Jiménez-Pulido Iván Jesús, Martín-Diana Ana Belén, Tomé-Sánchez Irene, de Luis Daniel, Martínez-Villaluenga Cristina, Rico Daniel
Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Department of Technological Processes and Biotechnology (DPTB), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain.
Foods. 2024 Jun 14;13(12):1868. doi: 10.3390/foods13121868.
Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, :::, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g (ORAC) and 1914.05 to 7261.32 µmol TE 100 g (ABTS), with Fe reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics.
对从发芽小麦和燕麦籽粒以及加工副产品（分别为麸皮和谷壳）中获得的天然含有抗氧化和抗炎化合物的营养保健品进行了评估。本研究的目的是开发一种基于谷物的营养保健品配方，该配方结合了芽苗和副产品的提取物，并探索其生物活性特性中潜在的协同效应。使用单独的小麦麸皮水解物（EH-WB）、发芽小麦（SW）、燕麦壳水解物（EH-OH）、发芽燕麦（SO）以及混合成分（CI 1、CI 2和CI3）的抗氧化和抗炎能力、血糖指数、植酸和β-葡聚糖来定制最佳的营养保健品配方。三种混合成分（CI 1、CI-2和CI3）以不同比例（EH-WB:SW:EH-OH:SO分别为1:1:1:1、2:1:2:1和1:2:1:2）配制。所得混合物的总酚（TPs）含量在412.93至2556.66 μmol GAE/100 g之间，抗氧化能力值在808.14至22152.54 μmol TE/100 g（ORAC）和1914.05至7261.32 μmol TE/100 g（ABTS）之间，EH-WB和EH-OH产生的单个成分的铁还原能力为734.02至8674.51 mmol还原铁/100 g（FRAP），其中观察到高抗氧化活性。然而，抗炎结果表现出有趣的行为，单个成分具有潜在的协同效应。在CI2和CI3中观察到了这种效应，导致其抑制IL-6和TNF-α的能力高于基于其单个成分的抗炎值所预期的能力。与抗氧化特性类似，基于燕麦的成分对整体混合物的抗炎特性贡献更大。这种贡献可能与燕麦中存在的β-葡聚糖和燕麦酰胺有关。为确保这些成分的生物可及性，有必要进行包括模拟消化方案在内的进一步研究。水解物与芽苗比例为2:1配制的成分是最有效的组合，具有更高的生物学特性。
