Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

Tantoush, Ziyad; Apostolović, Danijela; Kravić, Bojana; Prodić, Ivana; Mihajlovic, Luka; Stanić-Vučinić, Dragana; Veličković, Tanja Ćirković

doi:10.1016/j.jff.2012.04.006

Cited by 55 publications

(27 citation statements)

References 35 publications

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“…Protein-cranberry-and protein-green tea polyphenol complexes are less allergenic based on Western blotting when solely dissolved in lithium dodecyl sulfate buffer and screened for peanut-specific IgE binding. 36 In general, polyphenols are able to bind to enzymes ( proteins), potentially changing their conformation and activity and rendering them either more active or impaired. 1 and 2).…”

Section: Discussionmentioning

confidence: 99%

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

Plundrich

White²,

Dean³

et al. 2015

Food Funct.

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Allergenic peanut proteins are relatively resistant to digestion, and if digested, metabolized peptides tend to remain large and immunoreactive, triggering allergic reactions in sensitive individuals. In this study, the stability of hypoallergenic peanut protein-polyphenol complexes was evaluated during simulated in vitro gastric digestion. When digested with pepsin, the basic subunit of the peanut allergen Ara h 3 was more rapidly hydrolyzed in peanut protein-cranberry or green tea polyphenol complexes compared to uncomplexed peanut flour. Ara h 2 was also hydrolyzed more quickly in the peanut protein-cranberry polyphenol complex than in uncomplexed peanut flour. Peptides from peanut protein-cranberry polyphenol complexes and peanut protein-green tea polyphenol complexes were substantially less immunoreactive (based on their capacity to bind to peanut-specific IgE from patient plasma) compared to peptides from uncomplexed peanut flour. These results suggest that peanut protein-polyphenol complexes may be less immunoreactive passing through the digestive tract in vivo, contributing to their attenuated allergenicity.

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Section: Discussionmentioning

confidence: 99%

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

Plundrich

White²,

Dean³

et al. 2015

Food Funct.

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“…Naz and others () observed that EGCG inhibited α‐amylase, trypsin, and chymotrypsin, but not pepsin. In their work, Tantoush and others () investigated the half‐life of common food allergens in simulated GIT conditions in the pepsin digestion assay. They found that pepsin‐resistant proteins such as beta‐lactoglobulin and the major peanut allergens Ara h 1 and Ara h 2 degrade faster in the presence of EGCG‐enriched green tea supplements (Tantoush and others ).…”

Section: Health Effects Of Plant Phenolic Compoundsmentioning

confidence: 99%

“…In their work, Tantoush and others () investigated the half‐life of common food allergens in simulated GIT conditions in the pepsin digestion assay. They found that pepsin‐resistant proteins such as beta‐lactoglobulin and the major peanut allergens Ara h 1 and Ara h 2 degrade faster in the presence of EGCG‐enriched green tea supplements (Tantoush and others ). The authors also demonstrated that in the case of catechins that were polymerized, for example, by the action of laccase, the result is inhibition of pepsin activity (Tantoush and others ).…”

Section: Health Effects Of Plant Phenolic Compoundsmentioning

confidence: 99%

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

Veličković

Stanić-Vučinić

2017

Comp Rev Food Sci Food Safe

217

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Digestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy-rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight-control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols.

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“…11 In almost 70% of green tea extract-treated 73 patients with different stages of cervical cancer significant anti-cancer effects were present, 74 when compared to the untreated group. [13][14][15][16][17][18] Except for 77 one study investigating the effects of spent coffee beans extract, 19 there are no studies previously characterized and precise data on their polyphenol composition were reported by 84 Tantoush et al 20 and Stojadinovic et al 21 In addition, we tried to explore the mechanism of 85 the anti-cancer action of polyphenol extracts by studying apoptosis and onset of early 86 oxidative stress. [13][14][15][16][17][18] Except for 77 one study investigating the effects of spent coffee beans extract, 19 there are no studies previously characterized and precise data on their polyphenol composition were reported by 84 Tantoush et al 20 and Stojadinovic et al 21 In addition, we tried to explore the mechanism of 85 the anti-cancer action of polyphenol extracts by studying apoptosis and onset of early 86 oxidative stress.…”

mentioning

confidence: 99%

The anti-cancer activity of green tea, coffee and cocoa extracts on human cervical adenocarcinoma HeLa cells depends on both pro-oxidant and anti-proliferative activities of polyphenols

et al. 2015

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Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

Cited by 55 publications

References 35 publications

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

The anti-cancer activity of green tea, coffee and cocoa extracts on human cervical adenocarcinoma HeLa cells depends on both pro-oxidant and anti-proliferative activities of polyphenols

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