The phospholipid molecular species and the main peptide molecules of wheat sprout hydroalcoholic extract have been fully characterized by normal-phase high performance liquid chromatography coupled online with positive electrospray ionization tandem mass spectrometry. The extract that resulted was rich in phospholipid molecular species formed by the combination of the two essential fatty acids (alpha-linoleic and alpha-linolenic). These species accounted for 51.7% of total phosphatidic acid, 47.3% of total phosphatidylethanolamine, 37.7% of total phosphatidylcholine, and 14.1% of total phosphatidylinositol. The last one showed the highest amounts of species containing palmitic acid, thus representing the most saturated phospholipid class. The extract was also shown to contain several peptide sequences with both potential antioxidant domains and interaction sites for phospholipids (i.e., H-Ala-Gly-Ser-Met-Met-Cys-NH2, H-Tyr-Met-Thr-Val-Val-Ala-Cys-NH2, etc.); this latter finding can have a highly positive impact on the poor peptides bioavailability. Because of the presence of essential fatty acids-rich phospholipids and bioactive peptides, wheat sprout hydroalcoholic extract can be considered a potential functional food ingredient.

Lucci, P., Pacetti, D., Calzuola, I., Marsili, V., Perni, S., Giavarini, F., et al. (2013). Characterization of phospholipid molecular species and peptide molecules in wheat sprouts hydroalcoholic extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61(47), 11453-11459 [10.1021/jf4034392].

Characterization of phospholipid molecular species and peptide molecules in wheat sprouts hydroalcoholic extract

Perni, Stefano;
2013

Abstract

The phospholipid molecular species and the main peptide molecules of wheat sprout hydroalcoholic extract have been fully characterized by normal-phase high performance liquid chromatography coupled online with positive electrospray ionization tandem mass spectrometry. The extract that resulted was rich in phospholipid molecular species formed by the combination of the two essential fatty acids (alpha-linoleic and alpha-linolenic). These species accounted for 51.7% of total phosphatidic acid, 47.3% of total phosphatidylethanolamine, 37.7% of total phosphatidylcholine, and 14.1% of total phosphatidylinositol. The last one showed the highest amounts of species containing palmitic acid, thus representing the most saturated phospholipid class. The extract was also shown to contain several peptide sequences with both potential antioxidant domains and interaction sites for phospholipids (i.e., H-Ala-Gly-Ser-Met-Met-Cys-NH2, H-Tyr-Met-Thr-Val-Val-Ala-Cys-NH2, etc.); this latter finding can have a highly positive impact on the poor peptides bioavailability. Because of the presence of essential fatty acids-rich phospholipids and bioactive peptides, wheat sprout hydroalcoholic extract can be considered a potential functional food ingredient.
Lucci, P., Pacetti, D., Calzuola, I., Marsili, V., Perni, S., Giavarini, F., et al. (2013). Characterization of phospholipid molecular species and peptide molecules in wheat sprouts hydroalcoholic extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61(47), 11453-11459 [10.1021/jf4034392].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11365/1216055