干酪乳杆菌发酵8种食用豆提取物抗氧化活性研究

该试验分析了干酪乳杆菌（Lactobacillus casei）发酵8种食用豆总酚、总黄酮含量以及抗氧化活性的变化。结果表明,发酵前豇豆总酚含量最高,为（5.53±0.18） mg 没食子酸当量（GAE）/g干质量;红豆总黄酮含量最高,为（11.55±0.16） mg 芦丁当量（RE）/g干质量。发酵后绿豆总酚、总黄酮含量增加最高,分别为182.35%、27.84%;豇豆总酚含量、菜豆总黄酮含量下降最多,分别为43.40%、82.13%。发酵后豌豆提取物1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除活性上升最显著,菜豆提取物下降最显著;绿豆提取物2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）自由基清除活性上升最显著,菜豆提取物下降最显著;豌豆提取物铁离子还原能力上升最显著,菜豆提取物下降最显著。相关性分析结果显示,总酚、总黄酮含量与抗氧化活性均极显著相关（P＜0.01）。发酵对食用豆酚类物质含量和抗氧化活性影响显著,为开发不同食用豆功能食品提供理论基础。     

Assessment of phytochemicals,enzymatic and antioxidant activities in germinated mung bean (Vigna radiata L. Wilezek)

Vitamin C, phenolic and flavonoid contents along with enzymatic and antioxidant activities were determined in germinated mung bean (Vigna radiate). Elevated levels of vitamin C 72.31 ± 0.62 mg/100 g FW and flavonoid content 85.57 ± 0.59 mg CE/100 g FW were estimated for euphylla after 6 days of germination. Moreover, maximum peroxyl radical scavenging activity 645.4 ± 28.5 μmol ASA equiv./100 g FW was also determined in euphylla. However, seed coat has the highest content of phenolic content (568.4 ± 8.8 mg GAE/100 g FW), whereas cotyledon depicted the highest ascorbate oxidase and peroxidase activities (396.5 ± 4.0 and 548.4 ± 2.8 min^?1 g^?1 FW, respectively). These findings revealed that euphylla in mung bean sprouts is the most bioactive part with significant level of phytochemicals. Therefore, after germination of 6 days, euphylla is the main source of nutrition in mung bean sprouts.     

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

In this study, solid state fermentation of mung beans by Cordyceps militaris SN-18 (C. militaris-fermented mung beans, CFMB) was performed. The effects of fermentation on phenolic content, antioxidant activity, and DNA damage protection of mung beans through various polarities solvent extracts were determined. Results showed that phenolic content, antioxidant activities, and DNA damage protection of mung beans were significantly enhanced by fermentation. The water extract of CFMB exhibited the highest phenolic content, DPPH radical scavenging activity, ferric reducing antioxidant power, reducing power, and DNA damage protection. During fermentation, shikimic acid, chlorogenic acid, vanillic acid, rutin, sinapic acid, and luteolin of mung beans were significantly increased. A clear correlation was found between phenolic content and antioxidant activity. Thus, CFMB with enhanced phenolic compounds, antioxidant activity, and DNA damage protection may be effective in the prevention of oxidative damage-induced disease, and it can serve as a novel nutraceutical and functional food in health promotion.     

不同品种绿豆理化特性和抗氧化性研究

对来自不同产区的9个不同品种绿豆的理化特性和抗氧化活性进行分析,研究其品质差异和特异性,为不同品种绿豆的加工和开发利用提供基础数据。结果表明,不同品种绿豆物理性状、营养成分、抗氧化活性等指标存在显著差异,且除羟自由基清除率之外,总酚含量、总黄酮含量、铁离子还原能力及DPPH自由基清除率表现出极显著的相关性(P<0.01)。参试品种中粒长以及明度最大的是洮绿8号,白绿8号籽粒宽最大;参试品种蛋白质、脂肪、淀粉含量范围分别为18.83%~21.99%、0.70%~1.26%、54.63%~70.75%,其中白绿8号蛋白质含量最高,淮绿2号淀粉含量最高;重庆绿豆表现出最小的百粒重,最高的总酚含量、总黄酮含量、铁离子还原能力以及DPPH自由基清除率。     

Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)

Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the β‐carotene‐linoleate and the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstreams, content of phenolic compounds and antioxidant activities. Phenolic compounds in cultivars varied from 3.3 to 16.6 mg catechin equivalent and from 0.15 to 0.32 mg cyanidin‐3‐glucoside equivalent g^?1 bean for total phenolic and anthocyanin contents, respectively. The bean cultivars exhibited antioxidant activity (AA) of 10–46% inhibition of lipid peroxidation in the linoleate and 0.4–1.3 trolox equivalent antioxidant capacities (TEAC) in the DPPH model systems. The hull millstream with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 383 µM trolox equivalent g^?1 hull. Total phenolic content, alone or in combination with other phenolic constituents, is a potential candidate as a selection criterion for antioxidant activity in beans. Copyright © 2005 Society of Chemical Industry     

云南特色豆类的酚类含量及其抗氧化活性

采用分光光度计法,对云南产的8种特色豆类的酚类含量及其抗氧化活性进行研究。结果表明:雀蛋豆的黄酮质量分数最高,为0.55%,丽江大花豆、保山透心绿蚕豆和保山大绿豆提取液中的总酚质量分数相对较高,均达到0.25%。雀蛋豆提取液的总还原力最高,而昆明白花豆最低。剑川荷包豆对DPPH·的清除率仅为52.28%,其他豆类品种对DPPH·的清除率较高,均在69%以上。剑川荷包豆和丽江大花豆2个品种对·OH都有很好的清除效果。相关性分析得出8种豆类的总黄酮含量与抗氧化之间没有显著性相关关系(P0.05),而且总酚含量与自由基清除率之间也没有显著性相关关系(P0.05),但总酚含量与总还原力之间具有极显著相关关系(P0.01)。云南产的8种特色豆类酚类含量较高,抗氧化活性较强,经常食用对人类健康有促进作用。     

Decreased fat accumulation in 3T3‐L1 pre‐adipocytes treated with extracts of heat‐processed soy flour and breads

The potential anti‐adipogenic effects of gluten‐free soy breads made from germinated soybean (GS), steamed soybean (SS) or roasted soybean (RS) were evaluated in an in vitro adipocyte cell model. GS and RS increased the total phenolic (TP) and total flavonoid (TF) contents of flours compared with the raw soybean (NS) flour. RS and GS had the highest TP (1.04 GAE mg g^?1) and TF (0.92 CAE mg g^?1) contents. Baking increased the TP content of breads, 0.09–0.26 GAE mg g^?1, compared with the flours. Fermentation during breadmaking increased the DPPH scavenging activities compared with the flours. The ABTS scavenging exhibited similar patterns to those of DPPH. Lipid accumulation in 3T3‐L1 cells shows that the alcoholic extracts (100 μg mL^?1) of SS flour and bread decreased adipocyte differentiation by 1.6‐ and 2.1‐fold, respectively, compared with control. SS bread extract substantially downregulated the adipogenesis‐related genes such as acetyl‐CoA carboxylase and glycerol‐3‐phosphate dehydrogenase.     

不同豇豆中酚类含量与抗氧化活性

为深入了解豇豆的营养价值,以11个不同品种的豇豆样品为原料,对其总酚含量、总黄酮含量及抗氧化活性(总还原能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、·OH清除能力)进行分析,并讨论酚类物质含量及抗氧化活性的相关性。结果表明,不同品种的豇豆酚类物质含量和抗氧化活性差异显著。在测定的样品中,新杂1号表现出最高的总酚含量(5.59 mg GAE/g)、总黄酮含量(4.12 mg CAE/g)及抗氧化活性(总还原能力和DPPH自由基清除能力);豇豆中总酚含量、总黄酮含量与总还原能力、DPPH自由基清除能力之间有极显著相关性(P0.01),与·OH清除能力之间没有显著相关性。     

Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods

There is scarce information on the phenolics of oil palm fruits (Elaeis guineensis). In this study, phenolics were extracted from oil palm fruits and analysed using spectrophotometry for information on the different types of palm phenolics and their antioxidative activities. Analyses of the total phenolic content (TPC), total flavonoid content (TFC), o‐diphenols index, hydroxycinnamic acid index, flavonols index and phenol index showed ranges between 5.64 and 83.97 g L^?1 gallic acid equivalent (GAE), 0.31–7.53 g L^?1 catechin equivalent, 4.90–93.20 g L^?1 GAE, 23.74–77.46 g L^?1 ferulic acid equivalent, 3.62–95.33 g L^?1 rutin equivalent and 15.90–247.22 g L^?1 GAE, respectively. The antioxidant assay, 2,2‐diphenyl‐2‐picrylhydrazyl radical scavenging assay, showed antioxidative activities in all the extracts with results ranging from 4.41 to 61.98 g L^?1 trolox equivalent. The high antioxidant activities of the oil palm fruit phenolics were also found to increase with increasing TPC and TFC.     

煮制加工对不同绿豆中黄酮含量的影响及抗氧化活性研究

在绿豆加工过程中,煮制对黄酮类物质相对含量影响较大,所以本实验分别考察了乙醇浓度、煮制温度、煮制时间和pH对绿丰2号和5号两种绿豆煮制液中黄酮含量的影响,在单因素试验基础上通过正交试验对影响黄酮含量的因素进行了优化研究,并对提取出的两种黄酮进行抗氧化活性测定。结果表明:乙醇浓度和pH对煮制液黄酮含量影响显著。最佳的煮制工艺参数为:pH为7.5,煮制温度80℃,煮制时间1.6 h,乙醇浓度为70%。在此提取参数下,绿丰2号绿豆的黄酮类化合物提取量为1.82 mg/g,绿丰5号绿豆的黄酮类化合物提取量为1.77 mg/g;而两种绿豆黄酮类化合物对DPPH自由基、羟基自由基、超氧阴离子自由基均有清除能力,同时,该研究也将为下一步绿豆饮料的开发中黄酮类物质的抗氧化活性提供数据依据。     

A comparative study on the polyphenolic content,antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

Brassica vegetables are rich in polyphenols, flavonoids and glucosinolates. Investigation was undertaken to optimise the best solvents among 60% ethanol, acetone and methanol for the extraction of polyphenols from Brassica vegetables. Furthermore, different properties such as antibacterial activity and antioxidant capacity were also investigated. Results showed that a 60% methanolic extract showed the highest total phenolic content which was 23.6, 20.4 and 18.7 mg gallic acid equivalents (GAE) g^?1 extract for broccoli, Brussels sprouts and white cabbage, respectively. The hydroxybenzoic acid content of various solvent extracts ranged from 5.86 to 8.91 GAE g^?1 extract for broccoli, 2.70 to 5.44 GAE g^?1 extract for Brussels sprouts and 3.69 to 4.86 GAE g^?1 extract for white cabbage, while the hydroxycinnamic acid content ranged from 0.78 to 1.26 chlorogenic acid equivalents (CAE) g^?1 extract for broccoli, 1.41 to 3.45 CAE g^?1 extract for Brussels sprouts and 0.49 to 1.14 CAE g^?1 extract for white cabbage. A concentration‐dependent antioxidative capacity was confirmed for different reactive oxygen species, and moderate antibacterial activity was observed against a number of Gram‐negative and Gram‐positive food spoilage and food pathogenic bacteria. Solvents significantly affected polyphenolic content and its different properties, and the methanol was found to be the best solvent for the extraction of polyphenols from studied Brassica vegetables.     

Optimisation of spray drying process parameters for low‐fat honey‐based milk powder with antioxidant activity

The purpose of this study was to optimise process parameters to prepare spray‐dried honey‐based milk powder containing functional properties of honey. Experimental design with temperature (180 to 200 °C), honey concentration (5–15%) and feed flow rate (8–10 rpm) as independent variables was studied to investigate the effect on product responses. Results showed that increasing the temperature resulted in powder with lower moisture, bulk density, antioxidant activity, total phenolic contents, total flavonoid contents and higher water solubility index. Increasing feed flow rate resulted in higher moisture, bulk density, antioxidant activity, reduced water solubility index, total phenolic content and total flavonoid content, whereas increasing honey concentration resulted in increase in antioxidant activity, total phenolic content and total flavonoid content. The moisture content, bulk density, water solubility index, DPPH scavenging activity, total phenolic content and total flavonoid content were 3.27%, 0.44 g cc^?1, 96.67 g g^?1, 17.45%, 2.54 GAE g^?1 powder and 1.40 RE g^?1 powder, respectively.     

Inhibitory Effects of Phenolics and Saponins From Commonly Consumed Food Legumes in China Against Digestive Enzymes Pancreatic Lipase and α-Glycosidase

Total phenolic and saponin components were extracted from 13 commonly consumed food legumes produced in China, and then a systematic comparative study was conducted to investigate their inhibitory effects against digestive enzymes, pancreatic lipase, and α-glycosidase, respectively. Saponin extract (1 mg/mL) from black bean exhibited the highest (41.8%) pancreatic lipase inhibitory effect, followed by phenolic extract from adzuki bean with 36.3%, saponin extract from yellow soybean with 34.1%, saponin extract from pinto bean with 32.6%. It is worth mentioning that both phenolic and saponin extracts from the mung bean, adzuki bean, lima bean, and pinto bean exhibited inhibitory effects against pancreatic lipase. Among four beans, the adzuki bean had the highest inhibitory effects against pancreatic lipase activity. In the α-glycosidase assays, phenolic extracts exhibited stronger α-glycosidase inhibitory activity than that of saponins in general. Phenolic extracts of the adzuki bean, black bean, fava bean, lentil, rock bean, and red kidney bean inhibited over 80% of α-glycosidase activity at the concentration of 1 mg/mL. Both phenolic and saponin extracts from the adzuki bean and rock bean exhibited inhibitory effects against α-glycosidase. The results indicate that adzuki bean is one of the best target beans for further study on their anti-obesity and anti-diabetes effects via cell and animal models.     

Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

The anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents (R² = 0.95). Subsequent HPLC analysis of mung bean extract revealed two major phenolics which were purified and identified as vitexin and isovitexin by spectral methods. In the anti-glycation assays, both vitexin and isovitexin showed significant inhibitory activities against the formation of AGEs induced by glucose or methylglyoxal with efficacies of over 85% at 100 μM. In another assay, vitexin and isovitexin failed to directly trap reactive carbonyl species, such as methylglyoxal, suggesting that their anti-glycation activities may mainly be due to their free radical scavenging capacity.     

四种豆类中多酚、类黄酮含量及抗氧化活性研究

对豇豆、红小豆、绿豆和蚕豆4种豆类中游离态和结合态的多酚及类黄酮的含量进行测定,并比较了其体外抗氧化活性。数据表明,4种不同豆类的游离态多酚和结合态多酚含量范围分别为1.35～1.75 mg/g和8.63～10.11 mg/g;游离态类黄酮和结合态类黄酮含量范围分别为1.58～2.07 mg/g和3.92～5.08 mg/g;其中结合态多酚含量是游离态多酚的5倍以上,结合态类黄酮含量是游离态的2倍以上。4种豆类游离态和结合态提取物均具有良好的抗氧化活性,其中游离态提取物对DPPH自由基的清除能力明显高于结合态,而结合态对FRAP、ABTS、O2-自由基的清除能力明显高于游离态。豆类中含有丰富的酚类、类黄酮等物质,并且主要以结合态形式存在,具有较强的抗氧化活性。     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

In Vitro Antioxidant and Antiglycation Properties of Methanol Extract and Its Different Solvent Fractions of Musa paradisiaca L. (Cv. Nendran) Inflorescence

Methanolic extract of Musa paradisiaca inflorescence and its different solvent fractions, petroleum ether, ethyl acetate, butanol, and water were studied for their total phenolic and flavonoid content, free radical scavenging, and antiglycation activities, and these properties were compared with standard antioxidant compounds. Ethyl acetate fraction exhibited higher antioxidant and antiglycation properties than other fractions. IC₅₀ values of ethyl acetate fraction for 1,1-diphenyl-2-picrylhydrazyl method, 2,2-azinobis-3 ethylbenzothiazoline-6-sulphonic acid method, superoxide radical scavenging, hydroxyl radical scavenging, nitric oxide radical scavenging, and antiglycation activities were 9.80, 13.50, 26.40, 19.71, 25.73, and 31.00 μ g/ml, respectively. Total phenolic content of ethyl acetate (21.52 mg GAE/g) was significantly higher than other fractions. There was positive linear correlation between antioxidant activity and total phenolic content.      

Antioxidant, antimicrobial, and anticancer activity of 3 Umbilicaria species

Abstract: The aim of this study is to investigate in vitro antioxidant, antimicrobial, and anticancer activity of the acetone extracts of the lichens Umbilicaria crustulosa, U. cylindrica, and U. polyphylla. Antioxidant activity was evaluated by 5 separate methods: free radical scavenging, superoxide anion radical scavenging, reducing power, determination of total phenolic compounds, and determination of total flavonoid content. Of the lichens tested, U. polyphylla had largest free radical scavenging activity (72.79% inhibition at a concentration of 1 mg/mL), which was similar as standard antioxidants in the same concentration. Moreover, the tested extracts had effective reducing power and superoxide anion radical scavenging. Total content of phenol and flavonoid in extracts was determined as pyrocatechol equivalent, and as rutin equivalent, respectively. The strong relationships between total phenolic and flavonoid contents and the antioxidant effect of tested extracts were observed. The antimicrobial activity was estimated by determination of the minimal inhibitory concentration by the broth microdilution method. The most active was extract of U. polyphylla with minimum inhibitory concentration values ranging from 1.56 to 12.5 mg/mL. Anticancer activity was tested against FemX (human melanoma) and LS174 (human colon carcinoma) cell lines using MTT method. All extracts were found to be strong anticancer activity toward both cell lines with IC₅₀ values ranging from 28.45 to 97.82 μg/mL. The present study shows that tested lichen extracts demonstrated a strong antioxidant, antimicrobial, and anticancer effects. That suggests that lichens may be used as possible natural antioxidant, antimicrobial, and anticancer agents.     

Antioxidant capacity and phenolic content of cocoa beans

This study investigated the antioxidant capacity and total phenolic content of cocoa beans from different countries, namely Malaysia, Ghana, Ivory Coast and Sulawesi. The antioxidant capacity of water and ethanolic extracts prepared from cocoa beans was measured by three different assays. To estimate the total phenolic content, the assay using Folin–Ciocalteu reagent was used. The water extract showed the higher value of antioxidant activity based on β-carotene bleaching assay, while the ethanolic extract showed the highest scavenging and ferric reducing activities. Ghanaian cocoa beans showed the highest antioxidant and scavenging activities, followed by Ivory Coast, Malaysian and Sulawesian. However, Malaysian and Sulawesian beans exhibited the highest ferric reducing activity, compared to the other beans. The highest phenolic content was found in Malaysian beans, followed by Sulawesian, Ghanaian and Ivory Coast. A positive correlation existed for both ethanolic (r = 0.76) and water extracts (r = 0.78) between phenolic content and ferric reducing activity. Our results showed that antioxidant capacity and phenolic content of Malaysian cocoa beans were comparable to Ghanaian, Ivory Coast, and Sulawesian beans.     

Antioxidant activity of lactic-fermented Chinese cabbage

Lactic-fermented cabbage, similar to Kimchi in Korea, is a very popular fermented vegetable product in Taiwan and China. In this study, fermented cabbage prepared by a dry-salt method was first extracted with water and methanol. Antioxidant activity such as DPPH radical scavenging effects, reducing power and Fe²⁺-chelating ability of the solvent extracts of fermented cabbage was determined and the effect of fermentation on the change of antioxidant activity, total phenolic and total flavonoid content was also investigated. Results revealed that antioxidant activity observed on the Chinese cabbage mixture may vary with extraction solvents and fermentation. Generally, the methanol extract of the cabbage mixture showed a higher DPPH radical scavenging activity and reducing activity than the water extract. Although, fermentation did not alter the Fe²⁺-chelating ability and reducing activity of the methanol extract of the cabbage mixture, it reduced these same antioxidant activities in the water extract. Amongst the various extracts examined, the methanol extract of fermented cabbage showed the highest DPPH radical scavenging effect. On the other hand, the highest Fe²⁺-ion chelating and reducing activities were exerted by the methanol extracts of both the cabbage mixture and the fermented cabbage, which showed no significant difference (p < 0.05). Additionally, the type of solvent and fermentation were also found to affect the total phenolic and flavonoid content of the extracts. Fermentation increased the total phenolic content of the methanol extract, whilst reducing the total flavonoid content of the water extract. Furthermore, changes in the antioxidant activity observed on the extracts of the cabbage mixture and fermented cabbage did not coincide exactly with the total phenolic and total flavonoid content.