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PA PRELIMINARY STUDY ON NUTRITIONAL VALUE AND HEALTHCARE EFFECT OF MODIFIED OAT BRAN

文献类型： 会议论文

第一作者： MaXiaofeng

作者： MaXiaofeng 1 ; Liu Sen; Shan Fang; Xu Gangying; Wang Feng; Li Xianfeng Hangang;

作者机构： 1.Farming Products Comprehensive Utilization Institute, Shanxi Academy of Agricultural Sciences, 030031

关键词： oat bran;dietary fiber;fat-decreasing effect;relieve constipation

会议名称： Promoting global innovation of agricultural science & technology and sustainable agriculture development,session 5.

主办单位：

页码： 312-316

摘要： The paper introduces a kind of new health food, Mai Wei Su, which is made of oat bran by using modern food processing technology. Its total dietary fiber content is as high as 30% and soluble dietary fiber content is 9.65%, whose main composition is beta - glucan. The product was added to high fat feed at the rate of 10% and then fed to mouse with hyperlipemia. The results showed after being given the feed, TC, TG and LDL-C level in blood fat of the mice were significantly lower than that of the control and HDL-C was increased a little. It was observed by using ~(67)Ga that the product could greatly improve the peristalsis function of colon and relieve constipation.

分类号： S

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