Lipoic Acid in Wheat Grains

Vianey-Liaud, Nicolas; Kobrehel, Károly; Sauvaire, Yves; Wong, Joshua; Buchanan, Bob B.

doi:10.1021/jf00041a012

Cited by 22 publications

(10 citation statements)

References 15 publications

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“…58 To the best of our knowledge, there is no report on the effect of milling on ALA concentration in flour. In our study no difference was observed between wholemeal and white flour, and the values were 10-fold higher than those reported in flour and semolina by Vianey-Liaud et al 22 Effect of Bread Making. To date, few studies have been published on the impact of baking on the nutritional and nutraceutical properties of flour.…”

Section: ■ Discussionsupporting

confidence: 93%

“…19 So far, many studies have addressed the physiological role of α-LA in plants against oxidative stress, 20,21 but just a study assessed its accumulation in wheat grain. 22 In regards to bread making (i.e., dough fermentation and thermal processing during baking), the literature is not univocal on its effect on health-promoting compounds. Dough fermentation did not change or slightly decreased total phenolic acids of wholemeal and white flour, respectively.…”

Section: ■ Introductionmentioning

confidence: 99%

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Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Pellegrino

Coccina

Fiaschi

et al. 2017

J. Agric. Food Chem.

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The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one. As regard milling, wholemeal flour had higher Fe, Zn concentration and health-promoting compounds compared to white flour. Bread making slightly change Fe and Zn concentration but greatly increased their bioavailability (77 and 70%, respectively). All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases.

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Section: ■ Discussionsupporting

confidence: 93%

Section: ■ Introductionmentioning

confidence: 99%

Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Pellegrino

Coccina

Fiaschi

et al. 2017

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Lachman et al, (2000) reported α-LA as one of the potential antioxidants of potato. The early reported values for α-LA contents in flours, derived from endosperm of wheat after hydrolysis, ranged from 1 to 1000 ppm (Sullivan et al, 1961;Swatdid and Tsen, 1973;Vianey-Liaud, 1994), which is much higher than the range we found. Kataoka et al (1997) reported a contents of α-LA of 0.09 ppm in asparagus and not detectable amounts in garlic, soybean and welsh onion.…”

Section: Resultscontrasting

confidence: 71%

Extraction and estimation of alpha lipoic acid content in different food samples by reverse phase HPLC: effect of heat treatment

2018

Int. J. Biosci.

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α-Lipoic acid plays vital role in energy metabolism. It is an excellent antioxidant acting inside the cell and at plasma membrane levels. It also acts as therapeutic agents in different diseases including diabetes, neurodegeneration, hypertension, HIV, breast cancer, heavy metal poisoning, radiation injury etc. Considering the nutritional and therapeutic perspectives, this is very important to identify α-lipoic acid-rich food. It is also required to determine whether concentration of α-lipoic acid gets changed with heat treatment. In this investigation, plant and animal foodstuffs were first blended with methanol, and then acidified, after that sonicated and finally centrifuged to extract α-lipoic acid. The concentrations of α-lipoic acid were estimated by the reverse phase high performance liquid chromatography (HPLC). Concentration of α-lipoic acid in the raw form of plant and animal foodstuffs ranged from 1.270671 ng/mg to 22.35785 ng/mg and 2.214241 ng/mg to 13.55982 ng/mg respectively. The level of α-lipoic acid in the boiled form of plant and animal foodstuffs ranged from 0.203982 ng/mg to 3.59858 ng/mg and 1.24481 ng/mg to 7.198254 ng/mg respectively. It was found that raw sample had higher concentration of α-lipoic acid than boiled sample. In our study, loss of α-lipoic acid due to boiling ranged from 10.85% to not detectable level for plant sample and 17.23% to 75.40% for animal sample indicating that α-lipoic acid in animal sample was more stable to boiling than that of plant sample. Further research should be continued to improve the stability of α-lipoic acid in different processed forms of foodstuffs.

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“…LA and DHLA can be readily interconverted by the application of an electric potential, and HPLC equipped with an electrochemical detector is suitable for the determination of LA and DHLA in vegetables, resulting in a higher sensitivity than gas chromatography 13. Using the latter technique, LA was not detected in flour or semolina and was found to be present at very low levels in wheat germ 30. Moreover, gas chromatography does not allow discrimination between the oxidized and reduced forms of lipoic acid.…”

Section: Resultsmentioning

confidence: 99%

The Role of Electrode Curvature in Controlling Electron Transfer between the Photosynthetic Reaction Center Protein and Gold Nanoelectrodes

2010

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The bacterial photosynthetic reaction center (RC) of Rhodobacter sphaeroides is a protein-pigment complex capable of photosynthesis, a process that converts light energy into chemical energy by a chain of photoinduced electron transfer (ET) reactions. [1,2] Recent studies suggest that the reaction center can be used for the construction of new efficient bioinorganic photovoltaic devices converting solar energy into electricity or chemical energy. [3][4][5][6][7] The efficiency of enzyme-based bioinorganic devices critically depends on the rate of electron transfer between the electrode and the protein. Recently, we demonstrated that ET from the flat gold electrode to the immobilized RC increases by several orders of magnitude when one incorporates between them cytochrome c, a natural photosynthetic electron transfer mediator. [7] One of the possible explanations of this effect is that cytochrome penetrates efficiently into RC and thus improves electron coupling between the protein and the electrode. If this is true, then it is possible that optimizing the shape of the electrode itself could improve the conductivity of the RC-electrode interface even without cytochrome. To evaluate this possibility herein, we calculate the efficiency of the ET (electron matrix coupling element) between the electrode and the RC when cytochrome c is replaced with metal nanoparticles of various diameters.For these calculations, we develop a new approach based on recent advances in the theory of molecular electron transfer and optimization theory. It is based on the shortest path algorithm that incorporates the pathway model of Beratan and Onuchic, [8] developed to estimate the ET rates in proteins. In addition, our approach considers the electronic tunneling through water and incorporates the possibility of a simultaneous ET to any part of a larger partner such as a metal nanocluster.In our calculations, the gold nanocluster was assumed to have an Fm3m group symmetry (space group number 225), the atomic coordinates for the RC were obtained from the Protein Database (http://www.rcsb.org/pdb/, file "1PCR''), and the structure of RC-nanocluster complexes was optimized by minimization of the electrostatic potential energy calculated as the result of induced charge distribution on the nanoparticle under the constraints that do not allow the overlapping of the van der Waals surfaces of the protein and the nanoparticle. We approximate the metal nanoparticles by fitting geometrical spheres of various radii and consider the flat surface as a plane. The smallest possible distance R 0 between protein and the nanoparticle was taken as R 0 ¼ 0:286 nm, which is equal to the sum of the van der Waals radii of a hydrogen atom belonging to surface of the RC and an atom of gold. We have chosen water to be the surrounding medium. The calculation of the positions of the metal relative to the RC shows that the shortest distance between the metal cluster and the protein special pair is about 1 nm ( Figure 1). This distance is similar to the distance betwee...

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Lipoic Acid in Wheat Grains

Cited by 22 publications

References 15 publications

Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Extraction and estimation of alpha lipoic acid content in different food samples by reverse phase HPLC: effect of heat treatment

The Role of Electrode Curvature in Controlling Electron Transfer between the Photosynthetic Reaction Center Protein and Gold Nanoelectrodes

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