Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment

Applied Biological Chemistry

Volumn 59, Issue 3, 2016, Pages 397-403

  Chen, Dongfang ^a   Shi, Junling ^b   Hu, Xinzhong ^c  

^a NORTHWEST A F UNIVERSITY   (China)

^b NORTHWESTERN POLYTECHNICAL UNIVERSITY   (China)

^c SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Cellulase; Heating; Oat bran; Phenols

Indexed keywords

ANTIOXIDANTS; DAMAGE DETECTION; PROTEINS;

ANTIOXIDANT CAPACITY; AVENA NUDA; CELLULASE; OAT BRAN; OXIDATIVE DAMAGE; PHENOLIC COMPOUNDS; PHENOLIC EXTRACTS; PHENOLIC PROFILES; POLYPHENOL CONTENT; TOTAL POLYPHENOLS;

PHENOLS;

EID: 84977485928     PISSN: 24680834     EISSN: 24680842     Source Type: Journal    
DOI: 10.1007/s13765-016-0171-x     Document Type: Article

References (35)

1. AACC (American Association of Cereal Chemists) Approved methods of analysis, 11th ed. http://methods.aaccnet.org/summaries/26-50-01.aspx
2. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187
3. Alrahmany R, Tsopmo A (2012) Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran. Food Chem 132:413–418
4. Birsan C, Johnson P, Joshi M, MacLeod A, McIntosh L, Monem V, Nitz M (1998) Mechanism of cellulases and xylanases. Biochem Soc T 26:156–160
5. Bratt K, Sunnerheim K, Bryngelsson S, Fagerlund A, Engman L, Andersson RE, Dimberg LH (2003) Avenanthramides in oats (Avena sativa L.) and structure–antioxidant activity relationships. J Agric Food Chem 51:594–600
6. Chun SS, Vattem DA, Lin YT, Shetty K (2005) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochem 40:809–816
7. Corral-Aguayo RD, Yahia EM, Carrillo-Lopez A, González-Aguilar G (2008) Correlation between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops. J Agric Food Chem 56:10498–10504
8. Fagerlund A, Sunnerheim K, Dimberg LH (2009) Radical-scavenging and antioxidant activity of avenanthramides. Food Chem 113:550–556
9. Haas P, Machado MJ, Anton AA, Silva AS, De FA (2009) Effectiveness of whole grain consumption in the prevention of colorectal cancer: meta-analysis of cohort studies. Int J Food Sci Nutr 60(suppl. 6):1–13
10. Hatfield RD, Ralph J, Grabber JH (1999) Cell wall cross-linking by ferulates and diferulates in grasses. J Sci Food Agr 79:403–407
11. Hurtado-Fernandez E, Gomez-Romero M, Carrasco-Pancorbo A (2010) Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. J Pharm Biomed 53:1130–1160
12. Ishii T (1997) Structure and functions of feruloylated polysaccharides. Plant Sci 127:111–127
13. Jacobs DR, Pereira MA, Meyer KA, Kushi LH (2000) Fiber from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: the Iowa women’s health study. J Am Coll Nutr 19:326S–330S
14. Kapasakalidis PG, Rastall RA, Gordon MH (2009) Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace. J Agric Food Chem 57:4342–4351
15. Kasum CM, Jacobs DR, Kristin N, Folsom AR (2002) Dietary risk factors for upper aerodigestive tract cancers. Int J Cancer 99:267–272
16. Katalinic V, Mozina SS, Skroza D, Generalic I, Abramovic H, Milos M, Ljubenkov I, PiskernikS Pezo I, Terpinc P (2010) Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem 119:715–723
17. Krygier K, Sosulski F, Hogge L (1982) Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure. J Agric Food Chem 30:330–334
18. Mayo JC, Tan DX, Sainz RM, Natarajan M, Lopez-Burillo S, Reiter RJ (2003) Protection against oxidative protein damage induced by metal-catalyzed reaction or alkylperoxyl radicals: comparative effects of melatonin and other antioxidants. BBA Gen Subj 1620:139–150
19. McCann M, Wells B, Roberts K (1990) Direct visualization of cross-links in the primary plant cell wall. J Cell Sci 96:323–334
20. Mellen PB, Walsh TF, Herrington DM (2008) Whole grain intake and cardiovascular disease: a meta-analysis. Nutr Metab Cardiovasc 18:283–290
21. Payet B, Shum Cheong Sing A, Smadja J (2006) Comparison of the concentrations of phenolic constituents in cane sugar manufacturing products with their antioxidant activities. J Agric Food Chem 54:7270–7276
22. Peterson DM (2001) Oat antioxidants. J Cereal Sci 33:115–129
23. Prakash D, Singh BN, Upadhyay G (2007) Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem 102:1389–1393
24. Robbins RJ, Bean SR (2004) Development of a quantitative high-performance liquid chromatography–photodiode array detection measurement system for phenolic acids. J Chromatogr A 1038:97–105
25. Rose JK, Bennett AB (1999) Cooperative disassembly of the cellulose–xyloglucan network of plant cell walls: parallels between cell expansion and fruit ripening. Trends Plant Sci 4:176–183
26. Tapola N, Karvonen HL, Mikola M, Sarkkinen E (2005) Glycemic responses of oat bran products in type 2 diabetic patients. Nutr Metab Cardiovasc 15:255–261
27. Verardo V, Serea C, Segal R, Caboni MF (2011) Free and bound minor polar compounds in oats: different extraction methods and analytical determinations. J Cereal Sci 54:211–217
28. Vincken JP, Beldman G, Voragen AGJ (1994) The effect of xyloglucans on the degradation of cell-wall-embedded cellulose by the combined action of cellobiohydrolase and endoglucanases from Trichoderma viride. Plant Physiol 104:99–107
29. Vincken JP, van den Broek LA, van der Lei DD, Beldman G, Voragen AG (1997) Fungal and plant xyloglucanases may act in concert during liquefaction of apples. J Sci Food Agr 73:407–416
30. Wang M, Hettiarachchy NS, Qi M, Burks W, Siebenmorgen T (1999) Preparation and functional properties of rice bran protein isolate. J Agric Food Chem 47:411–416
31. Wong CC, Li HB, Cheng KW, Chen F (2006) A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem 97:705–711
32. Xu JG, Tian CR, Hu QP, Luo JY, Wang XD, Tian XD (2009) Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination. J Agric Food Chem 57:10392–10398
33. Yang QM, Pan XH, Kong WB, Yang H, Su YD, Zhang L, Zhang Y, Yang Y, Ding L, Liu G (2010) Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food Chem 118:84–89
34. Yu P, Maenz DD, McKinnon JJ, Racz VJ, Christensen DA (2002) Release of ferulic acid from oat hulls by Aspergillus ferulic acid esterase and Trichoderma xylanase. J Agric Food Chem 50:1625–1630
35. Yu P, McKinnon JJ, Maenz DD, Olkowski AA, Racz VJ, Christensen DA (2003) Enzymic release of reducing sugars from oat hulls by cellulase, as influenced by Aspergillus ferulic acid esterase and Trichoderma xylanase. J Agric Food Chem 51:218–223