Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins–anthocyanidins complexes

•The gliadins–coumarin system was used as model of gliadins–anthocyanidins complexes.•Coumarin and cyanidin produce a similar effect on the gliadins structure.•The coumarin favors the complex formation with gliadins.•In the presence of both molecules, rearrangements in gliadins are more marked.•The...

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Veröffentlicht in:Food chemistry 2013-12, Vol.141 (4), p.3586-3597
Hauptverfasser: Tozzi, Silvia, Zanna, Nicola, Taddei, Paola
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Sprache:eng
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Zusammenfassung:•The gliadins–coumarin system was used as model of gliadins–anthocyanidins complexes.•Coumarin and cyanidin produce a similar effect on the gliadins structure.•The coumarin favors the complex formation with gliadins.•In the presence of both molecules, rearrangements in gliadins are more marked.•The obtained results may have relevance to human health. To clarify the conformational changes of gliadins (Glia) upon complexation with anthocyanidins (in particular cyanidin, Cya), the interaction of Glia with a coumarin derivative (3-ethoxycarbonylcoumarin, 3-EcC), having a benzocondensed structure similar to that of Cya, has been investigated by NMR, IR, and Raman spectroscopy under acidic and neutral conditions. Raman spectra showed that both molecules produce a similar effect on the Glia structure, i.e. an increase in the α-helix conformation and a decrease in β-sheet and β-turns content. In the presence of both molecules, this effect is more marked; the spectroscopic results showed that both Cya and 3-EcC interact with Glia and 3-EcC favors the complex formation with Glia. The results obtained in this study provide new insights into anthocyanidins–Glia interactions and may have relevance to human health, in the field of the attempts to modify gluten proteins to decrease allergen immunoreactivity.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.136