Grape skins recovered from white grape vinification processes were studied as possible anti-glycation agents. Total phenolics were characterised by the Folin Ciocalteu assay, proanthocyanidins by depolymerisation with n-butanol/HCl, flavonols by HPLC-DAD, reducing capacity by ferric ion reducing antioxidant power assay (FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system. Structural modifications of BSA were investigated by 2D isoelectric focusing sodium dodecyl sulfate polyacrylamide gel electrophoresis (IEF/SDS–PAGE) and fluorescence measurements. Both pI and Mr. of BSA were modified upon glycation reaction. These changes attributable to the involvement of free amino groups in Maillard-type reactions were inhibited by the white grape skin extracts. The antiglycation activity ranged between 250 and 711 mmol aminoguanidine Eq/kg. These results raise the interest in the potential health benefits of by-products of white grape vinification that could have a secondary use as an ingredient for new functional foods targeting wellbeing of diabetic and elderly people.
Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation / P.S.C. Sri Harsha, V. Lavelli, A. Scarafoni. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 156(2014), pp. 220-226.
|Titolo:||Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation|
PEDAPATI, SIVA CHARAN SRI HARSHA (Primo)
LAVELLI, VERA AGNESE (Corresponding)
SCARAFONI, ALESSIO (Ultimo)
|Parole Chiave:||2D-IEF/SDS-PAGE; Fluorescence; Phenolics; Protein glycation; White grape skins|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
Settore BIO/10 - Biochimica
|Progetto:||Valorizzazione dei sottoprodotti e dei residui di vinificazione tramite estrazione e produzione di molecole ad alto valore aggiunto|
|Data di pubblicazione:||2014|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2014.01.104|
|Appare nelle tipologie:||01 - Articolo su periodico|