Lignins and ferulate-coniferyl alcohol cross-coupling products in cereal grains.
Plant cell walls containing suberin or lignin in the human diet are conjectured to protect against colon cancer. To confirm the existence of authentic lignin in cereal grain dietary fibers, the DFRC (derivatization followed by reductive cleavage) method was applied to different cereal grain dietary fibers. By cleavage of diagnostic arylglycerol-beta-aryl (beta-O-4) ether linkages and identification of the liberated monolignols, it was ascertained that lignins are truly present in cereal grains. From the ratios of the liberated monolignols coniferyl alcohol and sinapyl alcohol, it is suggested that lignin compositions vary among cereals. Furthermore, dimeric cross-coupling products, comprising ferulate and coniferyl alcohol, were identified in most cereal fibers investigated. These ferulate 4-O-beta- and 8-beta-coniferyl alcohol cross-coupled structures indicate radical cross-coupling of polysaccharides to lignin precursors via ferulate.
Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany. Mirko.Bunzel@uni-hamburg.de
Mirko
M
Bunzel
John
J
Ralph
Fachuang
F
Lu
Ronald D
RD
Hatfield
Hans
H
Steinhart
D003373:Coumaric Acids / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D008031:Lignin / Q000032:analysis*; D010636:Phenols / Q000032:analysis*
D003373:Coumaric Acids; D004043:Dietary Fiber; D010636:Phenols; D008031:Lignin; C004999:ferulic acid; C010559:coniferyl alcohol