Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins–anthocyanidins complexes

Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease

“…As described by other authors for other polyphenols [ 34 , 38 ], the coumarin-gliadin interaction resulted in a more ordered structure of gliadins, with an increase in the α-helix conformation and a decrease in β-sheet and β-turns conformations. The effect was similar to that of a flavonoid (cyanidin), but most important, when the two molecules were used simultaneously, it was found that the presence of both molecules favored this effect [ 35 ]. This can open new avenues of research on this topic through the simultaneous use of polyphenols of different categories and nature to enhance their anti-nutritive effect, i.e., protein sequestering in the context of celiac disease.…”

“…Within the category of flavonoids, anthocyanidins, flavan-3-ols and flavonols were the most studied in relation to their binding capacity to gluten proteins [ 26 , 27 , 30 , 31 , 32 , 34 , 35 , 36 , 37 , 38 ] ( Table 1 ). The interaction of gluten and its individual fractions with anthocyans was studied mainly by spectroscopic techniques, including ultraviolet–visible (UV-Vis), nuclear magnetic resonance (NMR), infrared (IR) and Raman spectroscopy [ 31 , 32 , 34 , 35 ]. All the studies showed a generical molecular interaction between the two moieties and some important features of the interaction were highlighted: (1) in the aglycone forms, no site-preferred interaction was detected, contrarily to their corresponding glycosides, (2) the structure of the anthocyanins had a significant role in their interaction with gluten proteins, and (3) anthocyanins induced conformational changes in gliadins, particularly a significant decrease of the β-turns content.…”

“…A synthetic coumarin, 3-ethoxycarbonylcoumarin (3EcC), was analyzed for the interaction with gliadins using Raman, IR and NMR spectroscopy techniques [ 35 ]. As described by other authors for other polyphenols [ 34 , 38 ], the coumarin-gliadin interaction resulted in a more ordered structure of gliadins, with an increase in the α-helix conformation and a decrease in β-sheet and β-turns conformations.…”

“…This interaction of gluten proteins and some peptides with a pivotal role in the disease pathogenesis with some polyphenols is being recently and continuously studied. Some important results have already been reported regarding the interaction and potential translational effects for celiac disease [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

Green nanomaterials for psoriatic lesions

“…The band located at 1329 cm −1 may be attributed to inter-ring stretching vibrations and could be used as a marker of the change in aromaticity and π-electron delocalization within the rings [86,90]. The other vibrations appearing in this region are mainly due to inplane O-H bending mode, δO-H coupled with C-OH stretching vibrations from phenols, νC-O, and also to asymmetric C-O-C stretching vibrations from ethers, νasC-O-C [86][87][88].…”