Phenolic extracts of brewers鈥?spent grain (BSG) as functional ingredients - Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells

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• 作者：Aoife L. McCarthy^a ; Yvonne C. O&rsquo ; Callaghan^a ; Alan Connolly^b ; Charles O. Piggott^b ; Richard J. FitzGerald^b ; Nora M. O&rsquo ; Brien^a ; ^nob@ucc.ie
• 关键词：Brewers&rsquo ; spent grain ; Comet assay ; Oxidative DNA damage ; Polyphenol
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 September, 2012
• 卷：134
• 期：2
• 页码：641-646
• 文件大小：200 K

摘要

Brewers鈥?spent grain (BSG), a by-product of the brewing industry, contains high amounts of phenolic acids, which have antioxidant effects. The present study examined the ability of BSG extracts to protect against the genotoxic effects of oxidants, hydrogen peroxide (H₂O₂), 3-morpholinosydnonimine hydrochloride (SIN-1), 4-nitroquinoline 1-oxide (4-NQO) and tert-butylhydroperoxide (t-BOOH) in U937 cells. Four pale (P1-P4) and four black (B1-B4) BSG extracts were investigated. U937 cells were pre-incubated with BSG extracts, exposed to the oxidants and the DNA damage was measured by the Comet assay. The black BSG extracts (B1-B4) significantly protected against H₂O₂-induced DNA damage. Extract B2, which had the highest phenol content, provided the greatest protection. Extracts P2, B2, B3 and B4 provided significant protection against SIN-1-induced DNA damage. None of the extracts protected against DNA damage induced by t-BOOH and 4-NQO. The DNA protective effects of the BSG phenolic extracts may be related to iron chelation.