Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

• Published in: Applied sciences 2021-08, Vol.11 (16), p.7755
• Main Author: Han, Inhwa
• Format: Article
• Language: English
• Subjects: anti-inflammatory activity; Anti-inflammatory agents; antioxidant activity; Antioxidants; Biocompatibility; Cell culture; cell toxicity; Enzymes; Ethanol; Flavonoids; Functional foods & nutraceuticals; Germination; Glucosidase; Health promotion; Inflammation; Phenolic compounds; Phenols; Potassium; Toxicity; Water pollution effects; waxy wheat sprout; Wheat; α-Glucosidase; α-glucosidase inhibitory activity
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app11167755

Germination is an effective process to improve the bioactivities including antioxidant and hypoglycemic activities of grains, but its effect on waxy wheat has not yet been actively studied. This study, therefore, examined the effect of germination time on the activities of Korean waxy and normal wheat sprouts. The total phenolic and flavonoid contents, and antioxidant activities of the waxy and normal wheat sprouts increased with germination time. Flavonoid content and antioxidant activity were higher in waxy wheat sprouts than in normal ones, but the total phenolic content and α-glucosidase inhibitory activity were not significantly different. The NO production ratio of MEF cells was higher for waxy wheat sprout than for normal ones, thereby indicating lower anti-inflammatory activity of waxy wheat sprouts. The viabilities of Caco-2 cells treated with waxy wheat sprouts was higher than that of cells treated with normal ones for the water extract. These results imply that waxy wheat sprouts exhibit better antioxidant activity and less cell toxicity for water extract, and therefore, could be used as a health-promoting food.