Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol

Qiu, Chaoying; Wang, Yong; Teng, Yinglai; Zhao, Ming

doi:10.1016/j.foodchem.2016.10.098

Cited by 33 publications

(19 citation statements)

References 34 publications

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“…Besides, ∆G was negative, certifying the occurrence of a spontaneous reaction. The observations in Table were similar to that of binding resveratrol with deamidated wheat gliadin (Qiu et al., ).…”

Section: Resultssupporting

confidence: 82%

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Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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The interactions between black soybean protein isolate (B‐SPI) and cyanidin 3‐O‐glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B‐SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B‐SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α‐helix and β‐sheet structure showed an increasing trend, whereas the β‐angle content displayed a decreasing trend. The degradation of C3G followed first‐order kinetics at 85 °C and 100 °C. After the interactions with B‐SPI, the degradation rate constant was decreased and the half‐life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B‐SPI and C3G improved the thermal stability of C3G under heating conditions.

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Section: Resultssupporting

confidence: 82%

“…After lyophilized, the protein isolates were obtained. The protein content of black soybeans protein isolates was 98%, as determined by the dahl method (N × 6.25) according to Qiu, Wang, Teng, and Zhao (2017).…”

Section: Preparation Of B-spismentioning

confidence: 99%

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Wang

Xie

2019

Journal of Food Science

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“…Consequently, deamidated wheat gliadin has a high surface activity because it has more basic residues and exposed hydrophobic groups. In addition, glycosylated gliadin is more efficient than deamidated gliadin at increasing the solubility of resveratrol (Qiu, Wang, Teng, & Zhao, 2017). Different types of polyphenols also influence the properties of these prolamin/polyphenol binary complexes due to the differences in the M w , methylation, hydroxylation, glycosylation, and hydrogenation of polyphenols (Ozdal, Capanoglu, & Altay, 2013).…”

Section: 31mentioning

confidence: 99%

Section: Prolamin/polyphenol Binary Complexesmentioning

confidence: 99%

Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.

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“…Glycosylated gliadin has increased water solubility and it binds resveratrol with higher affinity compared to non-modified protein. The water solubility of resveratrol significantly increased when bound to glycosylated gliadin, making it an effective carrier for resveratrol [ 77 ].…”

Section: Bioavailability Of Resveratrolmentioning

confidence: 99%

Role of Resveratrol in Prevention and Control of Cardiovascular Disorders and Cardiovascular Complications Related to COVID-19 Disease: Mode of Action and Approaches Explored to Increase Its Bioavailability

et al. 2021

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Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not reflected in its high biological activity in vivo because of resveratrol isomerization and its poor solubility in aqueous solutions. Proteins, cyclodextrins and nanomaterials have been explored as innovative delivery vehicles for resveratrol to overcome this limitation. Numerous in vitro and in vivo studies demonstrated beneficial effects of resveratrol in cardiovascular diseases (CVD). Main beneficial effects of resveratrol intake are cardioprotective, anti-hypertensive, vasodilatory, anti-diabetic, and improvement of lipid status. As resveratrol can alleviate the numerous factors associated with CVD, it has potential as a functional supplement to reduce COVID-19 illness severity in patients displaying poor prognosis due to cardio-vascular complications. Resveratrol was shown to mitigate the major pathways involved in the pathogenesis of SARS-CoV-2 including regulation of the renin-angiotensin system and expression of angiotensin-converting enzyme 2, stimulation of immune system and downregulation of pro-inflammatory cytokine release. Therefore, several studies already have anticipated potential implementation of resveratrol in COVID-19 treatment. Regular intake of a resveratrol rich diet, or resveratrol-based complementary medicaments, may contribute to a healthier cardio-vascular system, prevention and control of CVD, including COVID-19 disease related complications of CVD.

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Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol

Cited by 33 publications

References 34 publications

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

Prolamin‐based complexes: Structure design and food‐related applications

Role of Resveratrol in Prevention and Control of Cardiovascular Disorders and Cardiovascular Complications Related to COVID-19 Disease: Mode of Action and Approaches Explored to Increase Its Bioavailability

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