Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

被引：53
|
作者：
Chen, Yongsheng [1 ,3 ]
Zhang, Ruiting [2 ]
Liu, Chong [2 ]
Zheng, Xueling [2 ]
Liu, Benguo [1 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
[2] Henan Univ Technol, Coll Grain & Food, Zhengzhou 450001, Peoples R China
[3] South China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 07期
基金：
中国国家自然科学基金;
关键词：
Steam flash explosion; Wheat bran; Phenolics; Cellular antioxidant activity; Antiproliferative activity; PHENOLIC-COMPOUNDS; ACID; PROFILES; CAPACITY; PRETREATMENT; HYDROLYSIS; EXTRACTION; SYSTEM;
D O I：
10.1007/s13197-016-2274-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：3028 / 3034
页数：7
相关论文
共 50 条
  • [1] Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion
    Yongsheng Chen
    Ruiting Zhang
    Chong Liu
    Xueling Zheng
    Benguo Liu
    Journal of Food Science and Technology, 2016, 53 : 3028 - 3034
  • [2] Extraction and antioxidant activity of phenolic compounds from wheat bran treated by steam explosion
    Zheng, Xueling
    Zhang, Ruiting
    Liu, Chong
    TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH, 2015, 14 (10) : 1857 - 1863
  • [3] Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran
    Guo, Jia
    Bian, Yuan-Yuan
    Zhu, Ke-Xue
    Guo, Xiao-Na
    Peng, Wei
    Zhou, Hui-Ming
    FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (07) : 1552 - 1560
  • [4] Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran
    Jia Guo
    Yuan-Yuan Bian
    Ke-Xue Zhu
    Xiao-Na Guo
    Wei Peng
    Hui-Ming Zhou
    Food and Bioprocess Technology, 2015, 8 : 1552 - 1560
  • [5] Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment
    Li, Weizhou
    He, Xiaoqin
    Chen, Yuanyuan
    Lei, Lin
    Li, Fuhua
    Zhao, Jichun
    Zeng, Kaifang
    Ming, Jian
    LWT, 2022, 170
  • [6] Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment
    Li, Weizhou
    He, Xiaoqin
    Chen, Yuanyuan
    Lei, Lin
    Li, Fuhua
    Zhao, Jichun
    Zeng, Kaifang
    Ming, Jian
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 170
  • [7] The steam explosion pretreatment and enzymatic hydrolysis of wheat bran
    Jiang, S. -T.
    Guo, N.
    ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS, 2016, 38 (02) : 295 - 299
  • [8] Improving storage property of wheat bran by steam explosion
    Kong, Feng
    Wang, Lan
    Chen, Hongzhang
    Zhao, Xuan
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (01): : 287 - 292
  • [9] Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran
    Liu, Liya
    Zhao, Mengli
    Liu, Xingxun
    Zhong, Kui
    Tong, Litao
    Zhou, Xianrong
    Zhou, Sumei
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (10) : 3484 - 3491
  • [10] Effect of steam explosion treatment on the solubility of wheat bran components
    Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing
    100193, China
    J. Chin. Inst. Food Sci. Technol., 8 (170-177):
12345