Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity

Doğan, Ezgi; Gökmen, Vural

doi:10.1016/j.foodres.2014.12.037

Cited by 16 publications

(17 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also well known that bound phenolic compounds in cereals are concentrated in the outermost layer; therefore, the bran fractions can be utilized as a natural antioxidant source and value‐added products for the development of the functional food ingredients (Liyana‐Pathirana and Shahidi ). In a study by our group, wheat bran as a source of dietary fiber was reacted with various sources of soluble antioxidants such as green tea, black tea, and white and red wine (Doğan and Gökmen ). In that study, the antioxidant capacity of wheat bran was increased substantially by treatment with free polyphenols under alkaline conditions.…”

Section: Developing a Functional Food Rich In Bound Antioxidantsmentioning

confidence: 99%

“…In that study, the antioxidant capacity of wheat bran was increased substantially by treatment with free polyphenols under alkaline conditions. It was revealed that polyphenols can be oxidized to the quinone form under alkaline conditions (pH 9), and they easily reacted with free amino groups available on the surface of wheat bran followed by polymerization of the soluble antioxidants at the surface of the bran matrix (Doğan and Gökmen ). In line with this mechanism, the antioxidant capacity of ovalbumin was reported to be increased by means of green tea polyphenols under alkaline conditions, which also mitigated the in vitro glycation (Cömert and others ).…”

Section: Developing a Functional Food Rich In Bound Antioxidantsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Cömert

Gökmen

2017

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfurcontaining compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.

show abstract

Section: Developing a Functional Food Rich In Bound Antioxidantsmentioning

confidence: 99%

Section: Developing a Functional Food Rich In Bound Antioxidantsmentioning

confidence: 99%

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Cömert

Gökmen

2017

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…The gut may be a major site of action for these antioxidants [270,271], and protective effects may involve both insoluble antioxidants and antioxidants that are solubilized by partial digestion [272]. In fact, it has been reported that there is a synergistic effect between soluble antioxidants and dietary-fiber bound insoluble antioxidants [273,274] with suggested mechanisms involving the oxidative grafting of soluble phenolics to fiber-based amines [275].…”

Section: Probing For Redox Properties Of Dietary Antioxidantsmentioning

confidence: 99%

Electrochemical reverse engineering: A systems-level tool to probe the redox-based molecular communication of biology

Liu

Kim

et al. 2017

Free Radical Biology and Medicine

View full text Add to dashboard Cite

The intestine is the site of digestion and forms a critical interface between the host and the outside world. This interface is composed of host epithelium and a complex microbiota which is "connected" through an extensive web of chemical and biological interactions that determine the balance between health and disease for the host. This biology and the associated chemical dialogues occur within a context of a steep oxygen gradient that provides the driving force for a variety of reduction and oxidation (redox) reactions. While some redox couples (e.g., catecholics) can spontaneously exchange electrons, many others are kinetically "insulated" (e.g., biothiols) allowing the biology to set and control their redox states far from equilibrium. It is well known that within cells, such non-equilibrated redox couples are poised to transfer electrons to perform reactions essential to immune defense (e.g., transfer from NADH to O for reactive oxygen species, ROS, generation) and protection from such oxidative stresses (e.g., glutathione-based reduction of ROS). More recently, it has been recognized that some of these redox-active species (e.g., HO) cross membranes and diffuse into the extracellular environment including lumen to transmit redox information that is received by atomically-specific receptors (e.g., cysteine-based sulfur switches) that regulate biological functions. Thus, redox has emerged as an important modality in the chemical signaling that occurs in the intestine and there have been emerging efforts to develop the experimental tools needed to probe this modality. We suggest that electrochemistry provides a unique tool to experimentally probe redox interactions at a systems level. Importantly, electrochemistry offers the potential to enlist the extensive theories established in signal processing in an effort to "reverse engineer" the molecular communication occurring in this complex biological system. Here, we review our efforts to develop this electrochemical tool for in vitro redox-probing.

show abstract

“…In our previous study, a mechanism for the interaction between insoluble wheat bran and polyphenols leading to an increase in the antioxidant capacity of insoluble wheat bran was proposed. It involved the binding of quinone forms of soluble antioxidants to amino groups attached to dietary fibers in cereal bran 13 . However, a systematic investigation of the effects of different parameters on the reaction between insoluble fractions of cereal bran with different polyphenol sources, and determination of the optimized conditions for this reaction, is lacking.…”

Section: Introductionmentioning

confidence: 99%

Optimization of reaction conditions for the design of cereal‐based dietary fibers with high antioxidant capacity

Cömert

Gökmen

2022

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND: Bound antioxidants are distinguished by their strong potential to defend the body against oxidative stress. Cereal bran fractions contain antioxidant compounds bound to dietary fiber, but this only occurs to a limited extent. Increasing the quantity of bound antioxidant compounds using soluble phenolic compounds is thought to be a possible method for designing cereal-based dietary fibers with high antioxidant potential. Certain cereal bran samples (wheat, oat, rye, and rice) were reacted with different concentrations of beverages (green tea infusion, black tea infusion, espresso, and red wine), rich in various soluble phenolic compounds. The interactive effects of parameters (time, temperature, and pH) and the optimum conditions for the reaction were determined using response surface methodology. RESULTS: Green tea infusion (30 g•L −1 ) was found to be the most effective beverage. The pH rather than the time and temperature had significant (O p < 0.0001) effects on the reaction. Neutral or slightly alkaline conditions (pH 7.0-7.9) and mild temperatures (at about 50 °C) were found to be optimum to increase the antioxidant capacity of cereal bran samples. The total antioxidant capacity of oat bran treated with green tea infusion under optimum conditions (53.3 °C, pH 7.4, 60.0 min) reached 226.42 ± 0.88 mmol Trolox equivalent•kg −1 . The free amino groups in cereal bran were also found to decrease (32-95%) after treatment. CONCLUSION: It is possible to design functional cereal-based dietary fibers, rich in bound antioxidant compounds through treatment with green tea infusion under optimum conditions.

show abstract

Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity

Cited by 16 publications

References 28 publications

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Electrochemical reverse engineering: A systems-level tool to probe the redox-based molecular communication of biology

Optimization of reaction conditions for the design of cereal‐based dietary fibers with high antioxidant capacity

Contact Info

Product

Resources

About