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http://dx.doi.org/10.9799/ksfan.2011.24.2.153

Nutritional Characteristics and Physiological Functionality of Lipase Inhibitor-Containing Desmodium oxyphyllum DC. Extracts  

Lee, Jong-Kug (Chungnam Agricultural Research and Extension Services)
Kang, Min-Gu (Dept. of Life Science and Genetic Engineering, Paichai University)
Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.2, 2011 , pp. 153-158 More about this Journal
Abstract
This study was performed to develop new anti-obesity agents from medicinal plants for functional food industry. We prepared lipase inhibitor-containing ethanol extracts from Desmodium oxyphyllu DC. and its nutritional characteristics, stability of temperature and pH and physiological functionalities were investigated. Crude lipid content and curde protein content of ethanol extract from Desmodium oxyphyllum DC. were 26.5% and 5.7%, respectively and its asparagine content was 4,860 mg/100 g, dry basis. The ethanol extracts were also stable from pH 3.0 to pH 9.0 and below $80^{\circ}C$. The ethanol extract were showed high lipase inhibitory activity of 74.2% and acetylcholinesterase inhibitory activity of 68.4%.
Keywords
nutrition; physiological functionality; lipase inhibitor; Desmodium oxyphyllum DC;
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Times Cited By KSCI : 2  (Citation Analysis)
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