Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems

Qie, Xuejiao; Wu, Yaru; Chen, Yao; Чан, Лю; Zeng, Maomao; Qin, Fang; Wang, Zhaojun; Chen, Jie; He, Zhiyong

doi:10.1016/j.foodres.2020.110050

Cited by 31 publications

(20 citation statements)

References 36 publications

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“…According to the enzyme activity inhibition results, the interaction between the digestive enzyme and catechin can decrease protein digestibility during gastrointestinal digestion. Decreases in DH positively correlate with the strength of the interaction between catechin and digestive enzymes . Previous studies have reported that catechin and protein interaction can also shield the enzymes target sites in proteins, limiting enzymatic hydrolysis .…”

Section: Resultsmentioning

confidence: 90%

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Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro

Ouyang

Kong

et al. 2021

J. Agric. Food Chem.

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Glycated proteins are the main source of dietary advanced glycation end products (AGEs). Glycated proteins are enzymatically hydrolyzed in the gastrointestinal tract, which releases more absorbable and smaller potentially harmful AGEs. This study investigated the inhibitory effect of catechin on AGE release from glycated bovine serum albumin (G-BSA) during gastrointestinal digestion. Catechin inhibited AGE release during gastrointestinal digestion, especially in the gastric digestion stage. Additionally, catechin altered these peptides in the small intestine by reducing G-BSA digestibility. The proposed mechanism involves interactions between catechin and G-BSA/digestive enzymes, inhibiting digestive enzyme activity and changing the conformation of G-BSA. Catechin reduced G-BSA β-sheet content and protected the helical conformation. Moreover, catechin enhanced the antioxidant capacity of G-BSA, which could attenuate postprandial oxidative stress in the gastrointestinal tract caused by the release of AGEs. This study improves our understanding of the nutritional and health effects of catechin on dietary AGEs during gastrointestinal digestion.

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Section: Resultsmentioning

confidence: 90%

“…Homoplastically, the DH was lower in the catechin group than in the control group. Phenolic compounds have been reported to affect protein digestion via digestive enzyme inhibition …”

Section: Resultsmentioning

confidence: 99%

Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro

Ouyang

Kong

et al. 2021

J. Agric. Food Chem.

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“…Some similar studies on the combination of BLG and tea polyphenols have also been reported including EGCG, GCG, etc. [ 45 , 46 ]. Therefore, as an excellent carrier protein, BLG may have the potential to improve the bioavailability of Bai/Chr.…”

Section: Resultsmentioning

confidence: 99%

Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin

Chen

Zhou

et al. 2022

Foods

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Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulation techniques. The results of fluorescence quenching suggested that both Bai and Chr interacted with BLG to form complexes with the binding constant of the magnitude of 105 L·mol−1. The binding affinity between BLG and Bai was stronger than that of Chr due to more hydrogen bond formation in Bai–BLG binding. The existence of Bai or Chr induced a looser conformation of BLG, but Chr had a greater effect on the secondary structure of BLG. The surface hydrophobicity and free sulfhydryl group content of BLG lessened due to the presence of the two flavonoids. Molecular docking was performed at the binding site of Bai or Chr located in the surface of BLG, and hydrophobic interaction and hydrogen bond actuated the formation of the Bai/Chr–BLG complex. Molecular dynamics simulation verified that the combination of Chr and BLG decreased the stability of BLG, while Bai had little effect on it. Moreover, the foaming properties of BLG got better in the presence of the two flavonoids compounds and Bai improved its emulsification stability of the protein, but Chr had the opposite effect. This work provides a new idea for the development of novel dietary supplements using functional proteins as flavonoid delivery vectors.

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“…Catechins are natural phenols with antioxidant activity [ 134 ]. A meta-analysis determined that daily catechin-caffeine tea ingestion in humans increased daily EE (by 5%) and whole-body fat-oxidation [ 135 ].…”

Section: Dietary Components That Alter Bat Thermogenesismentioning

confidence: 99%

Nutritional Regulation of Human Brown Adipose Tissue

Suchacki

Stimson

2021

Nutrients

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The recent identification of brown adipose tissue in adult humans offers a new strategy to increase energy expenditure to treat obesity and associated metabolic disease. While white adipose tissue (WAT) is primarily for energy storage, brown adipose tissue (BAT) is a thermogenic organ that increases energy expenditure to generate heat. BAT is activated upon cold exposure and improves insulin sensitivity and lipid clearance, highlighting its beneficial role in metabolic health in humans. This review provides an overview of BAT physiology in conditions of overnutrition (obesity and associated metabolic disease), undernutrition and in conditions of altered fat distribution such as lipodystrophy. We review the impact of exercise, dietary macronutrients and bioactive compounds on BAT activity. Finally, we discuss the therapeutic potential of dietary manipulations or supplementation to increase energy expenditure and BAT thermogenesis. We conclude that chronic nutritional interventions may represent a useful nonpharmacological means to enhance BAT mass and activity to aid weight loss and/or improve metabolic health.

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Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems

Cited by 31 publications

References 36 publications

Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro

Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro

Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin

Nutritional Regulation of Human Brown Adipose Tissue

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