Interactions of tea tannins and condensed tannins with proteins

Frazier, Richard A.; Deaville, Edward R.; Green, Rebecca; Stringano, Elisabetta; Willoughby, Ian; Plant, John; Mueller-Harvey, Irene

doi:10.1016/j.jpba.2009.05.035

Cited by 250 publications

(168 citation statements)

References 29 publications

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“…lipases, proteases, and glucosidases, thus affecting the bioavailability of lipids, proteins and carbohydrates from food [27]. However, this astringent property is also responsible for their antidiarrheal action which may be valued in some circumstances.…”

Section: Determination Of Tannin Contentmentioning

confidence: 99%

Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb.

et al. 2011

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Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb. IntroductionRugosa rose (Rosa rugosa Thunb.) is an Asian indigenous plant with a long record of traditional medicinal use. Since its introduction to Europe, the hips and flowers of rugosa rose and its hybrids have been widely available and used for production of teas, wines, juices and jams [1,2]. Rose hips are rich in many vitamins, which have prompted their use in medicine, particularly for conditions accompanied by immune deficiency, e.g. common cold [3]. Despite the great commercial potential of the R. rugosa, only a few reports have been published about the phytochemical content and biological activity of this plant; in particular, the knowledge of its roots and leaves remains limited, which is surprising considering that rose roots have been utilized by Asian folk medicine to treat conditions such as diabetes mellitus, pain and chronic inflammatory diseases [4].Previous research has revealed the presence of many biologically active compounds in all parts of R. rugosa [1,[4][5][6][7]. Many of them act as potential natural antioxidants [8][9][10]. Although some R. rugosa extracts were reported to possess antioxidant properties [5,11], there are no detailed studies on their antiradical potential. Similarly, there are only a few data on antibacterial and antitumor properties of the plant. Petals have been shown to have selective antibacterial activity against intestinal and pathogenic bacteria [12]. In terms of antitumor activity, Lee et al. [13] demonstrated that methanolic extracts from rose stem acted as anti-prostate cancer agents. The antiproliferative activity of juice from R. rugosa fruit on several cancer cell lines was indicated as well [14]. However, there are no precise data about phenolic content in different parts of this plant. Research on the composition and activity of other rose species may suggest that in this respect rugosa rose is also of great importance and potential [3].

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Section: Determination Of Tannin Contentmentioning

confidence: 99%

Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb.

et al. 2011

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“…Similarly, Frazier and team proposed that the hydrophobic portion in aromatic rings could interact with the hydrophobic counterpart in other molecules and induce a p-stacking effect (van der Waals forces); while the hydrophilic portion is polarized and capable of hydrogen bonding. 41 The MTBS results of the present study showed that pretreatment with quercetin/ethanol solution (0.5 and 1.0 wt%) could successfully preserve bonding strength (Table 1) even aer collagenase attack while reducing the frequency of cohesive failure in dentin.…”

Section: Discussionmentioning

confidence: 50%

Quercetin as a simple but versatile primer in dentin bonding

Yang

Yan

et al. 2017

RSC Adv.

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Poor bonding stability remains the "Achilles' heel" of dentin bonding, a simple and effective approach to inhibit the activities of both exogenous collagenases and endogenous MMPs, and prevention of the growth of bacterial biofilm is therefore highly demanded. In the present study, a quercetin/ethanol solution was developed as a multifunctional primer to pretreat the dentin surface during adhesive restoration. The results showed that pretreatment with quercetin/ethanol solutions (0.5 and 1.0 wt%) on the dentin surface effectively preserved the bonding strength after one-month of collagenase aging (p < 0.05). Irrespective of aging, lower nanoleakage expression and less cohesive failure in dentin were observed in the quercetin-treated groups (p < 0.05). Compared with the control group, the in situ zymography test revealed that the 0.5 and 1.0 wt% quercetin-treated dentin effectively inhibited MMP activity, while their contact angles significantly increased. Live/dead bacterial staining and the MTT assay demonstrated that the 0.5 and 1.0 wt% quercetin groups exerted significant bactericidal effects while inhibiting biofilm growth of Streptococcus mutans (p < 0.05). We believe that a quercetin/ethanol solution might serve as a simple but versatile primer to provide dentists with a promising approach to obtain desirable bonding stability and to prevent secondary caries, thereby preventing the frequent replacement of resin-based restorations.

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“…These particular effects are unlikely to occur with regular Western human diets, which are characterized by a much lower polyphenol intake [16]. Many studies regarding the protein-polyphenol interaction have also been reported [17][18][19][20].…”

Section: David Publishingmentioning

confidence: 99%

In vitro Evaluating the Influence of Grape Seed Polyphenol Extract on the Digestibility of Macronutrients

Yu¹,

Mi²,

Ji³

2016

JHS

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Abstract:Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract (GSPE) on the digestibility of starch, food lipid and food protein by digestive enzymes such as α-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.

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Interactions of tea tannins and condensed tannins with proteins

Cited by 250 publications

References 29 publications

Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb.

Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb.

Quercetin as a simple but versatile primer in dentin bonding

In vitro Evaluating the Influence of Grape Seed Polyphenol Extract on the Digestibility of Macronutrients

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