A review of methods used for investigation of protein–phenolic compound interactions

Abstract

Interactions between the different compounds present in foods are common and have influence on the nutritional and functional properties of food products. Among a wide range of these interactions, the formation of complexes between proteins and phenolic compounds seems to be the most important issue. Complexation of the phenolic compounds with proteins can be analysed considering several aspects. These complexes might strongly affect nutritional potential of polyphenols by masking their antioxidant capacity, and on the other hand might have influence on the structure of proteins which may cause their precipitation or decrease susceptibility to digestion. The complexity of protein–phenolic compound interactions is a challenge for food analysts and forced researchers to establish a wide range of analytical methods, allowing determination of complexes formation. The main aim of this review is to give researchers an overview of the currently used methods that can be applied to study the interactions between proteins and phenolic compounds.

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

“…In basic conditions, covalent bonds between proteins and polyphenols are readily formed. The chemistry of protein-polyphenol interactions has been recently reviewed (Czubinski and Dwiecki 2017).…”

Lupin seeds storage protein composition and their interactions with native flavonoids

“…Recent research indicates evidence of flavonoid and protein interactions, which may lead to the formation of complexes between them . Interactions between phenolic compounds and proteins are mainly considered in two aspects.…”

“…These interactions have an influence on enzymatic activity and physicochemical properties such as solubility or thermal stability of proteins. However, the most important fact resulting from protein–phenolic interactions seems to be the reduction of the nutritional value of proteins . Secondly, the formation of protein complexes can significantly reduce the potential health‐promoting properties of phenolic compounds by masking their antioxidant properties .…”

“…11 Recent research indicates evidence of flavonoid and protein interactions, which may lead to the formation of complexes between them. 6,12 Interactions between phenolic compounds and proteins are mainly considered in two aspects. Firstly, biological activity and functional characteristics of proteins are closely related to the interactions with phenolic compounds.…”

“…However, the most important fact resulting from protein-phenolic interactions seems to be the reduction of the nutritional value of proteins. [12][13][14] Secondly, the formation of protein complexes can significantly reduce the potential health-promoting properties of phenolic compounds by masking their antioxidant properties. 14 Considering these earlier mentioned facts, protein-phenolic compound complexes can affect the digestibility and bioavailability, and thus the functional and nutritional properties of products derived from lupin seeds can change.…”