Dietary Supplementation with Pearl Barley (Adlay, Coix lacryma-jobi L. var Ma-yuen Stapf) Extract Increases Oxidation Resistance in the Liver of Rats ex vivo

• SATO Katsuhiko

  Products Research and Development Laboratory, Asahi Soft Drinks Co. Ltd.

• OSAWA Toshihiko

  Nagoya University Graduate School of Bioagricultural Sciences

抄録

The antioxidative fraction of roasted pearl barley (adlay, Coix lacryma-jobi L. var Ma-yuen Stapf), which is used in commercial tea beverages, was obtained by column chromatography and eluted with 70% ethanol. We investigated the effect of dietary supplementation with pearl barley extract on the formation of thiobarbituric acid-reactive substances in rat serum and ex vivo tissues. We also investigated whether the serum and tissue homogenates were susceptible to lipid peroxidation. Rats that were fed a diet containing 5 g/kg pearl barley extract (antioxidative fraction) for 14 days exhibited no significant reduction in the formation of thiobarbituric acid-reactive substances in the serum. However, compared to controls, liver homogenates from rats fed pearl barley extract showed significantly lower susceptibility to lipid peroxidation (induced by 2,2′-azobis(2-amidinopropane)hydrochloride). These results demonstrate that a diet containing pearl barley extract increases oxidation resistance in ex vivo rat livers.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 16 (6), 613-616, 2010

  公益社団法人 日本食品科学工学会

キーワード

• pearl barley
• adlay
• oxidation resistance
• <i>p</i>-coumaric acid

詳細情報

• CRID: 1390001204459706112
• NII論文ID: 10027498043
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.16.613
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可