通过蒸汽闪爆提高麦麸的抗氧化活性和抗增殖能力。
Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion.
作者信息
Chen Yongsheng, Zhang Ruiting, Liu Chong, Zheng Xueling, Liu Benguo
机构信息
School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China ; College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640 China.
College of Grain and Food, Henan University of Technology, Zhengzhou, 450001 China.
出版信息
J Food Sci Technol. 2016 Jul;53(7):3028-3034. doi: 10.1007/s13197-016-2274-0. Epub 2016 Jul 22.
Abstract
The effect of steam flash explosion (SFE), a green processing technology, on the phenolic composition, antioxidant activity and antiproliferation to HepG2 of wheat bran was investigated. Moderate SFE treatment significantly enhanced the total soluble phenolic content of wheat bran. After SFE pretreatment, the free and conjugated ferulic acid content in the wheat bran were significantly increased. Antioxidant activities of SFE treated wheat bran were higher than those untreated wheat bran. The cellular antioxidant and antiproliferative activities of SFE treated wheat bran were also significantly ameliorated. It was suggested that SFE pretreatment could be applied to release the bound phenolic compounds and enhance the antioxidant activities and antiproliferative activities of wheat bran.
摘要
研究了绿色加工技术——蒸汽闪爆（SFE）对麦麸酚类成分、抗氧化活性及对肝癌细胞HepG2增殖抑制作用的影响。适度的SFE处理显著提高了麦麸的总可溶性酚含量。经SFE预处理后，麦麸中游离态和结合态阿魏酸含量显著增加。经SFE处理的麦麸的抗氧化活性高于未处理的麦麸。经SFE处理的麦麸的细胞抗氧化和增殖抑制活性也显著改善。结果表明，SFE预处理可用于释放结合态酚类化合物，并增强麦麸的抗氧化活性和增殖抑制活性。
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