Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

Szawara-Nowak, Dorota, Koutsidis, Georgios, Wiczkowski, Wiesław and Zieliński, Henryk (2014) Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs). LWT - Food Science and Technology, 58 (2). pp. 327-334. ISSN 0023-6438

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Abstract

In this study, the inhibitory effects of extracts from buckwheat enhanced wheat breads, on the formation of fluorescent advanced glycation end-products (AGEs) were studied in bovine serum albumin (BSA)/glucose and BSA/methylglyoxal (MGO) systems. Correlations with total phenolic compounds (TPC), total flavonoids (TF) as well as rutin (Ru) and quercetin (Q) contents were also identified.

White buckwheat flour or flour from roasted buckwheat groats was used to substitute white or dark wheat flour at 0, 10, 20, 30 and 50% w/w on total flour basis. The inhibitory effect against AGEs formation in BSA-glucose and BSA-MGO systems depended on the level of substitution and type of flour used. The extracts from buckwheat enhanced dark wheat breads showed the highest inhibitory activity against AGEs formation which was weakly correlated to the phenolics content. In contrast, weak inhibitory effects were observed for buckwheat enhanced white wheat breads and these effects were highly correlated with TPC and TF as well as Ru and Q content.

The potent inhibition of buckwheat enhanced breads, formulated with dark wheat flour and flour from roasted buckwheat groats, against AGEs formation suggest their possible beneficial roles in the prevention of glycation-associated diseases.

Item Type:	Article
Uncontrolled Keywords:	buckwheat enhanced wheat breads, inhibitory effect, AGEs formation, phenolic compounds, rutin, quercetin
Subjects:	C100 Biology
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Ellen Cole
Date Deposited:	26 Jul 2013 11:33
Last Modified:	12 Oct 2019 18:29
URI:	http://nrl.northumbria.ac.uk/id/eprint/13281

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