Effects of Non-covalent Interactions with 5-<i>O</i>-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins

Prigent, Stéphanie; Gruppen, Harry; Visser, Antonie J. W. G.; Koningsveld, G.A. van; Jong, Govardus A.H. de; Voragen, A.G.J.

doi:10.1021/jf021229w

Cited by 235 publications

(179 citation statements)

References 34 publications

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“…This increase in gel strength might be attributed to the cross-linking activity of phenolic compounds present in the seaweed extract which could induce the formation of both covalent and non-covalent bonds of gel matrix (Prigent et al 2003). The result is in accordance with that of Balange and Benjakul (2009b) who reported the increases in breaking force and deformation of mackerel surimi with the addition of kiam wood extract containing phenolic compound.…”

Section: Quantification Of Total Phenolic Contentsupporting

confidence: 87%

“…In the gels with and without WSE, the decrease in solubility suggests the formation of protein aggregates during setting and heating (Balange and Benjakul 2009a). Also hydrophobic interactions may occur between phenolic compounds and hydrophobic amino acids such as alanine, valine, isoleucine, leucine, methionine, phenylalanine, tyrosine, tryptophan, cysteine and glycine residues (Prigent et al 2003). The lower solubility obtained in the present investigation is very well correlating with higher gel strength and lower expressible moisture when added with 2 % WSE in surimi gel.…”

Section: Effect Of Wse On Expressible Moisturementioning

confidence: 99%

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Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi

Shitole

Balange

Gangan³

2014

Int Aquat Res

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Surimi is a Japanese word for washed fish mince which can be used as a raw material for the preparation of various analogue products like shrimp, lobster, crab analogue, etc. which have a very good demand in the international market. Most of the lean fishes in tropical environment have good gel-forming ability, compared with fatty fishes but due to overexploitation of lean fishes its stock got depleted. However, fatty fish like lesser sardine have low gel-forming ability due to high fat content. Recently, plant phenolic compounds have been used successfully as protein cross-linkers. Therefore, an attempt has been made in the present investigation to extract phenolic compounds from seaweed which is abundantly available at the west coast of India and to use it as protein cross-linker in fatty fish, i.e. lesser sardine surimi. Water seaweed (Sargassum tenerrimum) extract (WSE) contained 16.24 mg tannin/g of dry seaweed powder. Effects of WSE at different levels (0.5-2.5 % of Surimi) on the properties of gels from lesser sardine (Sardinella brachiosoma) surimi were investigated in comparison with surimi gel without seaweed extract. Gels added with 2.0 % WSE had the increases in gel strength by 76.27 %, compared with the control (without addition of extracts). The lowered expressible moisture content was observed in surimi gels incorporated with 2 % WSE. Slight decreases in whiteness were observed with increasing seaweed extract concentration. Protein solubility % also indicates that, sample prepared with 2 % WSE have low solubility in 0.6 M KCL. There was no significant difference in the pH values of treated surimi gel and control surimi gel samples. Therefore, it may be concluded that the extract of seaweed can be used as gel enhancer in lesser sardine surimi with coincidental increase in texture likeness and had no negative effect on colour and odour likeness.

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Section: Quantification Of Total Phenolic Contentsupporting

confidence: 87%

Section: Effect Of Wse On Expressible Moisturementioning

confidence: 99%

Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi

Shitole

Balange

Gangan³

2014

Int Aquat Res

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“…Covalent interactions of proteins and polyphenols oxidized to quinones decrease the number of free primary amino groups of the proteins, cause protein dimerization, and reduce their solubility. Side chains of lysine and tyrosine in proteins appeared the most susceptible residues to react with oxidized polyphenols [22][23][24]. Non-covalent interactions including hydrogen and ionic bonds and hydrophobic interactions cause an increase in proteins denaturation enthalpy and temperature and this type of bonding may be digested by human digestive tract enzymes and the released hydroxycinnamic acids may be active as antioxidants in the body [25].…”

Section: Resultsmentioning

confidence: 99%

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Budryn

Nebesny

Rachwał-Rosiak

2013

Eur Food Res Technol

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This study was designed to characterize the stability of hydroxycinnamic acids and caffeine obtained from green coffee beans in the form of lyophilized extract (GCE) during heating after supplementation to model systems with saccharose, potato starch, egg white protein, and sunflower oil. Also the addition of iron ions was used. Systems were prepared as a mixture of GCE with a single substance or in a more complex matrix. Heating was carried out at 180°C for 0.5 and 1 h. Because of the saccharose content, some systems were heated only at 110°C. The losses of hydroxycinnamic acids in heated systems ranged from 18 to 84 %, and the caffeine from 1.5 to 10 %. The presence of sunflower oil in the systems had the greatest influence on hydroxycinnamic acids degradation. However, in case of the system of each of the examined substances with the coffee preparation, an increased degradation of hydroxycinnamic acids resulting from the introduction of ferrous ions into the systems was observed. Earlier results concerning antioxidant activity of systems containing GCE allow to conclude that the degradation of hydroxycinnamic acids was weakly related to the decrease in antioxidant activity.

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“…Chlorogenic acid content was measured with a spectrophotometer (Prigent et al 2003) using ten graft unions. The samples were weighed, ground in liquid nitrogen, transferred to 10-mL centrifuge tube containing 5 mL 80% methanol, placed in refrigerator at 4°C after shaking extraction for about 4 h, and centrifuged at 3500 r/min at 4°C for 8 min, after which the supernatant passed through C-18 solid-phase extraction column (column Steps were 80% methanol, 100% methanol, 100% diethyl ether, and 100% methanol cycle) using 80% methanol as a control and absorbance was measured using 756 UV-visible spectrophotometer at 324 nm wavelength.…”

Section: Measurement Methodsmentioning

confidence: 99%

Signaling pathway in development of Camellia oleifera nurse seedling grafting union

Feng

Yang

Chen

et al. 2017

Trees

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Key message The anatomical and physiological signaling pathways associated with successful scion-rootstock union in nurse seedling grafting of Camellia oleifera propagation are illustrated. Abstract Grafting, the successful union between scion and rootstock, has practical and biological importance. Nurse seedling grafting, as those practiced for Camellia oleifera, often results in high cell division activity and affinity, and is usually associated with significant rootstock and scion anatomical structures changes. However, a comprehensive explanation of signaling pathways, and how they affect graft union development, is still largely unknown. The present study investigates the union formation process in C. oleifera nurse seedling grafts and determines that it consists of six stages, namely, isolation layer formation, rootstock callus differentiation, scion callus differentiation, callus proliferation and connection, cambium differentiation and connection, and conducting tissue differentiation and connection, extending over a period of 35 days. Principal components analyses of the observed changes in physiology and protein expression identified three main factors contributing to the union formation process: cell proliferation, cell differentiation, and vascular bundle development. Further analysis showed that the regulation of the union formation process can be divided into two signaling pathways, namely, calcium and MAPK, which occur during vascular bundle development and cell proliferation and differentiation, respectively.

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Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins

Cited by 235 publications

References 34 publications

Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi

Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Signaling pathway in development of Camellia oleifera nurse seedling grafting union

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