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

Dorota Szawara-Nowak, Georgios Koutsidis, Wiesław Wiczkowski, Henryk Zieliński

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)327-334
JournalLWT - Food Science and Technology
Volume58
Issue number2
DOIs
Publication statusPublished - Oct 2014

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