Influence of carbohydrates on the interaction of procyanidin B3 with trypsin

Soluble polysaccharides decrease inhibitory activity of banana condensed tannins against porcine pancreatic lipase

The inhibition of soluble polysaccharides (SPs) (arabic gum, dextran and pectin from citrus) on the binding between banana condensed tannins (BCTs) and pancreatic lipase (PL) was studied from variant aspects. Molecular docking simulations predicted that BCTs strongly bound SPs and PL through non-covalent interactions. The experimental results showed that SPs reduced the inhibition of BCTs on PL, and the IC₅₀ value increased. However, the addition of SPs did not change the inhibitory type of BCTs on PL, which all were non-competitive inhibition. BCTs quenched PL fluorescence through static quenching mechanism and changed the secondary structure of PL. The addition of SPs alleviated the trending. The effect of SPs on the binding of BCTs-PL was mainly due to the strong non-covalent interaction between SPs and BCTs. This study emphasized that attention should be paid to the counteracting effects of polysaccharides and polyphenols in dietary intake to maximize their respective roles.

Exploring the interactions of naringenin and naringin with trypsin and pepsin: Experimental and computational modeling approaches

Naringenin and naringin are two natural compounds with important health benefits, whether as food or drug. It is necessary to study the interactions between naringenin/naringin and digestive proteases, such as trypsin and pepsin. In this study, the bindings of naringenin and naringin to trypsin and pepsin were investigated using multi-spectroscopy analysis and computational modeling approaches. Fluorescence experiments indicate that both naringenin and naringin can quench the intrinsic fluorescence of trypsin/pepsin via static quenching mechanism. Naringin binds trypsin/pepsin in a more firmly way than naringenin. Thermodynamic analysis reveals that the interactions of naringenin/naringin and trypsin/pepsin are synergistically driven by enthalpy and entropy, and the major driving forces are hydrophobic, electrostatic interactions and hydrogen bonding. Synchronous fluorescence spectroscopy, circular dichroism spectroscopy and FT-IR show that naringenin/naringin may induce microenvironmental and conformational changes of trypsin and pepsin. Molecular docking reveals that naringenin binds in the close vicinity of the active site (Ser-195) of trypsin and Asp-32 (the catalytic activity of pepsin) appears in naringin-pepsin system. The direct interactions between naringenin or naringin and catalytic amino acid residues will inhibit the catalytic activity of trypsin and pepsin, respectively. The results of molecular dynamic simulation validate the reliability of the docking results.

Unravelling the effects of procyanidin on gliadin digestion and immunogenicity

The effect of procyanidin dimer B3, a common food tannin, on the digestion of gliadin proteins was investigated by monitoring the changes in the immunogenic peptides produced during in vitro digestion and immunoreactivity. Interaction studies between procyanidin dimer B3, gluten proteins and/or digestive enzymes were performed by SDS-PAGE. The effect of procyanidin B3 on the enzymatic activity of trypsin, chymotrypsin and pancreatin was evaluated. The differences in the number and nature of immunogenic peptides released during digestion were identified by mass spectrometry. Briefly, the enzymatic activity of gastrointestinal enzymes was only slightly affected but a significant decrease in the immunological properties of the peptides produced during digestion was observed. Overall, although further studies are needed, the interaction between polyphenols and gluten proteins clearly influences gluten protein digestion and immunogenicity, thus suggesting that the consumption of dietary polyphenols can significantly affect the degree of celiac disease downstream immune reactions.

Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide

The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin-Ciocalteu method and radical ABTS*+ capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 °C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains.

Oligomeric procyanidins inhibit insulin fibrillation by forming unstructured and off-pathway aggregates

Effects of natural polyphenols on insulin fibrillation were compared. OPCs show potent inhibitory effects at all stages of insulin fibrillation and redirect the insulin aggregation pathway via the formation of unstructured, off-pathway aggregates.

Anion carboxymethylated β-glucan alleviates undesirable binding between procyanidins and β-galactosidase

To solve the potential problem of hindered β-galactosidase activity by procyanidins, carboxymethylated Pachyman (CMP), a negatively-charged carboxymethylated (1 → 3)-β-d-glucan, was applied to mitigate inhibition by procyanidins. The mechanisms underlying this effect were explored through enzyme kinetic analysis, fluorescence quenching assays, circular dichroism, and molecular docking studies. The results indicated that the introduction of CMP could decrease the inhibition rate of high-concentration lotus seedpod oligomeric procyanidins (LSOPC) from 98.7 to 46.5%, and enabled low-concentration LSOPC to activate β-galactosidase in vitro and in vivo. The competitive/noncompetitive inhibition constants, fluorescence quenching constants, and molecular docking results indicated that the mechanism of this effect might be CMP competing with β-galactosidase to bind procyanidins, resulting in restoration of the catalytic centre and key active site of procyanidin-bound lactase. Additionally, it was affected by procyanidin-CMP noncovalent interactions. This study illustrates a promising strategy for mitigating the anti-nutritional properties of procyanidins and activating β-galactosidase to promote intestinal health.

Interactions of arabinan-rich pectic polysaccharides with polyphenols

Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1-28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.

Effects of dietary supplementation with grape seed procyanidins on nutrient utilisation and gut function in weaned piglets

Grape seed procyanidins (GSPs), widely known for their beneficial health properties, fail to bring about the expected improvement in piglets' growth performance. The effects of dietary supplementation with GSPs on nutrient utilisation may be a critical influencing factor. Hence, the purpose of this study was to investigate the effects of dietary supplementation with GSPs on nutrient utilisation and gut function in weaned piglets. One hundred and twenty crossbred piglets were allocated randomly to four treatment groups, with three replicate pens per treatment and 10 piglets per pen. Each group was given one of the four dietary treatments: the basal diet (control group) or the basal diet with the addition of 50-, 100- or 150-mg/kg GSPs. The trial lasted 28 days. Faeces were collected from d 12 to 14 and from d 26 to 28 for measuring the coefficient of total tract apparent digestibility (CTTAD) of the nutrients. Blood samples were collected on d 14 and 28 for detecting the blood biochemical parameters. Two piglets per pen were slaughtered to collect the pancreas and intestinal digesta for evaluating the digestive enzyme activity and the coefficient of ileal apparent digestibility (CIAD) of the nutrients. On d 14 and 28, supplementation with 150-mg/kg GSPs significantly decreased the CTTAD of DM and CP in piglets. On d 14, GSPs supplementation at a concentration of 150 mg/kg led to a remarkable decrease in the CIAD of CP and gross energy (GE). On d 28, GSPs supplementation at a dose of 150 mg/kg generated a marked decline in the CIAD of DM, GE, CP and ether extract. Grape seed procyanidins supplementation at concentrations of 100 or 150 mg/kg inhibited the activities of lipase and amylase. In contrast, the jejunum mucosa maltase and sucrase activities increased due to the inclusion of GSPs at a concentration of 100 mg/kg in the piglet diet. Compared with the levels of the control group, the serum glucose and total protein levels were enhanced significantly by supplementation with GSPs at 100 mg/kg and reduced dramatically at 150 mg/kg. The serum diamine oxidase activity and endotoxin levels were decreased by GSPs supplementation in piglet diets. In conclusion, higher concentrations of GSPs in weaned piglet diets attenuated nutrient digestion and inhibited digestive enzyme activity; however, suitable concentrations of GSPs could promote brush-border enzyme activity, enhance serum glucose and total protein concentrations and decrease epithelial permeability.

Catalytic dehydrogenative aromatization of cyclohexanones and cyclohexenones

Prompted by the scant attention paid by published literature reviews to the comprehensive catalytic dehydrogenative aromatization of cyclohexa(e)nones, this review describes recent methods developed to-date involving transition-metal-catalyzed oxidative aromatization and metal-free strategies for the transformation of cyclohexa(e)nones to substituted phenols.

Interactions between cell wall polysaccharides and polyphenols

In plant-based food systems such as fruits, vegetables, and cereals, cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion. The noncovalent interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods. The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors. The endogenous factors include the structures, compositions, and concentrations of both polysaccharides and polyphenols, and the exogenous factors are the environmental conditions such as pH, temperature, ionic strength, and the presence of other components (e.g., protein). Diverse methods used to directly characterize the interactions include NMR spectroscopy, size-exclusion chromatography, confocal microscopy, isothermal titration calorimetry, molecular dynamics simulation, and so on. The un-bound polyphenols are quantified by liquid chromatography or spectrophotometry after dialysis or centrifugation. The adsorption of polyphenols by polysaccharides is mostly driven by hydrophobic interactions and hydrogen bonding, and can be described by various isothermal models such as Langmuir and Freundlich equations. Quality attributes of various food and beverage products (e.g., wine) can be significantly affected by polysaccharide-polyphenol interactions. Nutritionally, the interactions play an important role in the digestive tract of humans for the metabolism of both polyphenols and polysaccharides.

Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan

Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. The sizes and surface wettability of particles were further regulated by using a polysaccharide. The sizes of nanocomplexes ranged from 205.8 to 422.2 nm and increased with the addition of polysaccharide. Their contact angles decreased from 84.1° to 59.3°, revealing their hydrophilic nature. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil-water interface. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil-water interface. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Our results demonstrated that protein-polyphenol-polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals.

Probing the binding mechanisms of α-tocopherol to trypsin and pepsin using isothermal titration calorimetry, spectroscopic, and molecular modeling methods

α-Tocopherol is a required nutrient for a variety of biological functions. In this study, the binding of α-tocopherol to trypsin and pepsin was investigated using isothermal titration calorimetry (ITC), steady-state and time-resolved fluorescence measurements, circular dichroism (CD) spectroscopy, and molecular modeling methods. Thermodynamic investigations reveal that α-tocopherol binds to trypsin/pepsin is synergistically driven by enthalpy and entropy. The fluorescence experimental results indicate that α-tocopherol can quench the fluorescence of trypsin/pepsin through a static quenching mechanism. The binding ability of α-tocopherol with trypsin/pepsin is in the intermediate range, and one molecule of α-tocopherol combines with one molecule of trypsin/pepsin. As shown by circular dichroism (CD) spectroscopy, α-tocopherol may induce conformational changes of trypsin/pepsin. Molecular modeling displays the specific binding site and gives information about binding forces and α-tocopherol-tryptophan (Trp)/tyrosine (Tyr) distances. In addition, the inhibition rate of α-tocopherol on trypsin and pepsin was studied. The study provides a basic data set for clarifying the binding mechanisms of α-tocopherol with trypsin and pepsin and is helpful for understanding its biological activity in vivo.

Binding of glutathione and melatonin to pepsin occurs via different binding mechanisms

Glutathione is a hydrophilic antioxidant and melatonin is a hydrophobic antioxidant, thus, the binding mechanism of the two antioxidants interacting with protease may be different. In this study, binding of glutathione and melatonin to pepsin has been studied using isothermal titration calorimetry (ITC), equilibrium microdialysis, UV-Vis absorption spectroscopy, circular dichroism (CD) spectroscopy, and molecular modeling. Thermodynamic investigations reveal that the binding of glutathione/melatonin to pepsin is driven by favorable enthalpy and unfavorable entropy, and the major driving forces are hydrogen bond and van der Waals force. ITC, equilibrium microdialysis, and molecular modeling reveal that the binding of glutathione to pepsin is characterized by a high number of binding sites. For melatonin, one molecule of melatonin combines with one molecule of pepsin. These results confirm that glutathione/melatonin interact with pepsin through two different binding mechanisms. In addition, the UV-Vis absorption and CD experiments indicate that glutathione and melatonin may induce conformational and microenvironmental changes of pepsin. The conformational changes of pepsin may affect its biological function as protease.

Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methods

The ternary aggregates were fabricated by lactoferrin (LF), pectin (high methylated pectin (HMP)/low methylated pectin (LMP)), and (-)-epigallocatechin gallate (EGCG) through three different fabrication methods at pH 5.0. The turbidity, particle size, and ζ-potential of ternary aggregates were influenced by the types of pectin, the concentration of EGCG, and fabrication methods. The fluorescence intensity of LF decreased with an increase in EGCG concentration for all ternary aggregates. Far-UV circular dichroism results indicated that EGCG could alter the secondary structure of LF with an increase in the proportion of β-sheet structure at the cost of unordered coil structure. According to near-UV circular dichroism results, EGCG could also modulate the tertiary structure of LF at the presence of pectin. In addition, EGCG could increase the viscoelasticity of the ternary aggregates with HMP, leading to better stability of the ternary aggregates. An opposite result was observed for the ternary aggregates with LMP. These findings should provide an insight into the fabrication mechanism and applications of ternary aggregates formed by protein, polysaccharide, and polyphenol in the food, pharmaceutical, and cosmetic industries.

Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides, and collagen peptide

The aggregation of lactoferrin and (-)-epigallocatechin gallate (EGCG) was inhibited by polyphenols, oligosaccharides, and collagen peptide in this study. Polyphenols, oligosaccharides, or collagen peptide can effectively prevent the formation of lactoferrin-EGCG aggregates, respectively. The addition sequence of lactoferrin, polyphenols (oligosaccharides or collagen peptide) and EGCG can affect the turbidity and particle size of the ternary complexes in the buffer solution; however, it hardly affected the ζ-potential and fluorescence characteristics. With either positive or negative charge, polyphenols and collagen peptide disrupted the formation of lactoferrin-EGCG aggregate mainly through the mechanism of its competition with EGCG molecules which surrounded the lactoferrin molecule surface with weaker binding affinities, forming polyphenols or a collagen peptide-lactoferrin-EGCG ternary complex; for neutral oligosaccharides, the ternary complex was generated mainly through steric effects, accompanied by a change in the lactoferrin secondary structure induced by gallic acid, chlorogenic acid, and xylo-oligosaccharide. Polyphenols, oligosaccharides, or collagen peptide restraining the formation of lactoferrin-EGCG aggregate could be applied in the design of clear products in the food, pharmaceutical, and cosmetic industries.

Dissection of the binding ofl-ascorbic acid to trypsin and pepsin using isothermal titration calorimetry, equilibrium microdialysis and spectrofluorimetry

Clear and quantitative information on the nature ofl-ascorbic acid interaction with trypsin/pepsin should provide a firm base for its rational use in clinical practice.

Interactions of polyphenols with carbohydrates, lipids and proteins

Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity.

Effects of bisphenol S on the structures and activities of trypsin and pepsin

The effects of bisphenol S on the structures and activities of trypsin and pepsin were investigated by various methods like UV-visible absorbance, fluorescence, circular dichroism, and molecular docking. The secondary and tertiary structures of trypsin and pepsin were altered by bisphenol S binding, which resulted in the loosening of the skeletons of trypsin and pepsin. In addition, bisphenol S induced microenvironmental changes around tyrosine and tryptophan residues of trypsin and pepsin. The activity experimental results showed that the activity of pepsin decreases obviously with the increasing concentration of BPS, while the activity of trypsin does not change remarkably. The binding and thermodynamic parameters obtained by molecular docking and fluorescence spectroscopy showed that the bindings of bisphenol S to trypsin and pepsin were spontaneous processes and hydrogen bonding and hydrophobic interactions played a vital role in stabilizing the bisphenol S-trypsin and bisphenol S-pepsin complexes. The binding constants (K(A)) of bisphenol S with trypsin were 7.42 × 10(4) (298 K) and 5.91 × 10(4) L/mol (310 K), and those of pepsin were 5.78 × 10(4) (298 K) and 4.44 × 10(4) L/mol (310 K). Moreover, there was one main kind of binding site for bisphenol S on trypsin or pepsin.

Understanding the molecular mechanism of anthocyanin binding to pectin

Association between anthocyanins and carbohydrates has drawn attention over the past few years and this interaction is of particularly importance in food chemistry since these compounds are often found together in plants and foodstuffs. This work intended to bring insights on the interaction between ionic carbohydrates (pectin) and two anthocyanins (cyanidin-3-O-glucoside, cy3glc and delphinidin-3-O-glucoside, dp3glc). The interaction between the flavylium cation and hemiketal anthocyanin forms was characterized by saturation transfer difference (STD) NMR spectroscopy and the respective dissociation constant (Kd) was obtained. This binding was also studied by Molecular Dynamics simulation. In the presence of the anthocyanin hemiketal form a weak interaction between anthocyanins and pectin seems to occur. A variation in the extent of this interaction was also noticed for the two anthocyanins with dp3glc bearing three hydroxyl groups, revealing to be a stronger binder to pectin (Kd ≈ 180 μM for dp3glc and Kd ≈ 250 μM for cy3glc). Experiments performed at acidic pH (flavylium cation) revealed a much stronger interaction (Kd ≈ 2 μM). These experimental results were also supported by theoretical studies which also revealed a stronger interaction in the presence of the anthocyanin flavylium cation and also a stronger interaction between pectin and dp3glc than with cy3glc (for the hemiketal form).

Wine, Food and Health

Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.

Study of interaction between human serum albumin and three antioxidants: ascorbic acid, α-tocopherol, and proanthocyanidins

Ascorbic acid, α-tocopherol and proanthocyanidins are three classic dietary antioxidants. In this study, the interaction between the three antioxidants and human serum albumin (HSA) was investigated by several spectroscopic techniques. Experimental results proved that the three antioxidants quench the fluorescence of HSA through a static (proanthocyanidins) or static-dynamic combined quenching mechanism (ascorbic acid and α-tocopherol). Thermodynamic investigations revealed that the combination between ascorbic acid or proanthocyanidins and HSA was driven mainly by electrostatic interaction, and the hydrophobic interactions play a major role for α-tocopherol-HSA association. Binding site I was found to be the primary binding site for ascorbic acid and proanthocyanidins, and site II for α-tocopherol. Additionally, the three antioxidants may induce conformational and microenvironmental changes of HSA.