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

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autorschaft

  • Ulrich Krings
  • Lena Johansson
  • Holger Zorn
  • Ralf G. Berger

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OriginalspracheEnglisch
Seiten (von - bis)712-718
Seitenumfang7
FachzeitschriftFood chemistry
Jahrgang97
Ausgabenummer4
PublikationsstatusVeröffentlicht - 10 Aug. 2005

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.

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In vitro DNA-protective activity of roasted wheat germ and fractions thereof. / Krings, Ulrich; Johansson, Lena; Zorn, Holger et al.
in: Food chemistry, Jahrgang 97, Nr. 4, 10.08.2005, S. 712-718.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Krings U, Johansson L, Zorn H, Berger RG. In vitro DNA-protective activity of roasted wheat germ and fractions thereof. Food chemistry. 2005 Aug 10;97(4):712-718. doi: 10.1016/j.foodchem.2005.05.050
Krings, Ulrich ; Johansson, Lena ; Zorn, Holger et al. / In vitro DNA-protective activity of roasted wheat germ and fractions thereof. in: Food chemistry. 2005 ; Jahrgang 97, Nr. 4. S. 712-718.
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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.",
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AU - Krings, Ulrich

AU - Johansson, Lena

AU - Zorn, Holger

AU - Berger, Ralf G.

N1 - 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.

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KW - 3D-assay

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KW - DNA repair

KW - Radical scavenging

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