Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

Bakery products are rich in insoluble dietary fiber (IDF), and Maillard reaction products (MRP), which are commonly studied as two independent constituents. The aim of this work was to elucidate whether IDF contains MRP as an intrinsic constituent, as well as to check the possible contribution of po...

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Detalhes bibliográficos
Autores: Pérez-Jiménez, Jara, Díaz Rubio, M. Elena, Mesías, Marta, Morales, F. J., Saura Calixto, Fulgencio D.
Tipo de documento: artigo
Estado:Versión enviada para evaluación y publicación
Data de publicação:2014
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/89614
Acesso em linha:http://hdl.handle.net/10261/89614
Access Level:Acceso aberto
Palavra-chave:Polyphenols
Maillard reaction products
Dietary fiber
Maillardized dietary fiber
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spelling Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed foodPérez-Jiménez, JaraDíaz Rubio, M. ElenaMesías, MartaMorales, F. J.Saura Calixto, Fulgencio D.PolyphenolsMaillard reaction productsDietary fiberMaillardized dietary fiberBakery products are rich in insoluble dietary fiber (IDF), and Maillard reaction products (MRP), which are commonly studied as two independent constituents. The aim of this work was to elucidate whether IDF contains MRP as an intrinsic constituent, as well as to check the possible contribution of polyphenols to MRP in bread. It was found that MRP contribute to the increase in IDF from wheat flour to bread; indeed, 8% of furosine (a common indicator of MR) is associated with IDF. Also, ferulic acid and (-)-epicatechin got incorporated to MRP in a model system. This work provides evidence for the existence of a complex DF-protein-MRP-polyphenols, named maillardized IDF, in bakery products, a term applicable to other thermally processed food. Moreover, the present results strengthen the concept that MRP are formed not only from reducing sugars and amino acids, but also from phenolic compounds, including phenolic acids and flavonoids.This research has been supported by the Spanish Ministry of Science and Innovation (AGL2011-27741). M.E. D.-R. and J. P.-J. acknowledge the CSIC and the Spanish Ministry of Science and Innovation for granting them JAE-Doc and Juan de la Cierva postdoctoral contracts, respectively.Peer reviewedPeer ReviewedElsevierMinisterio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2014201420142014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionapplication/pdfhttp://hdl.handle.net/10261/89614reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/896142026-05-22T06:33:51Z
dc.title.none.fl_str_mv Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
title Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
spellingShingle Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
Pérez-Jiménez, Jara
Polyphenols
Maillard reaction products
Dietary fiber
Maillardized dietary fiber
title_short Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
title_full Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
title_fullStr Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
title_full_unstemmed Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
title_sort Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food
dc.creator.none.fl_str_mv Pérez-Jiménez, Jara
Díaz Rubio, M. Elena
Mesías, Marta
Morales, F. J.
Saura Calixto, Fulgencio D.
author Pérez-Jiménez, Jara
author_facet Pérez-Jiménez, Jara
Díaz Rubio, M. Elena
Mesías, Marta
Morales, F. J.
Saura Calixto, Fulgencio D.
author_role author
author2 Díaz Rubio, M. Elena
Mesías, Marta
Morales, F. J.
Saura Calixto, Fulgencio D.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Polyphenols
Maillard reaction products
Dietary fiber
Maillardized dietary fiber
topic Polyphenols
Maillard reaction products
Dietary fiber
Maillardized dietary fiber
description Bakery products are rich in insoluble dietary fiber (IDF), and Maillard reaction products (MRP), which are commonly studied as two independent constituents. The aim of this work was to elucidate whether IDF contains MRP as an intrinsic constituent, as well as to check the possible contribution of polyphenols to MRP in bread. It was found that MRP contribute to the increase in IDF from wheat flour to bread; indeed, 8% of furosine (a common indicator of MR) is associated with IDF. Also, ferulic acid and (-)-epicatechin got incorporated to MRP in a model system. This work provides evidence for the existence of a complex DF-protein-MRP-polyphenols, named maillardized IDF, in bakery products, a term applicable to other thermally processed food. Moreover, the present results strengthen the concept that MRP are formed not only from reducing sugars and amino acids, but also from phenolic compounds, including phenolic acids and flavonoids.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014
2014
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/89614
url http://hdl.handle.net/10261/89614
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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