Antioxidant Effects of Phenolic Rye (<i>Secale cereale</i> L.) Extracts, Monomeric Hydroxycinnamates, and Ferulic Acid Dehydrodimers on Human Low-Density Lipoproteins

Andreasen, Mette Findal; Landbo, Anne-Katrine Regel; Christensen, L. Peter; Hansen, Åse; Meyer, Anne S.

doi:10.1021/jf0101758

Cited by 245 publications

(163 citation statements)

References 35 publications

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“…A second study using similar methodology also found that both ferulic and p-coumaric acid showed a dose-dependent inhibition of human LDL oxidation in vitro when tested at 5, 10 and 20 mM (66) . In agreement with these data, results of a later study showed sinapic, ferulic and p-coumaric acids inhibited LDL oxidation (67) . Other compounds that have shown the ability to reduce Cu-induced LDL oxidation include catechin (68) .…”

Section: Potential Health Benefits Of Phenolic Component Of Brewers' supporting

confidence: 78%

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

et al. 2012

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Brewers' spent grain (BSG) is a low-value co-product of the brewing industry produced in large quantities annually. This paper reviews the existing evidence regarding the phenolic component of BSG, focusing on composition, extraction and biofunctions such as antioxidant, anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed supplement and the potential of BSG to be incorporated into foods for human consumption. BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, antiatherogenic and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential, by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies show that BSG has many benefits when used as a supplement in animal feed, such as increasing milk yield, milkfat content and in providing essential dietary amino acids. The incorporation of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased protein and fibre contents of the products, where the changes in organoleptic properties are controllable. It can be concluded that the phenolic component of BSG has potential bioactive effects, which are worth pursuing given that the inclusion of BSG into human foodstuffs is viable and beneficial.

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Section: Potential Health Benefits Of Phenolic Component Of Brewers' supporting

confidence: 78%

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

et al. 2012

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“…Other investigators have reported that 5-Ocaffeoylquinic acid has anticarcinogenic properties (Huang et al, 1988;Tanaga et al, 1993) and a protective role against LDL cholesterol oxidation in an ex vivo animal model (Castelluccio et al, 1995). 5-O-Caffeoylquinic acid and other hydroxycinnamates also exhibit a protective effect against the oxidation of human LDL particles in vitro (Meyer et al, 1998;Moon and Terao, 1998;Morton et al, 2000;Andreasen et al, 2001), a process recognised to play a role in the formation of atherosclerotic plaques and the onset of cardiovascular disease (Mann, 2000). Cardiovascular-related conditions have a high prevalence and comprised one-third of all global deaths in (WHO, 2003.…”

Section: Introductionmentioning

confidence: 99%

On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee

Stalmach

Mullen

Nagai

et al. 2006

Braz. J. Plant Physiol.

101

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Caffeoyl-, feruloyl-and dicaffeoylquinic acids (chlorogenic acids) in infusions from green and medium roasted coffee beans were identified and quantified by reverse phase HPLC with photodiode array and MS 3 detection prior to assessment of the antioxidant activity using an HPLC system with post-column on-line antioxidant detection based on 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity. Caffeoylquinic acids were the most abundant antioxidants and roasting induced isomerisation with a decline in 5-O-caffeoylquinic acid and concomitant increases in the 3-and 4-Oderivatives. This did not affect the level of caffeoylquinic acid-derived antioxidant activity in the roasted coffee. Roasting did, however, result in the appearance of additional unidentified HPLC peaks with antioxidant activity. Because of this and an increase in the antioxidant activity of components that did not elute from the reversed phase HPLC column, the antioxidant capacity of the beverage derived from medium roast beans was double that of the unroasted coffee. The antioxidant activity of coffees that have undergone different degrees of roasting would, therefore, appear to be due to combinations of different components. The effect of roasting on chlorogenic acids in coffee beans is considered, and the possible contribution of Maillard reaction products to the antioxidant capacity of roasted coffees is discussed. Key words: Coffea, ABTS + , chlorogenic acids, hydroxycinnamates, HPLC-MS n .Análise por HPLC "on-line" da atividade antioxidante de compostos fenólicos em café preparado por infusão e filtrado em papel: Ácidos cafeoil-, feruloil-e dicafeoilquínicos (ácidos clorogênicos) em infusões de sementes de café verde e sementes medianamente torradas foram identificados e quantificados por cromatografia líquida de alta eficiência (HPLC) em fase reversa com detecção em fotodiodo e MS 3 , antes da avaliação da atividade antioxidante usando um sistema HPLC com detecção antioxidante "on-line", baseada na eliminação de radicais pelo ácido 2,2'-azinobis-3-etilbenzotiazolina-6-sulfônico. Ácidos cafeoilquínicos foram os mais abundantes antioxidantes e a torração induziu a isomerização, com declínio do ácido 5-O-cafoilquínico e concomitante aumento dos derivados 3-e 4-O-cafeoilquínicos. Isto não afetou o nível da atividade antioxidante derivada de ácidos cafeoilquínicos no café torrado. Torração, no entanto, resultou no aparecimento de picos adicionais nas corridas cromatográficas, com atividade antioxidante. Por causa disto e de um aumento na atividade antioxidante dos componentes que não eluíram da coluna cromatográfica de fase reversa da HPLC, a capacidade antioxidante da bebida preparada de grãos de café medianamente torrados foi o dobro daquela de grãos não torrados, verdes. Portanto, a atividade antioxidante de cafés que tenham sofrido diferentes graus de torração parece ser devido a combinações de diferentes componentes. O efeito da torração sobre os ácidos clorogênicos nas sementes de café é discutido, assim como as ...

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“…In recent years, the results of many in vitro and in vivo studies have indicated that FA prevents low-density lipoprotein from oxidation (2,27,29,31), exhibits inhibitory effects on tumor promotion (1,17), and protects against certain chronic diseases such as coronary heart disease and some cancers (6,20,21,37).…”

mentioning

confidence: 99%

Purification and Characterization of a Feruloyl Esterase from the Intestinal BacteriumLactobacillus acidophilus

Wang

Geng

Egashira

et al. 2004

Appl Environ Microbiol

109

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Dietary ferulic acid (FA), a significant antioxidant substance, is currently the subject of extensive research. FA in cereals exists mainly as feruloylated sugar ester. To release FA from food matrices, it is necessary to cleave ester cross-linking by feruloyl esterase (FAE) (hydroxycinnamoyl esterase; EC 3.1.1.73). In the present study, the FAE from a human typical intestinal bacterium, Lactobacillus acidophilus, was isolated, purified, and characterized for the first time. The enzyme was purified in successive steps including hydrophobic interaction chromatography and anion-exchange chromatography. The purified FAE appeared as a single band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis, with an apparent molecular mass of 36 kDa. It has optimum pH and temperature characteristics (5.6 and 37°C, respectively). Ferulic acid (FA) is a common component in plant cell walls and shows strong antioxidant potential by its radical-scavenging ability (16). In recent years, the results of many in vitro and in vivo studies have indicated that FA prevents low-density lipoprotein from oxidation (2, 27, 29, 31), exhibits inhibitory effects on tumor promotion (1, 17), and protects against certain chronic diseases such as coronary heart disease and some cancers (6,20,21,37).In cereals, FA is mainly ester linked with arabinose or galactose residues (which constitute side chains of cell wall polysaccharides) (15,18,19,28,34,38). Wende et al. showed that FA was released from 2-O-␤-D-xylopyranosyl-(5-O-feruloyl)-Larabinose by rat gut microorganisms quite quickly and presumed that feruloyl esterase (FAE) would be produced by microorganisms, with high-level activity which is closely related to the release (40). Subsequently, other in vitro observations confirmed the existence of FAE in animal and human intestines (3, 23). These results suggest that FAE plays an important role in releasing free FA from different feruloylated forms in foodstuff in the gut.Although FAEs from some eukaryotic cells (4,7,11,12,14,22,26,39) and from only one prokaryotic cell (13) have been purified and characterized to date, there is no information about FAE from intestinal bacteria. It is reported that FAEs from various sources show different properties with respect to such characteristics as optimal temperature and optimal pH. Therefore, it is necessary to purify the FAE from human gut bacteria to further study the mechanism of release of FA from complex food matrices in vitro. Nishizawa et al. studied the FAE activities of typical intestinal bacteria and found that among the intestinal bacteria tested, Lactobacillus acidophilus exhibited the highest level of activity with respect to feruloylated arabinose ester (30).Some investigations indicate that the presence of xylanase enhances FAE activity. In most of these studies, however, destarched wheat bran was used as a substrate; these experiments could not supply sufficiently detailed information to explain the releasing mechanism of dietary FA and the interaction between xylanase and FAE to ...

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Antioxidant Effects of Phenolic Rye (Secale cereale L.) Extracts, Monomeric Hydroxycinnamates, and Ferulic Acid Dehydrodimers on Human Low-Density Lipoproteins

Cited by 245 publications

References 35 publications

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee

Purification and Characterization of a Feruloyl Esterase from the Intestinal BacteriumLactobacillus acidophilus

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