Inhibitory Effect of Different Polarity Fractions of Ethanol Extract from Oat on Vascular Smooth Muscle Cell Proliferation

doi:10.7506/spkx1002-6630-201021076

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 335-339.doi: 10.7506/spkx1002-6630-201021076

• Nutrition & Hygiene • Previous Articles Next Articles

Inhibitory Effect of Different Polarity Fractions of Ethanol Extract from Oat on Vascular Smooth Muscle Cell Proliferation

HUANG Chen，JI Bao-ping*，YANG Pei-ying，ZHOU Feng，WU Wei，CAI Sheng-bao

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2010-04-19 Revised:2010-07-30 Online:2010-11-15 Published:2010-12-29
Contact: JI Bao-ping E-mail:jbp@cau.edu.cn

Abstract

Abstract:

The ethanol extract from oat was fractionated with different polarity solvents (n-hexane, ethyl acetate, 1-butanol and water), and the four fractions obtained were assessed for their abilities to scavenge DPPH free radicals, inhibit the proliferation of vascular smooth muscle cells (VSMC) and promote the release of NO from VSMC in vitro. Among these four fractions, the ethyl acetate soluble fraction had the most prominent DPPH free radical scavenging ability, with an EC50 of (2.5 ± 0.4)mg/mL. Meanwhile, this fraction could remarkably inhibit the proliferation of VSMC and elevate the NO producing ability. The preliminary HPLC analysis indicated that this fraction mainly contained three kinds of avenanthramide, Bc, Bp and Bf.

Key words: ethanol extract from oat, vascular smooth muscle cell, inhibition of proliferation, NO

CLC Number:

TS210.1

HUANG Chen，JI Bao-ping*，YANG Pei-ying，ZHOU Feng，WU Wei，CAI Sheng-bao. Inhibitory Effect of Different Polarity Fractions of Ethanol Extract from Oat on Vascular Smooth Muscle Cell Proliferation[J]. FOOD SCIENCE, 2010, 31(21): 335-339 https://doi.org/10.7506/spkx1002-6630-201021076

[1]	YU Haiqi, YAO Bingxu, WANG Xinlu, WANG Yudan, WANG Meng. Puerarin-Loaded Liposomes Alleviate Deoxynivalenol-Induced Ferroptosis in Neuronal Cells [J]. FOOD SCIENCE, 2026, 47(9): 8-17.
[2]	CHENG Hao, CHI Yuanlong, HUANG Lunjie. Nanozymatic Food Analysis: Technical Principle and Recent Progress [J]. FOOD SCIENCE, 2026, 47(9): 18-35.
[3]	SUN Xiaoyan, ZHOU Changmin, WANG Dongyan, KONG Liyan, ZHANG Honghong. Research Progress in Functionalized Up-Conversion Nanoparticles-Based Optical Sensors for Antibiotic Detection in Foods [J]. FOOD SCIENCE, 2026, 47(9): 36-43.
[4]	WANG Yan, YU Xinxin, LI Dehai, DONG Wenjiang. Identification of Key Astringent Phenolic Acids in Coffee and Their Interaction Mechanism with Salivary Proteins [J]. FOOD SCIENCE, 2026, 47(9): 52-62.
[5]	CHEN Haoxuan, LIU Yiping, LIU Xue, ZHOU Wei, YANG Renqin, CHEN Dawei, ZHANG Chenchen, GUAN Chengran. Antibacterial Effects of High-Molecular-Mass Metabolites from Lacticaseibacillus rhamnosus [J]. FOOD SCIENCE, 2026, 47(9): 138-146.
[6]	LIU Jingxin, BAI Mei, TU Wuxiang, SHEN Yanbin, YANG Zhenquan, WU Liting, BAO Hongduo, WANG Ran, ZHANG Hui. Effect of Internalin InlJ on Phage-Mediated Suppression of Intracellular Listeria monocytogenes Infection [J]. FOOD SCIENCE, 2026, 47(9): 155-162.
[7]	MAO Biying, JIANG Jianqiao, LIU Pei’er, WANG Jiamin, ZHAO Jingru, PI Xirui, SUN Xiangyu, MA Tingting. Unveiling Sensory Diversity: An Integrated Analysis of Quality and Aroma Characteristics of Five Actinidia arguta Varieties Using Intelligent Sensory Technologies and Volatile Metabolomics [J]. FOOD SCIENCE, 2026, 47(9): 203-215.
[8]	LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng. Changes in Non-Volatile Components in Liupao Tea during Aging [J]. FOOD SCIENCE, 2026, 47(9): 242-252.
[9]	ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei. Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction [J]. FOOD SCIENCE, 2026, 47(9): 253-260.
[10]	LUO Yuyang, WANG Dan, TIAN Binqi, TANG Jie, ZHANG Xingzhong. Effect of Cinnamaldehyde-Modified Zanthoxylum schinifolium Essential Oil Microcapsules on Non-contact Microbial Inhibition and Storage Quality of Shatangju Mandarins [J]. FOOD SCIENCE, 2026, 47(9): 291-301.
[11]	XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi. Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu [J]. FOOD SCIENCE, 2026, 47(9): 400-410.
[12]	SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian. Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends [J]. FOOD SCIENCE, 2026, 47(8): 1-18.
[13]	WANG Siyu, CHE Zhangbin, MI Jia, ZHANG Lutao, CAO Youlong, LU Lu, YAN Yamei. Correlation between Carotenoid Changes and Quality during the Processing of Lycium barbarum L. Puree [J]. FOOD SCIENCE, 2026, 47(8): 67-74.
[14]	WU Yingmei, XU Min, LIU Shuang, CHEN Jiajun, ZHANG Lin, WU Lianlian, LIU Xiaofan, WANG Tianyu, TANG Huali. Structural Analysis of Actinidia chinensis cv. Hongyang Polysaccharides and Their Anti-aging Effect on Caenorhabditis elegans [J]. FOOD SCIENCE, 2026, 47(8): 95-103.
[15]	LIU Junnan, SHEN Xi, CHEN Zeyan, HE Zhuo, WANG Jiali, YANG Yang, ZHONG Xiaozhong, XIAO Chen, LI Shu, WANG Songtao. Investigating Microbial Community Succession and Function in Fermented Grains (Jiupei) of Nongxiangxing Baijiu Using Metagenomics [J]. FOOD SCIENCE, 2026, 47(8): 153-163.

Inhibitory Effect of Different Polarity Fractions of Ethanol Extract from Oat on Vascular Smooth Muscle Cell Proliferation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments