کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561679 1330679 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities
چکیده انگلیسی


• Oat bran samples were with treatment with four carbohydrases.
• Phenolic acid content increased specifically ferulic acid content.
• Carbohydrase treatment increased antioxidant activity of oat bran extracts.
• Extracts reduced the growth of E. coli and some enhanced B. subtilis growth.

This study examined antioxidant and antimicrobial activities of medium oat bran treated with four polysaccharide enzymes viscozyme, cellulase, alpha-amylase, and amyloglucosidase. The effects of these enzymes on the release of phenolic acids were determined using reverse-phase HPLC chromatography. Antioxidant assays showed that enzyme pre-treatments significantly increased the hydroxyl radical (HO) scavenging activity of all bran samples (16.6–20.0 μM propyl gallate equivalents (PGE)/g bran) relative to untreated bran (13.3 ± 1.8 μM PGE/g). The order of activity was cellulase ≈ viscozyme > amyloglucosidase ≈ alpha-amylase. The DPPH free radical inhibitory activities of brans pre-treated with cellulase and amyloglucosidase, 43.0% and 45.0%, respectively were higher than inhibition by untreated bran 21.7% (P < 0.05). In the linoleic acid (LA) autoxidation assay, three of the treated and untreated brans similarly inhibited LA oxidation, while viscozyme pre-treated bran had no activity. HPLC analysis showed an increase in free phenolic acids, and this was more pronounced for ferulic and caffeic acids. In the antimicrobial assay, brans pre-treated with viscozyme and cellulase similarly inhibited the growth of Escherichia coli compared to untreated bran (P < 0.05), while viscozyme- and alpha-amylase-treated brans enhanced the growth of Bacillus subtilis, a non-pathogenic bacteria strain that has been used as a pro-biotic.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 52, Issue 2, July 2013, Pages 568–574
نویسندگان
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