Tea polyphenols association to caseinate-stabilized oil-water interfaces

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 95-100

  Sabouri, Somayeh ^a   Geng, Jiahui ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsion; Interfacial adsorption; Interfacial tension; Sodium caseinate; Tea polyphenol

Indexed keywords

GLYCINE MAX;

EID: 84930225910     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.034     Document Type: Article

References (37)

1. Almajano M.P., Carbó R., Jiménez J.A.L., Gordon M.H. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry 2008, 108:55-63.
2. Benjamins J., Lucassen-Reynders E. Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces. Proteins at liquid interfaces 1998, 341-384. Elsevier, London. D. Mobius, R. Miller (Eds.).
3. Braicu C., Ladomery M.R., Chedea V.S., Irimie A., Berindan-Neagoe I. The relationship between the structure and biological actions of green tea catechins. Food Chemistry 2013, 141:3282-3289.
4. Dickinson E., Semenova M.G., Antipova A.S. Salt stability of casein emulsions. Food Hydrocolloids 1998, 12:227-235.
5. Dubeau S., Samson G., Tajmir-Riahi H. Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas. Food Chemistry 2010, 122:539-545.
6. Dube A., Nicolazzo J.A., Larson I. Chitosan nanoparticles enhance the intestinal absorption of the green tea catechins (+)-catechin and (-)-epigallocatechin gallate. European Journal of Pharmaceutical Sciences 2010, 41:219-225.
7. Ferruzzi M.G., Bordenave N., Hamaker B.R. Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods. Physiology & Behavior 2012, 107:591-597.
8. Ferruzzi M.G., Green R.J. Analysis of catechins from milk tea beverages by enzyme assisted extraction followed by high performance liquid chromatography. Food Chemistry 2006, 99:484-491.
9. Green R.J., Murphy A.S., Schulz B., Watkins B.A., Ferruzzi M.G. Common tea formulations modulate invitro digestive recovery of green tea catechins. Molecular Nutrition & Food Research 2007, 51:1152-1162.
10. Gülseren I˙., Corredig M. Interactions at the interface between hydrophobic and hydrophilic emulsifiers: polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry. Food Hydrocolloids 2012, 29(1):193-198.
11. Haratifar S., Corredig M. Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chemistry 2014, 143:27-32.
12. Haratifar S., Meckling K., Corredig M. Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells. Journal of Dairy Science 2013, 97(2):672-678.
13. Hasni I., Bourassa P., Hamdani S., Samson G., Carpentier R., Tajmir-Riahi H. Interaction of milk α- and β-caseins with tea polyphenols. Food Chemistry 2011, 126:630-639.
14. Hofmann T., Glabasnia A., Schwarz B., Wisman K.N., Gangwer K.A., Hagerman A.E. Protein binding and astringent taste of a polymeric procyanidin, 1, 2, 3, 4, 6-penta-O-galloyl-β-D-glucopyranose, castalagin, and grandinin. Journal of Agricultural and Food Chemistry 2006, 54:9503-9509.
15. Hollman P.C., Feskens E.J., Katan M.B. Tea flavonols in cardiovascular disease and cancer epidemiology. Proceedings of the Society for Experimental Biology and Medicine 1999, 220:198-202.
16. Hunt J.A., Dalgleish D.G. Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocolloids 1994, 8:175-187.
17. Iso H., Date C., Wakai K., Fukui M., Tamakoshi A. The relationship between green tea and total caffeine intake and risk for self-reported type 2 diabetes among Japanese adults. Annals of Internal Medicine 2006, 144:554-562.
18. Jöbstl E., Howse J.R., Fairclough J.P.A., Williamson M.P. Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy. Journal of Agricultural and Food Chemistry 2006, 54:4077-4081.
19. Lesschaeve I., Noble A.C. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. The American Journal of Clinical Nutrition 2005, 81:330S-335S.
20. Livney Y.D. Milk proteins as vehicles for bioactives. Current Opinion in Colloid & Interface Science 2010, 15:73-83.
21. Lucassen-Reynders E.H., Cagna A., Lucassen J. Gibbs elasticity, surface dilational modulus and diffusional relaxation in nonionic surfactant monolayers. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2001, 186:63-72.
22. McClements D.J., Decker E.A., Weiss J. Emulsion based delivery systems for lipophilic bioactive components. Journal of Food Science 2007, 72:R109-R124.
23. Ozdal T., Capanoglu E., Altay F.L. Areview on protein-phenolic interactions and associated changes. Food Research International 2013, 51:954-970.
24. Pascal C., Poncet-Legrand C., Cabane B., Vernhet A. Aggregation of a proline-rich protein induced by epigallocatechin gallate and condensed tannins: effect of protein glycosylation. Journal of Agricultural and Food Chemistry 2008, 56:6724-6732.
25. Peters C.M., Green R.J., Janle E.M., Ferruzzi M.G. Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea. Food Research International 2010, 43:95-102.
26. Record I.R., Lane J.M. Simulated intestinal digestion of green and black teas. Food Chemistry 2001, 73:481-486.
27. Relkin P., Vermersh J. Binding properties of vanillin to whey proteins: effect on protein conformational stability and foaming properties. Food colloids: Fundamentals of formulation 2001, 282-292. Royal Society of Chemistry. E. Dickinson, R. Miller (Eds.).
28. Rossetti D., Ravera F., Liggieri L. Effect of tea polyphenols on the dilational rheology of human whole saliva (HWS): part 2, polyphenols-HWS interaction. Colloids and Surfaces B: Biointerfaces 2013, 110:474-479.
29. Sausse P., Aguié-Béghin V., Douillard R. Effects of epigallocatechin gallate on β-casein adsorption at the air/water interface. Langmuir 2003, 19:737-743.
30. Scalbert A., Manach C., Morand C., Rémésy C., Jiménez L. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 2005, 45:287-306.
31. Shukla A., Narayanan T., Zanchi D. Structure of casein micelles and their complexation with tannins. Soft Matter 2009, 5:2884-2888.
32. Vaidyanathan J.B., Walle T. Transport and metabolism of the tea flavonoid (-)-epicatechin by the human intestinal cell line Caco-2. Pharmaceutical Research 2001, 18:1420-1425.
33. Van het Hof K., Kivits G., Weststrate J., Tijburg L. Bioavailability of catechins from tea: the effect of milk. European Journal of Clinical Nutrition 1998, 52:356-359.
34. Xie Y., Kosińska A., Xu H., Andlauer W. Milk enhances intestinal absorption of green tea catechins in invitro digestion/Caco-2 cells model. Food Research International 2013, 53:793-800.
35. Yang Y., Lu F., Wu J., Wu C., Chang C. The protective effect of habitual tea consumption on hypertension. Archives of Internal Medicine 2004, 164:1534-1540.
36. Yuksel Z., Avci E., Erdem Y.K. Characterization of binding interactions between green tea flavanoids and milk proteins. Food Chemistry 2010, 121:450-456.
37. Zhang L., Zheng Y., Chow M.S., Zuo Z. Investigation of intestinal absorption and disposition of green tea catechins by Caco-2 monolayer model. International Journal of Pharmaceutics 2004, 287:1-12.