Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin

Food Chemistry

Volumn 150, Issue , 2014, Pages 341-347

  Wang, Xiaoya ^a   Zhang, Jiao ^a   Lei, Fei ^a   Liang, Chunxuan ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidative activity; Covalent complexation; EGCG; Emulsifying property; La

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

ANTI OXIDATIVE ACTIVITY; DENATURATION TEMPERATURES; DROPLET SIZES; EGCG; EMULSIFYING PROPERTY; EPIGALLOCATECHIN GALLATE; FUNCTIONAL EVALUATION; TOTAL PHENOLIC CONTENT;

EMULSIFICATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALPHA LACTALBUMIN; EPIGALLOCATECHIN GALLATE;

ALKALINITY; ANTIOXIDANT ACTIVITY; ARTICLE; COMPLEX FORMATION; CONFORMATIONAL TRANSITION; COVALENT BOND; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; HYDROGEN BOND; INFRARED SPECTROSCOPY; PROTEIN SECONDARY STRUCTURE; THERMOSTABILITY; TURBIDITY; ZETA POTENTIAL;

ANTIOXIDATIVE ACTIVITY; COVALENT COMPLEXATION; EGCG; EMULSIFYING PROPERTY; Α-LA;

ANTIOXIDANTS; CATECHIN; EMULSIONS; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; PROTEIN BINDING; PROTEIN CONFORMATION; TEMPERATURE;

EID: 84888228349     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.127     Document Type: Article

References (25)

1. M.P. Almajano, M.E. Delgado, and M.H. Gordon Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate Food Chemistry 101 1 2007 126 130
2. N. Buchner, A. Krumbein, S. Rohn, and L.W. Kroh Effect of thermal processing on the flavonols rutin and quercetin Rapid Communications In Mass Spectrometry 20 21 2006 3229 3235
3. Dzwolak, D. Wojciech, K. Minoru, S. Akio, and T. Yoshihiro Fourier-transform infrared spectroscopy study of the pressure-induced changes in the structure of the bovine α-lactalbumin: The stabilizing role of the calcium ion Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1433 1999 45 55
4. N. Harbourne, J.C. Jacquier, and D.O. Riordan Effects of addition of phenolic compounds on the acid gelation of milk International Dairy Journal 21 3 2011 185 191
5. I. Hasni, P. Bourassa, S. Hamdani, G. Samson, R. Carpentier, and H. Tajmir-Riahi Interaction of milk α- and β-caseins with tea polyphenols Food Chemistry 126 2 2011 630 639
6. + assay Food Research International 44 5 2011 1161 1167
7. T. Ishii, T. Ichikawa, K. Minoda, K. Kusaka, S. Ito, and Y. Suzuki Human serum albumin as an antioxidant in the oxidation of (-)-epigallocatechin gallate: Participation of reversible covalent binding for interaction and stabilization Bioscience, Biotechnology, and Biochemistry 75 1 2011 100 106
8. C. Le Bourvellec, and C. Renard Interactions between polyphenols and macromolecules: Quantification methods and mechanisms Critical Reviews in Food Science and Nutrition 52 1-3 2012 213 248
9. W. Li, Y.X. Gao, J. Zha, and Q. Wang Phenolic, ravonoid, and lutein ester content and antioxidant activity of 11 cultivars of Chinese marigold Journal of Agricultural and Food Chemistry 55 21 2007 8478 8484
10. D.S. Liu, P. Zhou, X.M. Liu, and T.P. Labuza Moisture-induced aggregation of alpha-lactalbumin: Effects of temperature, cations, and pH Journal of Food Science 76 6 2011 817 823
11. O.H. Lowry, N.J. Rosebrough, A.L. Farr, and R.J. Randall Folin-phenol reagent for measurement of leaf proteins Current Science 30 2 1961 58
12. L.K. Mao, D.X. Xu, J. Yang, F. Yuan, Y.X. Gao, and J. Zhao Effects of small and large molecule emulsifiers on the characteristics of beta-carotene nanoemulsions prepared by high pressure homogenization Food Technology and Biotechnology 47 3 2009 336 342
13. H.I. Oh, J.E. Hoff, G.S. Armstrong, and L.A. Haff Hydrophobic interaction in tannin-protein complexes Journal of Agricultural and Food Chemistry 28 2 1980 394 398
14. E.A. Permyakov, and L.J. Berliner α-Lactalbumin: Structure and function Febs Letters 473 3 2000 269 274
15. W.S. Pierpoint Omicron-quinones formed in plant extracts - Their reaction with bovine serum albumin Biochemical Journal 112 5 1969 619
16. S.V. Prigent, A.G. Voragen, A.J. Visser, G.A. van Koningsveld, and H. Gruppen Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid) Journal of the Science of Food and Agriculture 87 13 2007 2502 2510
17. H.M. Rawel, S. Rohn, H. Kruse, and J. Kroll Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid Food Chemistry 78 4 2002 443 455
18. S. Rohn, K.J. Petzke, H.M. Rawel, and J. Kroll Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats Molecular Nutrition and Food Research 50 8 2006 696 704
19. P. Siddhuraju The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts Food Chemistry 99 1 2006 149 157
20. K.J. Siebert, N.V. Troukhanova, and P.Y. Lynn Nature of polyphenol-protein interactions Journal of Agricultural and Food Chemistry 44 1 1996 80 85
21. X. Wang, C. Ho, and Q. Huang Investigation of adsorption behavior of (-)-epigallocatechin gallate on bovine serum albumin surface using quartz crystal microbalance with dissipation monitoring Journal of Agricultural and Food Chemistry 55 13 2007 4987 4992
22. H. Wu, H. Chen, and C. Shiau Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) Food Research International 36 9-10 2003 949 957
23. D. Xu, F. Yuan, J. Jiang, X. Wang, Z. Hou, and Y. Gao Structural and conformational modification of whey proteins induced by supercritical carbon dioxide Innovative Food Science and Emerging Technologies 12 1 2011 32 37
24. F. Yuan, D. Xu, X. Qi, J. Zhao, and Y. Gao Impact of high hydrostatic pressure on the emulsifying properties of whey protein isolate-chitosan mixtures Food and Bioprocess Technology 4 6 2011 1024 1031
25. R. Zorilla, L. Liang, G. Remondetto, and M. Subirade Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication Dairy Science and Technology 91 5 2011 629