Itaconate Isomers in Bread
The naturally occurring isomers itaconate, mesaconate and citraconate possess immunomodulatory, antioxidative and antimicrobial properties. However, it is not known whether they occur in commonly consumed human foods. Considering that they can arise as a result of heat conversion, we tested whether...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/7/1382 |
| _version_ | 1797407723362451456 |
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| author | Mona Gruenwald Fangfang Chen Heike Bähre Frank Pessler |
| author_facet | Mona Gruenwald Fangfang Chen Heike Bähre Frank Pessler |
| author_sort | Mona Gruenwald |
| collection | DOAJ |
| description | The naturally occurring isomers itaconate, mesaconate and citraconate possess immunomodulatory, antioxidative and antimicrobial properties. However, it is not known whether they occur in commonly consumed human foods. Considering that they can arise as a result of heat conversion, we tested whether they occur in bread, representing a commonly consumed baked good. Using high-performance liquid chromatography–tandem mass spectrometry, we measured concentrations of the three isomers and their potential precursors, citrate and <i>cis</i>-aconitate, in unbaked sourdough and dough, and in crumb and crust of baked bread. All three isomers were detected at low concentrations (<20 pmol/mg dry weight) in sourdough, dough, crumb and crust. Concentrations of itaconate and citraconate were substantially higher in crust than in crumb of wheat and rye bread, and a modest increase in mesaconate was observed in crust of rye bread. In contrast, <i>cis</i>-aconitate concentrations were considerably lower in crust, which was consistent with the conversion of <i>cis</i>-aconitate to itaconate isomers due to higher temperature of the dough surface during baking. Based on data on the average consumption of bread and related baked goods in Germany, the daily intake of itaconate isomers was estimated to be roughly 7–20 µg. Thus, baked goods constitute a regular dietary source of low amounts of itaconate isomers. In order to enable studies on the impact of dietary intake of itaconate isomers on human health, their concentrations should be assessed in other foods that are subjected to high heating. |
| first_indexed | 2024-03-09T03:46:39Z |
| format | Article |
| id | doaj.art-a980ac6b7eba40a09a23fd7667b5c473 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T03:46:39Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-a980ac6b7eba40a09a23fd7667b5c4732023-12-03T14:34:21ZengMDPI AGAntioxidants2076-39212022-07-01117138210.3390/antiox11071382Itaconate Isomers in BreadMona Gruenwald0Fangfang Chen1Heike Bähre2Frank Pessler3M.Sc. Program in Food Research and Development, Leibniz University Hannover, 30167 Hannover, GermanyResearch Group Biomarkers for Infectious Diseases, TWINCORE Centre for Experimental and Clinical Infection Research, 30625 Hannover, GermanyResearch Core Unit Metabolomics, Hannover Medical School, 30625 Hannover, GermanyResearch Group Biomarkers for Infectious Diseases, TWINCORE Centre for Experimental and Clinical Infection Research, 30625 Hannover, GermanyThe naturally occurring isomers itaconate, mesaconate and citraconate possess immunomodulatory, antioxidative and antimicrobial properties. However, it is not known whether they occur in commonly consumed human foods. Considering that they can arise as a result of heat conversion, we tested whether they occur in bread, representing a commonly consumed baked good. Using high-performance liquid chromatography–tandem mass spectrometry, we measured concentrations of the three isomers and their potential precursors, citrate and <i>cis</i>-aconitate, in unbaked sourdough and dough, and in crumb and crust of baked bread. All three isomers were detected at low concentrations (<20 pmol/mg dry weight) in sourdough, dough, crumb and crust. Concentrations of itaconate and citraconate were substantially higher in crust than in crumb of wheat and rye bread, and a modest increase in mesaconate was observed in crust of rye bread. In contrast, <i>cis</i>-aconitate concentrations were considerably lower in crust, which was consistent with the conversion of <i>cis</i>-aconitate to itaconate isomers due to higher temperature of the dough surface during baking. Based on data on the average consumption of bread and related baked goods in Germany, the daily intake of itaconate isomers was estimated to be roughly 7–20 µg. Thus, baked goods constitute a regular dietary source of low amounts of itaconate isomers. In order to enable studies on the impact of dietary intake of itaconate isomers on human health, their concentrations should be assessed in other foods that are subjected to high heating.https://www.mdpi.com/2076-3921/11/7/1382antioxidantsbakingcitraconic aciddicarboxylic acidsdietfood |
| spellingShingle | Mona Gruenwald Fangfang Chen Heike Bähre Frank Pessler Itaconate Isomers in Bread Antioxidants antioxidants baking citraconic acid dicarboxylic acids diet food |
| title | Itaconate Isomers in Bread |
| title_full | Itaconate Isomers in Bread |
| title_fullStr | Itaconate Isomers in Bread |
| title_full_unstemmed | Itaconate Isomers in Bread |
| title_short | Itaconate Isomers in Bread |
| title_sort | itaconate isomers in bread |
| topic | antioxidants baking citraconic acid dicarboxylic acids diet food |
| url | https://www.mdpi.com/2076-3921/11/7/1382 |
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