Phytochemical profiles and cytoprotective effects of old and modern common wheat cultivars

Epidemiological studies have correlated the intake of whole grains with a reduced incidence of chronic disease (1). Among health-promoting phytochemicals in whole grains, phenolic compounds have gained attention in many research areas as they have strong antioxidant properties and can protect against many degenerative human diseases (2). Aim of this study was to characterize the phytochemical composition of new and old wheat varieties and to evaluate their potential cytoprotective/antiproliferative effect in different cell culture systems. Methodologies The study was performed on 6 common wheat genotypes (1 modern and 5 old cultivars). Polyphenols, flavonoids, FRAP test and HPLC/ESI-TOF-MS determinations were conducted according to (3). Cultured rat cardiomyocytes, grown as reported in (4), and human promyelocytic leukemia cell line HL60 were supplemented with different extracts. Cell viability was evaluated by MTT test. ROS production was measured using 2’-7’-dichlorofluorescein diacetate. Results and Discussion In the old cultivars the mean content of total polyphenols was significantly higher than in the modern variety (165±8 and 133±8 mg GAE/100g, respectively). Within the experimental set the mean total content of flavonoids was 39.9±16.7 mg CE/100g. The old cultivars Verna and Gentil Rosso exhibited the highest values, while the lowest content was found in the modern cultivar Palesio. A significant correlation was observed between antioxidant activity, total polyphenol and total flavonoid content. The HPLC-TOF-MS analyses allowed the identification of aproximately 60 different phenolic compounds. MTT test and intracellular ROS production were carried out in in vitro models to highlight differences in cyotoprotective/antiproliferative properties between cultivars and to correlate them to phytochemical/nutraceutical profile of the extracts. References (1) Fardet A. (2010) Nutr Res Rev. 23:65-134. (2) L. Dykes and L.W. Rooney (2007) Cereal Foods World 52, 105 (3) Dinelli G. et al. (2009) J Chromatogr. 1216, 7229-40 (4) Hrelia S. et al. (2002) Biochim. Biophys. Acta 1567, 150-156