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A Study on the Preparation of Wheat Germ Flavonoids and Its Function of Antioxidation and Reducing Blood Lipid Effects

Author: ZhangYanLiang
Tutor: YuChangQing
School: Heilongjiang Bayi Agricultural University
Course: Of Food Science
Keywords: Wheat germ flavonoids Extraction Process Hypolipidemic Antioxidation
CLC: R151
Type: Master's thesis
Year: 2009
Downloads: 25
Quote: 0
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Abstract


Wheat germ is a byproduct of the flour industry, nutrition treasure house and the essence of the wheat grain, wheat germ pigment main ingredient is flavonoids can to capture organisms endometrial alkyl peroxide radicals, cut vivo cause of human aging and disease fat peroxidation chain reaction, to prevent lipid oxidation enzyme, sustained antioxidant effect is stronger than vitamin E. Enzymatic method has been gradually emerging technologies as the extraction of bioactive components have been widely used, however, rarely reported on enzymatic technology in wheat germ flavonoids extraction. In addition, research has not yet seen reported about the in vivo mechanisms of the the wheat germ flavonoids lipid-lowering and anti-oxidation. In this study, raw materials, wheat germ and enzymatic extraction technology of wheat germ flavonoids; antioxidant and lipid-lowering effect of of wheat germ flavonoids in different oxidation system is explored through animal testing. Experiment cellulase assisted extraction process of total flavonoids in wheat germ study, based on single factor experiments, using a central composite experimental program to further study the enzyme dosage, enzymatic hydrolysis time, pH and enzymatic hydrolysis temperature of four factors on enzyme The effect of the solution, to get the best hydrolysis conditions: enzyme dosage of 16.5 mg, pH 3.8, hydrolysis time 42min, hydrolysis temperature was 52.8 ° C, wheat germ in flavonoids was 0.62% . The animal experimental results show that the wheat germ hypolipidemic and antioxidant effects of flavonoids, wheat germ flavonoids can significantly reduce hepatic lipid accumulation, significantly lower serum and liver TC, TG's content (P lt; 0.01 , P lt; 0.05), to improve the content of HDL-C (P lt; 0.01). The wheat germ flavonoids hyperlipidemia rats has a strong anti-oxidation, can significantly reduce the LPO in serum and tissue (P lt; 0.01), to improve the activity of SOD and GSH-Px (P lt; 0.05). Effective dose for 200mg/kg.d. Peroxide value of the fat of the simulation test of three common oxidation system in vitro antioxidant, antioxidant properties of wheat germ flavonoids obtained was purified verification: (1) the appropriate concentration of wheat germ flavonoids content of malondialdehyde significantly reduce the grease has significant antioxidant capacity; ② the wheat germ flavonoids in the appropriate concentration range has strong superoxide radical scavenging effect, and clear function is very strong. When the wheat germ flavonoids concentration of 1.25 ~ 5mg/mL, the clearance rate of 77.3 to 98.3%; has strong antioxidant activity (3) high stability of wheat germ flavonoids with hydroxyl radicals formed phenoxyl radicals. When wheat germ flavonoids concentration of 1.25 ~ 7.5 mg / mL, inhibition of 44.8 to 78.6%. There is reason to believe that the wheat germ flavonoids is an effective free radical scavengers and antioxidants. This study can lay the theoretical foundation for the development of health food for the prevention and treatment of cardiovascular and cerebrovascular diseases, provide technical reference for the further development and utilization of wheat germ total flavonoids and theoretical support.

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CLC: > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Nutrition
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