Article
Food Science & Technology
Bianca Chima, Paul Mathews, Scott Morgan, Sarah A. Johnson, Charlene B. Van Buiten
Summary: Polyphenols are beneficial to human health, but their intake is low in the United States due to the low consumption of fruits and vegetables. Dairy foods such as milk and yogurt can increase the bioavailability of polyphenols through protein-polyphenol interactions. The study compared whey, pea, and hemp proteins for their ability to form complexes with polyphenols from blueberries. The results showed that pea and hemp proteins had stronger binding affinities with blueberry polyphenols than whey. The pH of the solution was found to play a role in protein-polyphenol complex formation.
Article
Food Science & Technology
Rafaela Teixeira Rodrigues do Vale, Hauster Maximiler Campos de Paula, Yara Luiza Coelho, Jaqueline De Paula Rezende, Marcia Cristina Teixeira Ribeiro Vidigal, Luis Henrique Mendes Da Silva, Ana Clarissa Dos Santos Pires
Summary: This study investigated the kinetic and thermodynamic parameters of the interaction between S-lactoglobulin and resveratrol using surface plasmon resonance. The results showed that temperature influenced the interaction mode and energy barrier, and the dissociation process was independent of the desolvation step, possibly related to the density of water molecules near the interaction site.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Sanusi Shamsudeen Nassarawa, Gulzar Ahmad Nayik, S. Dutta Gupta, Franklin Ore Areche, Yash D. Jagdale, Mohammad Javed Ansari, Hassan A. Hemeg, Ammar Al-Farga, Saqer S. Alotaibi
Summary: The hunt for novel antibiotics is crucial in the face of increasing multidrug-resistant microorganisms and untreatable infections. Polyphenols, as natural compounds with multiple biological effects, are gaining attention for their antimicrobial properties and the difficulty of microbial resistance development. This review focuses on the interaction between polyphenols and proteins, exploring their potential as antibacterial agents by inhibiting bacterial biofilm formation or inactivating enzymes. The synergistic combination of polyphenols with antibiotics or their individual action is examined to ensure effective bacterial inhibition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Physical
Priti Sengupta, Sampurna Bhattacharya, Debashree Das, Prasenjit Mondal, Runa Sur, Adity Bose, Kamalika Sen
Summary: This study demonstrates the encapsulation of rutin in beta-casein micellar cavity and the molecular interactions between them, which leads to sustained release and improved cytotoxicity of rutin.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Chemistry, Applied
Nurhazwani Salleh, Kelvin K. T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks, Lara Matia-Merino
Summary: The influence of bound anthocyanins on pectin-protein complexation was investigated by comparing two types of pectin-protein mixtures. The presence of anthocyanins did not directly affect the destabilization of the mixtures. FTIR analyses confirmed the occurrence of pectin-protein complexation, and the sediments of the anthocyanin-rich mixture showed the presence of anthocyanin-protein interactions. Heat treatment resulted in non-electrostatic interactions between the pectin and protein, mainly through hydrophobic and hydrogen bonding.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Mahesha M. Poojary, Michael Hellwig, Thomas Henle, Marianne N. Lund
Summary: Protein-polyphenol interactions have significant effects on the structure and function of food. This study focuses on the synthesis and characterization of caffeic acid-cysteine (CA-Cys) and chlorogenic acid-cysteine (CGA-Cys) adducts, and develops a quantitative method to detect these adducts in food and beverages. Results show the covalent bonding between milk proteins and CA/CGA, as well as the presence of these adducts in coffee-containing beverages.
Article
Chemistry, Applied
Xinya Wang, Xiang Li, Jin Xue, Hao Zhang, Feng Wang, Jingsheng Liu
Summary: This study investigated the interaction mechanism between zein and chlorogenic acid (CA) and its effect on the performance of coaxial nanofiber films. The results showed that the interaction between zein and CA was dominated by hydrogen bonds and electrostatic interactions, enhancing the mechanical properties but reducing the thermal stability of nanofiber films. The presence of CA endowed the films with antioxidant and antibacterial properties. This research provides important insights into the impact of protein-polyphenol interactions on the properties of electrospun nanofiber films, which has practical applications in improving food safety.
Article
Food Science & Technology
Nassim Salem Adrar, Khodir Madani, Sabah Adrar
Summary: Bradykinin and polyphenols may have a dual role in health; encapsulation of polyphenols could potentially reduce their binding affinity to bradykinin receptors, alleviating pain caused by bradykinin. This work falls within basic science, providing a potential biochemical mechanism of polyphenols' pharmacological action on pain sensation induced by bradykinin.
Article
Food Science & Technology
Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: A novel food-grade Pickering emulsion (PE) was prepared using muscle protein from Yellow stripe trevally as solid particles. The addition of tannic acid (TA) modified the physicochemical and emulsifying properties of the fish myofibrillar proteins (FMP). The spray-dried FMP complex with 0.5% TA showed the highest emulsion stability and could serve as a potential food-grade stabilizer/emulsifier for PE.
Article
Food Science & Technology
Wei Zhang, Changqi Liu, Jing Zhao, Fengxian Guo, Jieyu You, Luyan Zhang, Yaosong Wang
Summary: The effects of alkali-induced oxidation on the structure and gelation of ginkgo seed protein isolate (GSPI) were studied. Phenolic acid treatment reduced the hydrophobicity of GSPI but improved its rheological properties. The modification effect of 0.24% EGCG was the most significant, due to covalent addition and disulfide bond formation between the quinone derivatives of phenolic acids and nucleophilic amino acids. Phenolic acid modification may be a potential strategy in GSPI processing.
Article
Food Science & Technology
Yanan Xu, Zihao Wei, Changhu Xue, Qingrong Huang
Summary: This study investigated the covalent interaction between zein and polyphenols in water. The covalent zein-polyphenol complexes exhibited better solubility, antioxidant activity, and thermal stability, improving the properties and application value of zein.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Shicheng Dai, Tianhe Xu, Yue Yuan, Qi Fang, Ziteng Lian, Tian Tian, Xiaohong Tong, Lianzhou Jiang, Huan Wang
Summary: This study explores the non-covalent interactions between plant proteins and polyphenols and analyzes the transition mechanism of their precipitation. Polyphenols can cross-link and aggregate proteins, reducing their hydrophobicity. Additionally, increasing the concentration of polyphenols promotes the conjugation effect with proteins, resulting in the formation of insoluble high molecular weight aggregates.
FOOD HYDROCOLLOIDS
(2024)
Review
Agriculture, Multidisciplinary
Jiarun Han, Jialan Jiang, Qi Wang, Ping Li, Beiwei Zhu, Qing Gu
Summary: The article outlines the extraction techniques and functional properties of aquatic proteins, summarizes potential modification technologies for interaction with polyphenols, and focuses on the application of aquatic-derived proteins in delivery systems as well as their interaction with the gastrointestinal tract.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Sevim Dalabasmaz, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar
Summary: This study explored the covalent and non-covalent reactions between cocoa polyphenols and proteins, and their potential effects on bioaccessibility, taking into account environmental and processing conditions. Understanding these interactions is essential for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Lihua Tang, Qinhao Guan, Liangliang Zhang, Man Xu, Meng Zhang, Mohd Shahnawaz Khan
Summary: This study found that copper ions binding to the phenolic hydroxyl group adjacent to caffeic acid and chlorogenic acid synergistically inhibited alpha-glucosidase. These findings provide a theoretical basis for investigating the properties of metal ions and phenolic acids in food chemistry and their potential applications in the prevention and treatment of diabetes mellitus.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Vamougne Kourouma, Tai-Hua Mu, Miao Zhang, Hong-Nan Sun
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Afusat Yinka Aregbe, Taihua Mu, Hongnan Sun
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Marie-Helene Morel, Justine Pincemaille, Edouard Chauveau, Ameur Louhichi, Frederic Violleau, Paul Menut, Laurence Ramos, Amelie Banc
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Medicinal
Shadrack Isaboke Makori, Tai-Hua Mu, Hong-Nan Sun
NATURAL PRODUCT COMMUNICATIONS
(2020)
Article
Food Science & Technology
Jingyang Hong, Taihua Mu, Hongnan Sun, Aurore Richel, Christophe Blecker
FOOD SCIENCE & NUTRITION
(2020)
Article
Food Science & Technology
Mayuri Jaggan, Taihua Mu, Hongnan Sun
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Food Science & Technology
Arnesh Palanisamy, Francois Deslandes, Marco Ramaioli, Paul Menut, Artemio Plana-Fattori, Denis Flick
FOOD STRUCTURE-NETHERLANDS
(2020)
Article
Physics, Condensed Matter
Laurence Ramos, Amelie Banc, Ameur Louhichi, Justine Pincemaille, Jacques Jestin, Zhendong Fu, Marie-Sousai Appavou, Paul Menut, Marie-Helene Morel
Summary: The structure of gluten polymer-like gels in a binary mixture of water/ethanol is investigated. The behavior of the gels depends on the protein composition, with two distinct classes of behavior observed. The presence of protein assemblies of typical size tens of nanometers is correlated with the visco-elasticity of the gels.
JOURNAL OF PHYSICS-CONDENSED MATTER
(2021)
Article
Food Science & Technology
Dan Luo, Taihua Mu, Hongnan Sun
Summary: The study characterized phenolic acids and flavonoids in sweet potato leaves using advanced chromatography techniques and demonstrated their antioxidant and hypoglycemic activities through various assays. Results showed the potential health benefits of sweet potato leaves, indicating positive effects on inhibiting alpha-glucosidase and other enzymes.
Article
Food Science & Technology
Lawrence A. Arogundade, Tai-Hua Mu, Miao Zhang, Jing-Wang Chen, Hong-Nan Sun, Duqin Zhang
Summary: Enhanced viscoelasticity and mechanical properties of sweet potato protein (SPP) gels were achieved through T-gase catalyzed SPP ε-(γ-glutamyl) lysine cross-link, resulting in increased storage modulus and improved stress resistance of the gel network structure.
Article
Chemistry, Applied
Shadrack Isaboke Makori, Tai-Hua Mu, Hong-Nan Sun
Summary: The study showed that non-covalent complexes formed by composite beta-lg or beta-lgNPs with 3,5diCQA have superior physicochemical properties and antioxidant activity, with interactions mainly through hydrogen bonding and hydrophobic effects. Additionally, the addition of 3,5diCQA significantly improved the antioxidant activity in a dose-dependent manner.
Article
Chemistry, Applied
Rohit Srivastava, Veronique Bosc, Frederic Restagno, Carole Tournier, Paul Menut, Isabelle Souchon, Vincent Mathieu
Summary: A biomimetic tribological set-up was developed to integrate physiological characteristics in oral friction studies, allowing for the measurement of how food properties, TMS properties and operational parameters affect friction coefficient values. The results showed that the presence of particles led to an increase in friction coefficient values, while food viscosity had a less significant impact. Additionally, increasing surface roughness and bulk rigidity of the TMSs markedly augmented the friction coefficient values.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Cassandre Leverrier, Giana Almeida, Gerard Cuvelier, Paul Menut
Summary: Fruit purees are concentrated suspensions of highly deformable, non-spherical particles. The viscosity of these purees can be described by a single model that takes into account both particle characteristics and the effects of the continuous phase properties, such as lubrication.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Marie-Helene Morel, Justine Pincemaille, Laure Lecacheux, Paul Menut, Laurence Ramos, Amelie Banc
Summary: This study investigated the phase separation process of an industrial gluten extract, showing changes in protein distribution at different temperatures. By analyzing the partitioning of various proteins, the relevance of the Flory-Huggins (FH) lattice model in predicting phase behavior of complex protein mixtures was demonstrated.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Benoit Basse, Veronique Bosc, Jean-Marc Saiter, Monique Chan-Huot, Jean-Pierre Dupas, Marie-Noelle Maillard, Paul Menut
FOOD RESEARCH INTERNATIONAL
(2020)
