Effect of chemical structure of selected phenolic acids on the structure of gluten proteins

Welc, Renata; Kłosok, Konrad; Szymańska-Chargot, Monika; Nawrocka, Agnieszka

doi:10.1016/j.foodchem.2022.133109

Cited by 25 publications

(12 citation statements)

References 39 publications

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“…The reduction of this phenolic compound in the JPS extracts after 60 min demonstrates that certain phenolic compounds interact with other components in the extracts and negatively affect their recovery as free phenolics. Previous reports indicate that hydroxybenzoic acids, depending on their structure, may be incorporated between peptide chains and aggregates . Carbohydrates may also be involved in aggregate formation with phenolic compounds .…”

Section: Results and Discussionmentioning

confidence: 99%

“…Previous reports indicate that hydroxybenzoic acids, depending on their structure, may be incorporated between peptide chains and aggregates. 29 Carbohydrates may also be involved in aggregate formation with phenolic compounds. 30 Therefore, even if cellulase degraded JPS, the released compounds would form insoluble aggregates that could affect the total phenolics quantification.…”

Section: Total Phenolic Contents and The Quantification Of The Most A...mentioning

confidence: 99%

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Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from “Jalapeño” (Capsicum AnnumL.) Chili Pepper Seeds

SÁNCHEZ-MIGUEL,

FORTIZ-DE-ITA,

MONRIBOT-VILLANUEVA

et al. 2024

ACS Food Sci. Technol.

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Enzyme-assisted extraction (EAE) is an alternative to recover phenolic compounds from jalapeño (Capsicum annuum L.) pepper seeds (JPS). This study aimed to analyze the interaction of ferulic or salicylic acid with cellulase. Seeds were recovered from the jalapeño slices canning process and treated with a 2500 IU/L cellulase solution at 45 °C during 30–180 min. Total phenolic compounds and soluble carbohydrates were quantified as well as particle size, cytotoxicity, and immunostimulatory activity. Hydroxybenzoic, vanillic, and salicylic acids, and phenylalanine were quantified by UPLC-MS. It was observed that the total soluble carbohydrates decreased after 90 min of cellulase treatment, as did the concentration of vanillic acid. The highest immune-stimulant activity (234.25%) was observed in JPS EAE obtained after 180 min in the presence of ferulic acid (23 μM). Aggregates of an average size of 660.9 nm formed between JPS phenolic compounds and cellulase-released carbohydrates had potential applications as immune enhancers.

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Section: Results and Discussionmentioning

confidence: 99%

Section: Total Phenolic Contents and The Quantification Of The Most A...mentioning

confidence: 99%

Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from “Jalapeño” (Capsicum AnnumL.) Chili Pepper Seeds

SÁNCHEZ-MIGUEL,

FORTIZ-DE-ITA,

MONRIBOT-VILLANUEVA

et al. 2024

ACS Food Sci. Technol.

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“…This may be related to the O'EN-F, a rich source of total phenolics and antioxidants that can form proteinpolyphenol interactions, which involve incorporating phenolic compounds into the gluten network and closing them in the hydrophobic pockets. 28 According to Welc et al, 29 these interactions can lead to structural and functional changes in gluten proteins, such as aggregation and altering the conformation of disulfide bridges. Danno and Hoseney 30 and Okada et al 31 have investigated free radical scavengers such as phenolic acids that can accelerate dough breakdown.…”

Section: Resultsmentioning

confidence: 99%

Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)

Koyuncu

2023

J Sci Food Agric

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BACKGROUNDOleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies.RESULTSThe rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX‐F) and endocarp flour (O'EN‐F), ranging from 0% to 30%, were assessed using Mixolab (Chopin Technologies, Villeneuve‐la‐Garenne, France). The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX‐F and O'EN‐F in the cookies enhanced redness and total color differences at the same time as decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX‐F and O'EN‐F also significantly increased free, bound, and total phenolic contents, as well as antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX‐F and O'EN‐F indicated greater appreciation than control cookies. Incorporating 20% O'EX‐F and 20% O'EN‐F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels.CONCLUSIONThe utilization of O'EX‐F and O'EN‐F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality at the same time as providing distinctive sensory properties. The present study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. © 2023 Society of Chemical Industry.

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“…Notably, the EAI of US-GLE was improved by 6.35 m 2 /g compared to GLE. Welc et al [ 47 ] reported that phenolics could cut the intra-strand disulfide bonds, which maintain the conformational stability of proteins, thus conferring a more flexible spatial structure. Moreover, ultrasound treatment can also break the intra-strand disulfide bond of GL.…”

Section: Resultsmentioning

confidence: 99%

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

Cao

Zhang

et al. 2023

Foods

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It is essential to understand the mechanism of action of ultrasound synergistic free radical oxidation to promote covalent reactions between proteins and polyphenols. (−)-epigallo-catechin 3-gallate (EGCG) with rich bioactivity could be used to increase the functional properties of cereal protein—gliadin (GL). This study systematically explored the role of ultrasound treatment (US) on the binding mechanisms of GL and EGCG. Electrophoresis and high-performance liquid chromatography (HPLC) confirmed the greater molecular mass of the covalent complexes in the ultrasound environment. Quantitative analysis by the phenol content revealed that the ultrasound environment increased the EGCG content in the covalent complex by 15.08 mg/g of protein. The changes in the spatial structure of the proteins were indicated by Fourier infrared and ultraviolet spectroscopy. Additionally, scanning electron microscopy (SEM) and atomic force microscopy (AFM) found that US disrupted the aggregation of GL and the clustered structure of the covalent complexes. The results demonstrated that the water solubility of ultrasonic conjugates was significantly increased by 8.8–64.19%, the digestion rate was more efficient, and the radical scavenging capacity was twice that of GL. This research contributes to the theoretical basis for broadening the application of polyphenols in modifying protein.

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Effect of chemical structure of selected phenolic acids on the structure of gluten proteins

Cited by 25 publications

References 39 publications

Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from “Jalapeño” (Capsicum AnnumL.) Chili Pepper Seeds

Interaction Between Salicylic or Ferulic Acid and Cellulase Used to Produce Phenolic Compounds Aggregates from “Jalapeño” (Capsicum AnnumL.) Chili Pepper Seeds

Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

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