Talawar Sharanappa T, Harohally Nanishankar V, Ramakrishna Chetana, Suresh Kumar G
Department of Biochemistry and ‡Spice, Flavour Science, CSIR-Central Food Technological Research Institute , Mysuru 570020, India.
J Agric Food Chem. 2017 Nov 15;65(45):9838-9848. doi: 10.1021/acs.jafc.7b03440. Epub 2017 Oct 31.
Wheat bran, an abundant byproduct of the milling industry, comprises fat-soluble bioactives and fibers. In the present study, two concentrates were prepared from wheat bran oil (WBO) using silicic acid coupled with acetone (WBA) and hexane (WBH). WBA extract had enhanced color and viscosity and was enriched with fat-soluble bioactives (sterols, oryzanol-like compounds, tocopherols, and carotenoids) as evidenced from NMR and other techniques. In in vitro studies, WBA exhibited significant free radical scavenging activity, limited DNA and LDL oxidation, and inhibiting HMG-CoA reductase and lipase activity better than WBH and WBO. Further, an in vivo study with WBA 2 or 3.5% containing high fat diet ameliorated malonaldehyde (MDA) level, lipid profile, and antioxidant enzyme (SOD, catalase, GPx, and GR) activities in liver. A possible reason for this effect is downregulation of HMG-CoA reductase expression with WBA. Thus, WBA has significant potential as an ingredient in health food formulations.
麦麸是制粉行业丰富的副产品，含有脂溶性生物活性物质和纤维。在本研究中，使用硅酸与丙酮（WBA）和己烷（WBH）从麦麸油（WBO）中制备了两种浓缩物。WBA提取物具有增强的颜色和粘度，并富含脂溶性生物活性物质（甾醇、谷维素样化合物、生育酚和类胡萝卜素），这从核磁共振和其他技术中得到了证实。在体外研究中，WBA表现出显著的自由基清除活性、有限的DNA和低密度脂蛋白氧化，并且比WBH和WBO更好地抑制HMG-CoA还原酶和脂肪酶活性。此外，在含2%或3.5%WBA的高脂饮食的体内研究中，改善了肝脏中的丙二醛（MDA）水平、血脂谱和抗氧化酶（超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶和谷胱甘肽还原酶）活性。这种作用的一个可能原因是WBA下调了HMG-CoA还原酶的表达。因此，WBA作为保健食品配方中的一种成分具有巨大潜力。
