TY - JOUR
T1 - A study of the ability of bioactive extracts from brewers' spent grain to enhance the antioxidant and immunomodulatory potential of food formulations following in vitro digestion
AU - Mccarthy, Aoife L.
AU - O'callaghan, Yvonne C.
AU - Connolly, Alan
AU - Piggott, Charles O.
AU - Fitzgerald, Richard J.
AU - O'Brien, Nora M.
N1 - Publisher Copyright:
© 2015 Informa UK Ltd.
PY - 2015/3/1
Y1 - 2015/3/1
N2 - Bioactivity of a snack-bar, chocolate-drink and yogurt fortified with brewers' spent grain (BSG) phenolic extracts (P2 or B2) or protein hydrolysates (barley protein hydrolysate (BPH), BPH<3kDa, BPH<5kDa, BPH>5kDa) was measured following gastrointestinal in vitro digestion. Concentrations of 0.5 and 0.1% (v/v) digestates were chosen for addition to Caco-2 and Jurkat T cells, respectively. Yogurt and B2 digestate protected against H2O2-induced DNA damage in Caco-2 cells (p<0.05), by the comet assay. Snack-bar digestates possessed significant (p<0.05) immunomodulatory effects, measured by ELISA in concanavalin-A stimulated Jurkat T cells. Addition of BPH enhanced (p<0.05) the IFN-γ reducing capacity of the snack-bar while addition of BPH<3 and <5kDa reduced IL-2 production to a greater extent than unfortified yogurt (p<0.05). Selected BSG components can enhance the antioxidant and anti-inflammatory potential of foods.
AB - Bioactivity of a snack-bar, chocolate-drink and yogurt fortified with brewers' spent grain (BSG) phenolic extracts (P2 or B2) or protein hydrolysates (barley protein hydrolysate (BPH), BPH<3kDa, BPH<5kDa, BPH>5kDa) was measured following gastrointestinal in vitro digestion. Concentrations of 0.5 and 0.1% (v/v) digestates were chosen for addition to Caco-2 and Jurkat T cells, respectively. Yogurt and B2 digestate protected against H2O2-induced DNA damage in Caco-2 cells (p<0.05), by the comet assay. Snack-bar digestates possessed significant (p<0.05) immunomodulatory effects, measured by ELISA in concanavalin-A stimulated Jurkat T cells. Addition of BPH enhanced (p<0.05) the IFN-γ reducing capacity of the snack-bar while addition of BPH<3 and <5kDa reduced IL-2 production to a greater extent than unfortified yogurt (p<0.05). Selected BSG components can enhance the antioxidant and anti-inflammatory potential of foods.
KW - Bioactive
KW - Brewers' spent grain
KW - Fortified
KW - Functional
KW - Phenolic extract
KW - Protein hydrolysate
UR - http://www.scopus.com/inward/record.url?scp=84924975556&partnerID=8YFLogxK
U2 - 10.3109/09637486.2014.979314
DO - 10.3109/09637486.2014.979314
M3 - Article
C2 - 25669234
AN - SCOPUS:84924975556
SN - 0963-7486
VL - 66
SP - 230
EP - 235
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - 2
ER -