Recent advances in phenolic–protein conjugates: synthesis, characterization, biological activities and potential applications

Liu, Jun; Yong, Huimin; Yao, Xiyu; Hu, Huixia; Yun, Dawei; Xiao, Lixia

doi:10.1039/c9ra07808h

Cited by 92 publications

(60 citation statements)

References 96 publications

(88 reference statements)

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“…Moreover, the highest TPC was observed in ethanol fraction revealing that phenolic compounds bound to proteins were precipitated in this fraction. The antioxidant activity of protein fraction soluble in 70% ethanol could be highly increased by protein conjugation with phenolic compounds [ 54 ]. Antioxidant activity of phenolic–protein conjugates is effected by the amount of phenols covalently bounded to proteins and it is strongly related to the sort of phenolic compound attached [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant activity of protein fraction soluble in 70% ethanol could be highly increased by protein conjugation with phenolic compounds [ 54 ]. Antioxidant activity of phenolic–protein conjugates is effected by the amount of phenols covalently bounded to proteins and it is strongly related to the sort of phenolic compound attached [ 54 ]. Nwachukwu and Aluko [ 55 ] noticed that differences in the peptide conformation which could also have contributed to the evaluation of antioxidant capacities.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Čižeikienė

Gaide

Bašinskienė

2021

Foods

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The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Čižeikienė

Gaide

Bašinskienė

2021

Foods

View full text Add to dashboard Cite

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“…The interaction often results in non-covalent binding of NH 2 groups of amino acids and OH groups of polyphenols. It was also reported that in some cases covalent adducts including Schiff bases can be formed [ 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

Highbush Blueberry (Vaccinium corymbosum L.) Leaves Extract and Its Modified Arginine Preparation for the Management of Metabolic Syndrome—Chemical Analysis and Bioactivity in Rat Model

et al. 2021

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Growing blueberry (Vaccinium corymbosum L., Highbush blueberry) as a berry crop is developing dynamically, especially in warm temperate, subtropical, and tropical regions of the world. When blueberry is cultivated on plantations, the bushes are pruned annually, and tons of leaves become waste. Thus, the aim of the present study was to create a preparation from blueberry leaves, study their chemical composition and determine their potential as a dietary supplement for the prophylactic and correction of the metabolic syndrome. Several schemes for obtaining extracts from blueberry leaves have been developed, including one with addition of arginine. A total of 18 phenolic substances were identified and quantified in the extracts by TLC and HPLC methods. Chlorogenic acid, hyperoside, and rutin were shown to be dominating constituents. Quantitative determination of hydroxycinnamic acid derivatives, flavonoids and other phenolics in the extracts was performed by spectrophotometric method. The extracts administration led to a significant decrease in the level of glucose, insulin and triacylglycerols in blood serum of adult mature inbred rats with insulin resistance induced by the fructose-enriched diet. The most promising one was the extract modified with arginine. The determined hypoglycemic and hypolipidemic activity of chemically standardized extracts from highbush blueberry leaves indicate the potential of this crop residue in utilization as a dietary supplement recommended in prevention of ailments associated with metabolic syndrome.

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“…It is important also to note that after oxidation, covalent interactions can form between the polyphenol degradation products and the protein, changing the protein's functional properties (Prigent, Voragen, Visser, van Koningsveld, & Gruppen, 2007). Furthermore, studies at relatively high pH did not confirm the lack of covalent bonds’ formation that is known to occur at alkaline conditions (Liu et al., 2019) and should be further verified. Although the affinity of polyphenol–protein interaction as a function of polyphenol structure is relatively well described, still a significantly larger gap exists regarding the impact of such interactions on polyphenols stability, especially for nonanthocyanin polyphenols.…”

Section: Effects Of Polyphenol–protein Interaction On the Stabilitymentioning

confidence: 89%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed.

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Recent advances in phenolic–protein conjugates: synthesis, characterization, biological activities and potential applications

Abstract: This review summarizes recent advances in the synthesis, characterization, biological activities and potential applications of phenolic–protein conjugates.

Cited by 92 publications

References 96 publications

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Highbush Blueberry (Vaccinium corymbosum L.) Leaves Extract and Its Modified Arginine Preparation for the Management of Metabolic Syndrome—Chemical Analysis and Bioactivity in Rat Model

Available technologies on improving the stability of polyphenols in food processing

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