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
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