Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions

Abstract

Some anthocyanins, both commercial delphinidin-3-O-b-d-glucoside chloride and cyanidin-3-O-b-d-rutinoside chloride (Dp3glu and Cy3rut) and extracted from plants, were adsorbed by gluten or its fractions to carry out a study that can be considered a premise to estimate the potential effect on bioavailability of anthocyanin adsorption. This process was studied by means of adsorption kinetics and isotherms. Among the parameters determining adsorption, the temperature and the pH value were evaluated. The data show that gluten and its fraction have a great adsorption capacity (about 1.0 mg g )1 of gluten). The results indicate that the structure of the anthocyanins plays an important role in their adsorption by gluten or its fractions; in fact, the adsorption kinetics show that Dp3glu is more adsorbed than Cy3rut. The isotherms of anthocyanin adsorption by gluten indicate the presence of a strong interaction between the two types of molecules. This could be an important finding to obtain functionalised-based gluten products.

Raman characterization of the interactions between gliadins and anthocyanins

“…According to previous studies, the anthocyanin quantity absorbed by gliadins and the time for its complete absorption depend on the nature of the anthocyanin. The chosen conditions (i.e.…”

Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies

“…Differences in the values of biosorbed quantities could be explained by the ability of individual anthocyanins with different structures (Mazzaracchio et al, 2012) in complex extracts to bond to available sites on the biosorbent. Biosorption process may have occurred in several layers with a non-uniform distribution of adsorption heat and affinity on the heterogeneous surface (Foo and Hameed, 2010).…”

“…Only a few studies to date have focused on the recovery of these phytochemicals by biosorption (Jing et al, 2011;Mazzaracchio et al, 2012). Biosorption can allow the separation and concentration of anthocyanins from diluted solutions obtained from agro-industrial wastes.…”

Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease

“…Within the category of flavonoids, anthocyanidins, flavan-3-ols and flavonols were the most studied in relation to their binding capacity to gluten proteins [ 26 , 27 , 30 , 31 , 32 , 34 , 35 , 36 , 37 , 38 ] ( Table 1 ). The interaction of gluten and its individual fractions with anthocyans was studied mainly by spectroscopic techniques, including ultraviolet–visible (UV-Vis), nuclear magnetic resonance (NMR), infrared (IR) and Raman spectroscopy [ 31 , 32 , 34 , 35 ]. All the studies showed a generical molecular interaction between the two moieties and some important features of the interaction were highlighted: (1) in the aglycone forms, no site-preferred interaction was detected, contrarily to their corresponding glycosides, (2) the structure of the anthocyanins had a significant role in their interaction with gluten proteins, and (3) anthocyanins induced conformational changes in gliadins, particularly a significant decrease of the β-turns content.…”

“…This interaction of gluten proteins and some peptides with a pivotal role in the disease pathogenesis with some polyphenols is being recently and continuously studied. Some important results have already been reported regarding the interaction and potential translational effects for celiac disease [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ].…”