ENHANCEMENT OFCHOLESTEROL ABSORPTION CAPACITYOF OATS

PRIYANKA NAIRM.Sc. FST 14015

GUIDE – Prof. ASHISH DABADE

FOODS & CVDsThese are some of the cholesterol rich foods which are responsible for the increase in CVDs across the world.

Cardiovascular diseases (CVDs) are among the most common causes of death and disability worldwide. In May 2014 WHO estimated 17.5 million people died from CVDs in 2012 representing 30% of all global deaths. In the United States, about 59% of young adults have coronary heart disease or its equivalents. In India, CVDs accounted for 13.70% and ranks 39th in the world ranking. High dietary intake of fat, cholesterol; and low intake of fruits, vegetables, and fish are linked to cardiovascular risk.

OATS & CVDs• Oat bran significantly decreases serum total cholesterol and LDL

cholesterol compared with control values.• First, oat bran significantly increases fecal bile acid excretion and alters

bile acid metabolism. • Second, oat bran may alter lipoprotein metabolism, possibly by increasing

hepatic LDL receptors. Oat bran tends to selectively lower LDL cholesterol to a greater extent than does HDL cholesterol.

• Third, oat bran is fermented in the colon into short chain fatty acids such as acetate, propionate, and butyrate and after absorption into the portal vein, propionate may inhibit hepatic cholesterol synthesis.

• Fourth, decreases in insulin secretion associated with fiber such as oat bran could lead to reduction in cholesterol synthesis.

• A daily intake of 106 g oat bran providing 15.3 g TDF (total dietary fiber) and 7.6 g soluble- fiber over 21 day was accompanied by significant reduction in total cholesterol and LDL cholesterol in hyper-cholesterol person. (Anderson et al.)

AIM & OBJECTIVE

AIM - ENHANCEMENT OF CHOLESTEROL ABSORPTION CAPACITY OF OATS.

OBJECTIVE : Different oat samples were used to evaluate their absorbance capacities for cholesterol. Defatting of oats was done remove the 6-9% fat present in oats and further was treated with enzymes to get water-soluble dietary fibers. The water-soluble dietary fibers from defatted powdered oats showed higher absorbance capacity for cholesterol as compared to the other three samples. However, the test showed that the absorbance efficiency for cholesterol was increased.

RESEARCH METHODOLOGY

1. PREPARATION OF STANDARD CURVE

Graph 1. Cholesterol Absorption Standard Curve

2. DEFATTING OF OATS SAMPLE10gm of oats samples were taken in thimble

Placed them in the soxhlet apparatus filled with solvent i.e. n-hexane

The temperature was set at 68 degree Celsius & left the samples to be defatted for 5-6 hrs.

3. TREATMENT WITH ENZYMESTreatment with Alpha-amylase enzyme•Weigh and add 0.1 mg of alpha-amylase to each samples – PW, DW, PP & DP with constant stir.•Cover with aluminium foil and keep it in the pre-heated shaking water bath for 4hrs at 60 degree Celsius. •After 4hrs remove and cool, scrap any ring around beaker.

Treatment with Pepsin enzyme• To the above samples weigh and add 0.1mg pepsin to each samples – PW, DW,

PP & DP.• Cover with aluminum foil and keep it in the pre-heated shaking water bath for

1hr at 60 degree Celsius. • Remove and check pH which should be 5.4. Extraction of soluble dietary fibers• Cool all the samples and filter them separately.• Now, wash these residues twice with 10ml distilled water pre-heated to 70

degree Celsius.• Save the filtrate and water washing residues.• Weigh combined solution of filtrate and water washings individually, add four

volumes of 95% ethanol pre-heated to 60 degree Celsius to each of the samples.• Allow to precipitate at room temperature for 1hr, after 1hr filter them and keep

them for drying.

5. ABSORPTION CAPACITY OF CHOLESTEROL IN EGG YOLK BY OATS SAMPLES

Fresh egg yolk whipped with 9 volume of distilled water

Weigh 0.02gm of each sample (PW, DW, PP & DP) and add 0.5 ml of diluted yolk & shaken at 80rpm for 2hrs in shaking water bath maintained at 37 degree Celsius.

Samples were collected and 0.16ml of absolute ethanol were added to precipitate the water soluble fibers.

Centrifuged at 6500rpm for 20min.

Add 10 ml of ethanol to each pellet.

Color was developed by addition of 0.2ml of o-phthalaldehyde reagent followed by 4ml of concentrated sulphuric acid.

Incubated at room temperature for 20min, after that take absorbance at 550nm.

RESULT

ABSORPTION CAPACITY OF OATS

FOR CHOLESTEROL (mg/0.02gm)

SAMPLES TEST 1 TEST 2 TEST 3 STANDARD DEVIATION AVERAGE COMPARISON

Processed

Whole Oats

0.00013

0.00019

0.00020±0.00004 0.00017 30.90%

Defatted

Whole Oats

0.00038

0.00017

0.00017±0.00012 0.00024 43.00%

Processed

Powdered

Oats

0.00045

0.00040

0.00029±0.00008 0.00034 61.81%

Defatted

Powdered

Oats

0.00086

0.00043

0.00037±0.00027 0.00055 100.0%

By Standard curve y = 275.21 x + 0.0749 Mean value ± SD (n = 3)

CONCLUSION• The absorption efficiency of oats was enhanced by defatting

the samples. Defatting of processed whole oats leads to the removal of lipids and fats from the oats which freed the soluble dietary fiber bounded to them thus this increase in soluble dietary fiber which is responsible for the absorption of cholesterol absorbed twice the value of non-defatted whole oats. While the highest absorption was observed in defatted powdered oats which absorbed thrice the absorption of cholesterol as compared to processed whole oats and twice the absorption by processed powdered oats. Thus, the aim of the research was successfully accomplished.

FUTURE SCOPE• Defatting of oats reduces even the small source of fat and

makes it more healthier.• Powdered oats can reduce the amount of oats to be taken but

can be more effective than the whole oats.• Defatted Powdered oats can absorb twice the amount of

cholesterol than the normal processed whole oats.• New products can be made from deffated powdered oats.

THANK YOU

i2i MANAGEMENT CONSUTANCY SERVICES Pvt. Ltd. Gateway, Hitech City HYDERABAD

PRIYANKA NAIR Roll No. – M.Sc. FST 14015

TRAINING SESSION

•Brief discussion on FSSAI Regulatory Body.

•An overview of Rules and Regulations set by FSSAI.

•Categorization of food products, their standardization and the

labeling requirements were done during the training session.

•Product approval, proprietary food and requirement import export of

food products etc.

COMPLETED TASKS• Data searching & collection of US FDA.

• Excel sheet for overview of US FDA Food Regulations.

• Format for US FDA Additive Chart.

• Excel Sheet for US FDA Additive chart.

• Format for US FDA Product Standard for FOSSILPLUS.

• FOSSILPLUS US FDA Product standard information fill-up.

• FOSSILPLUS US FDA General Labeling information fill-up.

• Excel sheet for US FDA General provision for Color Additives.

• Excel Sheet for US FDA Color Additives.

• Excel Sheet for US FDA Infant Formula.

• Excel Sheet for UD FDA Non-Standardized Food.

• FSSAI New-Notice 2015 changes Power point presentation.

THANK YOU