Effect of partially hydrolyzed oat beta-glucan on the weight gain and lipid profile of mice
DC Field | Value | Language |
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dc.contributor.author | Bae, In Young | - |
dc.contributor.author | Lee, Suyong | - |
dc.contributor.author | Kim, Sung Mi | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-12-20T20:38:06Z | - |
dc.date.available | 2022-12-20T20:38:06Z | - |
dc.date.created | 2022-08-26 | - |
dc.date.issued | 2009-10 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/176115 | - |
dc.description.abstract | Oat beta-glucan hydrolysates with different molecular weights were prepared and their physicochemical, hypocholesterolemic, and weight-reducing characteristics were evaluated. The enzymatic hydrolysis by cellulase caused a decrease in the molecular weight of oat beta-glucan (1450-370 x 10(3) g/mol), which also affected swelling power and bile acid/fat binding capacities. In addition, mice were fed high-fat diet supplemented with beta-glucans with three different molecular weights (1450, 730, 370 x 10(3) g/mol). The diets treated with beta-glucans significantly reduced the body weight of the mice. However, the molecular weight of beta-glucans did not appear to significantly affect the serum lipid profile. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Effect of partially hydrolyzed oat beta-glucan on the weight gain and lipid profile of mice | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1016/j.foodhyd.2009.03.016 | - |
dc.identifier.scopusid | 2-s2.0-67349214622 | - |
dc.identifier.wosid | 000267478400049 | - |
dc.identifier.bibliographicCitation | FOOD HYDROCOLLOIDS, v.23, no.7, pp.2016 - 2021 | - |
dc.relation.isPartOf | FOOD HYDROCOLLOIDS | - |
dc.citation.title | FOOD HYDROCOLLOIDS | - |
dc.citation.volume | 23 | - |
dc.citation.number | 7 | - |
dc.citation.startPage | 2016 | - |
dc.citation.endPage | 2021 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BILE-ACID BINDING | - |
dc.subject.keywordPlus | IN-VITRO BINDING | - |
dc.subject.keywordPlus | DIETARY FIBER | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | BODY-WEIGHT | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | MOLECULAR-WEIGHT | - |
dc.subject.keywordPlus | OBESITY | - |
dc.subject.keywordPlus | BARLEY | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordAuthor | beta-Glucan molecular weight | - |
dc.subject.keywordAuthor | Weight reduction | - |
dc.subject.keywordAuthor | Lipid profile | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0268005X09000733?via%3Dihub | - |
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