title: Characterization of coloured compounds obtained by enzymatic extraction of bakery products.
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.
authors.affiliation: Dipartimento di Scienza degli Alimenti, University of Napoli "Federico II", 80055 Portici, Parco Gussone, Italy.
authors.forename: R C
authors.initials: RC
authors.lastname: Borrelli
authors.forename: C
authors.initials: C
authors.lastname: Mennella
authors.forename: F
authors.initials: F
authors.lastname: Barba
authors.forename: M
authors.initials: M
authors.lastname: Russo
authors.forename: G L
authors.initials: GL
authors.lastname: Russo
authors.forename: K
authors.initials: K
authors.lastname: Krome
authors.forename: H F
authors.initials: HF
authors.lastname: Erbersdobler
authors.forename: V
authors.initials: V
authors.lastname: Faist
authors.forename: V
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001939:Bread / Q000032:analysis* / Q000633:toxicity*; D018938:Caco-2 Cells; D002470:Cell Survival / Q000187:drug effects; D005980:Glutathione Reductase / Q000378:metabolism; D005983:Glutens / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D007700:Kinetics; D008970:Molecular Weight; D009251:NADPH-Ferrihemoprotein Reductase / Q000378:metabolism; D011108:Polymers / Q000737:chemistry* / Q000633:toxicity*; D011402:Pronase / Q000737:chemistry; D014238:Trichloroacetic Acid / Q000737:chemistry; D015262:Xenobiotics / Q000378:metabolism
chemical_list: D000975:Antioxidants; D011108:Polymers; D015262:Xenobiotics; C011908:melanoidin polymers; D014238:Trichloroacetic Acid; D005983:Glutens; D009251:NADPH-Ferrihemoprotein Reductase; D005980:Glutathione Reductase; D011402:Pronase