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 a-helix conformation and a decrease in b-sheet and b-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.

S. Tozzi, N. Zanna, P. Taddei (2013). Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins-anthocyanidins complexes. FOOD CHEMISTRY, 141, 3586-3597 [10.1016/j.foodchem.2013.05.136].

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

TOZZI, SILVIA;ZANNA, NICOLA;TADDEI, PAOLA
2013

Abstract

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 a-helix conformation and a decrease in b-sheet and b-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.
2013
S. Tozzi, N. Zanna, P. Taddei (2013). Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins-anthocyanidins complexes. FOOD CHEMISTRY, 141, 3586-3597 [10.1016/j.foodchem.2013.05.136].
S. Tozzi; N. Zanna; P. Taddei
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/143056
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? 4
  • Scopus 32
  • ???jsp.display-item.citation.isi??? 29
social impact