Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion.
作者： Michał Świeca , Urszula Gawlik-Dziki , Łukasz Sęczyk , Dariusz Dziki , Małgorzata Sikora
DOI: 10.1016/J.FOODCHEM.2018.03.081
关键词:
摘要: Abstract Interactions of phenolics from green coffee bean flour (GCS) with the matrix wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) indirect tests (nutrient digestibility). According to chromatograms digests, antiradical activity enriched was exhibited by free phenolics. An increase area some additional peaks observed for may confirm interactions proteins The electrophoretic profile these extracts showed that band corresponding a protein molecular mass 38 kDA had much higher intensity in bread. Electrophoretic analysis pellets remaining after digestion revealed GCS dose-dependent differences bands masses 52 kDa 23 kDa. relative digestibility both starch slightly decreased addition GCS; however, changes did not exceed 10%, which justifies use this functional material.
sci-hub.se 参考文章(39)
D. Rachwał-Rosiak, E. Nebesny, G. Budryn, J. Oracz, Fatty acids, essential amino acids, and chlorogenic acids profiles, in vitro protein digestibility and antioxidant activity of food products containing green coffee extract. international food research journal. ,vol. 20, pp. 2133- 2144 ,(2013)
M. M. Bradford, Determination of proteins from sediment samples EPIC3A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1-2), 248-254, doi:10.1016/0003-2697(76), Bremerhaven, PANGAEA, pp. 90527-3. ,(1976) , 10.1016/0003-2697(76),
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki, Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta Food Chemistry. ,vol. 194, pp. 637- 642 ,(2016) , 10.1016/J.FOODCHEM.2015.08.086
G. BUDRYN, E. NEBESNY, EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES Journal of Food Processing and Preservation. ,vol. 37, pp. 835- 845 ,(2013) , 10.1111/J.1745-4549.2012.00710.X
Ana S. Fortunato, Fernando C. Lidon, Paula Batista-Santos, António Eduardo Leitão, Isabel P. Pais, Ana I. Ribeiro, José Cochicho Ramalho, Biochemical and molecular characterization of the antioxidative system of Coffea sp. under cold conditions in genotypes with contrasting tolerance Journal of Plant Physiology. ,vol. 167, pp. 333- 342 ,(2010) , 10.1016/J.JPLPH.2009.10.013
Mariken JTJ Arts, Guido RMM Haenen, Lonneke C Wilms, Sasja AJN Beetstra, Chantal GM Heijnen, Hans-Peter Voss, Aalt Bast, None, Interactions between flavonoids and proteins: effect on the total antioxidant capacity. Journal of Agricultural and Food Chemistry. ,vol. 50, pp. 1184- 1187 ,(2002) , 10.1021/JF010855A
J. Kroll, H. M. Rawel, S. Rohn, D. Czajka, Interactions of glycinin with plant phenols--influence on chemical properties and proteolytic degradation of the proteins. Nahrung-food. ,vol. 45, pp. 388- 389 ,(2001) , 10.1002/1521-3803(20011001)45:6<388::AID-FOOD388>3.0.CO;2-8
Harshadrai M Rawel, Sascha Rohn, Hans-Peter Kruse, Jürgen Kroll, Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid Food Chemistry. ,vol. 78, pp. 443- 455 ,(2002) , 10.1016/S0308-8146(02)00155-3
Lidija Jakobek, Interactions of polyphenols with carbohydrates, lipids and proteins Food Chemistry. ,vol. 175, pp. 556- 567 ,(2015) , 10.1016/J.FOODCHEM.2014.12.013
Harshadrai M Rawel, Dörte Czajka, Sascha Rohn, Jürgen Kroll, Interactions of different phenolic acids and flavonoids with soy proteins. International Journal of Biological Macromolecules. ,vol. 30, pp. 137- 150 ,(2002) , 10.1016/S0141-8130(02)00016-8