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Sirvins C, Goupy P, Promeyrat A, Dufour C. C-Nitrosation, C-Nitration, and Coupling of Flavonoids with N-Acetyltryptophan Limit This Amine N-Nitrosation in a Simulated Cured and Cooked Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4777-4787. [PMID: 38377948 DOI: 10.1021/acs.jafc.3c08445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Nitrite is a common additive in cured meat formulation that provides microbiological safety, lipid oxidation management, and typical organoleptic properties. However, it is associated with the formation of carcinogenic N-nitrosamines. In this context, the antinitrosating capacity of selected flavonoids and ascorbate was evaluated in a simulated cooked and cured meat under formulation and digestion conditions. N-Acetyltryptophan was used as a secondary amine target. (-)-Epicatechin, rutin, and quercetin were all able to limit the formation of N-acetyl-N-nitrosotryptophan (NO-AcTrp) at pH 2.5 and pH 5 although (-)-epicatechin was 2 to 3-fold more efficient. Kinetics for the newly identified compounds allowed us to unravel common mechanistic pathways, which are flavonoid oxidation by nitrite followed by C-nitration and an original covalent coupling between NO-AcTrp and flavonoids or their nitro and nitroso counterparts. C-nitrosation of the A-ring was evidenced only for (-)-epicatechin. These major findings suggest that flavonoids could help to manage N-nitrosamine formation during cured meat processing, storage, and digestion.
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Affiliation(s)
- Charlène Sirvins
- INRAE, Avignon University, UMR408 SQPOV, F-84000 Avignon, France
- IFIP, French Pork and Pig Institute, F-35650 Le Rheu, France
| | - Pascale Goupy
- INRAE, Avignon University, UMR408 SQPOV, F-84000 Avignon, France
| | | | - Claire Dufour
- INRAE, Avignon University, UMR408 SQPOV, F-84000 Avignon, France
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Niu P, Wang F, Yuan K, Li X, Yang X, Guo Y. Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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AlShaal S, Daghestani M, Karabet F. Determination of the isolated Rutin And Quercetin Contents In Syrian Ficus Carica L. Leaves Extracts. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2019. [DOI: 10.18596/jotcsa.622442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Takahama U, Hirota S. Interactions of flavonoids with α-amylase and starch slowing down its digestion. Food Funct 2018; 9:677-687. [DOI: 10.1039/c7fo01539a] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Hydrophobic flavonoids can suppress starch digestion in the intestine by forming starch-flavonoid complexes.
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Affiliation(s)
- Umeo Takahama
- Department of Health and Nutritional Care
- Faculty of Allied Health Sciences
- University of East Asia
- Shimonoseki
- Japan
| | - Sachiko Hirota
- Department of Health and Nutritional Care
- Faculty of Allied Health Sciences
- University of East Asia
- Shimonoseki
- Japan
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Takahama U, Hirota S. Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach. Antioxidants (Basel) 2017; 6:antiox6030053. [PMID: 28678174 PMCID: PMC5618081 DOI: 10.3390/antiox6030053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 06/27/2017] [Accepted: 07/01/2017] [Indexed: 01/22/2023] Open
Abstract
Foods are mixed with saliva in the oral cavity and swallowed. While staying in the stomach, saliva is contentiously provided to mix with the ingested foods. Because a salivary component of nitrite is protonated to produce active nitrous acid at acidic pH, the redox reactions of nitrous acid with phenolic compounds in foods become possible in the stomach. In the reactions, nitrous acid is reduced to nitric oxide (•NO), producing various products from phenolic compounds. In the products, stable hydroxybezoyl benzofuranone derivatives, which are produced from quercetin and its 7-O-glucoside, are included. Caffeic acid, chlorogenic acid, and rutin are oxidized to quinones and the quinones can react with thiocyanic acid derived from saliva, producing stable oxathiolone derivatives. 6,8-Dinitrosocatechis are produced from catechins by the redox reaction, and the dinitrocatechins are oxidized further by nitrous acid producing the quinones, which can make charge transfer complexes with the dinitrosocatechin and can react with thiocyanic acid producing the stable thiocyanate conjugates. In this way, various products can be produced by the reactions of salivary nitrite with dietary phenolic compounds, and reactive and toxic quinones formed by the reactions are postulated to be removed in the stomach by thiocyanic acid derived from saliva.
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Affiliation(s)
- Umeo Takahama
- Department of Health and Nutrition Care, Faculty of Allied Health Sciences, University of East Asia, Shimonoseki 751-8503, Japan.
| | - Sachiko Hirota
- Department of Health and Nutrition Care, Faculty of Allied Health Sciences, University of East Asia, Shimonoseki 751-8503, Japan.
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Hirota S, Takahama U. Reactions of polyphenols in masticated apple fruit with nitrite under stomach simulating conditions: Formation of nitroso compounds and thiocyanate conjugates. Food Res Int 2015; 75:20-26. [DOI: 10.1016/j.foodres.2015.05.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 05/02/2015] [Accepted: 05/08/2015] [Indexed: 01/06/2023]
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Paczkowska M, Lewandowska K, Bednarski W, Mizera M, Podborska A, Krause A, Cielecka-Piontek J. Application of spectroscopic methods for identification (FT-IR, Raman spectroscopy) and determination (UV, EPR) of quercetin-3-O-rutinoside. Experimental and DFT based approach. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 140:132-139. [PMID: 25589394 DOI: 10.1016/j.saa.2014.12.050] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 12/01/2014] [Accepted: 12/12/2014] [Indexed: 06/04/2023]
Abstract
Vibrational (FT-IR, Raman) and electronic (UV, EPR) spectral measurements were performed for an analysis of rutin (quercetin-3-O-rutinoside) obtained from Rutaofficinalis. The identification of rutin was done with the use of FT-IR and Raman spectra. Those experimental spectra were determined with the support of theoretical calculations based on a DFT method with the B3LYP hybrid functional and 6-31G(d,p) basis set. The application of UV and EPR spectra was found to be a suitable analytical approach to the evaluation of changes in rutin exposed to certain physicochemical factors. Differences in absorbance observed in direct UV spectra were used to monitor changes in the concentration of rutin in degraded samples. Spectra of electron paramagnetic resonance allowed studying the process of free-radical quenching in rutin following its exposure to light. The molecular electrostatic potential (MEP) and frontier molecular orbitals (LUMO-HOMO) were also determined in order to predict structural changes and reactive sites in rutin.
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Affiliation(s)
- Magdalena Paczkowska
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznań, Poland
| | - Kornelia Lewandowska
- Departament of Molecular Crystals, Institute of Molecular Physics Polish Academy of Sciences, Smoluchowskiego 17, 60-179 Poznań, Poland
| | - Waldemar Bednarski
- Departament of Molecular Crystals, Institute of Molecular Physics Polish Academy of Sciences, Smoluchowskiego 17, 60-179 Poznań, Poland
| | - Mikołaj Mizera
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznań, Poland
| | - Agnieszka Podborska
- Department of Physical Chemistry and Metallurgy of Non-Ferrous Metals, AGH University of Science and Technology, al. Adama Mickiewicza 30, 30-059 Kraków, Poland; Department of Non-Ferrous Metals, AGH University of Science and Technology, al. Adama Mickiewicza 30, 30-059 Kraków, Poland
| | | | - Judyta Cielecka-Piontek
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznań, Poland.
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Paczkowska M, Mizera M, Piotrowska H, Szymanowska-Powałowska D, Lewandowska K, Goscianska J, Pietrzak R, Bednarski W, Majka Z, Cielecka-Piontek J. Complex of rutin with β-cyclodextrin as potential delivery system. PLoS One 2015; 10:e0120858. [PMID: 25822535 PMCID: PMC4379171 DOI: 10.1371/journal.pone.0120858] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Accepted: 01/27/2015] [Indexed: 11/18/2022] Open
Abstract
This study aimed to obtain and characterize an RU-β-CD complex in the context of investigating the possibility of changes in the solubility, stability, antioxidative and microbiological activity as well as permeability of complexated rutin as against its free form. The formation of the RU-β-CD complex via a co-grinding technique was confirmed by using DSC, SEM, FT-IR and Raman spectroscopy, and its geometry was assessed through molecular modeling. It was found that the stability and solubility of the so-obtained complex were greater compared to the free form; however, a slight decrease was observed inits antibacterial potency. An examination of changes in the EPR spectra of thecomplex excluded any reducing effect of complexation on the antioxidative activity of rutin. Considering the prospect of preformulation studies involving RU-β-CD complexes, of significance is also the observed possibility of prolongedly releasing rutin from the complex at a constant level over along period of 20 h, and the fact that twice as much complexated rutin was able topermeate compared to its free form.
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Affiliation(s)
- Magdalena Paczkowska
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Poznan, Poland
- * E-mail:
| | - Mikołaj Mizera
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Poznan, Poland
| | - Hanna Piotrowska
- Department of Toxicology, Faculty of Pharmacy, Poznan University of Medical Sciences, Poznan, Poland
| | | | - Kornelia Lewandowska
- Department of Molecular Crystals, Institute of Molecular Physics, Polish Academy Sciences, Poznan, Poland
| | - Joanna Goscianska
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Poznan, Poland
| | - Robert Pietrzak
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Poznan, Poland
| | - Waldemar Bednarski
- Department of Solid State Radiospectroscopy, Institute of Molecular Physics, Polish Academy Sciences, Poznan, Poland
| | | | - Judyta Cielecka-Piontek
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Poznan University of Medical Sciences, Poznan, Poland
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Takahama U, Yamauchi R, Hirota S. Reactions of (+)-catechin with salivary nitrite and thiocyanate under conditions simulating the gastric lumen: Production of dinitrosocatechin and its thiocyanate conjugate. Free Radic Res 2014; 48:956-66. [DOI: 10.3109/10715762.2014.929121] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Veljovic-Jovanovic S, Morina F, Yamauchi R, Hirota S, Takahama U. Interactions between (+)-catechin and quercetin during their oxidation by nitrite under the conditions simulating the stomach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4951-4959. [PMID: 24785370 DOI: 10.1021/jf500860s] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
When foods that contain catechins and quercetin glycosides are ingested, quercetin glycosides are hydrolyzed to quercetin during mastication by hydrolytic enzymes derived from oral bacteria and the generated quercetin aglycone is mixed with catechins in saliva. The present study deals with the interactions between (+)-catechin and quercetin during their reactions with nitrous acid under the conditions simulating the gastric lumen. Nitrous acid reacted with (+)-catechin producing 6,8-dinitrosocatechin, and quercetin partially suppressed the dinitrosocatechin formation. Nitric oxide, which was produced by not only (+)-catechin/nitrous acid but also quercetin/nitrous acid systems, was used to produce 6,8-dinitrosocatechin. Furthermore, 6,8-dinitrosocatechin was oxidized by nitrous acid to the quinone form. The quinone formation was significantly suppressed by quercetin. Quercetin-dependent suppression of the above reactions accompanied the oxidation of quercetin, which was observed with the formation of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. Taking the above results into account, we proposed a possible mechanism of 6,8-dinitrosocatechin formation and discuss the importance of quercetin to prevent the quinone formation from 6,8-dinitrosocatechin in the gastric lumen, taking the interactions between quercetin and catechins into account.
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Affiliation(s)
- Sonja Veljovic-Jovanovic
- Institute for Multidisciplinary Research, University of Belgrade , Belgrade 11030, Republic of Serbia
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Savic S, Vojinovic K, Milenkovic S, Smelcerovic A, Lamshoeft M, Petronijevic Z. Enzymatic oxidation of rutin by horseradish peroxidase: kinetic mechanism and identification of a dimeric product by LC-Orbitrap mass spectrometry. Food Chem 2013; 141:4194-9. [PMID: 23993605 DOI: 10.1016/j.foodchem.2013.07.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Revised: 03/26/2013] [Accepted: 07/02/2013] [Indexed: 12/20/2022]
Abstract
Flavonoid oxidation is important issue in food processing and quality. The kinetic mechanism of enzymatic oxidation of rutin by horseradish peroxidase (HRP) was studied. Rutin oxidation reaction was followed by recording of spectral changes over the time at 360 nm. The studied oxidation is mostly enzymatic and less part non-enzymatic. The reaction with HRP has a higher rate compared with the reaction without of HRP, whereby is part of non-enzymatic reaction about 10% of the total reaction. Kinetic parameters were determined from graphics of linear Michaelis-Menten equation, and it was found that investigated reactions of rutin oxidation by HRP take place in a ping-pong kinetic mechanism. High resolution HPLC-MS analysis of the mixture of oxidized products of rutin revealed the presence of rutin dimer. Because of widely distribution of rutin as well as presence of peroxidases and hydrogen peroxide in fresh foods identification of this enzymatic modification product can be beneficial for foods quality and safety.
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Affiliation(s)
- Sasa Savic
- Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia
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Lee YS, Huh JY, Nam SH, Kim D, Lee SB. Synthesis of Quercetin-3-O-Glucoside from Rutin byPenicillium decumbensNaringinase. J Food Sci 2013; 78:C411-5. [DOI: 10.1111/1750-3841.12056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Accepted: 11/21/2012] [Indexed: 01/04/2023]
Affiliation(s)
- Young-Su Lee
- Dept. of Food and Nutrition, Brain Korea 21 Project; Yonsei Univ.; Seoul; Republic of Korea
| | - Ji-Young Huh
- Dept. of Food and Nutrition, Brain Korea 21 Project; Yonsei Univ.; Seoul; Republic of Korea
| | - So-Hyun Nam
- Dept. of Food and Nutrition, Brain Korea 21 Project; Yonsei Univ.; Seoul; Republic of Korea
| | - Doman Kim
- School of Biological Sciences and Technology and the Research Inst. for Catalysis; Chonnam Natl. Univ.; Gwangju; Republic of Korea
| | - Soo-Bok Lee
- Dept. of Food and Nutrition, Brain Korea 21 Project; Yonsei Univ.; Seoul; Republic of Korea
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Takahama U, Ansai T, Hirota S. Nitrogen Oxides Toxicology of the Aerodigestive Tract. ADVANCES IN MOLECULAR TOXICOLOGY 2013. [DOI: 10.1016/b978-0-444-62645-5.00004-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Takahama U, Hirota S. Effects of the food additive sulfite on nitrite-dependent nitric oxide production under conditions simulating the mixture of saliva and gastric juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1102-1112. [PMID: 22224438 DOI: 10.1021/jf2049257] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The food additive sulfite is mixed with saliva, which contains nitrite, in the oral cavity, and the mixture is mixed with gastric juice in the stomach. In the stomach, salivary nitrite can be transformed to nitric oxide (NO). In this study, the effects of sulfite on nitrite-dependent NO production were investigated using acidified saliva (pH 2.6) and acidic buffer solutions (pH 2.0). Sulfite enhanced NO production in acidified saliva and acidic buffer solutions, and the enhancement increased with the increase in sulfite concentration from 0 to 0.1 mM, whereas suppressed NO production and the suppression increased as the concentration was increased over 0.2 mM. The enhancement was due to the increase in reaction rate between nitrous acid and nitrososulfonate (ONSO(3)(-)) that was formed by the reaction of nitrous acid with hydrogen sulfite, and the suppression was due to the increase in hydrogen sulfite-dependent consumption rate of ONSO(3)(-). A salivary component SCN(-) (1 mM) enhanced and suppressed NO production induced by 1 mM nitrite when sulfite concentrations were lower and higher than 1 mM, respectively. ONSO(3)(-) formed from hydrogen sulfite and nitrosyl thiocyanate (ONSCN), which was produced by the reaction of nitrous acid with SCN(-), seemed to contribute to the enhancement and suppression. NO production induced by nitrite/ascorbic acid systems was suppressed by sulfite, and the suppressive effects were decreased by SCN(-), whereas sulfite-induced suppression of NO production in nitrite/rutin systems was increased by SCN(-). During reactions of nitrite with sulfite in the presence and absence of SCN(-), oxygen was taken up. The oxygen uptake is discussed to be due to autoxidation of NO and radical chain reactions initiated by hydrogen sulfite radicals. The results of the present study suggest that sulfite can enhance and suppress nitrite-dependent NO production. It is discussed that radicals including hydrogen sulfite radicals can be formed through the reactions of nitrite and sulfite in the stomach.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu, Japan.
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Inhibition of xanthine oxidase activity by an oxathiolanone derivative of quercetin. Food Chem 2011; 126:1808-11. [DOI: 10.1016/j.foodchem.2010.12.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 10/28/2010] [Accepted: 12/01/2010] [Indexed: 01/12/2023]
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Takahama U, Hirota S. Fatty acids, epicatechin-dimethylgallate, and rutin interact with buckwheat starch inhibiting its digestion by amylase: implications for the decrease in glycemic index by buckwheat flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12431-12439. [PMID: 21058734 DOI: 10.1021/jf102313b] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour are lower than those made from wheat flour. To discuss the mechanism of the buckwheat flour-dependent decrease in glycemic indexes, the formation of a starch-iodine complex and amylase-catalyzed digestion of starch were studied using buckwheat flour itself and buckwheat flour from which fatty acids, rutin, and proanthocyanidins including flavan-3-ols had been extracted. Absorbance due to the formation of a starch-iodine complex was larger in extracted than control flour, and starch in extracted flour was more susceptible to pancreatin-induced digestion than starch in control flour. Fatty acids, which were found in the buckwheat flour extract, bound to amylose in the extracted flour, inhibiting its digestion by pancreatin. Rutin and epicatechin-dimethylgallate, which were also found in the extract, bound to both amylose and amylopectin in the extracted flour, inhibiting their digestion induced by pancreatin. We discussed from these results that the lower glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour were due to binding of fatty acids, rutin, and epicatechin-dimethylgallate, which were contained in buckwheat flour, to wheat flour starch.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu 803-8580, Japan
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Takahama U, Tanaka M, Hirota S. Formation of nitric oxide, ethyl nitrite and an oxathiolone derivative of caffeic acid in a mixture of saliva and white wine. Free Radic Res 2010; 44:293-303. [PMID: 20166894 DOI: 10.3109/10715760903486057] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Reactions of salivary nitrite with components of wine were studied using an acidic mixture of saliva and wine. The formation of nitric oxide (NO) in the stomach after drinking wine was observed. The formation of NO was also observed in the mixture (pH 3.6) of saliva and wine, which was prepared by washing the oral cavity with wine. A part of the NO formation in the stomach and the oral cavity was due to the reduction of salivary nitrite by caffeic and ferulic acids present in wine. Ethyl nitrite produced by the reaction of salivary nitrite and ethyl alcohol in wine also contributed to the formation of NO. In addition to the above reactions, caffeic acid in wine could be transformed to the oxathiolone derivative, which might have pharmacological functions. The results obtained in this study may help in understanding the effects of drinking wine on human health.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu 803-8580, Japan.
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Takahama U, Tanaka M, Hirota S. Proanthocyanidins in buckwheat flour can reduce salivary nitrite to nitric oxide in the stomach. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:1-7. [PMID: 20013056 DOI: 10.1007/s11130-009-0144-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Buckwheat flour, which is used for various dishes in the world, is a good source of proanthocyanidins. Proanthocyanidins in the buckwheat flour reduced nitrous acid producing nitric oxide (NO) when the flour was suspended in acidified saliva or in acidic buffer solution in the presence of nitrite. The ingestion of dough prepared from buckwheat flour increased the concentration of NO in the air expelled from the stomach, suggesting that the proanthocyanidins also reduced nitrite to NO in the stomach. During the production of NO by the buckwheat flour/nitrous acid systems, oxidation, nitration, and nitrosation of proanthocyanidins proceeded. The increase in the concentration of NO could improve the activity of stomach helping the digestion of ingested foods and the nitration and nitrosation of the proanthocyanidins could contribute to the scavenging of reactive nitrogen oxide species generated from NO and nitrous acid.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu, Japan.
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