Ana María Mendoza-Wilson

Wheat Bran Proteins: A Review of Their Uses and Potential

Wheat bran is a by-product of milling, which has a high nutrient content. However, it is not broadly consumed by humans, but used for animal feed. Wheat bran contains more than 15% high-quality proteins, but most of them are enclosed within a matrix of cell wall polysaccharides and so they are poorly digested, resulting in the annual waste of 15.5 million tons of usable protein. The search for uses of these proteins has been mainly oriented towards their incorporation as fortifiers into food systems, so they have been extracted and characterized in terms of both nutritional and functional properties. Wheat bran proteins have also been explored as a source of amino acids and bioactive peptides or as inhibitors of enzymes of industrial interest. However, to the best of our knowledge, there is no extensive exploitation of these proteins.

Spectroscopic and computational study of the major oxidation products formed during the reaction of two quercetin conformers with a free radical.

The goal of this research was to determine whether there are differences between the major oxidation products formed during the reaction of quercetin unhydrate (QUH) or quercetin dihydrate (QDH) with the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), as well as to identify some properties of these products. The study was carried out employing spectroscopic and computational methods, in order to know the effect of different conformations of quercetin on the mechanism of free radical scavenging. The results demonstrated that although the same oxidation products may be formed from QUH and QDH, their properties and the predominant product were different in each. The o-quinone was the predominant oxidation product of QUH, whereas in QDH it was established an equilibrium between o-quinone and extended p-quinone.

Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin

The apple is a food rich in diverse classes of polyphenols (PP), among which the proanthocyanidins (PCs), which are primarily concentrated in the skin, are one of the most abundant. These compounds are of considerable interest for their possible positive health effects because of their antioxidant properties. However, depending on the classes of PP present (chemical composition) and their relative concentrations in the apple skin, their antioxidant effects vary and some of their components can even generate prooxidant effects. This work determined the chemical composition and antioxidant-prooxidant potential of a polyphenolic extract (PPE) and a proanthocyanidin-rich fraction (PRF) of apple skin, along with the contribution of their most abundant individual compounds, based on their copper chelating ability, ease in reducing peroxidase-generated free radicals and TEAC (Trolox-Equivalent Antioxidant Capacity) assay. For this purpose, chromatographic and colorimetric methods were used. The majority compounds identified in PPE were flavan-3-ols (44.58%), flavonols (42.89%) and dihydrochalcones (11.60%). In PRF, we detected monomers and oligomers from dimers to heptamers, which were composed of 97% (−)-epicatechin and 3% (+)-catechin. The antioxidant potential was notably higher in PRF than in PPE. The (−)-epicatechin monomer and the procyanidin B2 dimer showed more ease in reducing peroxidase-generated free radicals compared to other compounds of the apple skin, whereas phloridzin dihydrochalcone produced prooxidant effects.

Development of an antioxidant biomaterial by promoting the deglycosylation of rutin to isoquercetin and quercetin.

Quercetin-3-O-rutinoside (rutin), quercetin-3-O-glucoside (isoquercetin) and quercetin have shown antioxidant, cytoprotective, vasoprotective, antiproliferative and antiinflammatory properties. The aim of this work was to determine the conversion of rutin to isoquercetin and quercetin during the production of poly(l-lactic acid) films with potential to deliver these flavonoids toward tissues, pharmaceuticals or food matrices. Three poly(l-lactic acid) formulations with 17.7, 39.6 and 39.1mg/g of rutin were prepared by the extrusion process. Processing temperatures (130-165°C) promoted the deglycosylation of rutin to produce isoquercetin and subsequently quercetin, identified by high performance liquid chromatography coupled to mass spectrometry. The effect of the process on the antioxidant activity of the films was determined by measuring the capacity to scavenge 2,2 diphenyl-1-picrylhydrazyl radicals. The material with the highest proportion of quercetin showed the highest antioxidant activity which could be used to produce delivering devices of the flavonoids to tissues, pharmaceuticals or food matrices.

Wheat bran globulins: Competitive inhibitors of mushroom tyrosinase

The inhibitory capacity of the globulin fraction of wheat bran against the diphenolase activity of mushroom tyrosinase, using l-tyrosine as substrate, was evaluated. Enzyme kinetics was monitored in the presence of globulin solutions by measuring the absorbance at 475nm. Lineweaver-Burk plots were drawn in order to determine Vmax, Km, and type of inhibition. Results showed that globulins from wheat bran competitively inhibited, the activity of mushroom tyrosinase with a KI of 0.79%(w/v). The degree of inhibition was 24% at 2 mM of the substrate L-tyrosine.

Propiedades y posibles aplicaciones de las proteínas de salvado de trigo

Wheat bran is mainly intended for animal consumption and some of its components are underutilized, representing value-added opportunities. It forms the outer layers of the grain and contains up to 18 % by weight of proteins of better quality than those of flour. These proteins are not exploited because most are protected by a matrix of polysaccharides, which is indigestible by the human gastrointestinal system, so their extraction is necessary. Traditionally, wheat bran proteins have been recovered by alkaline extraction and have been proposed as ingredients for the manufacture of foodstuffs. However, their use is almost non-existent because the extraction processes are aggressive and not profitable. The aim of the present review is to present the properties of wheat bran proteins, as well as, their potential uses. Among their properties, the digestibility, lipid absorption capacity and aminoacid pattern are highlighted. The water soluble fraction of these proteins, because of their easy extraction, could have an added value from the perspetive of emerging technologies, for example, as a source of bioactive peptides, in the production of nanoparticles with industrial applications or as matrices for artificial biomineralization processes.

Effect of Constituent Units, Type of Interflavan Bond, and Conformation on the Antioxidant Properties of Procyanidin Dimers: A Computational Outlook

Procyanidin (PC) dimers are powerful antioxidants, abundant in plant tissues, and also bioavailable. However, the role of the molecular structure of PCs on their antioxidant properties is still a controversial and not fully understood issue that needs to be addressed in a more specific way. The objective of this study was to analyze the effect of the constituent units, type of interflavan bond, and conformation on the antioxidant properties of PC dimers including PB3, PB4, PB5, PB6, PB7, and PB8, using the density functional theory (DFT) computational method. The analysis was performed in function of parameters that allow determining the ability of the molecules to transfer or to capture electrons, among which the chemical potential, bond dissociation enthalpy (BDE), gap energy, Fukui indices, and charge distribution of HOMO-LUMO orbitals. The factors that showed the most notable effects on the antioxidant properties of the PC dimers were the type of interflavan bond and the conformation. The antioxidant ability of the dimers PB3 and PB4 containing the interflavan bond C4–C8, in their Compact conformation, was very similar to each other but greater than those of dimers PB5, PB6, PB7, and PB8 containing the C4–C6 interflavan bond. PB8 showed the lowest antioxidant ability.