Characterization and Modeling of the Interactions between Coffee Storage Proteins and Phenolic Compounds

Ali, Mostafa; Homann, Thomas; Kreisel, Janka; Khalil, Mahmoud Salah; Puhlmann, Ralf; Kruse, H.‐P.; Rawel, Harshadrai M.

doi:10.1021/jf303372a

Cited by 41 publications

(55 citation statements)

References 37 publications

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“…While, this shoulder is not found in unmodified WP. These results are in agreement with those of Ali et al (2012), Liu et al (2015) and Karefyllakis et al (2018).This observation supports the results of RP-HPLC method. Figure (3) showed also that the absorbance of modified proteins was affected with the type of phenolic acids used, where the WP-RA conjugate showed the highest UV absorbance compared to WP-CA.…”

Section: The Change In Uv -Vis Spectra Of Proteinssupporting

confidence: 92%

“…In parallel to the change in tryptophan fluorescence and RP-HPLC data, the covalently modified WP with CA and RA can be also studied by the change in UV-vis spectra of them compared to unmodified one (Ali et al 2012, Liu et al 2015, Karefyllakis et al 2018. Therefore, the absorbance of free CA and RA and WP, WP-CA and WP-RA conjugates were recorded at the range of wavelength between 190 to 600 nm and the results are presented in the Figure (3).…”

Section: The Change In Uv -Vis Spectra Of Proteinsmentioning

confidence: 99%

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Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 1: Antioxidant and Antiviral Activities

Ali¹,

Elsharkawy²

2018

Journal of Food and Dairy Sciences

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Although, the covalent modification of proteins with phenolic compounds has currently found great efforts, applications of these proteins are rare. Therefore, this study was planned to characterize the whey protein isolate (WP) modified with chlorogenic acid (CA) and rosmarinic acid (RA), at pH 9 in the presence of air and at room temperature. The modified protein was evaluated as antioxidant and antiviral agent to inhibit Tobacco mosaic virus (TMV) on infected tomato plants. The WP proteins were characterized using the change in the intensity of tryptophan fluorescence and UV-Vis spectra of proteins, RP-HPLC, ultra-high-performance liquid chromatography coupled with electrospray ionization-quadrupole-time of flight-mass spectrometry (UHPLC-ESI-Q-TOF-MS) and TEAC assay. The results showed that the maximal tryptophan fluorescence intensity of modified proteins, WP-CA and WP-RA, were significantly decreased by 54.71 % and 82.61%, respectively. Data of ESI-MS illustrated that one or more molecules of CA and RA covalently bound to WP. Moreover, the WP modified with RA showed better antioxidant activity when compared with the unmodified WP and WP modified with CA. The antiviral results indicated that plants treated with WP, WP-CA and WP-RA had a decreased number of local lesions and virus concentration over the controls. Quantitative real-time PCR analysis revealed that the expression levels of defense related genes, PR1 and phenylalanine-ammonia lyase (PAL) were significantly increased in treated tomato plants compared to the control. These results indicate that the modified proteins could be used to design a wide range of food products and at the same time improve the antiviral activity against TMV, which seriously harms the tomato crop and thus the manufacture of its products.

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Section: The Change In Uv -Vis Spectra Of Proteinssupporting

confidence: 92%

Section: The Change In Uv -Vis Spectra Of Proteinsmentioning

confidence: 99%

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 1: Antioxidant and Antiviral Activities

Ali¹,

Elsharkawy²

2018

Journal of Food and Dairy Sciences

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“…Both are relatively complex compounds revealing the loss of antioxidant activity during development [ 23 ]. Furthermore, a high shift in some compounds was seen particularly in the last stages TC and OC, where catechin and neochlorogenic acid contents were enhanced while chlorogenic acid, known for its high antioxidant activity, was reduced [ 24 ]. Peonidin-3-glycoside was present in all developmental stages from SG to OC, representing the pinkish color of cherry flowers.…”

Section: Resultsmentioning

confidence: 99%

Selected Plant Metabolites Involved in Oxidation-Reduction Processes during Bud Dormancy and Ontogenetic Development in Sweet Cherry Buds (Prunus avium L.)

et al. 2018

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Many biochemical processes are involved in regulating the consecutive transition of different phases of dormancy in sweet cherry buds. An evaluation based on a metabolic approach has, as yet, only been partly addressed. The aim of this work, therefore, was to determine which plant metabolites could serve as biomarkers for the different transitions in sweet cherry buds. The focus here was on those metabolites involved in oxidation-reduction processes during bud dormancy, as determined by targeted and untargeted mass spectrometry-based methods. The metabolites addressed included phenolic compounds, ascorbate/dehydroascorbate, reducing sugars, carotenoids and chlorophylls. The results demonstrate that the content of phenolic compounds decrease until the end of endodormancy. After a long period of constancy until the end of ecodormancy, a final phase of further decrease followed up to the phenophase open cluster. The main phenolic compounds were caffeoylquinic acids, coumaroylquinic acids and catechins, as well as quercetin and kaempferol derivatives. The data also support the protective role of ascorbate and glutathione in the para- and endodormancy phases. Consistent trends in the content of reducing sugars can be elucidated for the different phenophases of dormancy, too. The untargeted approach with principle component analysis (PCA) clearly differentiates the different timings of dormancy giving further valuable information.

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“…Faba bean protein was extracted using 0.04% ascorbic acid solvent as described by Ali et al (2012). Two grams of frozen FB flour were placed in 50 ml centrifuge tube.…”

Section: Extraction Of Faba Bean Proteinmentioning

confidence: 99%

Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

Ali

2019

Zagazig Journal of Agricultural Research

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Protein play an important role in determining structure and texture of various food products. Therefore, the goals of this research were to study the functional properties of faba bean protein cultivar, Giza3, compared to ß-Lactoglobulin (ß-Lg) and to hydrolyze this protein using pepsin at different pH values (1.5 and 3) and different incubation periods (0, 5, 10, 60, and 180 min) to characterize the resultant hydrolysates and evaluate their antioxidant activities. The solubility at different pH, emulsifying properties, stability against creaming and oil droplets size, of faba bean protein were tested compared to ß-Lg protein. The findings cleared that the solubility and emulsifying properties of faba protein were very low compared to ß-Lg. Concerning to hydrolysis process, the degree of hydrolysis at pH 1.5 was higher than that at pH 3. The molecular weight distribution bands of faba protein hydrolysates were in the range of 9-98 kDa using SDS-PAGE method while, peptides were in the range of 500 -4000 Da using MALDI-TOF MS method. The results of both methods confirmed that the hydrolysis at pH 1.5 was higher than pH 3. Moreover, the enzymatic hydrolysis significantly improved the antioxidant activity of faba bean protein. Hydrolysates produced at pH 3 had a slight high antioxidant activity than at pH 1.5 at all incubation periods. Finally, these results suggest that faba bean hydrolysates could be used in preparing functional foods and as natural antioxidants to prevent oxidation process in food products.

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Characterization and Modeling of the Interactions between Coffee Storage Proteins and Phenolic Compounds

Cited by 41 publications

References 37 publications

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 1: Antioxidant and Antiviral Activities

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 1: Antioxidant and Antiviral Activities

Selected Plant Metabolites Involved in Oxidation-Reduction Processes during Bud Dormancy and Ontogenetic Development in Sweet Cherry Buds (Prunus avium L.)

Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

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