Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties
| Autor: | Neveen M. Hussein, Ali Almajwal, Khalil Ereifej, Wesam Al Khateeb, Taha Rababah, Sana Gammoh, Zaid Ammari, Mohammad N. Alhamad, Muhammad H. Alu’datt |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Chromatography biology Globulin Chemistry Albumin 04 agricultural and veterinary sciences 040401 food science High-performance liquid chromatography Enzyme assay In vitro 03 medical and health sciences 0404 agricultural biotechnology Liquid chromatography electrospray ionization tandem mass spectrometry Liquid chromatography–mass spectrometry biology.protein Prolamin Food Science |
| Zdroj: | International Journal of Food Properties. 20:2383-2395 |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | The purpose of this study was to identify novel natural bioactive phenolic compounds with anti-oxidant, anti-allergic, anti-hypertensive, and anti-diabetic properties in wheat protein fractions. Free and bound phenolic compounds were isolated from the albumin, glutelin-1, glutelin-2, prolamin, and globulin wheat protein fractions. The biological properties of the extracted phenolics were analyzed in vitro using 1,1-diphenyl-2-picryl-hydrazyl assays, enzyme-linked immunosorbent assays, angiotensin-1 converting enzyme assays, and α-amylase assays. The free and bound phenolic compounds were identified using liquid chromatography electrospray ionization tandem mass spectrometry methods. The aromatic rings in globulin were the highest in both before and after the removal of phenolic compounds (1.13 and 1.05 mg/g). The highest values of angiotensin-1 converting enzyme inhibitory and α-amylase inhibition (%) were obtained in glutelin-1 (73.17 and 96.41%, respectively) before removal phenolic compounds. T... |
| Databáze: | OpenAIRE |
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