In vitro free radicals scavenging activity and antioxidant capacity of solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken PBMC

Min-Jung Lin,Tzu-Tai Lee,Bi Yu,Shen-Chang Chang,Chi-Huan Chang,Chaio-Chun Wang,Geng-Jen Fan

doi:10.1590/s1806-92902016000800005

Abstract

The purpose of this study was to demonstrate the in vitro free radical scavenging activity and antioxidant capacity in solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken peripheral blood mononuclear cells (PBMC). After solid-state fermentation of wheat bran by white rot fungi for 12 d, the scavenging action of the fermented wheat bran extracts was 1, 1-diphenyl-2-picrylhydrazyl (DPPH), and the free radicals increased significantly, approximately 1.5-fold. Trolox equivalent antioxidant capacity of 1 mg/mL fermented wheat bran extracts was increased from 100 to 150 mM trolox antioxidant capacity after 12 d of fermentation. Moreover, the extracts exhibited 50% of the chelating capacity observed for ferrous iron (Fe2+) after fermenting for 12 d. In vitro, and under the stimulus of fermented wheat bran, the antioxidant gene expression (GST, HO-1, Nrf2, and GCLC genes) of PBMC was more than double that of the PBS, ascorbic acid, and unfermented wheat bran. The expression of fermented wheat bran was the lowest for the NOX1 and ROMO1 genes. Solid-state wheat bran fermented by white rot fungi can increase the scavenging action of DPPH, the trolox equivalent antioxidant capacity, and the chelating capacity of ferrous iron; in addition, in vitro, it can regulate the expression of antioxidant molecular targets in chicken PBMC.

Highlights

In recent years, the rapidly growing global population has considerably increased the demand for grain
Solid-state wheat bran fermented by white rot fungi can increase the scavenging action of DPPH, the trolox equivalent antioxidant capacity, and the chelating capacity of ferrous iron; in addition, in vitro, it can regulate the expression of antioxidant molecular targets in chicken peripheral blood mononuclear cells (PBMC)
Since wheat bran fermented by white rot fungi could hold the promise of antioxidant activity as aforementioned, its antioxidant capacity would be evaluated as free radical scavenging capacity

Summary

Introduction

The rapidly growing global population has considerably increased the demand for grain. The cost of raw materials has increased significantly for dietary grain. Processing raw plant materials may generate large amounts of by-products, such as oil cakes, along with higher seed costs. The nutritional utilization of feed is limited in the diet of monogastric animals because it is difficult for these animals to degrade its high content of lignocellulosic biomass (Yu et al, 2008). The annual global production of wheat is over 6.5 million tons, and bran is the main by-product of wheat flour processing. It is easy to reduce feed intake and growth performance because of the low energy of wheat bran (approximately 1,300 kcal/kg of metabolizable energy) and its percentage of dietary fiber (44.0%) (Dale, 1996; Prückler et al, 2014)

Objectives

Methods

Results