In vitro DNA-protective activity of roasted wheat germ and fractions thereof

verfasst von: Ulrich Krings, Lena Johansson, Holger Zorn, Ralf G. Berger
Abstract: An ethanolic extract of roasted wheat germ was shown to scavenge free radicals, using the DPPH-test, and to protect DNA efficiently in vitro, using the 3D-assay. The DNA-protective activity of a coffee extract was comparatively lower and strongly dependent on the concentration applied. Fractionation of the wheat germ extract by preparative HPLC demonstrated that most of the DNA protecting properties were generated during the roasting process. Coupled GC-MS and HPLC-MS allowed identification of the main constituents of the active fractions. The contribution of genuine phenolic compounds was minor. Activity profiles of the radical-scavenging and of the 3D-assay test were not congruent. The attempt to extrapolate from in vitro measurements to the human in vivo situation is discussed.
Organisationseinheit(en): Institut für Lebensmittelchemie
Typ: Artikel
Journal: Food chemistry
Band: 97
Seiten: 712-718
Anzahl der Seiten: 7
ISSN: 0308-8146
Publikationsdatum: 10.08.2005
Publikationsstatus: Veröffentlicht
Peer-reviewed: Ja
ASJC Scopus Sachgebiete: Analytische Chemie, Lebensmittelwissenschaften
Elektronische Version(en): https://doi.org/10.1016/j.foodchem.2005.05.050 (Zugang: Unbekannt)

BibTeX

@article{7124f76cbd9140bca4cdbf726fb4f98d,
title = "In vitro DNA-protective activity of roasted wheat germ and fractions thereof",
abstract = "An ethanolic extract of roasted wheat germ was shown to scavenge free radicals, using the DPPH-test, and to protect DNA efficiently in vitro, using the 3D-assay. The DNA-protective activity of a coffee extract was comparatively lower and strongly dependent on the concentration applied. Fractionation of the wheat germ extract by preparative HPLC demonstrated that most of the DNA protecting properties were generated during the roasting process. Coupled GC-MS and HPLC-MS allowed identification of the main constituents of the active fractions. The contribution of genuine phenolic compounds was minor. Activity profiles of the radical-scavenging and of the 3D-assay test were not congruent. The attempt to extrapolate from in vitro measurements to the human in vivo situation is discussed.",
keywords = "3D-assay, Coffee, DNA repair, Radical scavenging, Roasted wheat germ",
author = "Ulrich Krings and Lena Johansson and Holger Zorn and Berger, {Ralf G.}",
note = "Funding information: The authors are grateful to the Fonds der Chemischen Industrie, Frankfurt, to Bruno Zimmer GmbH, to Y.S.I. El-Saharty, and to C. Theobald for scientific and financial support.",
year = "2005",
month = aug,
day = "10",
doi = "10.1016/j.foodchem.2005.05.050",
language = "English",
volume = "97",
pages = "712--718",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
number = "4",
}