Details
| Original language | English |
|---|---|
| Pages (from-to) | 712-718 |
| Number of pages | 7 |
| Journal | Food chemistry |
| Volume | 97 |
| Issue number | 4 |
| Publication status | Published - 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.
Keywords
- 3D-assay, Coffee, DNA repair, Radical scavenging, Roasted wheat germ
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food chemistry, Vol. 97, No. 4, 10.08.2005, p. 712-718.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - In vitro DNA-protective activity of roasted wheat germ and fractions thereof
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.
PY - 2005/8/10
Y1 - 2005/8/10
N2 - 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.
AB - 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.
KW - 3D-assay
KW - Coffee
KW - DNA repair
KW - Radical scavenging
KW - Roasted wheat germ
UR - http://www.scopus.com/inward/record.url?scp=31844443322&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2005.05.050
DO - 10.1016/j.foodchem.2005.05.050
M3 - Article
AN - SCOPUS:31844443322
VL - 97
SP - 712
EP - 718
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 4
ER -