THE SCAVENGING CAPACITY OF FREE RADICALS BY ENZYMES-HYDROLYZED WHEAT BRAN IN VITRO
- VernacularTitle:麦麸酶解产品清除自由基的体外实验研究
- Author:
Jing ZHANG
;
Shiyi OU
;
Ning ZHANG
- Publication Type:Journal Article
- Keywords:
wheat bran;
hydrolyzates;
free radicals
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: The scavenging capacity of free radicals by enzymes-hydrolyzed wheat bran (EHWB) and its protection against DNA damage were studied in vitro. Method: EHWB, prepared by hydrolyzing de-starched wheat bran using enzymes from Aspergillus niger fermentation, was used to test its scavenging capacity of free radicals and protection against DNA damage caused by hydroxyl free radical in vitro. Results: The capacity of scavenging free radicals by EHWB was shown, and EHWB could protect DNA damage caused by hydroxyl radicals. Conclusion: EHWB has higher free radicals scavenging capacity.
