Binding of dietary polyphenols to cellulose: Structural and nutritional aspects

Phan, Anh Dao Thi; Netzel, Gabriele; Wang, Dongjie; Flanagan, Bernadine M.; D'Arcy, B. R.; Gidley, Michael J.

doi:10.1016/j.foodchem.2014.08.118

Cited by 127 publications

(103 citation statements)

References 31 publications

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“…Roselle calyces had been reported with high amount of protein and the decoction process reduces the hydrophobic, van der Waals, hydrogen bridge bonds and ionic interactions between lipid molecules and covalent bonds with proteins (Jakobek, 2015). Therefore, decoction process can change the protein structure, which can release PP (Phan et al, 2015). In contrast, complete calyces have intact its cell wall and PP are slowly released in the matrix complex because its hydrophilic and hydrophobic bonds are not broken (Borowska, Szajdek, & Czapicki, 2009;Jilani et al, 2015).…”

Section: Bioaccessibility Of Total Soluble Polyphenols (Tsp) Releasedmentioning

confidence: 99%

“…In contrast, complete calyces have intact its cell wall and PP are slowly released in the matrix complex because its hydrophilic and hydrophobic bonds are not broken (Borowska, Szajdek, & Czapicki, 2009;Jilani et al, 2015). Also, hydroxyl groups and aromatic rings present in the PP structures form non-covalent structures through hydrogen bonds and hydrophobic interactions between PP with dietary fibre and cellulose (Phan et al, 2015). Likewise, hydrogen bonds between hydroxyl groups of PPs and oxygen atoms of the glycosidic of polysaccharides (include dietary fibre) form hydrophobic pockets able to encapsulate phenolics acids and procyanidins.…”

Section: Bioaccessibility Of Total Soluble Polyphenols (Tsp) Releasedmentioning

confidence: 99%

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Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Mercado-Mercado

Blancas‐Benítez

Velderrain-Rodríguez

et al. 2015

Journal of Functional Foods

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Section: Bioaccessibility Of Total Soluble Polyphenols (Tsp) Releasedmentioning

confidence: 99%

Section: Bioaccessibility Of Total Soluble Polyphenols (Tsp) Releasedmentioning

confidence: 99%

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Mercado-Mercado

Blancas‐Benítez

Velderrain-Rodríguez

et al. 2015

Journal of Functional Foods

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“…On the other hand compaction (which would lead to a higher density) was proposed by Jöbstl et al [3] as a consequence of the interaction of mucin with EGCG, which may offset the effect of glycosylation. Therefore  = 1.41 g/cm 2 can be reasonably assumed. Secondly, as mentioned above the porcine gastric mucin has a dumbbell coil-like structure comprising two quasi-globular parts separated by a heavily glycosylated connecting chain [29].…”

Section: Corroboration Of the Adsorption Mechanismmentioning

confidence: 99%

“…Although such effects are prominent when tested in model systems, the complex interactions of polyphenols with dietary components and digestive systems result in very low levels of bioavailable polyphenol, giving rise to small, even physiologically insignificant effects from such scavenging, unless administered in extremely high doses. More recent data suggest that polyphenols are a unique class of substrates for colonic microflora [1,2]. Bioavailability of dietary polyphenols may not be a universal predictor of their physiological efficacy; other factors such as polyphenol ability to bind both mucins (which line the GIT) and dietary polysaccharides may play dominant roles.…”

Section: Introductionmentioning

confidence: 99%

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

Horváth

Yakubov

Ramsden

2017

International Journal of Biological Macromolecules

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The kinetic adsorption-desorption behaviour of porcine gastric mucin in the presence of physiologically relevant concentrations of the polyphenol epigallocatechin gallate (EGCG) was investigated using high-resolution kinetic optical waveguide lightmode spectroscopy (OWLS) and atomic force microscopy (AFM). Comparison with dynamic light scattering results from EGCGmucin mixtures indicates that discrete particles are formed whose size increases with increasing EGCG:mucin ratio. These particles are deduced to be the adsorbing entities, which fuse on the surface to form complex surface layers. At low molar EGCG:mucin ratios (< 1000), aggregates fuse on the surface to form a monolayer similar to one of pure mucin. With increasing EGCG concentration, the surface assembly of aggregates becomes consistent with their rearrangement and spreading in the shape of a spherical segment. At the highest molar ratios investigated (> 12 000) the particles begin to destabilize. The presence of EGCG leads to birefringence hysteresis during adsorption-desorption, indicating structural rearrangement, even at molar ratios 1000. The intensification of the phenomenon with increasing EGCG:mucin ratio mimics what was previously observed with the increase of mucin concentration in an EGCG-free system.

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“…Initial metabolomic profiling of Kakadu plum fruit conducted by our research group indicated the presence of sugars that are commonly associated with the polysaccharide pectin Chaliha et al 97 (Müller-Maatsch et al, 2016). The presence of pectin is a well-known obstacle to the efficient extraction of bioactive compounds from plant matrices as this highly resistant complex of the plant cell wall entraps bioactive compounds (Padayachee et al, 2012;Phan et al, 2015). In fact many of the naturally existing phenolic compounds in fruits and vegetables are usually covalently bound to insoluble polymers (Peleg et al, 1991).…”

mentioning

confidence: 99%

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

Chaliha¹,

Williams²,

Edwards³

et al. 2017

J. Med. Plants Res.

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A food grade compatible enzyme assisted extraction (EAE) technique for extracting bioactive compounds from freeze-dried Kakadu plum puree was evaluated. To optimise the extraction, a central composite rotatable design (CCRD) was conducted and effects of solvent concentration, enzyme concentration and time of reaction on extracted levels of free ellagic acid (fEA), ascorbic acid (AA) and total phenolic content (TPC) were determined. In the extracts, concentration of fEA ranged from 53.6 to 266.6 mg/100 g dry weight (DW) of Kakadu plum puree; AA 63.7 to 112.1 mg/100 g DW and TPC levels of 73.23 to 104.74 mg of gallic acid equivalent (GAE)/g. Extraction yield of fEA ranged from 10.3 to 51.3%. The model was found to be suitable for extraction of fEA -an important bioactive compound with documented antimicrobial properties from Kakadu plum fruit. A solvent (propylene glycol) concentration of 1.5% (w/w), enzyme (pectolytic enzymes) concentration of 300 mg/L and extraction time of 15 h was ascertained as optimum for the fEA extraction delivering a yield of 51.3%. The extraction method described here facilitates the provision of a simple, cost effective food-grade compatible extract that by-passes the need for organic solvents thereby obtaining an EA-rich aqueous extract with enhanced biological activities. This simple extraction method can also be applied to other EA rich plant material like pomegranate and peel of many common fruits which are generated as food processing by-products and can be easily adopted by numerous industries.Key words: Central composite rotatable design, ellagic acid, enzyme assisted extraction, Kakadu plum fruit, Terminalia ferdinandiana. INTRODUCTIONA species of Terminalia endemic to Australia -Terminalia ferdinandiana Exell, Combretaceae, commonly known as Kakadu plum, has a significant history as a food source and traditional medicine by the Australian aboriginal *Corresponding author. E-mail: mridusmita.chaliha@uqconnect.edu.au. Tel: (617) 3276-6007. Fax: (617) 3276-9591.Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License population for centuries. Fruits are consumed to cure headaches and to alleviate the symptoms of colds and flu while the pounded fruit is used as an antiseptic and a soothing balm for aching limbs (Konczak et al., 2010). Kakadu plum grows across large areas of Australia: Western Australia, to the south of Broome and Northern Territory, near the Arnhem Land and the Gulf area in the east, covering a range of environmental conditions (Wrigley, 1988).Kakadu plum is a rich source of polyphenolic compounds for example ellagic acid (EA) and its hydrolysable tannin, ellagitannin (Konczak et al., 2014;Williams et al., 2014). EA and its derivatives are present at high levels in many Terminalia plants (Pfundstein et al., 2010) and are reported to be responsible for their perceived health promoting and biological activities (Dhanani et al., 2015). Konczak et al. (2014) reported free EA (...

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Binding of dietary polyphenols to cellulose: Structural and nutritional aspects

Cited by 127 publications

References 31 publications

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method

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