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http://hdl.handle.net/10261/154730
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Gómez-Mascaraque, Laura G. | es_ES |
dc.contributor.author | Dhital, Sushil | es_ES |
dc.contributor.author | López-Rubio, Amparo | es_ES |
dc.contributor.author | Gidley, Michael J. | es_ES |
dc.date.accessioned | 2017-09-05T07:49:26Z | - |
dc.date.available | 2017-09-05T07:49:26Z | - |
dc.date.issued | 2017-08-05 | - |
dc.identifier.citation | Journal of Functional Foods 37: 283-292 (2017) | es_ES |
dc.identifier.issn | 1756-4646 | - |
dc.identifier.uri | http://hdl.handle.net/10261/154730 | - |
dc.description.abstract | The ability of phenolic compounds to bind to dietary polysaccharides such as starch and plant cell wall components impacts their nutritional value. Here, we report interactions between potato cells and three different phenolic compounds (+)-catechin, phloridzin and vanillic acid. The binding interactions of the phenolic compounds with intact potato cells, as well as disrupted cells, cooked cells, isolated cell walls and starch granules was explored varying polyphenol concentration, pH and incubation time. Results showed that binding capacity depends on the type of phenolic compound ((+)-catechin > phloridzin > vanillic acid) as well as the type of substrate, to a maximum of ∼50 µmol/g (dry weight). The observed differences (p < 0.05) were ascribed to the amount and accessibility of potential binding sites in both the phenolic compounds and the polysaccharides. Remarkably, polyphenols could penetrate intact cells and bind the starch within them, suggesting their potential as delivery vehicles, whose loading capacity more than doubled after cooking. | es_ES |
dc.description.sponsorship | Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy, Industry and Competitiveness (MINECO), Call 2013. The authors would like to thank the Spanish MINECO project AGL2015-63855-C2-1-R and the Australian Research Council Centre of Excellence in Plant Cell Walls (CE110001007) for financial support and Meena Shrestha for her help with the total starch analysis assay. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Cell walls | es_ES |
dc.subject | Starch | es_ES |
dc.subject | Phenolic | es_ES |
dc.subject | Plant cell | es_ES |
dc.subject | Binding | es_ES |
dc.subject | Polysaccharide | es_ES |
dc.title | Dietary polyphenols bind to potato cells and cellular components | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.jff.2017.07.062 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jff.2017.07.062 | es_ES |
dc.embargo.terms | 2018-08-05 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | Australian Research Council | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000923 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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Gomez-Mascaraque_JFF_2017.pdf | Artículo principal | 1,19 MB | Adobe PDF | Visualizar/Abrir |
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