Gliadin interacted with tea polyphenols: potential application and action mechanism

References

• Aydin E, Gocmen D. 2011. Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci Biotechnol. 20(2):507–511.
   Web of Science ®Google Scholar
• Bansal S, Vyas S, Bhattacharya S, Sharma M. 2013. Catechin prodrugs and analogs: a new array of chemical entities with improved pharmacological and pharmacokinetic properties. Nat Prod Rep. 30(11):1438–1454.
   PubMed Web of Science ®Google Scholar
• Barak S, Mudgil D, Khatkar BS. 2015. Biochemical and functional properties of wheat gliadins: a review. Crit Rev Food Sci Nutr. 55(3):357–368.
   PubMed Web of Science ®Google Scholar
• Barua AG, Hazarika S, Pathak JS, Kalita C. 2008. Spectroscopic investigation of the seeds of chilli (Capsicum annum L.). Int J Food Sci Nutr. 59(7-8):671–678.
   PubMed Web of Science ®Google Scholar
• Cao Y, Yang Z, Zhang H, Guo P, Dong S, Li H. 2020. Influence of potato pulp on gluten network structure in wheat dough and steamed bread. Cereal Chem. 97(2):226–234.
   Web of Science ®Google Scholar
• Cao ZB, Yu C, Yang Z, Xing JJ, Guo XN, Zhu KX. 2021. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism. Food Hydrocolloids. 119:106842.
   Web of Science ®Google Scholar
• Chen GH, Yang CY, Lee SJ, Wu CC, Tzen JTC. 2014. Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude. J Food Drug Anal. 22(3):303–309.
   PubMed Web of Science ®Google Scholar
• Chen N, Gao HX, He Q, Yu Z, Zeng WC. 2020. Interaction and action mechanism of starch with different phenolic compounds. Int J Food Sci Nutr. 71(6):726–737.
   PubMed Web of Science ®Google Scholar
• Dai T, Li R, Liu C, Liu W, Li T, Chen J, Khara M, McClements DJ. 2019. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: a multiphotonic spectroscopy and molecular docking study. Food Hydrocolloids. 97:105234.
   Web of Science ®Google Scholar
• Ferrer EG, Bosch A, Yantorno O, Baran EJ. 2008. A spectroscopy approach for the study of the interactions of bioactive vanadium species with bovine serum albumin. Bioorg Med Chem. 16(7):3878–3886.
   PubMed Web of Science ®Google Scholar
• Gao MR, Xu QD, He Q, Sun Q, Zeng WC. 2019. A theoretical and experimental study: the influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay. Food Measure. 13(2):1349–1356.
   Web of Science ®Google Scholar
• Ge S, Li M, Ji N, Liu J, Mu H, Xiong L, Sun Q. 2018. Preparation of a strong gelatin-short linear glucan nanocomposite hydrogel by an in situ self-assembly process. J Agric Food Chem. 66(1):177–186.
   PubMed Web of Science ®Google Scholar
• Cyrkot S, Anders S, Kamprath C, Liu A, Mileski H, Dowhaniuk J, Nasser R, Marcon M, Brill H, Turner JM, et al. 2020. Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease. Int J Food Sci. Nutr. 71(7):863–874.
   PubMed Web of Science ®Google Scholar
• Görbitz CH. 2002. Peptide structures. Curr Opin Solid State Mat Sci. 6(2):109–116.
   Web of Science ®Google Scholar
• Hajjari MM, Golmakani MT, Sharif N. 2021. Fabrication and characterization of cuminaldehyde-loaded electrospun gliadin fiber mats. LWT-Food Sci Technol. 145:111373.
   Web of Science ®Google Scholar
• Han CW, Ma M, Zhang HH, Li M, Sun QJ. 2020. Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system. Food Chem. 308:125676.
   PubMed Web of Science ®Google Scholar
• Hassan H, Elaridi J, Bassil M. 2017. Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon. Int J Food Sci Nutr. 68(7):881–886.
   PubMed Web of Science ®Google Scholar
• Joye IJ, Davidov-Pardo G, Ludescher RD, McClements DJ. 2015. Fluorescence quenching study of resveratrol binding to zein and gliadin: towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chem. 185:261–267.
   PubMed Web of Science ®Google Scholar
• Kasarda DD, Autran JC, Lew EJL, Nimmo CC, Shewry PR. 1983. N-terminal amino acid sequences of ω-gliadins and ω-secalins: implications for the evolution of prolamin genes. Biochim Biophys Acta-Protein Struct Molec Enzym. 747(1-2):138–150.
   Google Scholar
• Khan N, Mukhtar H. 2007. Tea polyphenols for health promotion. Life Sci. 81(7):519–533.
   PubMed Web of Science ®Google Scholar
• Khan N, Mukhtar H. 2018. Tea polyphenols in promotion of human health. Nutrients. 11(1):39.
   PubMed Web of Science ®Google Scholar
• Khatkar BS, Barak S, Mudgil D. 2013. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten. Int J Biol Macromol. 53:38–41.
   PubMed Web of Science ®Google Scholar
• Leopoldini M, Russo N, Toscano M. 2011. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chem. 125(2):288–306.
   Web of Science ®Google Scholar
• Li H, Aluko RE. 2006. Structural modulation of calmodulin and calmodulin-dependent protein kinase II by pea protein hydrolysates. Int J Food Sci Nutr. 57(3-4):178–189.
   PubMed Web of Science ®Google Scholar
• Li M, Zhang JH, Zhu KX, Peng W, Zhang SK, Wang B, Zhu YJ, Zhou HM. 2012. Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Sci Technol. 46(1):23–28.
   Web of Science ®Google Scholar
• Li M, Yue Q, Liu C, Zheng X, Hong J, Li L, Bian K. 2020. Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch. J Cereal Sci. 93:102973.
   Web of Science ®Google Scholar
• Liu C, Li M, Yang J, Xiong L, Sun Q. 2017. Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin. Food Hydrocolloids. 73:74–89.
   Web of Science ®Google Scholar
• Lorgeril MD, Salen P. 2014. Gluten and wheat intolerance today: are modern wheat strains involved? Int J Food Sci Nutr. 65(5):577–581.
   PubMed Web of Science ®Google Scholar
• Massounga BAF, Ma S, Li X, Liu L. 2018. Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: review and recent advances. Food Res Int. 105:241–249.
   PubMed Web of Science ®Google Scholar
• Metakovsky EV, Branlard G, Chernakov VM, Upelniek VP, Redaelli R, Pogna NE. 1997. Recombination mapping of some chromosome 1A-, 1B-, 1D-and 6B-controlled gliadins and low-molecular-weight glutenin subunits in common wheat. Theor Appl Genet. 94:788–795.
   Web of Science ®Google Scholar
• Ming Y, Chen L, Khan A, Wang H, Wang C. 2020. Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating. Food Sci Biotechnol. 29(12):1655–1663.
   PubMed Web of Science ®Google Scholar
• Nielsen PM, Petersen D, Dambmann C. 2001. Improved method for determining food protein degree of hydrolysis. J Food Science. 66(5):642–646.
   Web of Science ®Google Scholar
• Pan J, Zhang H, Liu J, Jiang Y, Lv Y, Han J. 2021. Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten. Int J Food Sci Technol. 56(2):753–761.
   Web of Science ®Google Scholar
• Pérot M, Lupi R, Guyot S, Delayre-Orthez C, Gadonna-Widehem P, Thébaudin J-Y, Bodinier M, Larré C. 2017. Polyphenol interactions mitigate the immunogenicity and allergenicity of gliadins. J Agric Food Chem. 65(31):6442–6451.
   PubMed Web of Science ®Google Scholar
• Qiu C, Wang Y, Teng Y, Zhao M. 2017. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. Food Chem. 221:431–438.
   PubMed Web of Science ®Google Scholar
• Rafieian F, Simonsen J. 2015. The effect of carboxylated nanocrystalline cellulose on the mechanical, thermal and barrier properties of cysteine cross-linked gliadin nanocomposite. Cellulose. 22(2):1175–1188.
   Web of Science ®Google Scholar
• Ramirez-Sanchez I, Maya L, Ceballos G, Villarreal F. 2010. Fluorescent detection of (-)-epicatechin in microsamples from cacao seeds and cocoa products: comparison with Folin-Ciocalteu method. J Food Compost Anal. 23(8):790–793.
   PubMed Web of Science ®Google Scholar
• Rumińska W, Szymańska-Chargot M, Wiącek D, Sobota A, Markiewicz KH, Wilczewska AZ, Miś A, Nawrocka A. 2020. FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces. J Cereal Sci. 93:102961.
   Web of Science ®Google Scholar
• Song Y, Li L, Zheng Q. 2009. Influence of epichlorohydrin modification on structure and properties of wheat gliadin films. J Agric Food Chem. 57(6):2295–2301.
   PubMed Web of Science ®Google Scholar
• Van Buiten CB, Yennawar NH, Pacheco CN, Hatzakis E, Elias RJ. 2019. Physicochemical interactions with (-)-epigallocatechin-3-gallate drive structural modification of celiac-associated peptide α2-gliadin (57-89) at physiological conditions. Food Funct. 10(5):2997–3007.
   PubMed Web of Science ®Google Scholar
• Wang P, Zou M, Liu K, Gu Z, Yang R. 2018. Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin. Food Chem. 239:984–992.
   PubMed Web of Science ®Google Scholar
• Wang Q, Tang Y, Yang Y, Zhao J, Zhang Y, Li L, Wang Q, Ming J. 2020. Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods. Spectrochim Acta A Mol Biomol Spectrosc. 229:117937.
   PubMed Web of Science ®Google Scholar
• Wang Q, Tang Y, Yang Y, Lei L, Zhao J, Zhang Y, Li L, Wang Q, Ming J. 2021. Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties. J Sci Food Agric. 101(6):2511–2518.
   PubMed Web of Science ®Google Scholar
• Wieser H. 2007. Chemistry of gluten proteins. Food Microbiol. 24(2):115–119.
   PubMed Web of Science ®Google Scholar
• Xu M, Wu Y, Hou GG, Du X. 2019. Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. LWT-Food Sci Technol. 101:456–462.
   Web of Science ®Google Scholar
• Ye Y, Zhang Y, Yan J, Zhang Y, He Z, Huang S, Quail KJ. 2009. Effects of flour extraction rate, added water, and salt on color and texture of Chinese white noodles. Cereal Chem. 86(4):477–485.
   Web of Science ®Google Scholar
• Yu K, Zhou HM, Zhu KX, Guo XN, Peng W. 2020. Water cooking stability of dried noodles enriched with different particle size and concentration green tea powders. Foods. 9(3):298.
   Web of Science ®Google Scholar
• Yuan W, Fan W, Mu Y, Meng D, Yan Z, Li Y, Lv Z. 2021. Baking intervention for the interaction behaviours between bamboo (Phyllostachys heterocycla) leaf flavonoids and gliadin. Ind Crop Prod. 164:113385.
   Web of Science ®Google Scholar
• Zhang Y. 2008. I-TASSER server for protein 3D structure prediction. BMC Bioinformatics. 9:40.
   PubMed Web of Science ®Google Scholar
• Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G. 2010. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat. J Sci Food Agric. 90(14):2462–2468.
   PubMed Web of Science ®Google Scholar
• Zhang H, Qi R, Mine Y. 2019. The impact of oolong and black tea polyphenols on human health. Food Biosci. 29:55–61.
   Web of Science ®Google Scholar