Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Budryn, Grażyna; Zaczyńska, Donata; Rachwał-Rosiak, Danuta

doi:10.1007/s00217-015-2419-9

Cited by 26 publications

(11 citation statements)

References 39 publications

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“…Researchers have studied various applications of HP-β-CD, including encapsulation of polyphenols [1,21,22]. For example, polyphenol-cyclodextrin inclusion complexes not only prevent dityrosine cross-linkage, but also reduce protein oligomerisation [23], and they can reduce the partial degradation of essential amino acids, thereby decreasing adverse interactions between proteins and polyphenols [24]. Thus, the naturally unstable antioxidant improves antioxidant effects and bioavailability through inclusion.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterisation of Polyphenol-HP-β-Cyclodextrin Inclusion Complex that Protects Lamb Tripe Protein against Oxidation

Lidan

Liu

et al. 2019

Molecules

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Grape seed extract (GSE) displays strong antioxidant activity, but its instability creates barriers to its applications. Herein, three HP-β-CD/GSE inclusion complexes with host–guest ratios of 1:0.5, 1:1, and 1:2 were successfully prepared by co-precipitation method to improve stability. Successful embedding of GSE in the HP-β-CD cavity was confirmed by fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) analyses. The Autodock Tools 1.5.6 was used to simulate the three-dimensional supramolecular structure of the inclusion complex of 2-hydroxypropyl-β-cyclodextrin and grape seed extract (HP-β-CD/GSE) by molecular docking. The MALDI-TOF-MS technology and chemical database Pubchem, and structural database PDB were combined to reconstitute the three-dimensional structure of target protein. The binding mode of the HP-β-CD/GSE inclusion complex to target protein was studied at the molecular level, and the antioxidant ability of the resulting HP-β-CD/GSE inclusion complexes was investigated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging. The effects of HP-β-CD/GSE on myofibrillar protein from lamb tripe were also investigated under oxidative conditions. The positions and interactions of the binding sites of HP-β-CD/GSE inclusion complexes and target protein receptors were simulated by molecular docking. The results showed that HP-β-CD/GSE inclusion complexes were successfully prepared, optimally at a molar ratio of 1:2. At low (5 μmol/g) to medium (105 μmol/g) concentrations, HP-β-CD/GSE inclusion complexes decreased the carbonyl content, hydrophobicity, and protein aggregation of myofibrillar protein from lamb tripe, and increased the sulphydryl content. Furthermore, high concentration (155 μmol/g) of HP-β-CD/GSE inclusion complexes promoted protein oxidation.

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Section: Introductionmentioning

confidence: 99%

Preparation and Characterisation of Polyphenol-HP-β-Cyclodextrin Inclusion Complex that Protects Lamb Tripe Protein against Oxidation

Lidan

Liu

et al. 2019

Molecules

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“…The solutions were placed at 25 or 90C for 1.5 h in a Pierce Reacti‐Therm TS‐18821 reactor and dialyzed in micro dialyzer against cellulose membrane from Harvard Apparatus (Holliston, MA) to remove molecules ≤ 1.5 kDa and then freeze‐dried (Budryn et al . ).…”

Section: Methodsmentioning

confidence: 97%

Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems

Budryn

Zaczyńska

Rachwał-Rosiak

2016

Journal of Food Processing and Preservation

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Polyphenol-amino acid interactions during food processing cause deterioration of nutritional and organoleptic quality of proteins, peptides or free amino acids. This limits the possibility to supplement food reach in proteinaceous compounds in phenolics. The aim of this study was to assess, if encapsulation of hydroxycinnamic acids (HCAs) from green coffee, using inclusion in b-cyclodextrin (b-CD), may limit HCAs-peptides interactions. Three protein hydrolysates: from egg ovalbumin (EOH), whey protein (WPH) and soy protein (WPH) were used. After interactions a higher increase of molecular mass and degradation of essential amino acids, as well as limitation of proteolytic digestion were reported, compared to the controls. The interactions with HCAs contributed to a higher radical scavenging capacity and color deepening of peptides. Inclusion of HCAs in b-CD resulted in the limitation of HCAs-peptide interactions. Supplementing of HCAs to foods in a form of inclusion complexes could be a promising solution for reducing HCAs-peptides interactions. PRACTICAL APPLICATIONFunctional foods are often supplemented with polyphenols and proteinaceous compounds, such as protein isolates or protein hydrolysates. The interactions that occur between them during food processing and storage could significantly decrease their nutritional and pro-health properties. Thus it could be beneficial to protect polyphenols from these disadvantages changes by encapsulation. One of the possible solutions could be nanoencapsulation of polyphenols by inclusion into b-cyclodextrin (b-CD). This possibility was confirmed for hydroxycinnamic acids from green coffee. The interactions between them and three different protein hydrolysates were limited and, as a result, disadvantageous changes of nutritional and physicochemical properties were decreased.

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“…Inclusion complexation with CDs improves water solubility of phenolics and enhances their shelf life and biological activity [15]. Additionally, it has been shown that the inclusion of phenolic compounds (e.g., hydroxycinnamic and chlorogenic acids) with CD (β-CD) strongly limited their interactions with proteins, which is important regarding the use of phenolics as food additives [19,20]. Note that the interactions of these compounds with proteins, frequently added to functional foods to improve nutritional value and proper texture characteristics, often decrease the bioavailability of both proteins and phenolics [21].…”

Section: Interaction Between Phytochemicals and Cyclodextrinsmentioning

confidence: 99%

Interactions between Bio-Based Compounds and Cyclodextrins

Medronho¹,

Gonçalves²,

RaquelRodríguez-Solana³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Bio-based compounds, such as "green" surfactants and phytochemicals, are regarded as future sustainable resources for a vast range of applications in a modern society increasingly demanding economical, social, and environmental awareness. Natural compounds from plants (phytochemicals) are very sought by the pharmaceutical, cosmetic, and food industries. On the other hand, the growing interest in "green" surfactants (e.g., carbohydrate-based) is due to, inter alia, their preparation from renewable raw materials, ready biodegradability, and biocompatibility, among other reasons of fundamental, practical, economical, and environmental orders. Despite the wide range of potential applications of these bio-based compounds, their practical use is still limited due to many reasons such as poor aqueous solubility, volatility, reactivity, etc. Generally, when complexed with cyclodextrins, these biobased compounds enhance considerably their performance and potential applications. Thus, this chapter aims at recalling some general fundamental aspects of phytochemicals and "green" surfactants, such as structure, function, and applications. In addition, their interactions with cyclodextrins are discussed from a physicochemical point of view with special focus on the techniques, mathematic modeling, and thermodynamic parameters (e.g., interactions, stoichiometries, association constants, etc.).

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Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Cited by 26 publications

References 39 publications

Preparation and Characterisation of Polyphenol-HP-β-Cyclodextrin Inclusion Complex that Protects Lamb Tripe Protein against Oxidation

Preparation and Characterisation of Polyphenol-HP-β-Cyclodextrin Inclusion Complex that Protects Lamb Tripe Protein against Oxidation

Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems

Interactions between Bio-Based Compounds and Cyclodextrins

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