Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Zang, Zhihuan; Chou, Shurui; Tian, Jinlong; Lang, Yuxi; Shen, Yixiao; Ran, Xu-Long; Gao, Ningxuan; Li, Bin

doi:10.1016/j.foodchem.2020.127700

Cited by 103 publications

(79 citation statements)

References 38 publications

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“…Antioxidant activity is important to human health, and it is also important to choose a favorable method to determine the antioxidant activity of bioactive compounds ( Zang et al, 2021 ). In this study, the PSC assay ( Adom and Liu, 2005 ) has been used to detect the total antioxidant activity among different parts of six kiwi berry varieties.…”

Section: Discussionmentioning

confidence: 99%

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

et al. 2021

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The kiwi berry (Actinidia arguta) has been widely studied because of its rich phenolic, flavonoid, and vitamin C contents. Numerous reports have demonstrated that fruit peels contain higher phenolic content and antioxidant activity than that of flesh. In this study, the phytochemical content and antioxidant activities of peel and flesh extracts of six kiwi berries were analyzed from four regions (namely, Dandong, Benxi, Taian, and Tonghua) in China. The antioxidant activity was determined using the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) assays. The phenolic, flavonoid, and vitamin C contents of kiwi berry peel were 10.77, 13.09, and 10.38 times richer than that of kiwi berry flesh, respectively. In addition, the PSC and CAA values of kiwi berry peel were higher than those of kiwi berry flesh. The analysis of the separation and contents of phenolics were performed by the high-performance liquid chromatography (HPLC)-diode-array detectormass spectrometry/mass (DAD-MS/MS) system, and the results illustrated that protocatechuic acid, caffeic acid, chlorogenic acid, and quinic acid were the major phenolic compounds. In conclusion, this study indicated that kiwi berry peel contains a rich source of antioxidants. These data are of great significance for the full development and utilization of kiwi berries in these four regions of China to produce nutraceutical and functional foods.

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Section: Discussionmentioning

confidence: 99%

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

et al. 2021

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“…Kanakis et al [ 34 ] compared the effects of different tea polyphenols on β-LG and found larger perturbations of protein secondary structure induced by larger and bulkier polyphenols. These changes in the secondary structure of whey proteins were caused by the binding of polyphenols to the amino acid residues of proteins via hydrogen bonds and hydrophobic interactions, which resulted in a loss of the initial hydrogen network structure of proteins and rearrangement [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…Exploiting chemical interactions with proteins has proven to be an effective strategy for improving the stability of food polyphenols [ 9 ]. Among these proteins, whey protein has widespread applications in the food industry as a texture modifier, emulsifier, and gelling agent [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage

2021

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Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods. Fluorescence spectroscopic data revealed that all of the oligomeric proanthocyanidins quenched the intrinsic fluorescence of β-LG or α-LA by binding-related fluorescence quenching. Among the six oligomeric proanthocyanidins, A1 showed the strongest affinity for β-LG (Ka = 2.951 (±0.447) × 104 L∙mol−1) and α-LA (Ka = 1.472 (±0.236) × 105 L∙mol−1) at 297 K. β-LG/α-LA and proanthocyanidins can spontaneously form complexes, which are mainly induced by hydrophobic interactions, hydrogen bonds, and van der Waals forces. Fourier-transform infrared spectroscopy (FTIR) and circular dichroism spectroscopy showed that the secondary structures of the proteins were rearranged after binding to oligomeric proanthocyanidins. During in vitro gastrointestinal digestion, the recovery rate of A1 and A2 increased with the addition of WPI by 11.90% and 38.43%, respectively. The addition of WPI (molar ratio of 1:1) increased the retention rate of proanthocyanidins A1, A2, B1, B2, B3, and C1 during storage at room temperature by 14.01%, 23.14%, 30.09%, 62.67%, 47.92%, and 60.56%, respectively. These results are helpful for the promotion of protein–proanthocyanidin complexes as functional food ingredients in the food industry.

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“…The formula calculated ÁG < 0, indicating that the interaction between anthocyanins and proteins was spontaneous; ÁH > 0, the reaction was an endothermic reaction; ÁS < 0, the reaction proceeded in an orderly direction; ÁH > 0, ÁS < 0, the interaction of complex was mainly caused by electrostatic and hydrophobic forces. and Zang et al (2021) combined anthocyanins with SPI or whey protein isolate. The formula calculated ÁG < 0, which indicated that the interaction of anthocyanins and proteins could be spontaneous and easy.…”

Section: Intermolecular Interactionmentioning

confidence: 99%

A review of the interaction between anthocyanins and proteins

Wang

et al. 2020

Food sci. technol. int.

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Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%−42.40% to 17.60%−52.80%) or β-sheet (from 29.00%−50.00% to 29.40%−57.00%) of the anthocyanins–proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87−1641.41 cm−1 to 1643.34−1651.02 cm−1) and amide II (from 1537.00−1540.25 cm−1 to 1539.00−1543.75 cm−1) of anthocyanins–proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150−5100 to 40−3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.

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Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Cited by 103 publications

References 38 publications

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage

A review of the interaction between anthocyanins and proteins

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