Tags

Type your tag names separated by a space and hit enter

Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion.
Food Chem. 2018 Aug 30; 258:301-307.FC

Abstract

Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread. Electrophoretic analysis of pellets remaining after digestion revealed GCS dose-dependent differences in bands corresponding to proteins with molecular masses of 52 kDa and 23 kDa. The relative digestibility of both starch and proteins was slightly decreased by addition of GCS; however, these changes did not exceed 10%, which justifies the use of this functional material.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Świeca M
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
Gawlik-Dziki U
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Sęczyk Ł
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Dziki D
Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland.
Sikora M
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

MeSH

AntioxidantsChromatography, GelCoffeeElectrophoresis, Polyacrylamide GelFlourPhenolsStarchTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29655737

Citation

Świeca, Michał, et al. "Interactions of Green Coffee Bean Phenolics With Wheat Bread Matrix in a Model of Simulated in Vitro Digestion." Food Chemistry, vol. 258, 2018, pp. 301-307.
Świeca M, Gawlik-Dziki U, Sęczyk Ł, et al. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion. Food Chem. 2018;258:301-307.
Świeca, M., Gawlik-Dziki, U., Sęczyk, Ł., Dziki, D., & Sikora, M. (2018). Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion. Food Chemistry, 258, 301-307. https://doi.org/10.1016/j.foodchem.2018.03.081
Świeca M, et al. Interactions of Green Coffee Bean Phenolics With Wheat Bread Matrix in a Model of Simulated in Vitro Digestion. Food Chem. 2018 Aug 30;258:301-307. PubMed PMID: 29655737.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion. AU - Świeca,Michał, AU - Gawlik-Dziki,Urszula, AU - Sęczyk,Łukasz, AU - Dziki,Dariusz, AU - Sikora,Małgorzata, Y1 - 2018/03/20/ PY - 2017/09/26/received PY - 2018/03/15/revised PY - 2018/03/19/accepted PY - 2018/4/16/entrez PY - 2018/4/16/pubmed PY - 2018/9/19/medline KW - Food enrichment KW - Green coffee KW - Phenolic compounds KW - Protein-phenolic interactions KW - Wheat bread SP - 301 EP - 307 JF - Food chemistry JO - Food Chem VL - 258 N2 - Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread. Electrophoretic analysis of pellets remaining after digestion revealed GCS dose-dependent differences in bands corresponding to proteins with molecular masses of 52 kDa and 23 kDa. The relative digestibility of both starch and proteins was slightly decreased by addition of GCS; however, these changes did not exceed 10%, which justifies the use of this functional material. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29655737/Interactions_of_green_coffee_bean_phenolics_with_wheat_bread_matrix_in_a_model_of_simulated_in_vitro_digestion_ DB - PRIME DP - Unbound Medicine ER -