Ferulic acid released by treatment with Aspergillus oryzae contributes to the cellular antioxidant capacity of wheat germ extract

被引：6
作者：
Song, Ji-Hye [1 ]
Kim, Jin-Kyoung [1 ]
Jang, Hae-Dong [1 ]
机构：
[1] Hannam Univ, Dept Food & Nutr, Taejon 305811, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 04期
关键词：
wheat germ; Aspergillus oryzae; ferulic acid; cellular antioxidant capacity; OXIDATIVE STRESS; PROTECTS; AVEMAR; GRAIN; RATS; BRAN;
D O I：
10.1007/s10068-014-0182-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An extract of fermented wheat germ (EFWG) was prepared by treatment with Aspergillus oryzae and in vitro antioxidant and cellular antioxidant capacities were measured. The induction of phase II detoxifying and antioxidant enzymes in exerting a cellular antioxidant capacity was determined. Treatment of wheat germ with A. oryzae significantly (p < 0.001) increased the ferulic acid content, compared to controls, among 4 phenolic acids analyzed. The peroxyl radical-scavenging and reducing capacities and the cellular antioxidant capacity of EFWG were more potent than for extracts of wheat grain (EWG). The cellular antioxidant capacity of EFWG against AAPH and H2O2-induced oxidative stress was stronger than for EWG due to enhanced induction of the phase II enzymes HO-1, GST, and NQO-1. Potent in vitro and cellular antioxidant capacities of EFWG may result from an increased ferulic acid content due to treatment with A. oryzae.
引用
收藏
页码：1327 / 1333
页数：7
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