Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin

Wang, Xiaoya; Zhang, Jiao; Lei, Fei; Liang, Chunxuan; Yuan, Fang; Gao, Yanxiang

doi:10.1016/j.foodchem.2013.09.127

Cited by 92 publications

(46 citation statements)

References 22 publications

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“…These authors deduced that free phenolic hydroxyl groups with antioxidant properties were still available after the EGCG was conjugated with the protein. Wang and co‐workers prepared α‐La–EGCG complexes at pH 8.0 and evaluated their antioxidant properties by DPPH radical and ABTS radical scavenging activities assays, compared with the control of α‐La (Wang and others ). The α‐La–EGCG conjugates had significantly increased antioxidant activity, which was attributed to the fact that EGCG attached to the protein could scavenge radicals and form more stable reaction products, thereby terminating the radical chain reaction.…”

Section: Potential Advantages Of Conjugatesmentioning

confidence: 99%

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Liu

Gao

et al. 2016

Comp Rev Food Sci Food Safe

Self Cite

265

107

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Food proteins, polysaccharides, and polyphenols are 3 major food constituents with distinctly different functional attributes. Many proteins and polysaccharides are capable of stabilizing emulsions and foams, thickening solutions, and forming gels, although they differ considerably in their abilities to provide these functional attributes. Many plant polyphenols exhibit beneficial physiological functions, such as antitumor, antioxidant, antibacterial, and antiviral properties. Proteins, polysaccharides, and polyphenols can form complexes with each other, which leads to changes in the functional and nutritional properties of the combined systems. Recently, there has been considerable interest in understanding and utilizing covalent interactions between polyphenols and biopolymers (proteins and polysaccharides). The binary or tertiary conjugates formed may be designed to have physicochemical properties and functional attributes that cannot be achieved using the individual components. This article provides a review of the formation, characterization, and utilization of conjugates prepared using proteins, polysaccharides, and polyphenols. It also discusses the relationship between the structural properties and functionality of the conjugates, and it highlights the bioavailability of bioactive compounds loaded in conjugate-based delivery systems. In addition, it highlights the main challenges to be considered when preparing and analyzing conjugates. This article provides an improved understanding of the chemical reactions that occur between major food ingredients and how they can be utilized to develop biopolymer-based delivery systems with enhanced functional attributes.

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Section: Potential Advantages Of Conjugatesmentioning

confidence: 99%

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Liu

Gao

et al. 2016

Comp Rev Food Sci Food Safe

Self Cite

265

107

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“…Aside from bioactivities, improved functional properties of proteins by the interaction with phenolic compounds have been widely reported. For example, phenolic‐modified whey proteins exhibit an enhanced emulsifying capacity (Berton‐Carabin and others ; Wang and others ). Whey protein–phenolic particles are able to produce stable foams as well as maintain anti‐inflammatory activity of polyphenols entrapped within such particles (Schneider and others ).…”

Section: Introductionmentioning

confidence: 99%

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

Cao

Xiong

2017

Journal of Food Science

148

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Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120, and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH 3.0 and pH 7.0 was investigated. At pH 7.0, both phenolics caused significant structural changes and EGCG induced greater digestibility of WPI. Total sulfhydryl in WPI decreased from 28.6 to 7.6 μmol/g and surface hydrophobicity declined by nearly 50% with 240 μmol/g EGCG at pH 7.0. Similar but less appreciable changes were produced by GA and at pH 3.0. Isothermal titration and fluorescence quenching tests showed moderately weak binding of WPI with GA but strong binding with EGCG at pH 7.0. Both phenolics at high concentrations lowered the thermal transition temperature of β-lactoglobulin by 0.5 °C to 1.4 °C and promoted its digestion. The phenolics also displayed a remarkable synergism with peptides in the WPI digest exerting radical scavenging activity.

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“…Previous studies reported a wide range of biological effects of phenolic compounds in diet on human health including antioxidant, anticancer, anti‐inflammatory, and antidiabetic effects . Over the past decades, covalent interactions of phenolic compounds with proteins received much attention . Detailed information about how phenolic compounds covalently interact with protein chains has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

Tao

Chen

et al. 2018

J Sci Food Agric

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Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin

Cited by 92 publications

References 22 publications

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

Covalent modification of soy protein isolate by (−)‐epigallocatechin‐3‐gallate: effects on structural and emulsifying properties

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