Adsorption of (−)-epigallocatechin-3-gallate (EGCG) onto oat β-glucan

Gao, Rui; Liu, Hui; Peng, Zhen; Wu, Zhen; Wang, Yuxue; Zhao, Guohua

doi:10.1016/j.foodchem.2011.12.029

Cited by 50 publications

(58 citation statements)

References 33 publications

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“…Indeed, there are several previous studies which reported different effects of temperature on the adsorption of polyphenols onto polysaccharides (Le Bourvellec et al ., ; Wu et al ., ; Gao et al ., ). Therefore, this finding adds more evidence to infer that hydrogen bonding may be partly responsible for the interactions between polyphenols and cellulose, although other mechanisms such as van der Waals forces, hydrophobic interaction and π‐π stacking are also likely to be involved.…”

Section: Resultsmentioning

confidence: 97%

“…The range of salt addition applied in this experiment might not be sufficient to cause any effects on the interactions, because Gao et al . () found a significant reduction in the adsorption of tea polyphenols onto oat β‐glucan with an ionic strength range of 0.05–0.5 m , while Le Bourvellec et al . () reported an increase in the association of procyanidins with apple cell walls at ionic strengths from 0.01 to 1 m .…”

Section: Resultsmentioning

confidence: 97%

“…Similarly, Gao et al . () investigated and optimised the adsorption conditions of tea polyphenol monomers onto oat‐β‐glucan using response surface methodology. However, these previous studies examined the interactions between only single types of polyphenols and heterogeneous plant‐derived cell wall materials, in which the complexity of multiple cell wall components might limit a full understanding of the mechanism behind the association of diverse polyphenol classes with different types of cell wall components.…”

Section: Introductionmentioning

confidence: 99%

“…By bringing extracted apple tannins (procyanidins) into contact with apple cell wall suspension, Le Bourvellec et al (2004) quantified procyanidin adsorption subjected to changes in physicochemical parameters, including pH, ionic strength, temperature and the presence of ethanol. Similarly, Gao et al (2012) investigated and optimised the adsorption conditions of tea polyphenol monomers onto oat-b-glucan using response surface methodology. However, these previous studies examined the interactions between only single types of polyphenols and heterogeneous plant-derived cell wall materials, in which the complexity of multiple cell wall components might limit a full understanding of the mechanism behind the association of diverse polyphenol classes with different types of cell wall components.…”

Section: Introductionmentioning

confidence: 99%

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Polyphenol–cellulose interactions: effects of pH, temperature and salt

Phan

D'Arcy

Gidley

2015

Int J of Food Sci Tech

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Summary Response surface methodology was employed to investigate the effects of common food and digestive tract conditions (pH, temperature, sodium chloride) on the adsorption of polyphenols to cellulose. Major dietary polyphenols selectively bound to cellulose to different extents and exhibited different binding behaviour changes with the environment. Three factors were studied, of which pH (3–7) was found to be the most influential factor, followed by temperature (4–37 °C), while NaCl (0–100 mm) had no significant effect on polyphenol adsorption. Polyphenol adsorption was sensitive to variation in physicochemical parameters: cyanidin‐3‐glucoside > ferulic acid > (+/−)‐catechin. Second‐order polynomial equation was a significant and adequate model to express the interaction relationships between polyphenol adsorption and changes in the binding conditions, as the experimental test values agreed with predicted adsorption values under optimised binding conditions. These findings contribute to knowledge on the mechanism of polyphenol–cellulose interactions, important for both food quality and nutritional value.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polyphenol–cellulose interactions: effects of pH, temperature and salt

Phan

D'Arcy

Gidley

2015

Int J of Food Sci Tech

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“…Adsorption is an attractive approach for the separation of EGCG due to its advantages of high efficiency, simple operation process, easy reuse, and being eco-friendly (Gao et al 2012;Wu et al 2016). However, the EGCG extracted from green tea by the typical adsorption method is usually contaminated by other unfavorable components as a result of low selectivity, which reduces the beneficial effects of EGCG.…”

Section: Introductionmentioning

confidence: 99%

The effective and selective separation of (−)-epigallocatechin gallate by molecularly imprinted chitosan beads

Jing

Yin

2017

J Food Sci Technol

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The (2)-epigallocatechin gallate (EGCG) imprinted chitosan beads (EICBs) were fabricated for the effective and selective separation of EGCG. The EGCG molecules interacted with the amino groups of chitosan in the imprinting process, resulting in a highly porous structure of EICBs and more adsorption sites. Consequently, EICBs exhibited better adsorption performance than nonimprinted chitosan beads. The maximum adsorption capacity of EGCG onto EICBs reached 135.50 mg/g at 313 K. The imprinting factor of EICBs was 4.22, indicating that EICBs possess good recognition ability and selectivity for EGCG. After five cycles of reuse, only a slight decrease (7.77%) in the adsorption capacity was observed, demonstrating the satisfactory reusability of EICBs. Furthermore, the adsorption of EGCG onto EICBs is deduced to be the monolayer adsorption on an energetically homogeneous surface; the hydrogen bonding between EGCG and EICBs is the main driving force for the adsorption. Our studies suggest that EICBs have a great potential for the effective and selective separation of EGCG.

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The utilization of oat for the production of wholegrain foods: Processing technology and products

Mao

et al. 2021

Food Frontiers

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Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Adsorption of (−)-epigallocatechin-3-gallate (EGCG) onto oat β-glucan

Cited by 50 publications

References 33 publications

Polyphenol–cellulose interactions: effects of pH, temperature and salt

Polyphenol–cellulose interactions: effects of pH, temperature and salt

The effective and selective separation of (−)-epigallocatechin gallate by molecularly imprinted chitosan beads

The utilization of oat for the production of wholegrain foods: Processing technology and products

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