Itaconate Isomers in Bread

Abstract

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 cis-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, cis-aconitate concentrations were considerably lower in crust, which was consistent with the conversion of cis-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.