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Cai Y, Zhang J, Chen NG, Shi Z, Qiu J, He C, Chen M. Recent Advances in Anticancer Activities and Drug Delivery Systems of Tannins. Med Res Rev 2016; 37:665-701. [PMID: 28004409 DOI: 10.1002/med.21422] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2015] [Revised: 08/28/2016] [Accepted: 09/22/2016] [Indexed: 12/11/2022]
Abstract
Tannins, polyphenols in medicinal plants, have been divided into two groups of hydrolysable and condensed tannins, including gallotannins, ellagitannins, and (-)-epigallocatechin-3-gallate (EGCG). Potent anticancer activities have been observed in tannins (especially EGCG) with multiple mechanisms, such as apoptosis, cell cycle arrest, and inhibition of invasion and metastases. Furthermore, the combinational effects of tannins and anticancer drugs have been demonstrated in this review, including chemoprotective, chemosensitive, and antagonizing effects accompanying with anticancer effect. However, the applications of tannins have been hindered due to their poor liposolubility, low bioavailability, off-taste, and shorter half-life time in human body, such as EGCG, gallic acid, and ellagic acid. To tackle these obstacles, novel drug delivery systems have been employed to deliver tannins with the aim of improving their applications, such as gelatin nanoparticles, micelles, nanogold, liposomes, and so on. In this review, the chemical characteristics, anticancer properties, and drug delivery systems of tannins were discussed with an attempt to provide a systemic reference to promote the development of tannins as anticancer agents.
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Affiliation(s)
- Yuee Cai
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, China
| | - Jinming Zhang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, China
| | - Nelson G Chen
- Institute of Biomedical Engineering, Department of Electrical and Computer Engineering, National Chiao Tung University, Hsinchu, Taiwan
| | - Zhi Shi
- Department of Cell Biology & Institute of Biomedicine, National Engineering Research Center of Genetic Medicine, Guangdong Provincial Key Laboratory of Bioengineering Medicine, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jiange Qiu
- Department of Cell Biology & Institute of Biomedicine, National Engineering Research Center of Genetic Medicine, Guangdong Provincial Key Laboratory of Bioengineering Medicine, College of Life Science and Technology, Jinan University, Guangzhou, Guangdong 510632, China
| | - Chengwei He
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, China
| | - Meiwan Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau, China
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Al-Hanish A, Stanic-Vucinic D, Mihailovic J, Prodic I, Minic S, Stojadinovic M, Radibratovic M, Milcic M, Cirkovic Velickovic T. Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.012] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Krupkova O, Ferguson SJ, Wuertz-Kozak K. Stability of (−)-epigallocatechin gallate and its activity in liquid formulations and delivery systems. J Nutr Biochem 2016; 37:1-12. [DOI: 10.1016/j.jnutbio.2016.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/20/2016] [Accepted: 01/28/2016] [Indexed: 12/24/2022]
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Verloop AJW, Vincken JP, Gruppen H. Peroxidase Can Perform the Hydroxylation Step in the "Oxidative Cascade" during Oxidation of Tea Catechins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8002-8009. [PMID: 27723327 DOI: 10.1021/acs.jafc.6b03029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The formation of black tea thearubigins involves at least two of the following oxidation steps: (i) oligomerization, (ii) rearrangement, and (iii) hydroxylation. The first two are mainly catalyzed by polyphenol oxidase (PPO), whereas the enzyme responsible for hydroxylation has not yet been identified. Two main oxidative activities, peroxidase (POD) and PPO, occur in tea leaves. POD was hypothesized to be responsible for hydroxylation. Model systems with horseradish POD and mushroom tyrosinase were used investigating hydroxylation of theaflavins (TFs). POD was found capable of hydroxylation. TFs with up to five extra hydroxyl groups were annotated by their MS2 data. Hydroxylation by POD was also shown for theanaphtoquinones, theatridimensins, and dehydrodicatechins. The H2O2 concentration influenced the extent of hydroxylation, decreasing it at concentrations above 0.01 mM. TFs with up to five extra hydroxyl groups and traces of other hydroxylated oligomeric catechins could be annotated in black tea without any sample pretreatment, using a selective screening method with reversed-phase ultrahigh-performance liquid chromatography mass spectrometry.
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Affiliation(s)
- Annewieke J W Verloop
- Laboratory of Food Chemistry, Wageningen University , Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University , Post Office Box 17, 6700 AA Wageningen, Netherlands
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University , Post Office Box 17, 6700 AA Wageningen, Netherlands
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Verloop AJW, Vincken JP, Gruppen H. A tandem mass spectrometry method based on selected ions detects low-abundance phenolics in black tea - theatridimensins as products of the oxidative cascade. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2016; 30:1797-805. [PMID: 27426456 DOI: 10.1002/rcm.7658] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 05/31/2016] [Accepted: 06/03/2016] [Indexed: 05/24/2023]
Abstract
RATIONALE Mixtures of phenolics are widespread in plant-derived food products, for instance black tea. Detailed compositional analysis of phenolics present is important for quality control. Characterization of low-abundance compounds often requires extensive purification; hence, the need for rapid screening methods to annotate compounds in complex mixtures without extensive sample preparation. Opportunities of ultra-high performance liquid chromatography/tandem mass spectrometry (UHPLC/MS) as tool in a rapid screening method are discussed for black tea analysis, with the two-step-oxidation product theatridimensin (T3D) as example. METHODS Three MS screening methods were compared for their ability to tentatively annotate two-step-oxidation products in black teas without the need for prior fractionation: (i) full MS; (ii) tandem mass spectrometry (MS/MS) on selected ions; and (iii) selected reaction monitoring (SRM), in combination with post-analysis extracted ion chromatography. A model system of theaflavin (TF), epicatechin (EC) and tyrosinase was used to prepare the two-step-oxidation product T3D, consisting of three oligomerized catechin subunits. Commercial teas were screened for the occurrence of T3Ds. RESULTS The MS(2) fragmentation pattern of T3D was compared with that of an isomeric catechin trimer from black tea, TFsEC. MS(2) signature fragments were found to distinguish the two isomers, i.e. m/z 617 for T3D and m/z 563 for TFsEC. The MS screening methods, MS/MS on selected ions and SRM, both enabled monitoring MS(2) data of compounds present in low abundance. The former provided the most complete MS(2) data set, which facilitated the discovery of another isomer, i.e. theaflavate A. T3Ds, TFsECs, and theaflavate A could be tentatively annotated in all tested tea samples. CONCLUSIONS When exploring black tea for the occurrence of two-step-oxidation products, the use of MS/MS on selected ions combined with extracted ion chromatography proved to be the most suitable. The occurrence of T3Ds and T3Dgs in various black teas was shown for the first time and the 'oxidative cascade hypothesis' was extended with novel oxidation products. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Annewieke J W Verloop
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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Spectrophotometric Determination of Phenolic Antioxidants in the Presence of Thiols and Proteins. Int J Mol Sci 2016; 17:ijms17081325. [PMID: 27529232 PMCID: PMC5000722 DOI: 10.3390/ijms17081325] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 08/04/2016] [Accepted: 08/05/2016] [Indexed: 12/12/2022] Open
Abstract
Development of easy, practical, and low-cost spectrophotometric methods is required for the selective determination of phenolic antioxidants in the presence of other similar substances. As electron transfer (ET)-based total antioxidant capacity (TAC) assays generally measure the reducing ability of antioxidant compounds, thiols and phenols cannot be differentiated since they are both responsive to the probe reagent. In this study, three of the most common TAC determination methods, namely cupric ion reducing antioxidant capacity (CUPRAC), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt/trolox equivalent antioxidant capacity (ABTS/TEAC), and ferric reducing antioxidant power (FRAP), were tested for the assay of phenolics in the presence of selected thiol and protein compounds. Although the FRAP method is almost non-responsive to thiol compounds individually, surprising overoxidations with large positive deviations from additivity were observed when using this method for (phenols + thiols) mixtures. Among the tested TAC methods, CUPRAC gave the most additive results for all studied (phenol + thiol) and (phenol + protein) mixtures with minimal relative error. As ABTS/TEAC and FRAP methods gave small and large deviations, respectively, from additivity of absorbances arising from these components in mixtures, mercury(II) compounds were added to stabilize the thiol components in the form of Hg(II)-thiol complexes so as to enable selective spectrophotometric determination of phenolic components. This error compensation was most efficient for the FRAP method in testing (thiols + phenols) mixtures.
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Rashidinejad A, Birch EJ, Everett DW. The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. Int J Food Sci Nutr 2016; 67:624-31. [DOI: 10.1080/09637486.2016.1195797] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ali Rashidinejad
- Department of Food Science, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
| | - E. John Birch
- Department of Food Science, University of Otago, Dunedin, New Zealand
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58
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Falconer RJ. Applications of isothermal titration calorimetry - the research and technical developments from 2011 to 2015. J Mol Recognit 2016; 29:504-15. [PMID: 27221459 DOI: 10.1002/jmr.2550] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 04/05/2016] [Accepted: 04/14/2016] [Indexed: 12/12/2022]
Abstract
Isothermal titration calorimetry is a widely used biophysical technique for studying the formation or dissociation of molecular complexes. Over the last 5 years, much work has been published on the interpretation of isothermal titration calorimetry (ITC) data for single binding and multiple binding sites. As over 80% of ITC papers are on macromolecules of biological origin, this interpretation is challenging. Some researchers have attempted to link the thermodynamics constants to events at the molecular level. This review highlights work carried out using binding sites characterized using x-ray crystallography techniques that allow speculation about individual bond formation and the displacement of individual water molecules during ligand binding and link these events to the thermodynamic constants for binding. The review also considers research conducted with synthetic binding partners where specific binding events like anion-π and π-π interactions were studied. The revival of assays that enable both thermodynamic and kinetic information to be collected from ITC data is highlighted. Lastly, published criticism of ITC research from a physical chemistry perspective is appraised and practical advice provided for researchers unfamiliar with thermodynamics and its interpretation. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Robert J Falconer
- Department of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield, S1 3JD, UK.
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59
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Verloop AJW, Gruppen H, Bisschop R, Vincken JP. Altering the phenolics profile of a green tea leaves extract using exogenous oxidases. Food Chem 2015; 196:1197-206. [PMID: 26593607 DOI: 10.1016/j.foodchem.2015.10.068] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 10/12/2015] [Accepted: 10/15/2015] [Indexed: 10/22/2022]
Abstract
Transformation from green tea leaves into black tea involves oxidation of catechins into theaflavins and other complex phenolics by endogenous enzymes in tea leaves. By employing tyrosinase and laccase, both from Agaricus bisporus, on green tea catechins, the oxidation process was directed towards a higher theaflavins content, which is considered an important quality parameter in tea. The main tea catechins were incubated with tyrosinase and laccase, and product formation was monitored by RP-UHPLC-PDA-ESI-MS. The kind of catechin, their substitution with a galloyl group, and the type of oxidase used were important factors determining theaflavin concentrations. In particular, incubation of epicatechin with epigallocatechin with tyrosinase gave a high, stable theaflavin content. In a green tea extract, tyrosinase increased the proportion of theaflavins by twofold compared to black tea. Laccase mainly formed insoluble complexes. Our results indicate that the phenolic profile of tea can be modulated by using commercially available exogenous oxidases.
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Affiliation(s)
- Annewieke J W Verloop
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Robbin Bisschop
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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60
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Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.064] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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61
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62
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Liu Y, Tian A, Wang X, Qi J, Wang F, Ma Y, Ito Y, Wei Y. Fabrication of chiral amino acid ionic liquid modified magnetic multifunctional nanospheres for centrifugal chiral chromatography separation of racemates. J Chromatogr A 2015; 1400:40-6. [PMID: 25976126 DOI: 10.1016/j.chroma.2015.04.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 04/05/2015] [Accepted: 04/22/2015] [Indexed: 02/07/2023]
Abstract
As the rapid development of nanotechnology, the magnetic nanospheres modified with special chiral selective ligands show a great potentiality in enantiomeric separation. In this study, magnetic nanospheres modified with task-specific chiral ionic liquid were designed for the separation of chiral amino acids. These modified magnetic nanospheres were effective in a direct chiral separation of five racemic amino acids (D- and L-cysteine, D- and L-arginine, D- and L-leucine, D- and L-glutamine and D- and L-tryptophan). Furthermore, a new online method for complete separation of the enantiomers via the magnetic nanospheres was established with centrifugal chiral chromatography using a spiral tube assembly mounted on a type-J coil planet centrifuge. One kind of chiral compounds, D- and L-tryptophan was resolved well using this method. These results demonstrated that the modified nanospheres display a good chiral recognition ability, and can be used as a potential material for chiral separation of various racemates.
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Affiliation(s)
- Yating Liu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China
| | - Ailin Tian
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China
| | - Xiong Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China
| | - Jing Qi
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China
| | - Fengkang Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China
| | - Ying Ma
- Laboratory of Bioseparation Technology, Biochemistry and Biophysics Center, NHLBI, National Institutes of Health, Bldg. 10, Room 8N230, Bethesda, MD 20892, USA
| | - Yoichiro Ito
- Laboratory of Bioseparation Technology, Biochemistry and Biophysics Center, NHLBI, National Institutes of Health, Bldg. 10, Room 8N230, Bethesda, MD 20892, USA
| | - Yun Wei
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 15 North 3th Ring East Road, Chaoyang District, Beijing 100029, China.
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63
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Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2466-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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64
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Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut. Food Chem 2015; 185:309-17. [PMID: 25952873 DOI: 10.1016/j.foodchem.2015.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2014] [Revised: 02/17/2015] [Accepted: 04/01/2015] [Indexed: 11/22/2022]
Abstract
2S albumins of peanuts are seed storage proteins, highly homologous in structure and described as major elicitors of anaphylactic reactions to peanut (allergens Ara h 2 and Ara h 6). Epigallocatechin-3-gallate (EGCG) is the most biologically potent polyphenol of green tea. Non-covalent interactions of EGCG with proteins contribute to its diverse biological activities. Here we used the methods of circular dichroism, fluorescence quenching titration, isothermal titration calorimetry and computational chemistry to elucidate interactions of EGCG and 2S albumins. Similarity in structure and overall fold of 2S albumins yielded similar putative binding sites and similar binding modes with EGCG. Binding affinity determined for Ara h 2 was in the range described for complexes of EGCG and other dietary proteins. Binding of EGCG to 2S albumins affects protein conformation, by causing an α-helix to β-structures transition in both proteins. 2S albumins of peanuts may be good carriers of physiologically active green tea catechin.
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65
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Song BJ, Manganais C, Ferruzzi MG. Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages. Food Chem 2015; 173:305-12. [DOI: 10.1016/j.foodchem.2014.10.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 08/12/2014] [Accepted: 10/04/2014] [Indexed: 11/16/2022]
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Gonzales GB, Smagghe G, Grootaert C, Zotti M, Raes K, Van Camp J. Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure-activity/property relationship-based approach in the study of bioavailability and bioactivity. Drug Metab Rev 2015; 47:175-90. [PMID: 25633078 DOI: 10.3109/03602532.2014.1003649] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Flavonoids are a group of polyphenols that provide health-promoting benefits upon consumption. However, poor bioavailability has been a major hurdle in their use as drugs or nutraceuticals. Low bioavailability has been associated with flavonoid interactions at various stages of the digestion, absorption and distribution process, which is strongly affected by their molecular structure. In this review, we use structure-activity/property relationship to discuss various flavonoid interactions with food matrices, digestive enzymes, intestinal transporters and blood proteins. This approach reveals specific bioactive properties of flavonoids in the gastrointestinal tract as well as various barriers for their bioavailability. In the last part of this review, we use these insights to determine the effect of different structural characteristics on the overall bioavailability of flavonoids. Such information is crucial when flavonoid or flavonoid derivatives are used as active ingredients in foods or drugs.
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Affiliation(s)
- Gerard Bryan Gonzales
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Gent , Belgium
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67
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Xia S, Li Y, Xia Q, Zhang X, Huang Q. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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68
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Moser S, Chegeni M, Jones OG, Liceaga A, Ferruzzi MG. The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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69
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Yang W, Xu C, Liu F, Yuan F, Gao Y. Native and thermally modified protein-polyphenol coassemblies: lactoferrin-based nanoparticles and submicrometer particles as protective vehicles for (-)-epigallocatechin-3-gallate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10816-10827. [PMID: 25310084 DOI: 10.1021/jf5038147] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The interactions between native, thermally modified lactoferrin (LF) and (-)-epigallocatechin-3-gallate (EGCG) at pH 3.5, 5.0, and 6.5 were investigated. Turbidity, particle size, and charge of LF-EGCG complexes were mainly dominated by pH value and secondary structure of protein. At pH 3.5 and 5.0, LF-EGCG complexes were nanoparticles which had high ζ-potential, small size, and soluble state. At pH 6.5, they were submicrometer particles which exhibited low ζ-potential, large size, and insoluble state. The infrared spectra of freeze-dried LF-EGCG complexes showed that they were different from LF and EGCG alone. Far-UV CD results indicated that heat denaturation might irreversibly alter the secondary structure of LF and EGCG induced a progressive increase in the proportion of α-helix structure at the cost of β-sheet and unordered coil structure of LF at pH 3.5, 5.0, and 6.5. EGCG exhibited a strong affinity for native LF but a weak affinity for thermally modified LF at pH 5.0 and 6.5. An inverse result was observed at pH 3.5. These results could have potential for the development of food formulations based on LF as a carrier of bioactive compounds.
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Affiliation(s)
- Wei Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, P. R. China
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70
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Lech FJ, Steltenpool P, Meinders MB, Sforza S, Gruppen H, Wierenga PA. Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin–sodium dodecyl sulphate mixtures. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.08.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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71
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Yang W, Liu F, Xu C, Yuan F, Gao Y. Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Res Int 2014; 64:141-149. [DOI: 10.1016/j.foodres.2014.06.001] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 05/17/2014] [Accepted: 06/03/2014] [Indexed: 10/25/2022]
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72
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Increased loading of vitamin D 2 in reassembled casein micelles with temperature-modulated high pressure treatment. Food Res Int 2014; 64:74-80. [DOI: 10.1016/j.foodres.2014.06.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 06/02/2014] [Accepted: 06/04/2014] [Indexed: 01/04/2023]
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73
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Flavanols and Flavonols in the Nuclei of Conifer Genotypes with Different Growth. FORESTS 2014. [DOI: 10.3390/f5092122] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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74
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Interaction of β-Lactoglobulin with Small Hydrophobic Ligands - Influence of Covalent AITC Modification on β-LG Tryptic Cleavage. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9361-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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75
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Sahihi M, Ghayeb Y. An investigation of molecular dynamics simulation and molecular docking: Interaction of citrus flavonoids and bovine β-lactoglobulin in focus. Comput Biol Med 2014; 51:44-50. [DOI: 10.1016/j.compbiomed.2014.04.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 04/28/2014] [Accepted: 04/30/2014] [Indexed: 11/30/2022]
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76
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Aguiar S, Cottica S, Boeing J, Samensari R, Santos G, Visentainer J, Zeoula L. Effect of feeding phenolic compounds from propolis extracts to dairy cows on milk production, milk fatty acid composition, and the antioxidant capacity of milk. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.04.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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77
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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78
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Keppler JK, Sönnichsen FD, Lorenzen PC, Schwarz K. Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2014; 1844:1083-93. [DOI: 10.1016/j.bbapap.2014.02.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Revised: 01/25/2014] [Accepted: 02/10/2014] [Indexed: 11/25/2022]
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79
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Tavares GM, Croguennec T, Carvalho AF, Bouhallab S. Milk proteins as encapsulation devices and delivery vehicles: Applications and trends. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.02.008] [Citation(s) in RCA: 141] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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80
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Haratifar S, Meckling KA, Corredig M. Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. Food Funct 2014; 5:1160-6. [PMID: 24686838 DOI: 10.1039/c3fo60343a] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Numerous studies have demonstrated that tea catechins form complexes with milk proteins, especially caseins. Much less work has been conducted to understand the metabolic conversions of tea-milk complexes during gastro-duodenal digestion. The objective of this study was to determine the significance of this association on the digestibility of the milk proteins and on the bioaccessibility of the tea polyphenol epigallocatechin gallate (EGCG). An in vitro digestion model mimicking the gastric and duodenal phases of the human gastrointestinal tract was employed to follow the fate of the milk proteins during digestion and determine the bioefficacy of EGCG isolated or encapsulated with the caseins. The samples, before and after digestion, were tested using two parallel colonic epithelial cell lines, a normal line (4D/WT) and its cancerous transformed counterpart (D/v-src). EGCG caused a decrease in proliferation of cancer cells, while in normal cells, neither isolated nor encapsulated EGCG affected cell proliferation, at concentrations <0.15 mg ml(-1). At higher concentrations, both isolated and encapsulated produced similar decreases in proliferation. On the other hand, the bioefficacy on the cancer cell line showed some differences at lower concentrations. The results demonstrated that regardless of the extent of digestion of the nanoencapsulated EGCG, the bioefficacy of EGCG was not diminished, confirming that casein micelles are an appropriate delivery system for polyphenols.
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Affiliation(s)
- Sanaz Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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81
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Bohin MC, Vincken JP, Westphal AH, Tripp AM, Dekker P, van der Hijden HTWM, Gruppen H. Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats. Food Chem 2014; 158:408-16. [PMID: 24731362 DOI: 10.1016/j.foodchem.2014.02.145] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2013] [Revised: 01/21/2014] [Accepted: 02/25/2014] [Indexed: 11/26/2022]
Abstract
Interactions of Type A and B flavan-3-ol dimers (procyanidins) and several monomeric flavan-3-ols, with α-casein and β-casein, were investigated. Binding affinities measured were related to the ligands structure, including several properties (e.g. intrinsic flexibility (number of rotatable bonds) and hydrophobicity), and to the amino-acid composition of the caseins. A monomeric flavan-3-ol esterified with gallic acid (EGCG) had a five to ten times higher affinity to caseins compared to the non-galloylated dimeric flavan-3-ols. In this case, the larger number of rotatable bonds in EGCG might be accountable for this difference. Comparing flavan-3-ol dimers, intrinsic flexibility did not consistently promote interactions, as procyanidin A1 displayed a higher affinity to α-casein than the supposedly more flexible B-type dimers investigated. Despite its higher content of proline, compared to α-casein, β-casein did not always have a higher affinity for the ligands investigated (e.g. no interaction with procyanidin A1 detected). These results suggest that more factors than proline content and the number of proline repeats govern phenolic-casein interactions.
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Affiliation(s)
- Maxime C Bohin
- Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Adrie H Westphal
- Wageningen University, Laboratory of Biochemistry, P.O. Box 8128, 6700 ET Wageningen, The Netherlands
| | - Annelise M Tripp
- Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Peter Dekker
- DSM Food Specialties, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | | | - Harry Gruppen
- Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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82
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Oehlke K, Adamiuk M, Behsnilian D, Gräf V, Mayer-Miebach E, Walz E, Greiner R. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence. Food Funct 2014; 5:1341-59. [DOI: 10.1039/c3fo60067j] [Citation(s) in RCA: 108] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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83
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Haratifar S, Meckling KA, Corredig M. Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells. J Dairy Sci 2013; 97:672-8. [PMID: 24359816 DOI: 10.3168/jds.2013-7263] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Accepted: 10/20/2013] [Indexed: 01/21/2023]
Abstract
Numerous studies have shown that green tea polyphenols display anticancer activities in many organ sites by using different experimental models in rodents and in cultured cell lines in vitro. The present study tested the ability of casein micelles to deliver biologically active concentrations of polyphenols to HT-29 colon cancer cells. Epigallocatechin gallate (EGCG), the major catechin found in green tea, was used as the model molecule, as it has been shown to have antiproliferative activity on colon cancer cells. In the present work, we hypothesized that due to the binding of caseins with EGCG, casein micelles may be an ideal platform for the delivery of this bioactive molecule and that the binding would not affect the bioaccessibility of EGCG. The cytotoxicity and proliferation behavior of HT-29 colon cancer cells when exposed to free EGCG was compared with that of nanoencapsulated EGCG in casein micelles of skim milk. Epigallocatechin gallate-casein complexes were able to decrease the proliferation of HT-29 cancer cells, demonstrating that bioavailability may not be reduced by the nanoencapsulation. As casein micelles may act as protective carriers for EGCG in foods, it was concluded that nanoencapsulation of tea catechins in casein micelles may not diminish their antiproliferative activity on colon cancer cells compared with free tea catechins.
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Affiliation(s)
- S Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
| | - K A Meckling
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - M Corredig
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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84
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Bohin MC, Roland WSU, Gruppen H, Gouka RJ, van der Hijden HTWM, Dekker P, Smit G, Vincken JP. Evaluation of the bitter-masking potential of food proteins for EGCG by a cell-based human bitter taste receptor assay and binding studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10010-10017. [PMID: 24093533 DOI: 10.1021/jf4030823] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Epigallocatechin gallate (EGCG) has been ascribed to several health benefits, but its bitter taste influences the liking of products with high concentrations of this compound. β-Casein, in particular, and several gelatins are known as strong binders of EGCG, contrary to β-lactoglobulin. The current study aimed at relating the EGCG-binding characteristics of those proteins and their food-grade equivalents to their effects on reducing bitter receptor activation by EGCG in vitro and their bitter-masking potential in vivo. Also in the bitter receptor assay, β-casein showed the strongest effect, with a maximum reduction of hTAS2R39 activation of about 93%. A similar potency was observed for Na-caseinate. β-Lactoglobulin had little effect on bitter receptor activation, as expected based on its low binding affinity for EGCG. The bitter-masking potential of Na-caseinate was confirmed in vivo using a trained sensory panel. β-Lactoglobulin also slightly reduced EGCG bitter perception, which could not be directly related to its binding capacity. The bitter receptor assay appeared to be a valid tool to evaluate in vitro the efficacy of food proteins as complexing agents for masking bitterness.
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Affiliation(s)
- Maxime C Bohin
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708, Wageningen, The Netherlands
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85
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86
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Haratifar S, Corredig M. Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chem 2013; 143:27-32. [PMID: 24054208 DOI: 10.1016/j.foodchem.2013.07.092] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Revised: 07/01/2013] [Accepted: 07/19/2013] [Indexed: 01/27/2023]
Abstract
Many studies have shown that tea catechins bind to milk proteins. This research focused on the association of tea polyphenols with casein micelles, and the consequences of the interactions on the renneting behaviour of skim milk. It was hypothesized that epigallocatechin-gallate (EGCG), the main catechin present in green tea, forms complexes with the casein micelles and that the association modifies the processing functionality of casein micelles. The binding of EGCG to casein micelles was quantified using HPLC. The formation of catechin-casein micelles complexes affected the rennet induced gelation of milk, and the effect was concentration dependent. Both the primary as well as the secondary stage of gelation were affected. These experiments clearly identify the need for a better understanding of the effect of tea polyphenols on the processing functionality of casein micelles, before milk products can be used as an appropriate platform for delivery of bioactive compounds.
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Affiliation(s)
- Sanaz Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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87
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Lam RSH, Nickerson MT. Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chem 2013; 141:975-84. [PMID: 23790876 DOI: 10.1016/j.foodchem.2013.04.038] [Citation(s) in RCA: 495] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 04/13/2013] [Accepted: 04/15/2013] [Indexed: 01/06/2023]
Abstract
Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
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Affiliation(s)
- Ricky S H Lam
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8
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88
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Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J. The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem 2013; 141:451-8. [PMID: 23768379 DOI: 10.1016/j.foodchem.2013.03.048] [Citation(s) in RCA: 129] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 03/11/2013] [Accepted: 03/13/2013] [Indexed: 11/19/2022]
Abstract
Different types of breads enriched with onion skin were studied. The objectives were twofold: to show and examine protein-phenolic interactions and to discuss results concerning phenolic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility. Phenolic contents and antiradical abilities were linked with the level of onion skin supplement however, the amounts determined were significantly lower than expected. Fortification influenced protein digestibility (a reduction from 78.4% for control breads to 55% for breads with a 4% supplement). Electrophoretic and chromatographic studies showed the presence of indigestible protein-flavonoid complexes - with molecular weights about 25 kDa and 14.5 kDa; however, the reduction of free amino group levels and the increase in chromatogram areas suggest that flavonoids also bind to other bread proteins. The interaction of phenolics with proteins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food quality and pro-health properties.
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Affiliation(s)
- Michał Swieca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
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89
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Myung K, Manthey JA, Narciso JA. Protein sequestration of lipophilic furanocoumarins in grapefruit juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:667-673. [PMID: 23256844 DOI: 10.1021/jf304271s] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The sequestration of grapefruit furanocoumarins by foods was investigated by characterizing the binding between these compounds and foods with contrasting protein, fat, and carbohydrate compositions. Individual grapefruit furanocoumarins exhibited contrasting affinities to foods, where the lipophilic bergamottin and several structurally related dimers bound to foods more tightly than the more polar 6',7'-dihydroxybergamottin. From the investigation of different classes of macromolecules in foods, water-soluble proteins were found to be the major constituents responsible for furanocoumarin sequestration. Studies using bovine serum albumin as a model protein demonstrated the dissociation of grapefruit furanocoumarins from the insoluble juice cloud particles and the subsequent formation of water-soluble bovine serum albumin-furanocoumarin complexes. Fluorescence binding assays further demonstrated the binding of bergamottin and 6',7'-dihydroxybergamottin to bovine serum albumin. These results demonstrate that proteins can be sequestration agents of these important dietary furanocoumarins.
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Affiliation(s)
- Kyung Myung
- United States Horticultural Research Laboratory, Agricultural Research Service, United States Department of Agriculture, Fort Pierce, Florida 34945, United States.
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90
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Characterization of flavonoids from Dryopteris erythrosora and evaluation of their antioxidant, anticancer and acetylcholinesterase inhibition activities. Food Chem Toxicol 2013; 51:242-50. [PMID: 23063594 DOI: 10.1016/j.fct.2012.09.039] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Revised: 09/28/2012] [Accepted: 09/29/2012] [Indexed: 02/08/2023]
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91
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Wang Y, Zhao Y, Yang F, Yuan Y, Wang H, Xiao J. Influences of Glucose on the Dietary Hydroxyflavonoid–Plasma Protein Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12116-21. [PMID: 23163621 DOI: 10.1021/jf303094e] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Yali Wang
- Department of Biology, College of Life and Environment
Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234,
People’s Republic of China
| | - Yu Zhao
- Department of Biology, College of Life and Environment
Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234,
People’s Republic of China
| | - Fan Yang
- Department of Biology, College of Life and Environment
Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234,
People’s Republic of China
| | - Yongming Yuan
- Shanghai Dahua Hospital, Shanghai 200237,
People’s Republic of China
| | - Hui Wang
- Shanghai Dahua Hospital, Shanghai 200237,
People’s Republic of China
| | - Jianbo Xiao
- Department of Biology, College of Life and Environment
Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234,
People’s Republic of China
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92
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Du S, Xie Y, Chen X. Influence of glucose on the human serum albumin-flavone interaction and their antioxidant activity. MOLECULAR BIOSYSTEMS 2012; 9:55-60. [PMID: 23104169 DOI: 10.1039/c2mb25351h] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
High levels of glucose in diabetics can react with plasma proteins through a non-enzymatic process. Herein, the influence of glucose on the interaction between flavones and human serum albumin (HSA) was investigated, as well as the effect of glucose on the antioxidant potential of a flavone-HSA system. It looks like the interactions of HSA and flavones with more hydroxyl groups on ring A are more easily affected by glucose. Flavones act as hydrogen bond donors with HSA by means of interacting with glucose. With increased incubation time in air (from 1 to 23 days), the affinities of HSA for multi-hydroxyl flavones on ring A were obviously higher than for non- or mono-hydroxyl flavones on ring A. HSA significantly masked the DPPH radical scavenging potential of 7,8-dihydroxyflavone and baicalein. However, glucose obviously enhances the DPPH scavenging potential of a baicalein-HSA system. Moreover, glucose slightly weakens the DPPH scavenging potential of a 7,8-dihydroxyflavone-HSA system.
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Affiliation(s)
- Shaolong Du
- Department of Chemistry, School of Chemistry and Chemical Engineering, Central South University, Changsha 410083, PR China
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