Complex enzyme hydrolysis releases antioxidative phenolics from rice bran

Liu, Lei; Wen, Wei; Zhang, Ruifen; Wei, Zhencheng; Deng, Yuanyuan; Xiao, Juan; Zhang, Mingwei

doi:10.1016/j.foodchem.2016.07.038

Cited by 81 publications

(55 citation statements)

References 38 publications

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“…There is no information regarding the ability of enzyme-aided extraction of phenolics from P. officinalis L. red petals to enhance the antioxidant activity, which was confirmed in this study, but other authors reported increased FRAP activity of rice bran when complex enzymatic pre-treatment was performed. 27 An extract obtained by the classic method from red petals of cultivated P. officinalis L. using ethanol revealed an antioxidant activity of 555.2±11.4 μmol Trolox/g FW. 6 Strong FRAP antioxidant activity expressed as Trolox equivalents (836.6±5.5 μmol Trolox/g DW) of aqueous extracts classically obtained from other herbaceous peony (P. lactiflora Pall.)…”

Section: Changes In the Antioxidant Activities Of Peony Extracts Withmentioning

confidence: 98%

“…As previously described, such treatments with complex cellulase enzymes enhance the extraction of insoluble-bound phenolics through disruption of glycosidic or -OH bonds. 27 Three incubation times of samples with cellulase solution at pH 4.8 (60, 120, 180 min) were tested at 40 °C. Control samples without cellulase pre-treatment were also investigated.…”

Section: The Effect Of the Hybrid Approach Of Enzyme Pre-treatment Anmentioning

confidence: 99%

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Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

2020

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Peony is a less utilized herbaceous plant of ornamental and medicinal relevance. The petals are rich in bioactive phenolics and hence, the development of efficient extraction is required for maximum recovery and bioactivity. In this study, the optimal conditions for the ultrasound-assisted extraction of peony phenolics were first investigated by comparing to conventional extraction and testing the data fit by mathematical models (linear, two factor interactions, quadratic) followed by investigation of cellulase pre-treatment combined with ultrasonication. High amounts of flavonoids, phenolics and tannins were extracted in 30 min under ultrasound conditions of 150 W, 40 kHz, 50 % amplitude, in 70 % ethanol with 50/1 solvent/solid ratio. A further cellulase pre-treatment at 40 °C for different incubation times combined with ultrasonication facilitated the extraction of anthocyanins (720.48 mg/100 g DW), phenolics (3985.50 mg/100 g DW), flavonoids (2369.28 mg/100 g DW) and tannins (8917.81 mg/100 g DW). Good antioxidant activities by FRAP (350.03 mg ascorbic acid/100 g DW) and DPPH (inhibition values >80 %) were registered showing great potential for developing high-value bioingredients. The FTIR analysis revealed the presence of characteristic functional groups. The hereby-combined extraction methods could be extended to other peony species.

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Section: Changes In the Antioxidant Activities Of Peony Extracts Withmentioning

confidence: 98%

Section: The Effect Of the Hybrid Approach Of Enzyme Pre-treatment Anmentioning

confidence: 99%

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

2020

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“…Samples were further processed by using enzymatic hydrolysis to enhance the extraction of TPC and TFC. Enzymatic hydrolysis has been reported to enhance the release of phenolic compounds from flaxseed meal by using neutrase, alcalase, flavourzyme, papain, pepsin, and pancreatin [19]; and other cereals and legumes [15], such as rice bran, by using α-amylase followed by a combination of glucoamylase, protease, and cellulose [14].…”

Section: Yield Tpc and Tfcmentioning

confidence: 99%

“…Enzymes exert hydrolysis and disrupt the bonding between cell components, conjugated compounds, and phenolics, thus enhancing the release of phenolic compounds [14]. Increase of non-proteinogenic constituents after the proteolytic treatment of plant matrix implies the release of bound and soluble conjugated phytochemicals.…”

Section: Yield Tpc and Tfcmentioning

confidence: 99%

“…Plant peptides are specific protein fragments that exert beneficial effects in different applications. These bioactive peptides possess many physiological functions, including antioxidative [13,14], antimicrobial [12,15,16], and antihypertensive [17] activities. They may already be present naturally or can be derived from chemical or biological treatments.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Khoo

et al. 2019

Processes

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Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed aqueous extracts, but it increased the TPC and FRAP values, hence the reducing ability, of the extracts. Bromelain hydrolysis enhanced the TPC and TFC of the roasted seeds up to 2- and 18-fold higher, respectively. Trypsin hydrolysis drastically increased the TPC, but not TFC, of roasted seeds; trypsin-hydrolyzed, 20 min roasted sample had the highest TPC (54.07 μg gallic acid equivalent (GAE)/mg) among all samples. Bromelain hydrolysis significantly improved the antioxidant activity of the roasted seed samples, where the antioxidant activity of bromelain-hydrolyzed, 20 min roasted sample was about 50% greater than the non-hydrolyzed 20 min roasted sample. Trypsin hydrolysis raised the FRAP values of the 20 min roasted sample to 70.28 mg Fe(II) equivalent/g, the highest among all samples. Nevertheless, trypsin only weakly elevated the ABTS scavenging activity of the roasted samples, showing no enhancement of the DPPH scavenging activity. On the other hand, only bromelain hydrolysates of raw and 10 min roasted seeds were active against Staphylococcus aureus. Taken together, bromelain hydrolysis can be used to enhance the extractable phytochemical contents and antioxidant activity of roasted butterfly pea seeds.

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Influence of germinated brown rice‐based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity

Nguyen

Dai

et al. 2020

Food Science & Nutrition

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This study aimed to discover whether using maltogenic amylase (MAse) to modify starch in germinated brown rice flour may enhance slow digestion starch and release more bioactive compounds (BCs) content. To achieve this aim, the starch was modified with four levels of MAse (0 U, 133 U, 266 U and 399 U MAse/g flour) for 1 hr at pH 5 and then spray‐dried to make modified flour. The biochemical impacts of the products were then accessed in normal and type 2 diabetic mice for 4 weeks. The result showed that when the starch was modified by MAse 266 U/g, a significant reduction of rapidly digested starch to 22.35% from 61.56%, an increase in slowly digested starch to 33.09% while resistant starch as 2.92% corresponding to the increase of γ‐amino butyric acid to 528.1 ± 44.1 mg/L and 120.6 ± 10.9 mg/L of ferulic acid. The extract from modified flour showed very strong cytotoxic activity against HepG2 cell (>80% inhibition). The result in vivo showed that the type‐2 diabetic mice fed with this modified product could better improve the stability of the glycemic index. Also, atherosclerotic plaque assessment further supports these findings. The results indicated that BCs released considerably couple with the changes in starch properties caused by MAse enhanced the effectiveness of this product to diabetes as well as positive effect on cytotoxic activity against HepG2 cell.

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Complex enzyme hydrolysis releases antioxidative phenolics from rice bran

Cited by 81 publications

References 38 publications

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

Influence of enzyme-aided extraction and ultrasonication on the phenolics content and antioxidant activity of Paeonia officinalis L. petals

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Influence of germinated brown rice‐based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity

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