Effect of Feruloylated Oligosaccharides from Corn Bran on Lipid Metabolism and Antioxidant Activity in Rats

Content Provider	Semantic Scholar
Author	Huang, Junqing Ou, Juan-Ying Song, Y. W. Yao, Sheng-Wen Peng, Xichun Wang, Ming-Fu Ou, Shi-Yi
Copyright Year	2017
Abstract	Our previous research found that feruloylated oligosaccharides (FOs) from corn bran modulated the gut microbiota in normal rats. This research aimed to investigate its effect on lipid metabolism and antioxidant activity in the plasma, liver, and heart. The results showed that, compared with the control, oral administration of 300 mg/kg FOs significantly decreased total cholesterol (by 19.8%) and low-density lipoprotein cholesterol (by 29.8%) but did not significantly influence glucose, triacylglycerol, and high-density lipoprotein cholesterol in serum; administration of the dosage to 600 mg/kg did not further change these parameters except for increasing total cholesterol. FOs administration at 300 mg/kg did not influence the content of thiobarbituric acid-reactive substances (TBARS) in plasma, liver, but significantly decreased it and significantly increased glutathione (GSH) in the heart, and superoxide dismutase (SOD) activity in plasma and liver. Interestingly, administration of FOs at 300 and 600 mg/kg decreased nitric oxide (NO) content in the heart but increased it in the plasma and liver. Whether or not the effect of FOs on NO content is beneficial or detrimental warrants further investigation. Introduction Feruloylated oligosaccharides (FOs) are derivatives formed through the esterification of ferulic acid to oligosaccharides [1], it has been approved by US FDA as wheat bran extract and are intended for use as a food ingredient in baked goods and baking mixes, beverages and beverage bases, breakfast cereals, frozen dairy desserts, gelatin and puddings, grain products and pastas, jams and jellies, milk products, processed fruits and fruit juices, processed vegetables and vegetable juices, and snack foods (FDA, GRAS Notice 000343) [2]. FOs possesses the physiological functions of both ferulic acid (FA) and oligosaccharides [1]. FA as well as FOs from wheat bran have been proved to lower the levels of serum glucose, lipoprotein, and advanced glycation end products in diabetes rats [3-5], and in cell lines [6, 7]. Different from free FA, which is mainly absorbed in small intestine [8], FOs releases FA after fermentation by gut microorganisms [9], the constant release of FA in the colon and its circulation in blood would keep a stable concentration of ferulic acid in the serum for much longer time than by intake of free FA [10]. Corn bran is mainly composed of hemicellulose (700 g/kg) and cellulose (280 g/kg), with only a small amount of lignin (<10 g/kg), and contains highest amount ferulic acid among the cereals' bran [11]. Our previous research indicated that FOs prepared from corn bran contains much higher ferulic acid than that from wheat bran, and showed potential prebiotic activity in normal rats [2]. In this
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Alternate Webpage(s)	http://dpi-proceedings.com/index.php/dteees/article/viewFile/10683/10234
Alternate Webpage(s)	https://doi.org/10.12783/dteees%2Fsses%2Ficfse2016%2F10683
Language	English
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Resource Type	Article