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. (March 2015)

• Record Type: Journal Article
• Authors: McCarthy, Aoife L.; O'Callaghan, Yvonne C.; Connolly, Alan; Piggott, Charles O.; FitzGerald, Richard J.; O'Brien, Nora M.
• Is Part Of: International journal of food sciences and nutrition. Volume 66:Number 2(2015)
• Page Start: 230
• Page End: 235
• Publication Date: 2015-03
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2014.979314
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>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 &lt; 3 kDa, BPH &lt; 5 kDa, BPH &gt; 5 kDa) was measured following gastrointestinal <italic>in vitro</italic> 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 (<italic>p</italic> &lt; 0.05), by the comet assay. Snack-bar digestates possessed significant (<italic>p</italic> &lt; 0.05) immunomodulatory effects, measured by ELISA in concanavalin-A stimulated Jurkat T cells. Addition of BPH enhanced (<italic>p</italic> &lt; 0.05) the IFN-γ reducing capacity of the snack-bar while addition of BPH &lt; 3 and &lt; 5 kDa reduced IL-2 production to a greater extent than unfortified yogurt (<italic>p</italic> &lt; 0.05). Selected BSG components can enhance the antioxidant and anti-inflammatory potential of foods.</p> </abstract>