|Home | English version | Mappa | Commenti | Sondaggio | Staff | Contattaci||Cerca nel sito|
|Istituto di scienza dell'alimentazione|
Contributo in rivista
Tipo: Articolo in rivista
Titolo: Characterization of coloured compounds obtained by enzymatic extration of bakery products.
Anno di pubblicazione: 2003
Formato: Elettronico Cartaceo
Autori: Borrelli RC , Mennella C. Barba F, Russo M, Russo GL, Krome K, Erberssdobler HF, Faist V and Fogliano V.
Affiliazioni autori: Istituto di Scienze dell'Alimentazione CNR Avellino Dipartimento di Scienza degli Alimenti, University of Napoli "Federico II", 80055 Portici, Parco Gussone, Italy
Abstract: Melanoidins, the brown-colored polymers formed through Maillard type reaction in several heat-treated foods, represent a significant part of our diet, with an average intake of grams per day. Most of the studies on the physiological effects of these compounds have been performed using the water soluble melanoidin fractions. But dietary melanoidins formed on the surface of bakery products are poorly soluble in water as well as in organic solvents. In this work, an enzymatic solubilization procedure was developed on a gluten–glucose model system and it was applied to bread and biscuits. The soluble material obtained was tested for its antioxidant activity, for its effect on phase-I and phase-II xenobiotic enzymes and for potential cytotoxic effects. Soluble melanoidins from model system and biscuits exhibit a strong antioxidant activity and do not show any cytotoxicity on Caco-2 cells. Melanoidins extracted from biscuits was able to inhibit the activity of Phase I (NADPH-cytochrome-c reductase) and Phase II (Glutathione-S-transferase) enzymes, whereas the low molecular weight melanoidins isolated from gluten–glucose model system inhibit the activity of NADPH-cytochrome-c reductase.
Lingua abstract: inglese
Pagine da: 1367
Pagine a: 1374
Food and chemical toxicology
Numero volume: 41
Referee: Sì: Internazionale
|Home | Il CNR | I servizi | News | Eventi | Istituti | Focus|