Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

Oliveira, George Augusto V. de; Silva, José Maurício Schneedorf Ferreira da

doi:10.21577/0100-4042.20170058

Cited by 2 publications

(4 citation statements)

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“…Micromolecules and biological macromolecules can interact through hydrophobic bonds, electrostatic attraction, van der Waals forces, and H bonds. The thermodynamic parameters of the standard enthalpy change Δ H and standard entropy change Δ S can be determined according to the van’t Hoff equation, and the results from van’t Hoff plots were based on two temperatures,as follows: where R is the atmospheric constant with the value of 8.314 J/mol·K, T is the reaction temperature (303 and 310 K), and K a is the binding constant. The free energy Δ G is calculated by eq , as follows: The Δ H and Δ S values are calculated from the slope and intercept of the linear relation curve between ln K a and 1/ T .…”

Section: Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action

Ren

Liu

2019

J. Agric. Food Chem.

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Inhibiting starch digestion can effectively control postprandial blood sugar level. In this study, the in vitro digestion differences among the mixtures of five polyphenols (i.e., procyanidins [PAs], catechin [CA], tannic acid [TA], rutin [RU], and quercetin [QU]) and starch were analyzed through an in vitro simulation test of starch digestion. The interaction characteristics of these five polyphenols with α-amylase and α-glucosidase were investigated in terms of the inhibition effect, dynamics, fluorescence quenching, and circular dichroism (CD). The results revealed that the rapidly digestible starch (RDS) contents decreased, while the resistant starch (RS) contents increased. All five polyphenols inhibited the α-amylase activity through the noncompetitive approach but inhibited the α-glucosidase activity through the competitive approach. Five polyphenols combined with α-amylase spontaneously by using the hydrophobic effect. The interaction of PAs and QU with α-glucosidase were recognized as van der Waals forces and H bonding, whereas CA and TA interacted with α-glucosidase through the hydrophobic effect. All five polyphenols can cause conformational changes in enzymes.

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Section: Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action

Ren

Liu

2019

J. Agric. Food Chem.

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“…A amilose, por sua vez, é uma molécula linear composta por até 2000 unidades de glicose em ligações α-1,4. 14,[90][91][92][93] Figura 3. Estrutura química da Amilose e Amilopectina 14,55 Coelho Neto, D. M. et al…”

Section: Processos Químicos Envolvidos Nas Etapas De Produção Da Cervejaunclassified

“…Em contrapartida, α-amilase, quebra as ligações α-1,4 que estão em pontos de ramificação, liberando dextrinas laterais e fornecendo substratos para a ação da β-amilase. A qualidade do malte está associada a taxa de conversão de amido em açúcares simples, denominado poder diastático, a qual está fortemente relacionada a concentração dessas enzimas no malte 14,60,91,92 . Em estudo recente realizado por Herrera-Gamboa e colaboradores 94 foi verificado que o poder diastático também pode sofrer influência do pH.…”

Section: Processos Químicos Envolvidos Nas Etapas De Produção Da Cervejaunclassified

Chemical Concepts Involved in Beer Production: A Review

Neto¹,

Ferreira²,

Sad³

et al. 2020

Rev. Virtual Quim.

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Beer is one of the oldest alcoholic beverages consumed by humanity, having been discovered about 7.000 years ago. When consumed in moderate quantities, beer can bring similar health benefits to wine. Despite the great economic, cultural and scientific importance of beer, there are few reports in Portuguese literature focused on the topic. In this sense, the main objective of this paper is to gather information in the scientific literature about the chemical aspects involved in brewing, as well as the analytical techniques used in their characterization, authentication and control of the productive processes, and the biological activities that compounds of beer ownes. Beer is produced basically by four essential ingredients: water, malt, hops and yeast. These ingredients are handled in seven steps: milling, mashing, boiling, fermenting, conditioning, filtering, and packaging. At the final stage of production, manufactures can evaluate physicochemical properties of the beer, of which it is highlighted alcohol content, bitterness, color, and pH. In the identification of beer compounds, as well as in the authentication and control of production processes, can be used analytical techniques such as infrared (IR) spectroscopy, hydrogen nuclear magnetic resonance (1 H NMR), mass spectrometry (MS) and gas Chromatography coupled to mass spectrometry (GC-MS). In addition, studies on the biological activities of compounds present in the beer reveal an antioxidant, anti-inflammatory, antimicrobial, antitumor potential, among others, noting that moderate consumption of the beverage can bring benefits to the health of consumers. A cerveja é uma das bebidas alcoólicas mais antigas consumidas pela humanidade, tendo sido descoberta há cerca de 7.000 anos. Quando consumida em quantidades moderadas, a cerveja pode trazer benefícios a saúde semelhantes aos do vinho. Apesar da grande importância econômica, cultural e científica que a cerveja possui, percebe-se a escassez de uma literatura em português voltada ao tema. Neste sentido, o presente trabalho tem como objetivo reunir informações presentes na literatura científica, apresentando os aspectos químicos envolvidos na produção cervejeira, as técnicas analíticas empregadas na sua caracterização, autenticação e controle dos processos produtivos, assim como as atividades biológicas que a cerveja possui. Durante a produção da bebida são utilizados quatro ingredientes essenciais: água, malte, lúpulo e levedura. Esses ingredientes são manipulados em sete etapas: moagem, mostura, fervura, fermentação, maturação, filtração e envase. Ao final de sua produção a bebida pode ser avaliada quanto as suas propriedades físico-químicas, das quais destacamos: pH, amargor, cor e teor alcoólico. Na identificação dos compostos presentes na cerveja, bem como na autenticação e controle dos processos produtivos, podem ser empregadas técnicas analíticas, tais como a espectroscopia na região do infravermelho (IV), a ressonância magnética nuclear de hidrogênio (RMN 1 H), a espectrometria de massas (EM) e a c...

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Equilíbrio químico e cinética enzimática da interação de α-amilase com compostos fenólicos encontrados em cerveja

Cited by 2 publications

References 18 publications

Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action

Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action

Chemical Concepts Involved in Beer Production: A Review

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