Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana)

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 292-298

  Naczk, M ^a   Towsend, M ^a   Zadernowski, R ^b   Shahidi, F ^c  

^a ST FRANCIS XAVIER UNIVERSITY   (Canada)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant potential; Fruit parts; Mangosteen fruit; Phenolics; Protein phenolic interactions

Indexed keywords

ANTIOXIDANT POTENTIAL; AQUEOUS ACETONE; BOVINE SERUM ALBUMINS; BSA MOLECULES; CRUDE EXTRACT; DOMINANT MODE; FLUORESCENCE QUENCHING; FLUORESCENCE QUENCHING METHOD; GALLIC ACIDS; INTRINSIC FLUORESCENCE; MANGOSTEEN FRUIT; PHENOLICS; PROTEIN COMPLEXES; PROTEIN-BINDING; STATIC QUENCHING; TOTAL PHENOLICS; TRYPTOPHAN RESIDUES;

ACETONE; AMINO ACIDS; BINDING SITES; BIOCHEMISTRY; BODY FLUIDS; COMPLEXATION; EXTRACTION; FLUORESCENCE; FRUITS; PROTEINS; QUENCHING;

PHENOLS;

ACETONE; ANTIOXIDANT; BOVINE SERUM ALBUMIN; GALLIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; TRYPTOPHAN;

ANTIOXIDANT ACTIVITY; ARTICLE; BINDING AFFINITY; BINDING SITE; COMPLEX FORMATION; CONTROLLED STUDY; FLUORESCENCE; GARCINIA MANGOSTANA; MOISTURE; PHOTOCHEMICAL QUENCHING; PLANT PRODUCT; PLANT YIELD; PRECIPITATION; PROTEIN BINDING; PROTEIN INTERACTION;

BOVINAE; GARCINIA MANGOSTANA;

EID: 79955640298     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.017     Document Type: Article

References (70)

1. Amarowicz, R., Raab, B., & Karamac, M. (1999). Antioxidative activity of ethanolic extracts of evening primrose. Narhung, 40, 376-379.
2. Antolovich, M., Prenzler, P., Robards, K., & Ryan, D. (2000). Sample preparation in the determination of phenolic compounds in fruits. Analyst, 125, 989-1009. (Pubitemid 30319148)
3. Asquith, T. N., & Butler, L. G. (1986). Interactions of condensed tannins with selected proteins. Phytochemistry, 25, 1591-1593.
4. Asquith, T. N., & Butler, L. G. (1987). Use of dye-labeled protein as a spectrophotometric assay for protein precipitants such as tannin. Journal of Chemical Ecology, 11, 1535-1543.
5. Bacon, J. R., & Rhodes, M. J. C. (1998). Development of a competition assay for the evaluation of the binding of human paratoid salivary proteins to dietary complex polyphenols and tannins using a peroxidase-labeled tannin. Journal of Agricultural and Food Chemistry, 46, 5083-5088. (Pubitemid 128488261)
6. Baxter, N. J., Lilley, T. H., Haslam, E., & Williamson, M. P. (1997). Multiple interactions between polyphenols and a salivary protein-rich protein repeat result in complexation and precipitation. Biochemistry, 36, 556-5577.
7. Bi, S., Ding, L., Tian, Y., Song, D., Zhou, X., Liu, X., et al. (2004). Investigation of the interaction between flavonoids and human serum albumin. Journal of Molecular Structure, 703, 37-45. (Pubitemid 38953410)
8. Bondet, V., Brand-Williams, W., & Berset, C. (1997). Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. Food Science and Technology, 30, 609-615. (Pubitemid 127163582)
9. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.
10. Butler, L. G., Price, M. L., & Brotherton, J. E. (1982). Vanillin assay for proanthocyanidins (condensed tannins): Modification of the solvent for estimation of the degree of polymerization. Journal of Agricultural and Food Chemistry, 30, 1087-1089.
11. Calderon, P., Van Buren, J., & Robinson, W. B. (1968). Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins. Journal of Agricultural and Food Chemistry, 16, 479-482.
12. Chen, C.-W., & Ho, C.-T. (1995). Antioxidant properties of polyphenols extracted from green and black teas. Journal of Food Lipids, 2, 35-46.
13. Chyau, C.-C., Tsai, S. Y., Ko, P. T., & Mau, J.-L. (2002). Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chemistry, 78, 483-488. (Pubitemid 36153178)
14. de Freitas, V., & Mateus, N. (2001). Structural features of procyanidin interactions with salivary proteins. Journal of Agricultural and Food Chemistry, 49, 940-945.
15. Ellnain-Wojtaszek, M., Kruczynski, Z., & Kasprzak, J. (2002). Variations in the free radical scavenging activity of Gingko biloba L. Leaves. Food Chemistry, 79, 79-84.
16. Frazier, R. A., Papadopoulou, A., Mueller-Harvey, I., Kisson, D., & Green, R. J. (2003). Probing protein-tannin interactions by isothermal titration microcalorimetry. Journal of Agricultural and Food Chemistry, 51, 5189-5195.
17. Fu, C., Loo, A. E. K., Chia, F. P. P., & Huang, D. (2007). Oligomeric proanthocyanidins from mangosteen pericarps. Journal of Agricultural and Food Chemistry, 55, 7689-7694. (Pubitemid 47522173)
18. Hagerman, A. E. (1989). Chemistry of tannin-protein complexation. In R. W. Hemingway & J. J. Karchessy (Eds.), Chemistry and significance of condensed tannins (pp. 307-322). New York: Plenum Press.
19. Hagerman, A. E. (1992). Tannin-protein interactions. In C. T. Ho, C. Y. Lee, & M. T. Huang (Eds.), Phenolic compounds in food and their effects and health. I. Analysis, occurrence, and chemistry. ACS Series 506 (pp. 236-247). Washington, DC: American Chemical Society.
20. Hagerman, A. E., & Butler, L. G. (1978). Protein precipitation method for quantitative determination of tannin. Journal of Agricultural and Food Chemistry, 26, 809-812.
21. Hagerman, A. E., & Butler, L. G. (1981). The specificity of proanthocyanidin-protein interaction. Journal of Biological Chemistry, 256, 4494-4497.
22. Hagerman, A. E., Rice, M. E., & Ritchard, N. T. (1998). Mechanisms of protein precipitation for two tannins, pentagalloyl glucose and epicatechin16 (4→8) catechin (procyanidin). Journal of Agricultural and Food Chemistry, 46, 2590-2595. (Pubitemid 128488340)
23. Häkkinen, S., & Törrönen, A. R. (2000). Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Influence of cultivar, cultivation site and technique. Food Research International, 33, 517-524.
24. Hatano, T., Kagawa, H., Yasuhara, T., & Okuda, T. (1988). Two new flavonoids and other constituents in licorice root: Their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin, 36, 2090-2097.
25. Isabelle, M., Lee, B. L., Lim, M. T., Koh, W.-P., Huang, D., & Ong, C. N. (2010). Antioxidant activity and profiles of common fruits in Singapore. Food Chemistry, 123, 77-84.
26. Jung, H.-A., Su, B.-N., Keller, W. J., Mehta, R. G., & Kinghorn, D. (2006). Antioxidant xanthones from the pericarp of Garcinia mangostana (mangosteen). Journal of Agricultural and Food Chemistry, 54, 2077-2082.
27. Kim, D.-O., Lee, K. W., Lee, H. J., & Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry, 50, 3713-3717. (Pubitemid 34640695)
28. Kondo, M., Zhang, L., Ji, H., Kou, Y., & Ou, B. (2009). Bioavailability and antioxidants effects of a xanthone-rich mangosteen (Garcinia mangostana) product in humans. Journal of Agricultural and Food Chemistry, 57, 8788-8792.
29. Lakowicz, J. R. (2006). Principles of Fluorescence Spectroscopy (3rd ed.). New York: Springer Science+Business Media LLC.
30. Lakowicz, J. R., & Weber, G. (1973). Quenching of florescence by oxygen. A probe for structural fluctuations in macromolecules. Biochemistry, 12, 4161-4170.
31. Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103, 1003-1008. (Pubitemid 46283247)
32. Lowry, J. B., McSweeney, C. S., & Palmer, B. (1996). Changing perception of the effect of plant phenolics on nutrient supply in the ruminant. Australian Journal of Agricultural Research, 47, 829-842. (Pubitemid 26309233)
33. Mahabusarakam, W., Iriyachitra, P., & Taylor, W. C. (1987). Chemical constituents of Garcinia mangostana. Journal of Natural Products, 50, 474-478. (Pubitemid 17134099)
34. Maisuthisakui, P., Suttajit, M., & Pongsawatmanit, R. (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry, 100, 1409-1418. (Pubitemid 44160748)
35. Makkar, H. P. S. (1989). Protein precipitation methods for quantification of tannins: A review. Journal of Agricultural and Food Chemistry, 37, 1197-1202.
36. Martin, M. M., & Martin, J. S. (1984). Surfactants: Their role in preventing the precipitation of proteins by tannins in insect guts. Oecologia, 61, 342-345. (Pubitemid 16276672)
37. McMurrough, I., & McDowell, J. (1978). Chromatographic separation and automated analysis of flavanols. Analytical Biochemistry, 91, 92-100. (Pubitemid 9066801)
38. Mole, S., & Waterman, P. G. (1987). A critical analysis of techniques for measuring tannins in ecological studies I. Techniques for chemically defining tannins. Oecologia, 72, 137-142.
39. Morton, J. (1987). Mangosteen: Garcinia mangostana L.. In Julia F. Morton (Ed.), Fruits in warm climates (pp. 301-304). FL: Miami.
40. Mosel, H.-D., & Hermann, K. (1974). The phenolics of fruits IV. The phenolics of blackberries and raspberries and their changes during development and ripeness of the fruits. European Food Research and Technology, 154, 324-327.
41. Naczk, M., Amarowicz, R., Zadernowski, R., Pegg, R., & Shahidi, F. (2003). Antioxidant activity of crude phenolic extracts from wild blueberry leaves. Polish Journal of Food and Nutrition, 53, 170S-173S.
42. Naczk, M., Amarowicz, R., Zadernowski, R., & Shahidi, F. (2001). Protein precipitating capacity of crude condensed tannins of canola and rapeseed hulls. Journal of the American Oil Chemist's Society, 78, 1173-1178. (Pubitemid 34180228)
43. Naczk, M., Nichols, T., Pink, D., & Sosulski, F. (1994). Condensed tannins in canola hulls. Journal of Agricultural and Food Chemistry, 42, 2196-2200.
44. Naczk, M., Oickle, D., Pink, D., & Shahidi, F. (1996). Protein precipitating capacity of crude canola tannins: Effect of pH, tannin, and protein concentrations. Journal of Agricultural and Food Chemistry, 44, 2144-2148. (Pubitemid 126454430)
45. Naczk, M., Pegg, R., Zadernowski, R., & Shahidi, F. (2005). Radical scavenging activity of canola hulls phenolics. Journal of the American Oil Chemist's Society, 82, 255-260. (Pubitemid 43066428)
46. Naczk, M., Singh, K., Harasym, A., & Marangoni, D. G. (2010). Study on the interaction of selected Phenolic acids with bovine serum albumin. In C.-T. Ho, C. J. Mussinan, F. Shahidi, & E. Tetras Contis (Eds.), Recent advances in food and flavor chemistry: Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods (pp. 308-321). Cambridge, UK: Royal Society of Chemistry.
47. Okonogi, S., Duangrat, C., Anuchpreeda, S., Tachakittirungrod, S., & Chowwanapoonpohn, S. (2007). Comparison of antioxidant capacities and cytoxicities of certain fruit peels. Food Chemistry, 103, 839-846. (Pubitemid 46283230)
48. Papadopoulou, A., & Frazier, R. A. (2004). Characterization of protein-polyphenol interactions. Trends in Food Science and Technology, 15, 186-190. (Pubitemid 38300191)
49. Papadopoulou, A., Green, R. E., & Frazier, R. A. (2005). Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study. Journal of Agricultural and Food Chemistry, 53, 158-163. (Pubitemid 40066484)
50. Pedraza-Chaverri, J., Cárdenas-Rodríguez, N., Orozco-Ibarra, M., & Pérez-Rojas, J. M. (2008). Medicinal properties of mangosteen (Garcinia mangostana). Food and Chemical Toxicology, 46, 3227-3230.
51. Peter, T. (1985). Serum albumin. Advances in Protein Chemistry, 37, 161-245.
52. Picerno, P., Mencherini, T., Lauro, M. R., Barbato, F., & Aquino, R. (2003). Phenolic constituents and antioxidant properties of Xanthosoma violaceum leaves. Journal of Agricultural and Food Chemistry, 51, 6423-6428.
53. Porter, L. J., Hrtstich, L. N., & Chan, B. G. (1986). The conversion of procyanidins and prodelphinidins to cyanidins and delphinidins. Phytochemistry, 25, 223-230.
54. Porter, L. J., & Woodruffe, J. (1984). Haemanalysis: The relative astringency of proanthocyanidin polymers. Phytochemistry, 23, 1255-1256.
55. Pothitirat, W., Chomnawang, M. T., Supabhol, R., & Gritsanapan, W. (2009). Comparison of bioactive compounds content, free radical scavenging and anti-acne inducing bacteria activities of extracts from mangosteen fruit rind at two stages of maturity. Fitoterapia, 8, 442-447.
56. Price, M. L., van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26, 1214-1218.
57. Re, R. N., Pellegrini, A., Poteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. A. (1999). Antioxidant activity applying improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1236.
58. Sarkar, S. K., & Howarth, R. E. (1976). Specifity of vanillin test for flavonols. Journal of Agricultural and Food Chemistry, 24, 317-320.
59. Scalbert, A. (1992). Quantitative methods for estimation of tannins in plant tissues. In R. W. Hemingway & P. S. Laks (Eds.), Plant Polyphenols: Synthesis, properties, significance (pp. 259-280). New York: Plenum Press.
60. Shahidi, F., & Naczk, M. (2004). Phenolics in food and nutraceuticals. Boca Raton: CRC Press.
61. Siebert, K. J. (1999). Effects of protein-polyphenol interactions on beverage haze stabilization and analysis. Journal of Agricultural and Food Chemistry, 47, 353-362.
62. Siebert, K. J., Troukhanova, N. V., & Lynn, P. Y. (1996). Nature of polyphenol-protein interactions. Journal of Agricultural and Food Chemistry, 44, 80-85. (Pubitemid 126458542)
63. Sulkowska, A. (2002). Interactions of drugs with bovine serum albumin. Journal of Molecular Structure, 614, 227-232.
64. Swain, T., & Hillis, W. E. (1959). Phenolic constituents of Prunus domestica I.Quantitaive analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10, 63-68.
65. van den Berg, R., Haenen, G. R. M. M., van den Berg, H., & Bast, A. (1999). Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity of mixtures. Food Chemistry, 66, 511-517.
66. Wang, Y.-Q., Zhang, H.-M., Zhang, G.-C., Tao, W.-H., & Tang, S.-H. (2007). Interaction of flavonoid hesperidin with bovine serum albumin: A fluorescence quenching study. Journal of Luminescence, 126, 211-218. (Pubitemid 46629178)
67. Ware, W. R. (1962). Oxygen quenching of fluorescence in solution: An experimental study of the diffusion process. Journal of Physical Chemistry, 66, 455-458.
68. Wollgast, J., & Anklam, E. (2000). Polyphenols in chocolate: Is there a contribution to human health? Food Research International, 33, 449-459.
69. Yu, L., Zhao, M., Yang, B., Zhao, Q., & Jiang, Y. (2007). Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities. Food Chemistry, 104, 176-181. (Pubitemid 46561113)
70. Zadernowski, R., Czaplicki, S., & Naczk, M. (2009). Phenolic acid profiles in mangosteen fruits (Garcinia mangostana). Food Chemistry, 112, 685-689.