Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran

Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran

This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits.

Saved in:
Bibliographic Details
Main Authors: Jiménez-Pulido, Iván J., Daniel, Rico, Pérez-Jiménez, Jara, Martínez Villaluenga, Cristina, Luis, Daniel Antonio de, Martín Diana, Ana Belén
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:Valorization, Anti-inflammatory activity, Wheat bran, Glycemic index, Antioxidant activity,
Online Access:http://hdl.handle.net/10261/285432
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100000780
Tags: Add Tag
No Tags, Be the first to tag this record!
id dig-ictan-es-10261-285432
record_format koha
spelling dig-ictan-es-10261-2854322023-01-13T10:25:39Z Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran Jiménez-Pulido, Iván J. Daniel, Rico Pérez-Jiménez, Jara Martínez Villaluenga, Cristina Luis, Daniel Antonio de Martín Diana, Ana Belén Ministerio de Ciencia, Innovación y Universidades (España) European Commission Agencia Estatal de Investigación (España) Valorization Anti-inflammatory activity Wheat bran Glycemic index Antioxidant activity This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits. Conventional wheat milling generates important volumes of wheat bran (WB), which is a concentrated source of polyphenols and insoluble fiber. In terms of health benefits and based on epidemiological and experimental evidence, these compounds contribute to reducing the risk of certain chronic pathologies. Protein concentration is the main quality factor conditioning wheat use in the agroindustry. When turning waste into feasible resources, it is essential to evaluate the variability of the raw material. The aim of this study was the evaluation of the impact of protein content in the valorization of WB based on its antioxidants, anti-inflammatory properties and glycemic index (GI). A significantly (p ≤ 0.05) lower content of phenolic compounds was found in the whole grain (WG) fractions, both free (FP) and bound (BP), as compared to the WB phenolic fractions, differences that ranged from 4- to 6-fold (538 to 561 mg GAE 100 g−1 in WG vs. 1027 to 1236 in WB mg GAE 100 g−1 in FP and 2245 to 2378 vs. 6344 to 7232 mg GAE 100 g−1 in BP). A significant (p ≤ 0.05) effect of the protein content on the resulting phenolic content and antioxidant capacity was observed, especially in WG, but also in WB, although in the latter a significant (p ≤ 0.05) negative correlation was observed, and increasing the protein content resulted in decreasing total phenolic content, antioxidants, and ferric-reducing capacities, probably due to their different types of proteins. The highest protein content in WB produced a significant (p ≤ 0.05) reduction in GI value, probably due to the role of protein structure in protecting starch from gelatinization, along with phytic acid, which may bind to proteins closely associated to starch and chelate calcium ions, required for α-amylase activity. A significant (p ≤ 0.05) effect of the protein content on the GI was also found, which may be explained by the structural effect of the proteins associated with starch, reducing the GI (21.64). The results obtained show the importance of segregation of WB in valorization strategies in order to increase the efficiency of the processes. Grant AGL2017-83718-R funded by MCIN/AEI/10.13039/501100011033 and “ERDF A way of making Europe”. I.J.J.-P. thanks for his FPI fellowship (PRE2019-087824) to AEI/Spain and ESF/UE. Peer reviewed 2022-12-21T12:38:53Z 2022-12-21T12:38:53Z 2022 artículo Foods 11(14): 2049 (2022) http://hdl.handle.net/10261/285432 10.3390/foods11142049 2304-8158 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 35885294 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-83718-R/ES/VALORIZACION DE CEREALES INTEGRALES PARA EL DESARROLLO DE ALIMENTOS DE CARACTER INMUNOMODULADOR DIRIGIDOS A PACIENTES ONCOHEMATOLOGICOS/ info:eu-repo/grantAgreement/AEI//PRE2019-087824 Publisher's version https://doi.org/10.3390/foods11142049 Sí open application/pdf Multidisciplinary Digital Publishing Institute
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Valorization
Anti-inflammatory activity
Wheat bran
Glycemic index
Antioxidant activity
Valorization
Anti-inflammatory activity
Wheat bran
Glycemic index
Antioxidant activity
spellingShingle Valorization
Anti-inflammatory activity
Wheat bran
Glycemic index
Antioxidant activity
Valorization
Anti-inflammatory activity
Wheat bran
Glycemic index
Antioxidant activity
Jiménez-Pulido, Iván J.
Daniel, Rico
Pérez-Jiménez, Jara
Martínez Villaluenga, Cristina
Luis, Daniel Antonio de
Martín Diana, Ana Belén
Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
description This article belongs to the Special Issue Bioactive Compounds, Antioxidants, and Health Benefits.
author2 Ministerio de Ciencia, Innovación y Universidades (España)
author_facet Ministerio de Ciencia, Innovación y Universidades (España)
Jiménez-Pulido, Iván J.
Daniel, Rico
Pérez-Jiménez, Jara
Martínez Villaluenga, Cristina
Luis, Daniel Antonio de
Martín Diana, Ana Belén
format artículo
topic_facet Valorization
Anti-inflammatory activity
Wheat bran
Glycemic index
Antioxidant activity
author Jiménez-Pulido, Iván J.
Daniel, Rico
Pérez-Jiménez, Jara
Martínez Villaluenga, Cristina
Luis, Daniel Antonio de
Martín Diana, Ana Belén
author_sort Jiménez-Pulido, Iván J.
title Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
title_short Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
title_full Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
title_fullStr Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
title_full_unstemmed Impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
title_sort impact of protein content on the antioxidants, anti-inflammatory properties and glycemic index of wheat and wheat bran
publisher Multidisciplinary Digital Publishing Institute
publishDate 2022
url http://hdl.handle.net/10261/285432
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100000780
work_keys_str_mv AT jimenezpulidoivanj impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
AT danielrico impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
AT perezjimenezjara impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
AT martinezvillaluengacristina impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
AT luisdanielantoniode impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
AT martindianaanabelen impactofproteincontentontheantioxidantsantiinflammatorypropertiesandglycemicindexofwheatandwheatbran
_version_ 1777670787357999104

Similar Items