Aqueous and enzyme-extracted phenolic compounds from brewers' spent grain (BSG): Assessment of their antioxidant potential

Journal of Food Biochemistry

Volumn 41, Issue 3, 2017, Pages

  Crowley, Damian ^a   O'Callaghan, Yvonne ^a   McCarthy, Aoife L ^b   Connolly, Alan ^c   Fitzgerald, Richard J ^c   O'Brien, Nora M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Department of Chemistry   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

antioxidant; Brewers' spent grain; DNA damage; HepG2; U937

Indexed keywords

ANTIOXIDANTS; CELLS; CYTOLOGY; DNA; ENZYMES; EXTRACTION; OXYGEN; PHENOLS; PLANTS (BOTANY); SOLVENT EXTRACTION;

CELL WALL POLYSACCHARIDES; CELL WALL-DEGRADING ENZYMES; CELLULAR ANTIOXIDANT ACTIVITIES; DNA DAMAGES; FUNCTIONAL INGREDIENT; HEPG2; SPENT GRAINS; U937;

GRAIN (AGRICULTURAL PRODUCT);

ANTIOXIDANTS; DAMAGE; NUCLEIC ACIDS;

EID: 85014801277     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12370     Document Type: Article

References (40)

1. Alrahmany, R., & Tsopmo, A. (2012). Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran. Food Chemisty, 132, 413–418.
2. Aruoma, O. (1998). Free Radicals, Oxidative Stress and Antioxidants in Human Health and Disease. Journal of the American Oil Chemists' Society, 75, 199–212.
3. Baudhuin, P., Beaufay, H., Rahman-Li, Y., Sellinger, O. Z., Wattiaux, R., Jacques, P., & de Duve, C. (1964). Intracellular distribution of monoamine oxidase, aspartate aminotransferase, alanine aminotransferase, D-amino acid oxidase and catalase in rat liver. Biochemical Journal, 92, 179–184.
4. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘Antioxidant Power’: The FRAP assay. Analytical Biochemistry, 239, 70–76.
5. Brand-Williams, W., Cuvelier, M., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT–Food Science and Technology, 28, 25–30.
6. Connolly, A., O'Keeffe, M. B., Piggott, C. O., Nongonierma, A. B., & FitzGerald, R. J. (2015). Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers' spent grain protein isolate. Food Chemistry, 176, 64–71.
7. Connolly, A., Piggott, C. O., & FitzGerald, R. J. (2013). Characterisation of protein-rich and antioxidative phenolic extracts from pale and black brewers' spent grain. International Journal of Food Science and Technology, 48, 1670–1681.
8. Dabina-Bicka, I., Karklina, D., & Kruma, Z. (2011). Polyphenols and Vitamin E as potential antioxidants in barely and malt. 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production” Foodbalt 2011, Jelgava, Latvia.
9. Ferguson, L. R., Zhu, S., & Harris, P. J. (2005). Antioxidant and antigenotoxic effects of plant cell wall hydroxycinnamic acids in cultured HT-29 cells. Molecular Nutrition & Food Research, 49, 585–693.
10. Forssell, P., Kontkanen, H., Schols, H. A., Hinz, S., Eijsink, V. G. H., Treimo, J., … Buchert, J. (2008). Hydrolysis of Brewers' Spent Grain by Carbohydrate Degrading Enzymes. Journal of Institute of Brewing, 114, 306–314.
11. Giriwono, P. E., Hashimoto, T., Ohsaki, Y., Shirakawa, H., Hokazono, H., & Komai, M. (2010). Extract of fermented barley attenuates chronic alcohol induced liver damage by increasing antioxidative activities. Food Research International, 43, 118–124.
12. Hissin, P. J., & Hilf, R. (1976). A fluorometric method for determination of oxidised and reduced glutathione in tissues. Analytical Biochemistry, 74, 214–226.
13. Hu, S., Dong, J., Fan, W., Yu, J., Yin, H., Huang, S., … Zhang, S. (2014). The influence of proteolytic and cytolytic enzymes on starch degradation during mashing. Journal of Institute of Brewing, 120, 379–384.
14. Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841–1856.
15. Ji, C., Li, C., Gong, W., Niu, H., & Huang, W. (2015). Hypolipidemic Action of hydroxycinnamic acids from cabbage (Brassica oleracea L. var. capitata) on hypercholesterolaemic rat in relation to its antioxidant activity. Journal of Food and Nutrition Research, 3, 317–324.
16. Karnjanapratum, S., O'Callaghan, Y. C., Benjakul, S., & O'Brien, N. (2016). Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysate from unicorn leatherjacket skin. Journal of the Science of Food and Agriculture, 23, 3220–3226.
17. Knasmuller, S., Parzefall, W., Sanyal, R., Ecker, S., Schwab, C., Uhl, M., … Natarajan, A. T. (1998). Use of metabolically competent human hepatoma cells for the detection of mutagens and antimutagens. Mutation Research, 402, 185–202.
18. Krygier, K., Sosulski, F., & Hogge, L. (1982). Free, esterified and insoluble-bound phenolic acids. 1. Extraction and purification procedure. Journal of Agricultural and Food Chemistry, 30, 330–334.
19. Li, Y., Chen, L. J., Jiang, F., Yang, Y., Wang, X. X., Zhang, Z., … Li, L. (2015). Caffeic acid improves cell viability and protects against DNA damage: involvement of reactive oxygen species and extracellular signal-regulated kinase. Brazilian Journal of Medical and Biological Research, 48, 502–508.
20. McCarthy, A. L., O'Callaghan, Y. C., Connolly, A., Piggott, C. O., FitzGerald, R. J., & O'Brien, N. M. (2012). Phenolic extracts of brewers' spent grain (BSG) as functional ingredients – assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells. Food Chemistry, 134, 641–646.
21. McCarthy, A. L., O'Callaghan, Y. C., Connolly, A., Piggott, C. O., FitzGerald, R. J., & O'Brien, N. M. (2014). Phenolic-enriched fractions from brewers' spent grain possess cellular antioxidant and immunomodulatory effects in cell culture model systems. Journal of the Science of Food and Agriculture, 94, 1373–1379.
22. McCarthy, A. L., O'Callaghan, Y. C., Neugart, S., Piggott, C. O., Connolly, A., Jansen, M. A. K., … O'Brien, N. M. (2013). The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. Food Chemistry, 141, 2567–2574.
23. Misra, H. P., & Fridovich, I. (1977). Superoxide dismutase: A photochemical augmentation assay. Archives of Biochemistry and Biophysics, 181, 308–312.
24. Mussatto, S., Dragone, G., & Roberto, I. (2006). Brewers' spent grain: Generation, characteristics and potential applications. Journal of Cereal Science, 43, 1–14.
25. Nardini, M., Cirillo, E., Natella, F., Mencarelli, D., Comisso, A., & Scaccini, C. (2002). Detection of bound phenolic acids: Prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis. Food Chemistry, 79, 119–124.
26. Omwamba, M., & Hu, Q. (2010). Antioxidant activity in Barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. Journal of Food Science, 75, C66–C73.
27. Papetti, A., Daglia, M., Aceti, C., Quaglia, M., Gregotti, C., & Gazzani, G. (2006). Isolation of an in vitro and ex vivo antiradical melanoidin from roasted Barley. Journal of Agricultural and Food Chemistry, 54, 1209–1216.
28. Piggott, C. O., Connolly, A., & Fitzgerald, R. J. (2014). Application of ultrafiltration in the study of phenolic isolates and melanoidins from pale and black brewers' spent grain. International Journal of Food Science & Technology, 49, 2252–2259.
29. Qingming, Y., Xianhui, P., Weibao, K., Hong, Y., Yidan, S., Li, Z., … Guoan, L. (2010). Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food Chemistry, 118, 84–89.
30. Santos, M., Jimenez, J. J., Bartolome, B., Gomes-Cordoves, C., & del Nozal, M. J. (2003). Variability of brewer's spent grain within a brewery. Food Chemistry, 80, 17–21.
31. Shang, Y. J., Liu, B. Y., & Zhao, M. M. (2015). Details of the Antioxidant Mechanism of Hydroxycinnamic Acids. Czech Journal of Food Sciences, 33, 210–216.
32. Singleton, V., & Rossi, J. A. JR. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. The American Journal of Enology and Viticulture, 16, 144–158.
33. Smith, P. K., Krohn, R. I., Hermanson, G. T., Mallia, A. K., Gartner, F. H., Provenzano, M. D., … Klenk, D. C. (1985). Measurement of protein using bicinchoninic acid. Analytical Biochemistry, 150, 76–85.
34. Somoza, V. (2005). Five years of research on health risks and benefits of Maillard reaction products: An update. Molecular Nutrition & Food Research, 49, 663–672.
35. Stalikas, C. D. (2007). Extraction, separation, and detection methods for phenolic acids and flavonoids. Journal of Separation Science, 30, 3268–3295.
36. Tang, Y., Zhang, B., Li, X., Chen, P. X., Zhang, H., Liu, R., & Tsao, R. (2016). Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects. Journal of Agricultural and Food Chemistry, 64, 1712–1719.
37. Teixeira, J., Gaspar, A., Garrido, E. M., Garrido, J., & Borges, F. (2013). Hydroxycinnamic acid antioxidants: An electrochemical overview. BioMed Research International, 2013, 1–11.
38. Tice, R., Andrews, P., Hirai, O., & Singh, N. (1991). The single cell gel (SCG) assay: An electrophoretic technique for the detection of DNA damage in individual cells. Advances in Experimental Medicine and Biology, 283, 157–164.
39. Valko, M., Rhodes, C. J., Moncol, J., Izakovic, M., & Mazur, M. (2006). Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chemico-Biological Interactions, 160, 1–40.
40. Wijewickreme, A. N., & Kitts, D. D. (1998). Modulation of metal-induced genotoxicity by Maillard reaction products isolated from coffee. Food and Chemical Toxicology, 36, 543–553.