Effects of Solid-State Enzymatic Treatments on the Antioxidant Properties of Wheat Bran

This study evaluated the potential of solid-state enzyme treatments to release insoluble bound antioxidants such as phenolic acids from wheat bran, thereby improving its extractable and potentially bioaccessible antioxidant properties including scavenging capacities against peroxyl (ORAC), ABTS cati...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-11, Vol.54 (24), p.9032-9045
Main Authors: Moore, Jeffrey, Cheng, Zhihong, Su, Lan, Yu, Liangli (Lucy)
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
Antioxidants - chemistry
beta-gluconase
bioavailability
Biological and medical sciences
Biological Availability
cellulases
Cereal and baking product industries
commercial enzyme preparations
Coumaric Acids - chemistry
Dietary Fiber - analysis
Dose-Response Relationship, Drug
enzymatic treatment
Enzymes - pharmacology
esterases
Feeding. Feeding behavior
Food industries
free radicals
Fundamental and applied biological sciences. Psychology
Humans
O-glycoside hydrolases
phenolic acids
phenols
Triticum aestivum
Vertebrates: anatomy and physiology, studies on body, several organs or systems
water content
wheat bran
xylanases
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Summary:This study evaluated the potential of solid-state enzyme treatments to release insoluble bound antioxidants such as phenolic acids from wheat bran, thereby improving its extractable and potentially bioaccessible antioxidant properties including scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents, and phenolic acid compositions. Investigated enzyme preparations included Viscozyme L, Pectinex 3XL, Ultraflo L, Flavourzyme 500L, Celluclast 1.5L, and porcine liver esterase. Results showed significant dose-dependent increases in extractable antioxidant properties for some enzyme preparations, and Ultraflo L was found to be the most efficient enzyme, able to convert as much as 50% of the insoluble bound ferulic acid in wheat bran to the soluble free form. The effect of moisture content on these solid-state enzyme reactions was also evaluated and found to be dependent on enzyme concentration. These data suggest that solid-state enzyme treatments of wheat bran may be a commercially viable post-harvest procedure for improving the bioaccessibility of wheat antioxidants. Keywords: Wheat; bran; enzyme; antioxidant; solid-state; phenolic; bioaccessibility; bioavailability
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0616715