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Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd. Food Res Int 2018; 106:763-770. [DOI: 10.1016/j.foodres.2018.01.050] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/10/2018] [Accepted: 01/20/2018] [Indexed: 11/21/2022]
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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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Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.04.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Tantoush Z, Stanic D, Stojadinovic M, Ognjenovic J, Mihajlovic L, Atanaskovic-Markovic M, Cirkovic Velickovic T. Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.040] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Digestibility of β-lactoglobulin following cross-linking by trametes versicolor laccase and apple polyphenols. JOURNAL OF THE SERBIAN CHEMICAL SOCIETY 2011. [DOI: 10.2298/jsc101201077t] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
?-Lactoglobulin (BLG) is an important nutrient of dairy products and an
important allergen in cow?s milk allergy. The aim of this study was to
investigate the potential of laccase to cross-link BLG in the presence of an
apple phenolic extract (APE) and to characterize the obtained products for
their digestibility by pepsin and pancreatin. The composition of the apple
phenolics used for cross-linking was determined by LC-ESE-MS. The apple
phenolic extract contained significant amounts of quercetin glycosides,
catechins and chlorogenic acid. The laccase cross-linked BLG in the presence
of apple phenolics. The polymerization rendered the protein insoluble in the
reaction mixture. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis
(SDS-PAGE) analysis of the cross-linking reaction mixture revealed a
heterogeneous mixture of high molecular masses (cross-linked BLG), with a
fraction of the BLG remaining monomeric. Enzymatic processing of BLG by
laccase and apple polyphenols as mediators can decrease the bi-phasal pepsin-
pancreatin digestibility of the monomeric and cross-linked protein, thus
decreasing its nutritional value. In addition, reduced BLG digestibility can
decrease its allergenic potential. Apple polyphenols can find usage in the
creation of new, more functional food products, designed to prevent obesity
and hypersensitivity-related disorders.
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