Abstract
Brewer’s spent grain (BSG), obtained from barley malt during brewing, contains high amounts of phenolic acids, predominantly ferulic and p-coumaric acids. The protective effects of BSG extracts against oxidative DNA damage induced by H2O2 in Saccharomyces cerevisiae cells were investigated using an optimized yeast comet assay and flow cytometry. The results indicated that BSG extracts from black malt exhibited a 5-fold reduction in the genotoxic effects of H2O2, compared to the 2-fold decrease by the BSG extracts from pilsen malts. Flow cytometry analysis with dichlorofluorescein diacetate demonstrated that the intracellular oxidation of S. cerevisiae is also reduced to approximately 50% in the presence of 20-fold diluted BSG extracts. BSG extracts obtained from pilsen and black malt types exert dose-dependent protective properties against the genotoxic effects induced by ROS and decrease intracellular oxidation of yeast cells.
Highlights
Brewer’s spent grain (BSG) is the resultant residual solid fraction of barley malt after wort production for the brewing industry
To evaluate whether the effect of black BSG extract on yeast viability was by inhibition of proliferation or by induction of loss of viability, yeast cells were incubated with black BSG extracts in phosphate buffered saline (PBS) buffer instead of YPD
20 min of incubation time was chosen for the following assay, since S. cerevisiae viability is not affected by the BSG extracts
Summary
Brewer’s spent grain (BSG) is the resultant residual solid fraction of barley malt after wort production for the brewing industry.
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