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논문 기본 정보

자료유형
학술저널
저자정보
이지혜 (경북대학교) 임선하 (대구가톨릭대학교) 김경훈 (국립식량과학원) 강천식 (국립식량과학원) 정지욱 (대구한의대학교) 이종원 (대구가톨릭대학교)
저널정보
강원대학교 농업생명과학연구원(구 농업과학연구소) 농업생명환경연구 농업생명환경연구 제33권 제3호
발행연도
2021.12
수록면
391 - 408 (18page)

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초록· 키워드

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In our previous studies, wheat-extract powder and/or wheat-bran extract powder, processed through centrifugation, showed efficacy in rodent models for Alzheimer’s disease (AD) and myocardial infarction (MI), and improved memory in elderly who complained of memory impairment. However, the development of a new processing method that does not require a centrifugation step is necessary for the efficient and inexpensive processing of functional foods. In this study, we prepared whole-wheat extract powder (WWE) from three Korean wheat varieties: Anbaek, Anzunbaengi, and Goso, by grinding, extraction, and drying. Initially, all three WWEs were tested in a rat MI model and Anbaek WWE was chosen as the final candidate as it significantly reduced myocardial injury even at the lowest dose of 31 mg/kg per day. Additionally, Anbaek wheat flour contained the highest quantity of water-extractable arabinoxylan (WE-AX), an active ingredient, compared to the other varieties tested. Anbaek WWE was then tested in a mouse AD model wherein WWE administration showed maximum memory improvement at a dosage of 125 mg/kg. One underlying mechanism by which Anbaek WWE improved memory was by enhancing neurotransmission at glutamatergic synapses. Based on these results, we recommend Anbaek WWE as a potential candidate to be developed as a functional food to prevent AD and MI at a dosage of 1 g/day per person, which was calculated using a standard conversion factor.

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