Salazar Lopez Norma Julieta, Loarca-Piña Guadalupe, Campos-Vega Rocío, Gaytán Martínez Marcela, Morales Sánchez Eduardo, Esquerra-Brauer J Marina, Gonzalez-Aguilar Gustavo A, Robles Sánchez Maribel
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, SON, Mexico.
Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, QRO, Mexico.
Evid Based Complement Alternat Med. 2016;2016:8387975. doi: 10.1155/2016/8387975. Epub 2016 Sep 25.
Approximately 80% of sorghum phenolic compounds are linked to arabinoxylans by ester bonds, which are capable of resisting the digestion process in the upper gastrointestinal tract, compromising their bioaccessibility and biological potential. The aim of this study was to evaluate the effect of the extrusion process on the content of phenolic compounds in sorghum bran and its impact on phenolic compounds and antiradical and anti-inflammatory capacity. Results revealed that the extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, particularly for extrusion at 180°C with 20% moisture content (2.0222 ± 0.0157 versus 3.0729 ± 0.0187 mg GAE/g +52%), which positively affected antiradical capacity measured by the DPPH and TEAC assays. The percentage of inhibition of nitric oxide (NO) production by RAW cells due to the presence of extruded sorghum bran extract was significantly higher than that of nonextruded sorghum bran extract (90.2 ± 1.9% versus 76.2 ± 1.3%). The results suggest that extruded sorghum bran could be used as a functional ingredient and provide advantages to consumers by reducing diseases related to oxidative stress and inflammation.
大约80%的高粱酚类化合物通过酯键与阿拉伯木聚糖相连，这些酯键能够抵抗上消化道的消化过程，从而降低其生物可及性和生物活性。本研究的目的是评估挤压过程对高粱麸皮中酚类化合物含量的影响及其对酚类化合物、抗自由基和抗炎能力的影响。结果表明，与未挤压的高粱相比，挤压过程提高了高粱麸皮中的总酚含量，特别是在180°C、含水量20%的条件下进行挤压（2.0222±0.0157对3.0729±0.0187mg GAE/g，增加了52%），这对通过DPPH和TEAC测定法测得的抗自由基能力有积极影响。由于存在挤压高粱麸皮提取物，RAW细胞对一氧化氮（NO）产生的抑制百分比显著高于未挤压高粱麸皮提取物（90.2±1.9%对76.2±1.3%）。结果表明，挤压高粱麸皮可作为一种功能性成分，通过减少与氧化应激和炎症相关的疾病为消费者带来益处。
