Formation of bioactive tyrosine derivatives during sprouting and fermenting of selected whole grains

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dc.authorid0000-0003-0549-8488en_US
dc.authorid0000-0002-9601-5391en_US
dc.contributor.authorCanlı, Merve
dc.contributor.authorÇelik, Ecem Evrim
dc.contributor.authorKocadağlı, Tolgahan
dc.contributor.authorÖzkaynak Kanmaz, Evrim
dc.contributor.authorGökmen, Vural
dc.date.accessioned2021-11-30T13:18:09Z
dc.date.available2021-11-30T13:18:09Z
dc.date.issued2021
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractSprouting is a popular method in cereal processing because sprouted grains are accepted to have high nutritional value. The increased proteolytic activity by sprouting increases the free amino acids in grains. It was hypothesized that an increased amount of tyrosine can be utilized by microorganisms during fermentation to form higher amounts of bioactive tyrosine derivatives. Sprouting increased the tyrosine and tyramine contents considerably, but increases and decreases in L-3,4-dihydroxyphenylalanine (L-DOPA) and dopamine were specific to the cereal. More tyramine, L-DOPA, and dopamine formation was observed during sourdough fermentation than that in yeast fermentation. As a result of the combined application of sprouting (48 h at 20 degrees C) and sourdough fermentation (36 h at 30 degrees C), the amounts of dopamine, L-DOPA, and tyramine found in rye were 27, 50, and 136 mg/kg, respectively. Cereal products rich in dopamine and L-DOPA can thus be produced as functional food ingredients with their positive effects on human health and mood.
dc.identifier.citationCanlı, M., Çelik, E. E., Kocadağlı, T., Kanmaz, E. O., & Gökmen, V. (2021). Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains. Journal of Agricultural and Food Chemistry. 69 (42), 12517-12526.en_US
dc.identifier.doi10.1021/acs.jafc.1c05064
dc.identifier.endpage12526en_US
dc.identifier.issue42en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage12517en_US
dc.identifier.urihttps://hdl.handle.net/11494/3570
dc.identifier.volume69en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖzkaynak Kanmaz, Evrim
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitak119O105
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDopamineen_US
dc.subjectGerminationen_US
dc.subjectl-DOPAen_US
dc.subjectMaltingen_US
dc.subjectNeuroactive compoundsen_US
dc.subjectSourdoughen_US
dc.subjectYeast fermentationen_US
dc.titleFormation of bioactive tyrosine derivatives during sprouting and fermenting of selected whole grainsen_US
dc.typeArticle

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