Wheat germ, a byproduct of the wheat milling industry, as a beneficial source of anti‐aging polyamines: A quantitative comparison of various forms

Abstract

Abstract Polyamines have received a lot of attention since the 1990s because of their anti‐aging, anti‐chronic disease, and proliferative effects. Wheat germ was reported as one of the natural sources of high polyamine, especially spermidine. The current study used three types of wheat germ: group A was industrially separated germ from whole grain, group B was the commercially available germinated wheat germ, and group C was manually separated wheat germ from germinated grain. The polyamine content of putrescine, spermidine, and spermine has been determined using a simplified isocratic LC–MS/MS method. An optimized extraction procedure was performed on all seven samples for obtaining a polyamine‐enriched extract. The three dominant carbomylated polyamines were identified by analyzing the extracted samples in order to determine their relative abundance. Wheat germ powders contain the highest amount of polyamines (220–337 μg/g) of which spermidine is one of the most important. Germinated wheat grains, on the other hand, contain the least amount of this polyamine. The commercially available separated wheat germs are suggested as a good nutrition source of these polyamines.

Keywords

• HPLC‐MS/MS method
• isobutyl chloroformate
• polyamine extraction
• wheat germ