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Mao T, Akshit FNU, Matiwalage I, Sasidharan S, Alvarez CM, Wescombe P, Mohan MS. Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols. Foods 2024; 13:515. [PMID: 38397492 PMCID: PMC10887666 DOI: 10.3390/foods13040515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of the polyphenols were negatively and positively related to the number of polyphenols bound to casein and whey proteins, respectively. Moreover, the bioaccessibility and antioxidant activity of polyphenols were enhanced in the presence of milk proteins in milk-based blackcurrant samples when compared to polyphenol and protein-alone samples in the in vitro gastric phase. These findings underscore the critical role of milk proteins in encapsulating or delivering polyphenols. This will pave the way for boosting the bioavailability of polyphenols by complexing them with milk proteins and formulating functional dairy foods, integrating the beneficial effects of these compounds.
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Affiliation(s)
- Ting Mao
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - FNU Akshit
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - Iresha Matiwalage
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Subha Sasidharan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Caren Meyn Alvarez
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Philip Wescombe
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
- Yili Innovation Center Oceania, Lincoln University, Lincoln 85084, New Zealand
- National Center of Technology Innovation for Dairy, Hohhot 010000, China
| | - Maneesha S. Mohan
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
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