期刊
FOOD CHEMISTRY
卷 312, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125829
关键词
Antioxidant-DF; Phenolic acid; Cellular antioxidant analysis; Antiproliferation; Inflammatory cytokine; Satiety gene
资金
- Lincoln University, Canterbury, New Zealand
Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and 66 % higher total phenolics respectively compared control cookies. Ferulic acid in wheat and barley cookie extracts, and quercetin and kaempferol-3-glucoside in wheat cookies with 15% blackcurrant were the dominant phenolic acids. Cellular antioxidant activity was higher in samples with blackcurrant inclusion when evaluated in a cancer cell HepG2 model. Inhibition of cell proliferation was lower for the phenolic samples from cookies with blackcurrant addition. These samples suppressed the regulation of inflammatory cytokine IL-1 beta (about 3 to 4-fold), IL-6 (about 2-fold) and transcription signalling factor NF-kB (about 2-fold) and showed an up-regulation of the satiety gene NUCB-2/nesfatin-1 (about 4-fold) in compared with control samples.
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