Ultrasonic‐microwave assisted extraction for oat bran polysaccharides: Characterization and in vivo anti-hyperlipidemia study

Oat bran polysaccharide (OBP), which can lower serum lipid levels and was developed as a safe and effective functional diet to treat cardiovascular diseases, was obtained using ultrasonic-microwave assisted extraction (UME). A maximum OBP extraction efficiency could be achieved when oat bran was processed with 639 W of microwave power, 36:1 of liquid-solid ratio, pH value of 10, and 18 min of UME processing time, according to statistical screening and optimization experiments. When UME was used instead of the standard hot water extraction method, the extraction time was slashed by 6.67 times, the yield of OBP nearly doubled, and OBP activity was unaffected. In vivo rat results showed that the significant anti-hyperlipidaemia activity of OBP was attributed to a decline in triglycerides , total cholesterol , and LDL-C as well as a rise in HDL-C. This is comparable to the positive group outcomes from the use of commercial β-glucan and simvastatin treated group, which may lessen liver fatty lesions and prevent the storage of fat. In conclusion, it is proposed that OBP extraction utilizing UME is a feasible method for anti-hyperlipidemic foods.