Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour
Data
2019Autor
Gawlik-Dziki, Urszula
Bryda, Jarosław
Dziki, Dariusz
Świeca, Michał
Habza-Kowalska, Ewa
Złotek, Urszula
Metadane
Pokaż pełny rekordStreszczenie
This study investigated the activity, mode of inhibition, and interactions between
lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived
from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB,
in comparison with pure chemical standards of the main active components—ferulic (FA) and
chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO
inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially
bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism
was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar
(EC 50 = 18.56 and 22.36 μg DW/mL, respectively) and synergistic action between these components
was found. The LPO activity of functional breads was positively correlated with the percentage of
GCB (R 2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially
bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of
action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary
therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover,
this paper highlights the need to study the interactions between the active ingredients of newly
designed functional products.
Kolekcje
- Artykuły / Articles [16165]
Z tą pozycją powiązane są następujące pliki licencyjne: