Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

Leigh C R Schmidt; Oguz K Ozturk; Jennifer Young; Betty Bugusu; Min Li; Dennis Claddis; Zulfiqar Mohamedshah; Mario Ferruzzi; Bruce R Hamaker

doi:10.1016/j.foodchem.2022.134611

Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

Food Chem. 2023 Mar 15;404(Pt B):134611. doi: 10.1016/j.foodchem.2022.134611. Epub 2022 Oct 17.

Authors

Leigh C R Schmidt¹, Oguz K Ozturk¹, Jennifer Young¹, Betty Bugusu¹, Min Li², Dennis Claddis¹, Zulfiqar Mohamedshah², Mario Ferruzzi³, Bruce R Hamaker⁴

Affiliations

¹ Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA.
² Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA.
³ Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA; Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA.
⁴ Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA. Electronic address: hamakerb@purdue.edu.

PMID: 36323013
DOI: 10.1016/j.foodchem.2022.134611

Abstract

The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.

Keywords: 3-deoxyanthocyanidin; Apigeninidin; Food matrix; Starch digestion.

MeSH terms

Animal Feed / analysis
Anthocyanins / analysis
Digestion
Disulfides / analysis
Edible Grain* / chemistry
Sorghum* / chemistry
Starch / metabolism
Zea mays / metabolism

Substances

apigeninidin
Disulfides
Anthocyanins
Starch