Czech J. Food Sci., 2007, 25(6):359-364 | DOI: 10.17221/751-CJFS

Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Magdalena Karamaĉ1, Eva Sendrejová2, Agnieszka Kosiñska1, Dana Urminská2
1 Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland
2 Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic

Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.

Keywords: wheat; albumin; globulin; gliadin; glutenin; ferulic acid; enzymatic hydrolysate; RP-HPLC; SE-HPLC

Published: December 31, 2007  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Karamaĉ M, Sendrejová E, Kosiñska A, Urminská D. Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report. Czech J. Food Sci. 2007;25(6):359-364. doi: 10.17221/751-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Adler-Nissen J. (1984): Control of proteolytic reaction and of the level of bitterness in protein hydrolysis processes. Journal of Chemical Technology and Biotechnology, 34B: 215-222. Go to original source...
    2. Amarowicz R., Panasiuk R., Pari L. (2003): Separation of low molecular rapeseed proteins by capillary electrophoresis. Polish Journal of Food and Nutrition Sciences, 12/53(SI 1): 7-9.
    3. AOAC (1990): Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists, Arlington.
    4. Clemente A. (2000): Enzymatic protein hydrolysates in human nutrition. Trends in Food Science and Technology, 11: 254-262. Go to original source...
    5. Hirata A., Murakami Y., Atsumi T., Shoji M., Ogiwara T., Shibuya K., Ito S., Yokoe I., Fujisawa S. (2005): Ferulic acid dimer inhibits lipopolysaccharide-stimulated cyclooxygenase-2 expression in macrophages. In Vivo, 19: 849-853. Go to PubMed...
    6. Karamaĉ M., Amarowicz R., Kostyra H., Sijtsma L. (2002): Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin. Czech Journal of Food Sciences, 20: 1-6. Go to original source...
    7. Karamaĉ M., Maryniak A., Amarowicz R. (2004): Application of HPLC-DAD for determination of phenolic compounds bound to rapeseed 12S globulin - a short report. Polish Journal of Food and Nutrition Sciences, 13/54: 233-236.
    8. Kim K.H., Tsao R., Yang R., Cui S.W. (2006): Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95: 466-473. Go to original source...
    9. Kosiñska A., Chavan U.D., Amarowicz R. (2006): Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report. Czech Journal of Food Sciences, 24: 41-44. Go to original source...
    10. Kroll J., Rawel H.M., Rohn S. (2003): Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds. Food Science and Technology Research, 9: 205-218. Go to original source...
    11. Mahmoud M.I. (1994): Physicochemical and functional properties of protein hydrolysates in nutritional products. Food Technology, 10: 89-94.
    12. Maruyama N., Ichise K., Katsube T., Kishimoto T., Kawase S., Matsumura Y., Takeuchi Y., Sawada T., Utsumi S. (1998): Identification of major wheat allergens by means of the Escherichia coli expression system. European Journal of Biochemistry, 255: 739-745. Go to original source... Go to PubMed...
    13. Moore J., Cheng Z.H., Su L., Yu L.L.L. (2006): Effects of solid-state enzymatic treatments on the antioxidant properties of wheat bran. Journal of Agriculture and Food Chemistry, 54: 9032-9045. Go to original source... Go to PubMed...
    14. Ou S.Y., Kwok K.C. (2004): Ferulic acid: pharmaceutical functions, preparation and applications in foods. Journal of the Science of Food and Agriculture, 84: 1261-1269. Go to original source...
    15. Rawel H.M., Kroll J., Hohl U.C. (2001): Model studies on reactions of plant phenols with whey proteins. Nahrung, 45: 72-81. Go to original source... Go to PubMed...
    16. Rawel H.M., Czajka D., Rohn S., Kroll J. (2002): Interactions of different phenolic acids and flavonoids with soy proteins. International Journal of Biological Macromolecules, 30: 137-150. Go to original source... Go to PubMed...
    17. Schmidl M.K., Taylor S.L., Nordlee J. (1994): Use of hydrolysate-based products in special medical diets. Food Technology, 10: 77-80, 85.
    18. Silvestre M.P.C. (1997): Review of methods for the analysis of protein hydrolysates. Food Chemistry, 60: 261-271. Go to original source...
    19. Steinhart H., Renger A. (2000): Influence of technological processes on the chemical structure of cereal dietary fiber. Czech Journal of Food Sciences, 8 (Special Issue): 22-24.
    20. Wang F., Yang L.X., Huang K.X., Li X.K., Hao X.J., Stockigt J., Zhao Y. (2007): Preparation of ferulic acid derivatives and evaluation of their xanthine oxidase inhibition activity. Natural Product Research, 21: 196-202. Go to original source... Go to PubMed...
    21. Weidner S., Paprocka J., Kamieniecki B., Zaderwowski R. (1993): The role of phenolic acids in dormancy of barley caryopses. In: Walker-Simmons M.K., Ried J.L. (eds): Pre-harvest Sprouting in Cereals. American Association of Cereal Chemistry, St. Paul: 200-211.
    22. Weidner S., Amarowicz R., Karamaĉ M., Dħbrowski G. (1999): Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting. European Food Research and Technology, 210: 109-113. Go to original source...
    23. Weidner S., Amarowicz R., Karamaĉ M., Frħczek E. (2000): Changes in endogenous phenolic acids during development of Secale cereale caryopses and after dehydration treatment of unripe rye grains. Plant Physiology and Biochemistry, 38: 595-602. Go to original source...
    24. Weidner S., Krupa U., Amarowicz R., Karamaĉ M., Abe S. (2002): Phenolic compounds in embryos of triticale caryopses at different stages of development and maturation in normal environment and after dehydration treatment. Euphytica, 126: 115-122. Go to original source...
    25. Wróblewska B., Karamaĉ M. (2003): Analytical methods for estimating protein hydrolysates quality - a review. Acta Alimentaria, 32: 193-204. Go to original source...
    26. Yang F., Basu T.K., Ooraikul B. (2001): Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Sciences and Nutrition, 52: 319-330. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content