Food and Fermentation Industries >

2019 , Vol. 45 >Issue 3: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017675

Antioxidantive and anti-proliferative activities of steam exploded Tartarybuckwheat bran during simulated gastrointestinal digestion in vitro

  • TANG Yu ,
  • ZHANG Xiaoli ,
  • HE Xiaoqin ,
  • LI Weizhou ,
  • LI Fuhua ,
  • MING Jian
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  • 1( College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)

Received date: 2018-05-02

  Online published: 2019-03-11

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Abstract

In this study, the Tartary buckwheat bran was pretreated by steam explosion, together with stimulated gastrointestinal digestion in vitro. The amounts of polyphenols released from Tartary buckwheat bran before and after steam explosion and their antioxidant and anti-proliferative activities at different gastrointestinal digestion stages were investigated. The results showed that the amounts of polyphenols released before and after steam explosion as well as their absorption capacity of oxygen free radicals both improved. The cellular antioxidant activity of steam exploded buckwheat bran enhanced during in vitro gastrointestinal digestion. The EC50 values of gastric digestion group and intestinal digestion group were 19.95±0.37 mg/mL and 150.32±6.43 mg/mL, respectively. The gastric digestive fluid of the Tartary buckwheat bran after steam explosion treatment had inhibitory effect on HepG2 cells (EC50=9.37±1.20 mg/mL). This indicated that Tartary buckwheat bran pretreated by steam explosion had certain antioxidant and anti-proliferative activities. This study provides a theoretical basis for scientific evaluation of Tartary buckwheat bran's nutritional value.

Key words： Tartary buckwheat bran; steam explosion; in vitro gastrointestinal digestion; antioxidantive; anti-proliferatve activity

Cite this article

TANG Yu , ZHANG Xiaoli , HE Xiaoqin , LI Weizhou , LI Fuhua , MING Jian . Antioxidantive and anti-proliferative activities of steam exploded Tartarybuckwheat bran during simulated gastrointestinal digestion in vitro[J]. Food and Fermentation Industries, 2019 , 45(3) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.017675

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