Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein–Polyphenol Aggregate Particles

Lila, Mary Ann; Hoskin, Roberta Targino; Grace, Mary H.; Xiong, Jia; Strauch, Renee C.; Ferruzzi, Mario G.; Iorizzo, Massimo; Kay, Colin D.

doi:10.1021/acs.jafc.2c00398

Cited by 18 publications

(12 citation statements)

References 81 publications

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“…Within the context of food products, the fate of protein–polyphenol complexes is as important as their formation; interactions with proteins have been shown to enhance the gastrointestinal uptake of polyphenols in some cases [ 19 , 20 , 23 , 72 ], but prevent the digestion and absorption of proteins in others [ 37 , 73 ]. Thus, the evaluation of the impact of BPE complexation on the digestion of each protein is critical.…”

Section: Resultsmentioning

confidence: 99%

“…These results support further investigation of plant-based proteins as potential delivery systems of polyphenols within the context of food products. An existing body of literature suggests that the complexation of dietary polyphenols can increase bioaccessibility and bioavailability, though these studies feature advanced processing techniques, such as freeze-drying and spray-drying for complex formation [ 19 ]. Presently, the influence of the de novo protein–polyphenol complexation that occurs in food products on polyphenol bioavailability is unknown.…”

Section: Discussionmentioning

confidence: 99%

“…Among the factors driving the low bioavailability of polyphenols are chemical instability, degradation in the neutral pH intestinal environment and poor transcellular transport [ 17 ]. Through interactions with other molecules in the food matrix, polyphenols can become more or less available for uptake by the intestinal mucosa, a phenomenon described as “bioaccessibility” [ 19 ]. Nutrients and ingredients in food products known to influence bioaccessibility and bioavailability include ethanol, fats, emulsifiers, polysaccharides and proteins [ 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

Chima

Mathews

Morgan

et al. 2022

Foods

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Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

Chima

Mathews

Morgan

et al. 2022

Foods

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“…In addition, the reaction can be conducted under neutral conditions at room temperature, without the formation of toxic reaction byproducts and antioxidant degradation (Liu et al., 2015). Overall, one of the advantages of using covalent cross‐linking is that the PP–PC conjugates formed have greater stability (Keppler et al., 2020; Lila et al., 2022). Moreover, covalent interactions are often more effective than noncovalent ones at improving the antioxidant activities of PP (Liu, Ma, McClements, et al., 2017).…”

Section: Formulation Of Pp–pc Conjugates and Complexes In Model Systemsmentioning

confidence: 99%

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Yan

Zeng

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health‐promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy‐reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.

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“…In fact, protein carriers encapsulate core materials (BC and CC phytochemicals) and exert physical protection, which, in addition to providing protection from environmental insults (light, oxygen, and high temperatures), also modifies the bioaccessibility of polyphenols (Grace et al, 2022;Lila et al, 2022). However, polyphenols from different sources might interact differently with the wall material due to their intrinsic characteristics, such as amphiphilic properties, chemical nature, and binding affinities, which may explain observed differences (Bilušić et al, 2020).…”

Section: In Vitro Gastrointestinal Digestionmentioning

confidence: 99%

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Hoskin

Grace

Xiong

et al. 2023

Journal of Food Science

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The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products. Practical Application Practical Application: The protein–polyphenol complexation is a robust method to produce phytochemical‐rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein–polyphenol particles, such as the spray‐drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

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Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein–Polyphenol Aggregate Particles

Cited by 18 publications

References 81 publications

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

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