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We are pleased to announce the latest article by Dr. Magdalena Krekora, published in the prestigious journal Journal of Cereal Science:
Krekora M., Nawrocka A., 2024. "Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy." Journal of Cereal Science, 117, 103915. https://doi.org/10.1016/j.jcs.2024.103915
The article explores the applications of FT-Raman spectroscopy, used to study the interactions between wheat gliadins and three flavonoids along with their glycosides. Gliadin complexes with flavonoids/glycosides were extracted from model wheat dough. The flavonoids used were quercetin, naringenin, and hesperetin, along with their glycosides: rutin, naringin, and hesperidin, in amounts of 0.05%, 0.1%, and 0.2%. FT-Raman spectral analysis showed that these compounds induce changes in the secondary and tertiary structures of gliadins, primarily affecting α-helices. Quercetin caused a different type of structural change compared to naringenin and hesperetin, likely due to the presence of a double bond in the C ring and an additional OH group in the B ring of its structure. On the other hand, the interactions of glycosides with gliadins depended on the attachment site of the sugar moiety in the glycoside structure. The flavonoids/glycosides significantly increased the content of disulfide bridges in the g-g-g conformation. Changes in the microenvironment of amino acids (tyrosine and tryptophan) indicate the formation of a more ordered structure in gliadins.
Publication list of Institute staff
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