Ng Yuk Fan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 145-162). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.v / Content --- p.vii / List of Tables --- p.xiii / List of Figures --- p.xvi / Abbreviations --- p.xviii / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Antioxidants --- p.1 / Chapter 1.1.1 --- Definition and mode of actions of antioxidants --- p.1 / Chapter 1.1.2 --- Synthetic antioxidants --- p.2 / Chapter 1.1.3 --- Natural antioxidants --- p.3 / Chapter 1.2 --- Changes of antioxidant activity in food processing --- p.4 / Chapter 1.2.1 --- Blanching --- p.4 / Chapter 1.2.2 --- Drying --- p.5 / Chapter 1.2.3 --- Microwave and Infrared energy --- p.7 / Chapter 1.2.4 --- Freezing --- p.8 / Chapter 1.3 --- Lipid oxidation and antioxidant --- p.8 / Chapter 1.3.1 --- Free radicals --- p.8 / Chapter 1.3.1.1 --- Superoxide --- p.10 / Chapter 1.3.1.2 --- Hydrogen peroxide --- p.11 / Chapter 1.3.1.3 --- Hydroxyl radical --- p.13 / Chapter 1.3.2 --- Mechanism of lipid oxidation --- p.14 / Chapter 1.3.3 --- Oxidation of low-density-liporoproteins (LDLs) and coronary heart disease --- p.15 / Chapter 1.3.4 --- Role of antioxidants in inhibiting lipid oxidation --- p.16 / Chapter 1.4 --- Hypocholesterolemic and antioxidant activity of phenolics --- p.19 / Chapter 1.5 --- Medicinal properties of mushrooms --- p.21 / Chapter 1.5.1 --- Background information of mushrooms --- p.21 / Chapter 1.5.2 --- Phenolics in mushrooms --- p.22 / Chapter 1.5.3 --- Hypocholesterolemic effect in mushroom --- p.23 / Chapter 1.5.4 --- Previous studies in Agrocybe aegerita --- p.25 / Chapter 1.6 --- Animal model for hypocholesteroliemic study --- p.27 / Chapter 1.6.1 --- General requirements --- p.27 / Chapter 1.6.2 --- Hamster model --- p.27 / Chapter 1.7 --- Principles of assays that involved in antioxidant activity --- p.30 / Chapter 1.7.1 --- ABTS + radical cation scavenging activity --- p.30 / Chapter 1.7.2 --- Beta carotene bleaching method --- p.31 / Chapter 1.7.3 --- Ferric reducing antioxidant power (FRAP) --- p.31 / Chapter 1.7.4 --- Scavenging activity of hydroxyl radical --- p.32 / Chapter 1.7.5 --- Inhibition of low-density lipoproteins (LDLs) oxidation --- p.33 / Chapter 1.7.6 --- Total phenolic content determination --- p.33 / Chapter 1.8 --- Principles of assays in hypocholesterolemic study --- p.34 / Chapter 1.8.1 --- HDL-Cholesterol determination --- p.34 / Chapter 1.8.2 --- Total cholesterol determination --- p.34 / Chapter 1.8.3 --- Determination of plasma total triglyceride --- p.35 / Chapter 1.9 --- Objectives --- p.36 / Chapter Chapter 2: --- Materials and Methods --- p.37 / Chapter 2.1 --- Sample preparation --- p.37 / Chapter 2.2 --- Proximate Analysis of FAa and DAa --- p.38 / Chapter 2.2.1 --- Determination of crude protein --- p.38 / Chapter 2.2.2 --- Determination of ash --- p.39 / Chapter 2.2.3 --- Total dietary fiber --- p.39 / Chapter 2.2.4 --- Determination of fat --- p.41 / Chapter 2.2.5 --- Moisture content --- p.42 / Chapter 2.3 --- Sample extraction --- p.42 / Chapter 2.3.1 --- Small-scale extraction --- p.42 / Chapter 2.3.2 --- Large-scale extraction --- p.43 / Chapter 2.4 --- Total phenolic content of DAa and FAa extract --- p.44 / Chapter 2.5 --- Chemical assays for in vitro antioxidative properties determination --- p.45 / Chapter 2.5.1 --- Hydroxyl free radical scavenging activity --- p.45 / Chapter 2.5.2 --- Beta-carotene bleaching method --- p.46 / Chapter 2.5.3 --- Inhibition of human low-density-lipoproteins (LDLs) oxidation --- p.47 / Chapter 2.5.4 --- Scavenging activity of ABTS+radical cation --- p.50 / Chapter 2.6 --- In vivo tests for antioxidative and hypocholesterolemic effect of DAa --- p.51 / Chapter 2.6.1 --- Feeding experiments --- p.51 / Chapter 2.6.2 --- Collection of plasma --- p.52 / Chapter 2.6.3 --- Liver sample preparation --- p.52 / Chapter 2.6.4 --- Determination of in vivo antioxidative effect --- p.54 / Chapter 2.6.4.1 --- FRPA assay --- p.54 / Chapter 2.6.4.2 --- ABTS + radical cation scavenging activity --- p.55 / Chapter 2.6.5 --- Determination of plasma lipid profiles --- p.55 / Chapter 2.6.5.1 --- Plasma total cholesterol (TC) --- p.55 / Chapter 2.6.5.2 --- Plasma total triglyceride (TG) --- p.56 / Chapter 2.6.5.3 --- Plasma high density lipoprotein cholesterol (HDL-C) determination --- p.57 / Chapter 2.6.5.4 --- Hepatic cholesterol determination by gas chromatography analysis --- p.57 / Chapter 2.7 --- Statistical analysis --- p.59 / Chapter Chapter 3: --- Results and discussion --- p.61 / Chapter 3.1 --- Proximate analysis --- p.61 / Chapter 3.2 --- Small-scale extraction scheme --- p.63 / Chapter 3.2.1 --- Extraction yield --- p.63 / Chapter 3.2.2 --- Antioxidant assays --- p.65 / Chapter 3.2.2.1 --- Hydroxyl free radical scavenging activity --- p.65 / Chapter 3.2.2.2 --- Beta-carotene bleaching method --- p.68 / Chapter 3.2.2.3 --- The formation of TBARS in human LDL oxidation --- p.75 / Chapter 3.2.2.4 --- Total phenolic content (TPC) in DAa and FAa ethanolic and water extracts --- p.81 / Chapter 3.2.2.5 --- Correlation between total phenolic content and antioxidant activity of mushroom extracts --- p.84 / Chapter 3.2.2.6 --- Comparison of antioxidant activity and TPC in DAa and FAa ethanolic and water extracts in the small-scale extraction scheme --- p.88 / Chapter 3.3 --- Large-scale extraction scheme --- p.91 / Chapter 3.3.1 --- Extraction yield --- p.91 / Chapter 3.3.2 --- Antioxidant assays --- p.91 / Chapter 3.3.2.1 --- Hydroxyl free radical scavenging activity --- p.91 / Chapter 3.3.2.2 --- Beta-carotene bleaching method --- p.94 / Chapter 3.3.2.3 --- ABTS + radical cation scavenging activity --- p.96 / Chapter 3.3.2.4 --- Formation of TBARS in human LDL oxidation in the DAa_E_l and Daa_W_1 --- p.97 / Chapter 3.3.2.5 --- Total phenolic content (TPC) of DAa_E_l and DAa_W_l --- p.97 / Chapter 3.3.2.6 --- Correlation between total phenolic content and antioxidant activity --- p.101 / Chapter 3.3.2.7 --- Summary of large-scale extraction scheme --- p.103 / Chapter 3.4 --- In vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.104 / Chapter 3.4.1 --- Effect of DAa´ؤE_1 and DAa_W_l on body weight and food intake --- p.105 / Chapter 3.4.2 --- Effect of DAa一E´ؤ1 and DAa_W_l on plasma total cholesterol (TC) in hamsters --- p.108 / Chapter 3.4.3 --- Effect of DAa´ؤE_1 and DAa W l on plasma total triglycerides (TG) in hamsters --- p.114 / Chapter 3.4.4 --- Effect of DAa_E_l and DAa_W_l on plasma high-density-lipoprotein cholesterol (HDL-C) in hamsters --- p.119 / Chapter 3.4.5 --- Effect of DAa_E_l and DAa一W_1 on hepatic cholesterol (HC) profile in hamsters --- p.124 / Chapter 3.4.6 --- Effect of DAa_E_l and DAa W l on ferric reducing antioxidant power (FRAP) in hamsters (FRAP) --- p.128 / Chapter 3.4.7 --- Effect of DAa_E_l and DAa_W_l on ABTS + cation radical scavenging activity --- p.131 / Chapter 3.4.8 --- The antioxidant activity and hypocholesterolemic effect of DAa extracts --- p.134 / Chapter 3.4.9 --- Summary of in vivo antioxidant activity and hypocholesterolemic effect of DAa studied by animal model --- p.140 / Chapter Chapter 4: --- Conclusions --- p.142 / References --- p.145
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325160 |
| Date | January 2005 |
| Contributors | Ng, Yuk Fan., Chinese University of Hong Kong Graduate School. Division of Food and Nutritional Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xxii, 162 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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