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Title: The antioxidant potential of various wheat crusts correlates with AGE content independently of acrylamide
Author(s): Wächter, Kristin
Longin, Carl Friedrich HorstLook up in the Integrated Authority File of the German National Library
Bertsche, UteLook up in the Integrated Authority File of the German National Library
Winterhalter, Patrick R.
Szabó, Gábor
Simm, Andreas
Issue Date: 2023
Extent: 1 Online-Ressource
Type: Article
Language: English
Abstract: Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation end products (AGEs) are formed during baking by the Maillard reaction in the bread crust; however, the formation of potentially harmful compounds such as acrylamide also occurs. This study investigated the antioxidant responses of different soluble extracts from whole-grain wheat bread crust extracts (WBCEs) in the context of the asparagine, AGE, and acrylamide content. For that, we analyzed nine bread wheat cultivars grown at three different locations in Germany (Hohenheim, Eckartsweier, and Oberer Lindenhof). We determined the asparagine content in the flour of the 27 wheat cultivars and the acrylamide content in the crust, and measured the antioxidant potential using the induced expression of the antioxidant genes GCLM and HMOX1 in HeLa cells. Our study uncovered, for the first time, that the wheat crust’s antioxidant potential correlates with the AGE content, but not with the acrylamide content. Mass spectrometric analyses of WBCEs for identifying AGE-modified proteins relevant to the antioxidant potential were unsuccessful. However, we did identify the wheat cultivars with a high antioxidant potential while forming less acrylamide, such as Glaucus and Lear. Our findings indicate that the security of BCEs with antioxidative and cardioprotective potential can be improved by choosing the right wheat variety.
Open Access: Open access publication
License: In CopyrightIn Copyright
Journal Title: Foods
Publisher: MDPI
Publisher Place: Basel
Volume: 12
Issue: 24
Original Publication: 10.3390/foods12244399
Page Start: 1
Page End: 16
Appears in Collections:Open Access Publikationen der MLU

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