Title of article :
Study on the interaction between gliadins and a coumarin as molecular model system of the gliadins–anthocyanidins complexes
Author/Authors :
Tozzi، نويسنده , , Silvia and Zanna، نويسنده , , Nicola and Taddei، نويسنده , , Paola، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Pages :
12
From page :
3586
To page :
3597
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 α-helix conformation and a decrease in β-sheet and β-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.
Keywords :
DFT calculations , Gliadins , Anthocyanidin , Raman spectroscopy , NMR spectroscopy , Coumarin
Journal title :
Food Chemistry
Serial Year :
2013
Journal title :
Food Chemistry
Record number :
1974283
Link To Document :
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