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Ferulic acid released by treatment with Aspergillus oryzae contributes to the cellular antioxidant capacity of wheat germ extract

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Abstract

An extract of fermented wheat germ (EFWG) was prepared by treatment with Aspergillus oryzae and in vitro antioxidant and cellular antioxidant capacities were measured. The induction of phase II detoxifying and antioxidant enzymes in exerting a cellular antioxidant capacity was determined. Treatment of wheat germ with A. oryzae significantly (p<0.001) increased the ferulic acid content, compared to controls, among 4 phenolic acids analyzed. The peroxyl radical-scavenging and reducing capacities and the cellular antioxidant capacity of EFWG were more potent than for extracts of wheat grain (EWG). The cellular antioxidant capacity of EFWG against AAPH and H2O2-induced oxidative stress was stronger than for EWG due to enhanced induction of the phase II enzymes HO-1, GST, and NQO-1. Potent in vitro and cellular antioxidant capacities of EFWG may result from an increased ferulic acid content due to treatment with A. oryzae.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hannam University, Daejeon, 305-811, Korea

    Ji-Hye Song, Jin-Kyoung Kim & Hae-Dong Jang

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  1. Ji-Hye Song
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  2. Jin-Kyoung Kim
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  3. Hae-Dong Jang
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Correspondence to Hae-Dong Jang.

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Song, JH., Kim, JK. & Jang, HD. Ferulic acid released by treatment with Aspergillus oryzae contributes to the cellular antioxidant capacity of wheat germ extract. Food Sci Biotechnol 23, 1327–1333 (2014). https://doi.org/10.1007/s10068-014-0182-5

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  • DOI: https://doi.org/10.1007/s10068-014-0182-5

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