English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28611/40649
Visitors : 638201      Online Users : 73
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46346

Title: Physicochemical Properties of Water-soluble Polysaccharide Enriched Fractions of Adlay and Their Hypolipidemic Effect in Hamsters
Authors: YEN-TSUN YU
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: hamster
water-soluble polysaccharide
physicochemical property
hypolipidemic effect
Date: 2005
Issue Date: 2018-05-16T08:06:38Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract: To investigate the physicochemical propertites of the water-soluble polysaccharide enriched fractions of adlay (Coix lachrymajobi L. var. ma-yuen Stapf) and their hypolipidemic effects, we fed the enriched fraction adlay water-soluble dietary polysaccharide (AWSP) to hamsters to evaluate the effects of AWSP on serum and hepatic cholesterol and triglyceride levels. The AWSP used was extracted from dehulled adlay and its high- and low-molecular weight fractions (AWSPH and AWSPL, respectively) and prepared by 40% ethanol concentration fractionation. Hamsters fed with AWSP showed serum / hepatic total cholesterol, triglyceride and serum LDL cholesterol levels significantly lower than those in the cellulose control group. We found higher serum hypolipidemic activities associated with AWSPH than with AWSPL, which were correlated with AWSPH’s higher molecular weight and water-holding capacity. Fecal lipids data supported our theory that the hypolipidemic activities of AWSPH decrease cholesterol absorption in the intestines. We found ASDFL to be relatively more fermentable in cecum and to have higher hepatic hypolipidemic activities than AWSPH, which correlated with the amount of short-chain fatty acid in cecum. The apparent molecular-weights of AWSPH and AWSPL were 14.5 and 8.7 × 104 Daltons, respectively.
Relation: 13(4) pp.361-367
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46346
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat

All items in NTOUR are protected by copyright, with all rights reserved.


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback