Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy

Krekora, Magdalena; Szymańska-Chargot, Monika; Niewiadomski, Zbigniew; Miś, Antoni; Nawrocka, Agnieszka

doi:10.1016/j.foodhyd.2020.105935

Cited by 41 publications

(21 citation statements)

References 42 publications

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“…Additionally, PAs also had an influence on the amount of free sulfhydryl groups. Before dough breakdown, the addition of cinnamic and CA resulted in a diminished amount of free thiol groups compared to the control, accompanied by an increase in the less stable t-g-gand t-g-t conformation for disulfide bonds, indicating the formation of aggregated structures during gluten formation [150]. This suggests the formation of covalent bonds.…”

Section: Influence Of Interactions Between Pas and Proteins On Dough And Bread Propertiesmentioning

confidence: 95%

“…The addition of different PAs resulted in a shift in the balance of these conformations, even before dough breakdown, towards a higher amount of energetically less stable disulfide bonds, suggesting the incorporation of PAs in the three-dimensional protein network. This results in the formation of a less stable gluten network [150]. Additionally, PAs also had an influence on the amount of free sulfhydryl groups.…”

Section: Influence Of Interactions Between Pas and Proteins On Dough And Bread Propertiesmentioning

confidence: 99%

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Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Schefer

Oest

Rohn

2021

Foods

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The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

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Section: Influence Of Interactions Between Pas and Proteins On Dough And Bread Propertiesmentioning

confidence: 95%

Section: Influence Of Interactions Between Pas and Proteins On Dough And Bread Propertiesmentioning

confidence: 99%

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Schefer

Oest

Rohn

2021

Foods

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“…The supplement rate of MEL extract in feed (1%) was still in the range of HPLC-DAD and RF methods used but the difference between the theorical and the analyzed RA content in the feed (60 to 80%) could be related to the interference of many constituents of the feed mash with the analytical procedure of RA. According to Kerkora et al (35), a proposed mechanism for these interferences is an oxidation step of the phenolic groups of RA to quinones followed by linkage with N or S groups of the amino acids present in the proteins or as free amino acids.…”

Section: Discussionmentioning

confidence: 99%

Methodologies to Assess the Bioactivity of an Herbal Extract on Immunity, Health, Welfare and Production Performance in the Chicken: The Case of Melissa officinalis L. Extract

et al. 2021

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The potential of herbal extracts containing bioactive compounds to strengthen immunity could contribute to reducing antimicrobial use in poultry. This study aimed at developing a reliable and robust methodological pipeline to assess the ability of herbal extracts to strengthen chicken innate defenses, especially concerning inflammation and oxidative stress. This methodology was applied to Melissa officinalis L. (MEL) extract, recognized for its biological activities including antioxidant and anti-inflammatory properties. Different methods were used to (1). guarantee the quality of MEL extract and its capacity to stimulate the innate immune system; (2). evaluate the relevance of an ex vivo model to mimic inflammatory and oxidative stress challenges to replace LPS injection in chickens; (3). analyse the effects of feed supplemented with MEL extract on inflammation and oxidative stress induced ex vivo; (4). assess the effects of MEL extract on the redox balance, health, welfare and performance in broilers exposed to suboptimal starting conditions through a large-scale approach. The quality of MEL extract preparations, through phytochemical quantification of rosmarinic acid (RA), revealed varying concentrations of RA in the different MEL extracts. RA concentrations remained stable for at least 9 months and in feed three months after incorporating MEL extract. When incubated with chicken cell lines MEL extract showed potential metabolic activation and ability to stimulate immune functions but induced cytotoxicity at high concentrations. The original ex vivo model of inflammation developed on chicken blood cells enabled inflammation and oxidative stress biomarkers to be expressed and revealed antioxidative and anti-inflammatory properties of blood cells from chickens fed MEL extract. The experimental model of chicken suboptimal starting conditions validated beneficial effects of MEL extract on the redox balance and also evidenced improved performance during the growth phase, a tendency for fewer muscle defects but a higher severity of pododermatitis lesions without affecting other welfare indicators. This study grouped methods and tools that could be combined according to the plant extract, the needs of professionals working in poultry production systems and staff responsible for animal health, welfare and feeding.

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“…Polyphenols such as phenolic acids, anthocyanins, flavonoids or tannis can be added to wheat dough in the free form as well as polyphenols extracts or in dietary fibre preparations [ 63 ]. Monomeric polyphenols (e.g., phenolic acids) as antioxidants can decrease gluten strength by reduction of disulphide bridges leading to formation of weak and less elastic gluten network.…”

Section: Factors Affecting Structure Of Gluten Network Gliadins Amentioning

confidence: 99%

“…Monomeric polyphenols like five phenolic acids (cinnamic, p-coumaric, caffeic, ferulic and chlorogenic acids) in concentrations 0.05%, 0.1% and 0.2% acids were added to the model dough in the studies of Krekora et al [ 63 ]. Analysis of the amide I band indicated the development of aggregated structures such as pseudo-β-sheets and hydrogen bonded β-turns in modified gluten network.…”

Section: Factors Affecting Structure Of Gluten Network Gliadins Amentioning

confidence: 99%

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

et al. 2021

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy

Cited by 41 publications

References 42 publications

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Methodologies to Assess the Bioactivity of an Herbal Extract on Immunity, Health, Welfare and Production Performance in the Chicken: The Case of Melissa officinalis L. Extract

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

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