Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
| Autor: | Wilfried Andlauer, Alina Culetu, Beatriz Fernandez-Gomez, María Dolores del Castillo, Mónica Ullate |
|---|---|
| Přispěvatelé: | Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2015 |
| Předmět: |
Glycation End Products
Advanced Theanine-enriched fraction (TEF) Analytical Chemistry Polyphenol-enriched fraction (PEF) chemistry.chemical_compound Ingredient symbols.namesake 0404 agricultural biotechnology Glutamates Phenols Glycation Caffeine Humans Food science Bovine serum albumin Advanced glycation end products (AGEs) biology Tea Antiglycoxidative Methylglyoxal food and beverages Polyphenols Dust Serum Albumin Bovine 04 agricultural and veterinary sciences General Medicine Bread Theanine Pyruvaldehyde 040401 food science respiratory tract diseases Maillard Reaction Maillard reaction chemistry Polyphenol symbols biology.protein Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1873-7072 |
| Popis: | The antiglycoxidative properties of theanine (TEF) and polyphenols enriched fractions (PEF) prepared from tea dust were tested in a model system composed of bovine serum albumin (BSA) and methylglyoxal (MGO). PEF caused a decrease in available free amino groups of BSA in presence and absence of MGO, suggesting the simultaneous occurrence of glycoxidation reaction and phenols-protein interaction. The presence of PEF and TEF inhibited formation of fluorescent advanced glycation end-products (AGEs). Moreover, theanine (TB) and polyphenol-enriched bread (PB) were formulated. A significant increase in free amino groups was observed in TBs with a dose-response effect, while addition of PEF in bread produced a significant decrease (p < 0.05). PEF efficiently reduced fluorescent AGE formation in breads compared with TEF. The results are in line with the simplified model systems. PEF used as food ingredient allows obtaining a tasty food possessing health promoting properties and lower content of potential harmful compounds (AGEs). AC was a fellow of the Scientific Exchange Programme founded by Rectors’ Conference of the Swiss Universities (CRUS, Project code: 12.030). The authors wish to thank Infré SA (Semsales, Switzerland) for supplying the tea dust. Authors also want to thank the Spanish Ministry of Economy and Competitiveness for funding part of the research activity here in reported (project AGL2010-17779). |
| Databáze: | OpenAIRE |
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