Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies

Abstract

Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and 66 % higher total phenolics respectively compared control cookies. Ferulic acid in wheat and barley cookie extracts, and quercetin and kaempferol-3-glucoside in wheat cookies with 15% blackcurrant were the dominant phenolic acids. Cellular antioxidant activity was higher in samples with blackcurrant inclusion when evaluated in a cancer cell HepG2 model. Inhibition of cell proliferation was lower for the phenolic samples from cookies with blackcurrant addition. These samples suppressed the regulation of inflammatory cytokine IL-1β (about 3 to 4-fold), IL-6 (about 2-fold) and transcription signalling factor NF-kB (about 2-fold) and showed an up-regulation of the satiety gene NUCB-2/nesfatin-1 (about 4-fold) in compared with control samples.