• Title/Summary/Keyword: Avena Sativa

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Antioxidant Activity of Ethyl acetate Fraction of Oat in Caenorhabditis elegans (귀리 Ethyl acetate 분획물의 예쁜 꼬마선충 내의 항산화 효과)

  • Kwon, Kang Mu;Kim, Jun Hyeong;Yang, Jae Heon;Ki, Byeolhui;Hwang, In Hyun;Kim, Dae Keun
    • Korean Journal of Pharmacognosy
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    • v.52 no.4
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    • pp.251-256
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    • 2021

  • Oat, the seeds of Avena sativa L. (Gramineae), is an important dietary staple for people in many countries. Previous studies reported that A. sativa had various pharmacological effects such as anti-inflammatory, antitumor, neurotonic, and antispasmodic activities. In this study, Caenorhabditis elegans model system was used to investigate the antioxidant activity of methanol extract of oat. The ethyl acetate soluble fraction of the oat methanol extract showed the best DPPH radical scavenging activity. The ethyl acetate fraction was measured for the activity of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans along with reactive oxygen species (ROS) level. In addition, to confirm that the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the ethyl acetate fraction, SOD-3 expression was measured using GFP-expressing transgenic worm. As a result, the ethyl acetate fraction increased SOD and catalase activities, and decreased ROS accumulation in a dose-dependent manner. In addition, the ethyl acetate fraction-treated CF1553 worm showed higher SOD-3::GFP intensity compared to the control.

  • https://doi.org/10.22889/KJP.2021.52.4.251 인용 PDF KSCI HTML

Characterization and Functional Properties of an Oat Gum Extracted from a Drought Harvested Oat (Avena sativa)

  • Ramos-Chavira, Naivi;Carvajal-Millan, Elizabeth;Rascon-Chu, Agustin;Marquez-Escalante, Jorge;Santana-Rodriguez, Victor;Salmeron-Zamora, Juan
    • Food Science and Biotechnology
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    • v.18 no.4
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    • pp.900-903
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    • 2009

  • An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.

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Binding of 59 Kilodalton Phytochrome from Avena sativa to Liposomes and Cibacron Blue Dye (귀리로 부터 얻은 59 KD phytochrome의 liposome과 Cibacron Blue Dye와의 결합성질)

  • Hahn, Tae-Ryong
    • Applied Biological Chemistry
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    • v.32 no.2
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    • pp.126-131
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    • 1989

  • Binding properties of the degraded 59kD phytochrome from etiolated Avena sativa seedlings to liposomes and Cibacron Blue dye were examined. In contrast with the native 124kD and partially degraded 118kD phytochromes, the farred light absorbing(Pfr) forms of the 59kD phytochrome binds to liposomes and Cibacron Blue dye via electrostatic interactions. Results indicate that the 59kD Pfr does not hold a hydrophobic surface which is exposed upon Pr to Pfr phototransformation of the 124 and 118kD phytochromes. Since a relatively extensive hydrophobic region is located in the chromophore bearing domain(59kD) of phytochrome(Hershey et al., Nuc. Acids Res., 13, 8543, 1986), the 55kD tryptic domain from the C-terminus plays an important role on the exposure of the hydrophobic area in the 118 and 124 Pfr to occur.

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