E, the most powerful natural antioxidant (Ohkatsu et al, 2001;Shurpalekar & Rao, 1977;Wolf et al, 1998). WGO is also rich in unsaturated fatty acids, mainly oleic, linoleic, and a-linolenic acids that may inhibit oxidative stress (Alessandri et al, 2006;Sjovall et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Molecular mechanisms of the protective role of wheat germ oil against cyclosporin A-induced hepatotoxicity in rats

Akool

2015

Pharmaceutical Biology

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Context: Cyclosporin A (CsA) is one of the most important immunosuppressive agents. However, its clinical use is strongly limited by several side effects including hepatotoxicity which remains a major clinical problem. Involvement of reactive oxygen species (ROS) in CsAinduced hepatotoxicity has been reported. Objective: This study investigates the potential protective role of wheat germ oil (WGO) as an antioxidant against CsA-induced hepatotoxicity. Materials and methods: Twenty-four male Wistar albino rats (six animals in each group) received castor oil, the vehicle of CsA i.p. (control) or either CsA (25 mg/kg/d i.p.), WGO (900 mg/kg/d by oral gavage), or CsA in combination with WGO daily for 21 d. Results: CsA administration significantly increased serum levels of the liver enzymes alanine aminotransferase (ALT) and aspartate aminotransferase (AST). In addition, an increase in lipid peroxidation, inducible NO-synthase (iNOS), and NF-kB expression were observed in hepatic tissues of CsA-alone-treated rats. Furthermore, significant reduction in the hepatic content of reduced glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) was also observed in CsA-alone-treated animals. Moreover, histopathological changes occurred in CsA-alonetreated rats. Concomitant administration of WGO along with CsA improved all these parameters. Most interestingly, the immunosuppressive effect of CsA was not affected by WGO. Conclusion: The present study suggests that concomitant use of WGO might be useful in reducing liver toxicity induced by CsA via inhibition of ROS, iNOS, and NF-kB expression.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Molecular mechanisms of the protective role of wheat germ oil against cyclosporin A-induced hepatotoxicity in rats

Akool

2015

Pharmaceutical Biology

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“…Wheat germ has a high content of unsaturated lipids and an important enzymatic activity due to lipases and lipoxygenase (Shurpalekar and Rao 1977), this leads a deterioration in wheat germ oil because of the generation of acidity and volatile compounds such as aldehydes, ketones, alcohols and hydrocarbons. In fact, the production of these molecules reduces wheat germ shelf life to only a few days and limits its capacity to be used as a food ingredient (Sjövall et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Wheat germ stabilization by infrared radiation

et al. 2017

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Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m 2 , a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelflife of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.

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“…A total consumption of 17.7 M t has been estimated for [2013][2014]. Wheat grain consists of endosperm, bran and germ which account for 81-84, 14-16 and 2-3 g/100 g, respectively, of the grain (Shurpalekar and Haridas Rao 1977). In wheat milling, the bran and germ are considered by-products and are utilised mainly in animal feeding.…”

Section: Introductionmentioning

confidence: 99%

Development of a novel milk‐based fermented product fortified with wheat germ

Seleet

Assem

El-Gawad

et al. 2016

Int J of Dairy Tech

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Wheat germ (WG) was mixed with water (1:5), heated (85°C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from the different formulations, stored at 7 AE 2°C for 15 days, and analysed for chemical composition, pH, microbiological quality, texture profile (TPA), viscosity, syneresis and sensory properties. The addition of WG slurry enhanced acid development during fermentation and increased the viscosity of the fermented products. Nutritious milk-based fermented products of acceptable composition and quality could be prepared from formulations containing 20% (w/w) WG slurry.

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Wheat Germ

Cited by 30 publications

References 139 publications

Molecular mechanisms of the protective role of wheat germ oil against cyclosporin A-induced hepatotoxicity in rats

Molecular mechanisms of the protective role of wheat germ oil against cyclosporin A-induced hepatotoxicity in rats

Wheat germ stabilization by infrared radiation

Development of a novel milk‐based fermented product fortified with wheat germ

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