| Title |
Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides
|
|---|---|
| Published in |
Journal of Food Science and Technology, August 2014
|
| DOI | 10.1007/s13197-014-1481-9 |
| Pubmed ID | |
| Authors |
Lyned D. Lasrado, Muralikrishna Gudipati |
| Abstract |
Wheat bran water unextractable portion (WB-WUP) was subjected to xylanase treatment to obtain a mixture of xylo-oligosaccharides (XOS). XOS mixture was purified on charcoal-celite column and the individual oligosaccharides were separated on a Bio-Gel P-2 column. The sugar composition of the purified oligosaccharides was determined by GLC and their structure was deduced by ESI-MS and (1)H and (13)C NMR. The major oligosaccharides identified were xylobiose and xylotriose (consisting of arabinose). Five strains of lactobacilli (probiotics), XOS (prebiotics) and a combination of both (synbiotics) in milk (as medium) were monitored for antioxidant activity. DPPH radical scavenging activity (~70 %) as well as ferric reducing power (~80 mg/100 ml FeSO4eq) were significantly higher (p < 0.05) in all the synbiotic preparations compared to that of control. The present study indicated that the synbiotic preparations consisting of XOS and lactobacilli can be effectively used as dietary supplement. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 37 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 37 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 10 | 27% |
| Student > Ph. D. Student | 7 | 19% |
| Student > Master | 5 | 14% |
| Student > Bachelor | 4 | 11% |
| Other | 2 | 5% |
| Other | 6 | 16% |
| Unknown | 3 | 8% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 9 | 24% |
| Biochemistry, Genetics and Molecular Biology | 9 | 24% |
| Chemistry | 3 | 8% |
| Pharmacology, Toxicology and Pharmaceutical Science | 2 | 5% |
| Engineering | 2 | 5% |
| Other | 5 | 14% |
| Unknown | 7 | 19% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 04 July 2015.
All research outputs
#18,418,694
of 22,816,807 outputs
Outputs from Journal of Food Science and Technology
#912
of 1,439 outputs
Outputs of similar age
#164,345
of 230,281 outputs
Outputs of similar age from Journal of Food Science and Technology
#23
of 38 outputs
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