Antioxidative effects of a processed grain food

Area of Science:

• Nutritional Science
• Biochemistry
• Food Science

Background:

• Antioxidant Biofactor (AOB) is a unique processed grain food composed of various botanical extracts.
• The processing involves low-temperature roasting and fermentation with Aspergillus oryzae to create low molecular weight substances.
• AOB is presumed to contain various antioxidant compounds like flavonoids, tocopherols, vitamin C, and tannins.

Purpose of the Study:

• To investigate the antioxidative properties and free radical scavenging activities of Antioxidant Biofactor (AOB).
• To evaluate the efficacy of AOB in scavenging superoxide, hydroxyl, and DPPH radicals in vitro.
• To assess the in vivo effects of AOB on superoxide scavenging activity and its impact on rat brain homogenate autoxidation.

Main Methods:

• Electron Spin Resonance (ESR) spectrometry was employed to measure radical scavenging activity.
• In vitro studies involved using superoxide generating systems (HX/XO) and Fenton's reaction with DMPO spin trapping.
• In vivo studies administered AOB orally to rats and measured plasma superoxide scavenging activity and brain homogenate autoxidation.

Main Results:

• AOB exhibited dose-dependent scavenging activity against superoxide, hydroxyl, and DPPH radicals in vitro.
• In vivo administration of AOB significantly increased plasma superoxide scavenging activity in rats.
• AOB strongly inhibited lipid peroxidation in rat brain homogenates in a dose-dependent manner, unlike its individual ingredients.

Conclusions:

• The roasting and fermentation process is crucial for transforming ingredients into effective low molecular weight antioxidants.
• Antioxidant Biofactor (AOB) possesses significant antioxidant and free radical scavenging activities.
• AOB shows potential as a functional food ingredient for combating oxidative stress.