| In vitro: |
| Food Chem . 2011 Dec 1;129(3):1100-7. | | Interaction between gliadins and anthocyan derivatives[Pubmed: 25212343] | | Abstract
The interaction of gliadins with some anthocyanins (e.g. myrtillin, malvin, keracyanin, callistephin) and anthocyanidins (e.g. delphinidin, pelargonidin, cyanidin) has been analysed in aqueous solution at pH condition of the stomach, in which these compounds are initially metabolized. NMR, FT-IR and UV-Vis spectroscopic methods have been employed to determine the anthocyanin binding mode. The spectroscopic data seem to indicate that anthocyans are located along the polypeptide chains of gliadins in a generical molecular interaction between the two moieties. Our data do not exclude that hydrogen bonding interaction too is operating. Anthocyan-gliadins complexes are very soluble in acidic conditions. The results provide new insights into anthocyan-protein interaction and may have relevance to human health.
Keywords: Anthocyanins; Gliadins; Interaction; Spectroscopy. | | J Agric Food Chem . 2004 Sep 8;52(18):5759-63. | | Inhibition of malonaldehyde formation in oxidized calf thymus DNA with synthetic and natural antioxidants[Pubmed: 15373421] | | Abstract
Calf thymus DNA was oxidized by Fenton's reagent with or without synthetic antioxidants (Trolox and DMPO) and natural antioxidants-quercetin, apigenin, 2''-O-glycosylisovitexin (2''-O-GIV), (+)-catechin, cyanidin, pelargonidin, keracyanin, and callistephin. Malonaldehyde (MA) formed in oxidized DNA was analyzed using gas chromatography. MA formed from oxidized DNA without antioxidants was 4.0 +/- 0.53 nmol/mg of DNA in buffer solution, 3.7 +/- 0.34 nmol/mg of DNA in NaOH solution, and 4.6 +/- 0.19 nmol/mg of DNA in HCl solution. MA formed from DNA with antioxidants (at the level of 0.1 micromol/mL) ranged from 1.90 +/- 0.18 (catechin) to 4.10 +/- 0.18 nmol/mg of DNA (cyanidin). Trolox and DMPO inhibited MA formation from DNA by 41.2% and 18.6%, respectively, at the level of 0.1 micromol/mL. Trolox (water-soluble vitamin E) exhibited dose-dependent inhibition. The decreasing order of inhibitory effect by flavonoids at the level of 0.1 micromol/mL was catechin (48.5%) > quercetin (47.1%) > 2''-O-GIV (40.5%) > apigenin (29.9%) and by the anthocyanins at the level of 0.1 micromol/mL was callistephin (45%) > keracyanin (33.2%) > pelargonidin (25.1%) > cyanidin (10.2%). |
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