Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability

Qie, Xuejiao; Chen, Wenpu; Zeng, Maomao; Wang, Zhaojun; Chen, Jie; Goff, H. Douglas; He, Zhiyong

doi:10.1016/j.foodhyd.2021.107059

Cited by 50 publications

(22 citation statements)

References 54 publications

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“…The high antioxidant performance of the TBBP/rutin covalent complex can be attributed to its high phenolic content. The Similar phenomena were also observed in other reports (Baba et al, 2021;Qie et al, 2021).…”

Section: Antioxidant Activities Of the Complexessupporting

confidence: 91%

Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin

Geng

Chen

et al. 2021

Food Processing Preservation

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Tartary buckwheat bran (TBB), which is rich in proteins, is the main waste of tartary buckwheat processing. To improve the value of TBB, the noncovalent and covalent Tartary buckwheat bran protein (TBBP)/rutin complexes were prepared, and their capacities to fabricate β‐carotene nanoemulsions were compared. The results indicated that the covalent complex exhibited the highest emulsifying performance, and the corresponding nanoemulsion had the lowest droplet size and polymer dispersity index (PDI) and the highest absolute value of ζ‐potential, which could remain stable for four weeks. The high–temperature–short–time treatment and freeze–thaw processing had little influence on this nanoemulsion. However, it was very sensitive to high salt concentrations. Compared with the nanoemulsion prepared by the noncovalent complex, it had higher protein and rutin concentrations at the oil‐water interface, which explained the improved stability of β‐carotene against high temperature and UV irradiation. Practical applications In this study, the fabrication and characterization of β‐carotene nanoemulsion stabilized by the complexes of tartary buckwheat bran protein and rutin are introduced. It can provide a reference for the utilization of other low‐value cereal proteins and prompt the development of nutraceutical delivery systems based on food‐derived protein‐polyphenol complexes.

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Section: Antioxidant Activities Of the Complexessupporting

confidence: 91%

Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin

Geng

Chen

et al. 2021

Food Processing Preservation

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“…Non-covalent complexations had no significant increase on antioxidant capacity by ABTS assay, however covalent conjugates showed increased capacities (the highest increase as 56.18% at 121 • C). Based on FRAP assay, both interactions increased the antioxidant capacities but the highest one (23.36%) was observed for 85 • C conjugates (54).…”

Section: Phenolic Acid-protein Interactionsmentioning

confidence: 94%

Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections

et al. 2022

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Along with health concerns, interest in plants as food and bioactive phytochemical sources has been increased in the last few decades. Phytochemicals as secondary plant metabolites have been the subject of many studies in different fields. Breakthrough for research interest on this topic is re-juvenilized with rising relevance in this global pandemics' era. The recent COVID-19 pandemic attracted the attention of people to viral infections and molecular mechanisms behind these infections. Thus, the core of the present review is the interaction of plant phytochemicals with proteins as these interactions can affect the functions of co-existing proteins, especially focusing on microbial proteins. To the best of our knowledge, there is no work covering the protein-phenolic interactions based on their effects on microbiota and microbial infections. The present review collects and defines the recent data, representing the interactions of phenolic compounds -primarily flavonoids and phenolic acids- with various proteins and explores how these molecular-level interactions account for the human health directly and/or indirectly, such as increased antioxidant properties and antimicrobial capabilities. Furthermore, it provides an insight about the further biological activities of interacted protein-phenolic structure from an antiviral activity perspective. The research on the protein-phenolic interaction mechanisms is of great value for guiding how to take advantage of synergistic effects of proteins and polyphenolics for future medical and nutritive approaches and related technologies.

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“…Ferric-reducing antioxidant power. The antioxidant activity of the samples was studied using the ferric-reducing antioxidant power assay, according to Qie, 31 with some improvements. The working solution was composed of 10 mM TPTZ solution, 20 mM FeCl 3 solution and 0.3 M acetate buffer ( pH 3.6) in the ratio of 1 : 1 : 10 (v/v) and mixed at 37 °C for 1 h. A mixture of 500 μL of working solution and 100 μL of sample was incubated at 37 °C for 50 min and the absorbance was measured at 593 nm.…”

Section: 33mentioning

confidence: 99%

Binding behavior and antioxidant study of spice extract piperine with respect to meat myoglobin

Cai

et al. 2023

Food Funct.

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Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability

Cited by 50 publications

References 54 publications

Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin

Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin

Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections

Binding behavior and antioxidant study of spice extract piperine with respect to meat myoglobin

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