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

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

doi:10.1016/j.foodchem.2005.05.050

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

Ulrich Krings
, Lena Johansson
, Holger Zorn
, Ralf G. Berger^*

^*Corresponding author for this work

Institute of Food Chemistry

Research output: Contribution to journal › Article › Research › peer review

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.

Original language	English
Pages (from-to)	712-718
Number of pages	7
Journal	Food chemistry
Volume	97
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2005.05.050
Publication status	Published - 10 Aug 2005

Keywords

3D-assay
Coffee
DNA repair
Radical scavenging
Roasted wheat germ

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2005.05.050

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title = "In vitro DNA-protective activity of roasted wheat germ and fractions thereof",

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",

author = "Ulrich Krings and Lena Johansson and Holger Zorn and Berger, \{Ralf G.\}",

note = "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.",

year = "2005",

month = aug,

day = "10",

doi = "10.1016/j.foodchem.2005.05.050",

language = "English",

volume = "97",

pages = "712--718",

journal = "Food chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

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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 - https://www.scopus.com/pages/publications/31844443322

U2 - 10.1016/j.foodchem.2005.05.050

DO - 10.1016/j.foodchem.2005.05.050

M3 - Article

AN - SCOPUS:31844443322

SN - 0308-8146

VL - 97

SP - 712

EP - 718

JO - Food chemistry

JF - Food chemistry

IS - 4

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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