Title
Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion
Author
Mateo Anson, N.
Havenaar, R.
Bast, A.
Haenen, G.R.M.M.
TNO Kwaliteit van Leven
Publication year
2010
Abstract
Wholegrain consumption is associated with several health benefits, in contrast to the consumption of refined grains. This can partly be related to the antioxidant compounds in the outer parts of the grain kernel. The bioaccessibility of these antioxidant compounds from the wholegrain matrix during gastrointestinal digestion is crucial for their absorption and bioavailability. In the current study, the bioaccessible compounds from aleurone, bran and flour were obtained from a dynamic in vitro model of the upper gastrointestinal tract. They were collected at 1 h time intervals to assess their antioxidant capacity (TEAC assay) and also their anti-inflammatory effect (TNF-α reduction in U937 macrophages stimulated with LPS). The bioaccessible compounds from aleurone had the highest antioxidant capacity and provided a prolonged anti-inflammatory effect, shown by the TNF-α reduction of a relatively late time-interval (3-4 h after start of digestion). The contribution of ferulic acid to those effects was minor due to its low bioaccessibility. Aleurone seems a promising wheat fraction for cereal products with a healthy added value. © 2009 Elsevier Ltd. All rights reserved.
Subject
Biology
Physiological Sciences
Aleurone
Antioxidant capacity
Bioaccessible ferulic acid
TNF-α
To reference this document use:
http://resolver.tudelft.nl/uuid:0b71b21a-e1d0-49b5-b2c7-5e26f0ad9aa7
DOI
https://doi.org/10.1016/j.jcs.2009.10.005
TNO identifier
275967
ISSN
0733-5210
Source
Journal of Cereal Science, 51 (1), 110-114
Document type
article