Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth

Abstract

A novel purple pigment called hordeumin, a type of anthocyanin-tannin pigment, was produced from barley bran-fermented broth. The radical scavenging activity of hordeumin was analyzed by using an electron-spin resonance (ESR) spectrometer. The hordeumin scavenged superoxide radical in a concentration-dependent manner. Superoxide dismutase-like activity values were 118 and 195 units/mg for crude and partially purified hordeumin, respectively. The two types of hordeumins also scavenged the DPPH radical. Furthermore, barley bran-fermented filtrate before pigment formation and extract of barley bran also scavenged the DPPH radical. However, the DPPH radical scavenging activity of a filtrate, fermented over a long period, was stronger than that fermented over a short period. Thus, it was considered that radical scavenging activity of hordeumin resulted from barley bran polyphenol such as proanthocyanidins.

Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste

“…Antioxidative activity of enzymatic hydrolysates The antioxidative activity of each enzymatic hydrolysate was determined by spectrometry against DPPH radical (Yamaguchi et al, 1998;Deguchi et al, 2000). Each enzymatic hydrolysate was dissolved in 50% ethanol at various concentrations.…”

Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

“…A number of approaches have been employed for its effective utilization as a source of biologically active compounds. Deguchi et al (1999) focused on purple pigment, hordeumin, from barley branfermented broth and reported its antimutagenicity (Deguchi et al, 2000a) and radical scavenging activity (Deguchi et al, 2000b). Barley proanthocyanidins, abundant in bran, have been reported to potentiate retinoic acid-induced granulocytic and sodium butyrate-induced monocytic differentiation of HL60 cells (Tamagawa et al, 1998), and have inhibitory effects on hyaluronidase activity, soybean lipoxygenase activity, and complementary activity (Tamagawa et al, 1999).…”

Anthocyanin Content and Composition in Winter Blue Barley Cultivars and Lines

“…The favorable antioxidant properties of the blue cereal genotypes with high anthocyanin content can be utilized in the production of foods, fulfilling a function in the protection of health (Del Pozo-Insfran et al 2006;Hu et al 2007;Baik and Ullrich 2008). The antioxidant and antimutagenic effects of the pigment (hordeumin) containing anthocyanidins extracted from barley bran fermented broth has been identified (Deguchi et al 2000). The respective impact is owing to two characteristic properties of anthocyanins: affinity to proteins and antioxidative activity (De Pascual-Teresa et al 2010).…”