| Item type |
デフォルトアイテムタイプ_（フル）(1) |
| 公開日 |
2023-03-18 |
| タイトル |
|
|
タイトル |
Effects of Fermented Barley Extract on Antioxidant Status in Mice |
|
言語 |
en |
| 作成者 |
Hokazono, Hideki
Omori, Toshiro
Suzuki, Hiramitsu
Ono, Kazuhisa
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 権利情報 |
|
|
権利情報 |
Copyright (c) 2010 by Japanese Society for Food Science and Technology |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
barley |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
shochu distillery by-product |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
thiobarbituric acid-reactive substances |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Glutathione |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
glutathione peroxidase |
| 主題 |
|
|
主題Scheme |
NDC |
|
主題 |
580 |
| 内容記述 |
|
|
内容記述 |
Effects of dietary supplementation with Fermented barley extract (FBE) oil lipid metabolism and antioxidant status in mice were studied. In experiment 1, male 5-month-old mice were fed either a control diet or an experimental diet containing 10% barley, fermented barley fiber (striated part of barley grain) or FBE for 3 months. In experiment 2, male 5-month-old mice were fed either a control diet or in experimental diet containing FBE or FBEP (adsorbed fraction of FBE on the hydrophobic resin) for 3 months. The thiobarbituric acid-reactive substances (TBARS) concentrations in both plasma and liver were significantly lower in the FBE and FBEP groups than the control group. Erythrocyte glutathione peroxidase activity was significantly higher in the FBEP group than in the other groups. Liver glutathione content was significantly higher in the FBEP group than in the control group. These results suggest that FBEP prepared from the water-soluble fraction of barley-shochu distillery by-products, significantly reduces oxidative stress in the body. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
Japanese Society for Food Science and Technology |
| 出版者 |
|
|
出版者 |
Karger |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版タイプ |
|
|
出版タイプ |
AO |
|
出版タイプResource |
http://purl.org/coar/version/c_b1a7d7d4d402bcce |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.3136/fstr.15.599 |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
http://dx.doi.org/10.3136/fstr.15.599 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1344-6606 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA11320122 |
| 開始ページ |
|
|
開始ページ |
599 |
| 書誌情報 |
Food Science and Technology Research
Food Science and Technology Research
巻 15,
号 6,
p. 599-604,
発行日 2009
|
| 旧ID |
29233 |
FSTR_15_599.pdf (151.6 KB)
