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Effects of Extrusion Variable on Functional and Nutritional Properties of Extruded Oat Products
Gutkoski, Luiz Carlos,El-Dash, Ahmed Atia The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.3
The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.
Phenytoin-based Bivalent Ligands: Design, Synthesis and Anticonvulsant Activity
Samir Botros,Nadia A. Khalil,Bassem H. Naguib,Yara El-Dash 대한약학회 2012 Archives of Pharmacal Research Vol.35 No.12
Synthesis, characterization and anticonvulsant properties of new bivalent ligands derived from phenytoin were described. Initial anticonvulsant screening was performed using maximal electroshock (MES) and pentylenetetrazole (PTZ) screens in mice. The neurotoxicity for compounds that showed significant anticonvulsant activity was determined applying the rotorod test. Most of the test compounds were found to be effective in at least one seizure model in a dose of 100 mg/kg. Compound 5e exhibited marked anticonvulsant activity in both MES and PTZ screens. The computer-aided prediction of biological activity was carried out.