Evaluation of in vitro wound healing efficacy of breadfruit derived starch hydrolysate

被引:0
|
作者
Amin, Z. M. [1 ]
Koh, S. P. [2 ]
Tan, C. P. [1 ]
Yeap, S. K. [3 ]
Hamid, N. S. A. [2 ]
Long, K. [2 ]
机构
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia
[2] Malaysian Agr Res & Dev Inst MARDI Headquarters, Biotechnol & Nanotechnol Res Ctr, POB 12301, Serdang 50774, Selangor, Malaysia
[3] Univ Putra Malaysia, Inst Biosci, Serdang 43400, Selangor, Malaysia
来源
INTERNATIONAL FOOD RESEARCH JOURNAL | 2017年 / 24卷 / 04期
关键词
Breadfruit; Starch hydrolysate; Wound closure; Enzymatic processing; NIH 3T3 cell line; IRRITATION; MALTODEXTRINS; SURFACTANTS; BLOOD; CELLS; CORN;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
To study the wound healing efficacy of breadfruit starch hydrolysate, an in vitro wound scratch assay was conducted, in which the migration rate of wounded NIH 3T3 fibroblasts was determined. Wounds treated with lower dextrose equivalent (DE), (DE 10-14) starch hydrolysate were found capable to improve the wound healing of NIH 3T3 fibroblast cell with the percentage of wound closure improvement of 77%, respectively when compared with higher DE range (DE 15-19 and DE 20-24). The findings obtained in the BrdU uptake and MTT viability assays confirmed the wound healing properties of breadfruit starch hydrolysate as the starch hydrolysate-treated wounded NIH 3T3 fibroblasts were able to proliferate well and no cytotoxicity was observed. Together, these findings indicated that the newly developed breadfruit starch hydrolysate performed better than commercial (COM) starch hydrolysate of the same DE ranges. In conclusion, breadfruit starch hydrolysate had better functional properties than did starch hydrolysates derived from other sources and that they could play a beneficial role in wound healing applications. (c) All Rights Reserved
引用
收藏
页码:1771 / 1781
页数:11
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