有色小麦酚类化合物对结直肠癌细胞系的影响

IF 4.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zeynep Hazal Tekin-Cakmak, Vladamir P. Shamanin, Salih Karasu, Inna V. Pоtоtskaya, Sergey S. Shepelev, Alexandr S. Chursin, Alexey I. Morgounov, Mustafa Yaman, Osman Sagdic, Hamit Koksel
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引用次数: 0

摘要

本研究以2,2′-氮基-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、2,2-二苯基-1-(2,4,6-三硝基苯)肼(DPPH)和花青素的自由基清除能力为基础,对不同颜色小麦麸皮的酚类含量(PC)、酚类成分和总抗氧化能力(TEAC)进行了分析和比较。本研究还旨在表征小麦籽粒基因型的生物活性成分,并测试其提取物对结直肠癌(CRC)细胞系的保护和拯救作用。红色麦麸、蓝色麦麸和紫色麦麸的结合不溶性部分的PC分别为369.60、446.95和486.79 mg没食子酸(GAE)/100 g麦麸,PC与抗氧化活性(DPPH和ABTS)结果密切相关。对红、紫、蓝小麦酚类提取物的高效液相色谱分析表明,阿魏酸是红、紫、蓝小麦结合部位的主要酚类酸。在游离馏分中,对香豆酸(11.55µg/100 g麦麸)是红色麦麸的主要酚酸,而鞣花酸(14.72和11.55µg/100 g麦麸)是紫色和蓝色麦麸中最高的酚酸。在结合馏分中,阿魏酸是红色(988.39µg/100 g麦麸)、紫色(1948.76µg/100 g麦麸)和蓝色(2263.96µg/100 g麦麸)麦麸中酚酸含量最高的。紫麦麸和蓝麦麸游离提取物中花青素以3- o -葡萄糖苷氯为主。与抗氧化活性和酚酸浓度一致,蓝色麦麸提取物对HT-29和HCT-116细胞株CRC细胞活力的提高不显著,而在50µM H2O2浓度下,紫色麦麸提取物的拯救作用显著高于对照(P = 0.0361)。总之,这里的体外数据表明,蓝色和紫色麦麸提供了一种新的手段来增加细胞对氧化应激和细胞死亡的防御。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
In this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), phenolic compositions, and the total antioxidant capacity (TEAC) with methods based on the ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), and anthocyanin compositions. This study also aims to characterize the bioactive components of wheat grain genotypes as well as to test the protective and rescuer effects of their extracts on colorectal cancer (CRC) cell lines. PCs in the bound insoluble fraction of red wheat bran, blue wheat bran, and purple wheat bran were determined as 369.60, 446.95, and 486.79 mg gallic acid equivalents (GAE)/100 g wheat bran, respectively, while strong relationships were detected between PC and antioxidant activity (DPPH and ABTS) results. HPLC anal-ysis of phenolic extracts demonstrated that ferulic acid was determined as the dominant phenolic acid in the bound fractions of red, purple, and blue wheats. In the free fractions, p-coumaric acid (11.55 µg/100 g wheat bran) was the dominant phenolic acid for red wheat bran, whereas ellagic acid (14.72 and 11.55 µg/100 g wheat bran) was the highest phenolic acid for purple and blue wheat brans, respectively. In bound fractions, ferulic acid was the highest phenolic acid for red (988.39 µg/100 g wheat bran), purple (1948.76 µg/100 g wheat bran), and blue (2263.96 µg/100 g wheat bran) wheat brans. On the other hand, Cyanidin-3-O-glucoside chloride was the predominant anthocyanin in free extracts of purple and blue wheat brans. In line with the antioxidant activities and phenolic acid concentrations, the blue wheat bran extracts increased CRC cell viability nonsignificantly in HT-29 and HCT-116 cell lines, whereas purple wheat bran extract had a significantly higher (P = 0.0361) rescuer effect compared to vehicle control under 50 µM H2O2 concentration. In conclusion, the in vitro data here show that blue and purple wheat brans are posing a novel means to increase the defense of cells against oxidative stress and cell death.
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来源期刊
CiteScore
4.60
自引率
7.50%
发文量
61
审稿时长
1 months
期刊介绍: ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.
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