Isolation, purification, and characterization of the globulin from wheat germ

Preparation, separation and identification of novel hypocholesterolemic peptides from wheat germ: An in vitro and in silico study

The aim of this study was to prepare, isolate, and identify hypocholesterolemic peptides from wheat germ protein and explore their efficacy. Wheat germ protein was hydrolyzed using four commercial enzymes. Hydrolysate, with the highest in vitro hypocholesterolemic activity was isolated using ultrafiltration and macroporous resin. The fractions with highest binding affinity to sodium taurocholate were evaluated for cholesterol-lowering activity and resistance to digestion using Caco-2 monolayers. Fraction III had the highest cholesterol-lowering activity, reducing the subcutaneous transport and absorption of cholesterol and resisted digestion. Nano-LC-MS/MS and molecular docking were used to identify cholesterol-lowering peptides from Fraction III. Three cholesterol-lowering peptides, FAAGAPP, GAGDIPGGIG, and GPVPDTGIFS, were identified. These peptides exhibited cholesterol micelle solubility, specifically by 76.2 %, 68.3 %, and 64.7 %, respectively. In summary, wheat germ peptides exhibited significant cholesterol-lowering activity in vitro, suggesting their potential for application in functional foods.

Wheat Germ Agglutinin (WGA): Its Nature, Biological Role, Significance in Human Nutrition, and Possibility to Be Used as Marker of Whole-Grain Status in Wheat-Based Foods

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial wheat-based products where it is not always clear how much whole wheat is present considering that in many cases, they are manufactured from reconstituted mill streams and that there is not a standardised globally accepted definition and metrics to objectively evaluate whole-grain status. Attempts have been made to assess the level of "wholegraininess" in wheat products by measuring specific constituents that correlate with different wheat tissues, especially those that are expected to be found in a true whole-grain wheat product. Wheat germ agglutinin (WGA), a small lectin protein present exclusively in the wheat-germ tissues, has been indicated by several scientists as one of these constituents and after founding that its level changes depending on the amount of germ found in a wheat flour, it has been indicated as a biomarker of whole-grain status for wheat products. In this review, the biochemistry of WGA, its methods of detection, and current knowledge on its possibility to be practically utilized as a reliable marker are critically discussed.