scholarly journals Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaoyue Li ◽  
Yuqiu Guo ◽  
Lirong Chen ◽  
Kaichang Liu ◽  
Kuijie Gong
Keyword(s):  
Wheat Flour ◽  
Histopathological Examination ◽  
Serum Levels ◽  
Fast Blood Glucose ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Eating Quality ◽  
Chinese Steamed Bread ◽  
Lotus Root ◽  
Steamed Bread

AbstractMaking low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.

scholarly journals Nicotine Exposure Exacerbates Development of Cataracts in a Type 1 Diabetic Rat Model

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Nima Tirgan ◽  
Gabriela A. Kulp ◽  
Praveena Gupta ◽  
Adam Boretsky ◽  
Tomasz A. Wiraszka ◽  
...  
Keyword(s):  
Rat Model ◽  
Serum Levels ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Positive Trend ◽  
Sprague Dawley ◽  
Nicotine Treatment ◽  
Sprague Dawley Rats ◽  
Diabetic Rat Model

Diabetes and smoking are known risk factors for cataract development. In this study, we evaluated the effect of nicotine on the progression of cataracts in a type 1 diabetic rat model. Diabetes was induced in Sprague-Dawley rats by a single injection of 65 mg/kg streptozotocin. Daily nicotine injections were administered subcutaneously. Forty-five rats were divided into groups of diabetics with and without nicotine treatment and controls with and without nicotine treatment. Progression of lens opacity was monitored using a slit lamp biomicroscope and scores were assigned. To assess whether systemic inflammation played a role in mediating cataractogenesis, we studied serum levels of eotaxin, IL-6, and IL-4. The levels of the measured cytokines increased significantly in nicotine-treated and untreated diabetic animals versus controls and demonstrated a positive trend in the nicotine-treated diabetic rats. Our data suggest the presence of a synergistic relationship between nicotine and diabetes that accelerated cataract formation via inflammatory mediators.

Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread

2020 ◽  
Vol 303 ◽  
pp. 125341
Author(s):  
Li Wu ◽  
Huijie Zhang ◽  
Xuexu Hu ◽  
Yan Zhang ◽  
Lijuan Sun ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soluble Proteins ◽  
Water Soluble ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Osmolal effects on vasopressin secretion in the streptozotocin-diabetic rat

1982 ◽  
Vol 242 (6) ◽  
pp. E411-E417 ◽  
Author(s):  
C. M. Van Itallie ◽  
J. D. Fernstrom
Keyword(s):  
Hypertonic Saline ◽  
Water Injection ◽  
Isotonic Saline ◽  
Passive Immunization ◽  
Urine Osmolality ◽  
Serum Levels ◽  
Diabetic Rats ◽  
Serum Osmolality ◽  
Diabetic Rat ◽  
Steady State Levels

To determine the relationships between serum levels of arginine vasopressin (AVP) and serum osmolality and sodium in diabetic rats, we measured these variables in streptozotocin-diabetic and normal animals treated with water, isotonic saline, or hypertonic saline. Serum osmolality was higher and sodium lower in untreated diabetics than in controls; these variables increased in both groups after hypertonic saline. Serum AVP levels (measured by radioimmunoassay in Amberlite-extracted serum) were 2.3 +/- 0.5 and 9.8 +/- 1.7 pg/ml in control and diabetic rats, respectively, injected with isotonic saline. AFter injection of hypertonic saline, serum AVP levels rose to 14.5 +/- 2.3 pg/ml in controls and 18.7 +/- 1.7 pg/ml in diabetics. Water injection decreased serum AVP in diabetics (as in normals), but only to 5.8 +/- 1.0 pg/ml. To assess indirectly whether the chronically high levels of AVP in serum had an impact on kidney function, diabetic rats were studied after passive immunization with an anti-AVP serum. This treatment increased urine flow and decreased urine osmolality in dehydrated diabetic rats. Taken together, these data affirm in diabetic rats, as in humans, the occurrence of 1) elevated steady-state levels of AVP in serum; 2) abnormal sensitivity of AVP secretion to changes in serum sodium and osmolality; and 3) an apparently intact end-organ responsiveness to AVP.

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

2015 ◽  
Vol 64 ◽  
pp. 153-158 ◽  
Author(s):  
Ru Sun ◽  
Zhengmao Zhang ◽  
Xinjuan Hu ◽  
Qinhui Xing ◽  
Wuyan Zhuo
Keyword(s):  
Wheat Flour ◽  
Wheat Germ ◽  
Chinese Steamed Bread ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Steamed Bread ◽  
Bread Properties

scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

scholarly journals Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits

2022 ◽  
Vol 2022 ◽  
pp. 1-7
Author(s):  
Amnah Mohammed Alsuhaibani ◽  
Amal Nassir Alkuraieef ◽  
Moneera Othman Aljobair ◽  
Amal Hassan Alshawi
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Glycosylated Hemoglobin ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Total Carotenoids ◽  
Nutritional Values ◽  
Positive Effects ◽  
Quinoa Flour ◽  
Gross Chemical Composition

Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.

scholarly journals EFFICACY OF COSUPPLEMENTATION THERAPY WITH VITAMINS B9, B12, AND D ON ENDOTHELIAL DYSFUNCTION IN STREPTOZOTOCIN-INDUCED DIABETIC RATS

2018 ◽  
Vol 11 (9) ◽  
pp. 407
Author(s):  
Fakhria Al- Joufi ◽  
Mona A El- Bana ◽  
Ihab Tewfik ◽  
Mona Anwar
Keyword(s):  
Vitamin D ◽  
Endothelial Dysfunction ◽  
Lipid Profile ◽  
Serum Levels ◽  
Diabetic Rats ◽  
Male Rats ◽  
Diabetic Rat ◽  
No Production ◽  
Sprague Dawley ◽  
Combined Supplementation

Objective: This study evaluated the effects of Vitamins D, B9, and B12 given individually or combined in ameliorating some biochemical parameters related to endothelial dysfunction in diabetic rats.Methods: A total of 50 Sprague-Dawley male rats were divided into five groups: Control, diabetic, diabetic received Vitamin D, diabetic received Vitamins B9 and B12, and diabetic received Vitamins B9, B12, and D. At the end of 6 weeks, the rats were sacrificed and a set of assays was carried out to determine: Fasting blood sugar (FBS), lipid profile, nitric oxide (NO), homocysteine (Hcy), malondialdehyde (MDA), and serum levels of Vitamins B9, B12, and D.Results: Diabetic rat received Vitamin D and diabetic rat received Vitamins B9 and B12 had a significant decline in the levels of FBS, lipid profile, and Hcy with reduced MDA (p<0.05) release but significant increase in NO level. On the same hand, diabetic rat received combined supplementation of Vitamins B9, B12, and D had more pronounced effect (p<0.00).Conclusion: Given these findings, the combined vitamins therapy had antiatherosclerotic effects by inhibiting lipid peroxidation and stimulating NO production, resulting in amelioration the endothelial dysfunction in diabetic rat.

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