Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
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DOI：
10.1186/1475-2859-12-105
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发表时间：
2013-11-11
影响因子：
6.4
通讯作者：
Gobbetti, Marco
中科院分区：
文献类型：
--
作者：
Rizzello, Carlo Giuseppe;Mueller, Thomas;Gobbetti, Marco
背景资料：在过去的十年中，一些研究描述了发酵小麦胚芽对癌细胞系和体内临床试验期间的有希望的细胞毒性活性。最近的资料表明，该制剂的抗增殖，抗转移和免疫作用主要归因于醌类。本研究旨在利用酸面团乳酸菌发酵的潜力，释放2-甲氧基苯醌，2，6-二甲氧基苯醌，这是天然存在于小麦胚芽中的糖基化和非生理活性的形式。结果：首先，40株乳酸菌，以前从小麦胚芽中分离，在体外筛选的基础上，β-葡萄糖苷酶活性。基于最高酶活性和工艺特征选择植物乳杆菌LB 1和罗氏乳杆菌LB 5。这些菌株组合用于发酵小麦胚芽。将未接种细菌的生小麦胚芽进行相同的孵育并用作对照。对小麦胚芽发酵酸面团的微生物、理化和生化特性进行了研究。在孵育过程中，非糖基化和生理活性的2-甲氧基苯醌和2，6-二甲氧基苯醌的释放几乎在24 h内完成。与对照相比，上述生物活性化合物的浓度增加了近4和6倍。对生麦胚（对照）和酸面团发酵的麦胚进行离体测定，以测定其对生殖细胞肿瘤、结肠癌和卵巢癌的各种细胞系的抗增殖活性。虽然未发现对生麦胚的影响，但酸面团发酵制剂对人肿瘤细胞系有显著和不同的影响。IC 50的值范围为0.105 +/- 0.005至0.556 +/- 0.071 mg/ml，IC 50的中值为0.302 mg/ml.Conclusions：这些结果与其他知名的药物制剂中发现的结果相当，并可能揭示使用酸面团发酵小麦胚芽作为成分，营养补充剂和/或抗癌药物。
Background: In the last decade, several studies described the promising cytotoxic activity of fermented wheat germ towards cancer cell lines and during in vivo clinical trials. Recent data suggested that the antiproliferative, antimetastatic and immunological effects of this preparation are mainly attributed to quinones. This study aimed at exploiting the potential of sourdough lactic acid bacteria fermentation to release 2-methoxy benzoquinone, and 2,6-dimethoxybenzoquinone, which are naturally present in wheat germ as glycosylated and non-physiologically active form.Results: Preliminarily, forty strains of lactic acid bacteria, previously isolated from wheat germ, were in vitro screened based on beta-glucosidase activity. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were selected based on the highest enzyme activity and on technology features. These strains were used in combination to ferment wheat germ. Raw wheat germ, without bacterial inoculum, was subjected to the same incubation and used as the control. The sourdough fermented wheat germ was characterized based on microbiological, physico-chemical and biochemical features. During incubation, the release of the non-glycosylated and physiologically active 2-methoxy benzoquinone, and 2,6-dimethoxybenzoquinone was almost completed during 24 h. Compared to the control, the concentration of the above bioactive compounds increased almost 4 and 6-folds. Both raw wheat germ (control) and sourdough fermented wheat germ were ex vivo assayed for the anti-proliferative activity towards various cell lines of germ cell tumor, colon carcinoma and ovarian carcinoma. While no effect was found for the raw wheat germ, the sourdough fermented preparation markedly and variously affected the human tumor cell lines. The values of IC50 ranged from 0.105 +/- 0.005 to 0.556 +/- 0.071 mg/ml, with a median value of IC50 of 0.302 mg/ml.Conclusions: These results are comparable to those found for other well-known pharmaceutical preparations, and may disclose the use of the sourdough fermented wheat germ as an ingredient, nutritional supplement and/or anticancer drug.