菊粉
抗氧化剂
体内
阿布茨
食品科学
DPPH
化学
维生素E
生物化学
生物
生物技术
作者
Hongmei Shang,Hai Zhu Zhou,Jun Yan Yang,Ran Li,Hui Song,Hong Xin Wu
出处
期刊:PLOS ONE
[Public Library of Science]
日期:2018-02-02
卷期号:13 (2): e0192273-e0192273
被引量:89
标识
DOI:10.1371/journal.pone.0192273
摘要
This study was designed to investigate the in vitro and in vivo antioxidant activities of inulin. The in vitro assays demonstrated that the antioxidant activities of inulin, including the DPPH radical scavenging activity, ABTS scavenging activity and ferric reducing power, were weak and significantly lower than those of Vitamin C (P < 0.05). The influence of dietary supplementation with inulin on the antioxidant status of laying hens was evaluated with in vivo antioxidant assays. The results indicated that inulin supplementation quadratically improved the egg production rate of the laying hens (P < 0.01). The antioxidant enzyme activities in the serum, including SOD, CAT, and GSH-Px, and the total antioxidant capacity increased quadratically as inulin levels increased (P < 0.001). The levels of MDA in the serum decreased quadratically as inulin levels increased (P < 0.001). These findings suggest that inulin has the potential to improve the antioxidant status of laying hens.
科研通智能强力驱动
Strongly Powered by AbleSci AI