Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat
Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic compos...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/5/426 |
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| author | Irene Tomé-Sánchez Ana Belén Martín-Diana Elena Peñas Sara Bautista-Expósito Juana Frias Daniel Rico Lorena González-Maillo Cristina Martinez-Villaluenga |
| author_facet | Irene Tomé-Sánchez Ana Belén Martín-Diana Elena Peñas Sara Bautista-Expósito Juana Frias Daniel Rico Lorena González-Maillo Cristina Martinez-Villaluenga |
| author_sort | Irene Tomé-Sánchez |
| collection | DOAJ |
| description | Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (<i>D</i>) function. Phenolics were determined by HPLC-DAD-ESI-MS. <i>In vitro</i> biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone <i>C</i>-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (<i>D</i> = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties. |
| first_indexed | 2024-03-10T19:49:28Z |
| format | Article |
| id | doaj.art-41e5b6e19b8a49c192ba3ec477b1f35e |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T19:49:28Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-41e5b6e19b8a49c192ba3ec477b1f35e2023-11-20T00:31:03ZengMDPI AGAntioxidants2076-39212020-05-019542610.3390/antiox9050426Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of WheatIrene Tomé-Sánchez0Ana Belén Martín-Diana1Elena Peñas2Sara Bautista-Expósito3Juana Frias4Daniel Rico5Lorena González-Maillo6Cristina Martinez-Villaluenga7Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, SpainAgricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, SpainAgricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, SpainAgricultural Technological Institute of Castile and Leon (ITACyL), Government of Castile and Leon. Ctra. de Burgos Km.119, Finca Zamadueñas, 47071 Valladolid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais, 10, 28040 Madrid, SpainKnowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (<i>D</i>) function. Phenolics were determined by HPLC-DAD-ESI-MS. <i>In vitro</i> biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone <i>C</i>-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (<i>D</i> = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.https://www.mdpi.com/2076-3921/9/5/426antioxidant activitygerminationimmunomodulationnutraceutical valueoptimizationphenolic compounds |
| spellingShingle | Irene Tomé-Sánchez Ana Belén Martín-Diana Elena Peñas Sara Bautista-Expósito Juana Frias Daniel Rico Lorena González-Maillo Cristina Martinez-Villaluenga Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat Antioxidants antioxidant activity germination immunomodulation nutraceutical value optimization phenolic compounds |
| title | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat |
| title_full | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat |
| title_fullStr | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat |
| title_full_unstemmed | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat |
| title_short | Soluble Phenolic Composition Tailored by Germination Conditions Accompany Antioxidant and Anti-Inflammatory Properties of Wheat |
| title_sort | soluble phenolic composition tailored by germination conditions accompany antioxidant and anti inflammatory properties of wheat |
| topic | antioxidant activity germination immunomodulation nutraceutical value optimization phenolic compounds |
| url | https://www.mdpi.com/2076-3921/9/5/426 |
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