The Oxidative Activity of Ellagitannins Dictates Their Tendency to Form Highly Stabilized Complexes with Bovine Serum Albumin at Increased pH

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 47, 2016, Pages 8994-9003

  Engström, Marica T ^a   Sun, Xiaowei ^b   Suber, Matthew P ^b   Li, Min ^b   Salminen, Juha Pekka ^a   Hagerman, Ann E ^b  

^a UNIVERSITY OF TURKU   (Finland)

^b MIAMI UNIVERSITY   (United States)

Author keywords

gel electrophoresis; MALDI TOF MS; oxidative activity; pH; protein; tannin

Indexed keywords

BODY FLUIDS; ELECTROPHORESIS; FLAVONOIDS; INDUCTIVELY COUPLED PLASMA; MAMMALS; PH; PROTEINS; SURFACE PLASMON RESONANCE;

BOVINE SERUM ALBUMINS; EPIGALLOCATECHIN GALLATE; GEL ELECTROPHORESIS; HIGH MOLECULAR WEIGHT; HYDROLYZABLE TANNINS; MALDI TOF MS; NUTRITIONAL QUALITIES; OXIDATIVE ACTIVITY;

TANNINS;

ANTIOXIDANT; BOVINE SERUM ALBUMIN; CATECHIN; EPIGALLOCATECHIN GALLATE; POLYPHENOL; TANNIN;

ANALOGS AND DERIVATIVES; CHEMISTRY; MATRIX-ASSISTED LASER DESORPTION-IONIZATION MASS SPECTROMETRY; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; PH; PROTEIN CONFORMATION;

ANTIOXIDANTS; CATECHIN; HYDROGEN-ION CONCENTRATION; HYDROLYZABLE TANNINS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; POLYPHENOLS; PROTEIN CONFORMATION; SERUM ALBUMIN, BOVINE; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 85001079050     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01571     Document Type: Article

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