title: Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads.
abstract: 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).
authors.affiliation: Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland; National Institute of Research & Development for Food Bioresources - IBA Bucharest, Dinu Vintila 6, 021102 Bucharest, Romania. Electronic address: alinaculetu@gmail.com.
authors.forename: Alina
authors.initials: A
authors.lastname: Culetu
authors.affiliation: Institute of Food Science Research (CIAL, CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Fernandez-Gomez
authors.affiliation: Institute of Food Science Research (CIAL, CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain.
authors.forename: Monica
authors.initials: M
authors.lastname: Ullate
authors.affiliation: Institute of Food Science Research (CIAL, CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain.
authors.forename: Maria Dolores
authors.initials: MD
authors.lastname: del Castillo
authors.affiliation: Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
authors.forename: Wilfried
authors.initials: W
authors.lastname: Andlauer
mesh_terms: D001939:Bread / Q000032:analysis*; D002110:Caffeine; D004391:Dust; D005971:Glutamates / Q000737:chemistry* / Q000302:isolation & purification; D017127:Glycation End Products, Advanced / Q000032:analysis*; D006801:Humans; D015416:Maillard Reaction; D010636:Phenols; D059808:Polyphenols / Q000737:chemistry* / Q000302:isolation & purification; D011765:Pyruvaldehyde / Q000737:chemistry; D012710:Serum Albumin, Bovine / Q000737:chemistry; D013662:Tea / Q000737:chemistry*
chemical_list: D004391:Dust; D005971:Glutamates; D017127:Glycation End Products, Advanced; D010636:Phenols; D059808:Polyphenols; D013662:Tea; D012710:Serum Albumin, Bovine; D002110:Caffeine; D011765:Pyruvaldehyde; C026166:theanine
keywords: 1-Deoxy-1-morpholinofructose (PubChem CID: 6454484); Advanced glycation end-products (AGEs); Antiglycoxidative; Bread; Maillard reaction; Methylglyoxal (PubChem CID: 880); N(alpha)-Acetyl-l-lysine (PubChem CID: 92907); Polyphenol-enriched fraction (PEF); Theanine (PubChem CID: 439378); Theanine-enriched fraction (TEF)