Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition

Gao, Hui-Hui; Hou, Nai-Chang; Gao, Xin; Yuan, Jing-Yang; Kong, Wan-Qing; Zhang, Chenxia; Qin, Zhao; Liu, Hua‐Min; Wang, Xuede

doi:10.1016/j.ijbiomac.2023.124046

Cited by 16 publications

(4 citation statements)

References 52 publications

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“…In addition, it can be observed that the efficacy of UAPA in inhibiting lipid oxidation was higher than that of PPA, which may be related to the fact that UAPA has a lower DP than PPA. Oligomeric PAs, such as the CQ‐UAPA used here, have higher antioxidant activity than PPA (Gao et al., 2023). It should be noted that the TBARS contents of fried tofu were higher than that of fried meatballs under the same treatment conditions.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Gao,

Kong

et al. 2024

Journal of Food Science

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Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein‐rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound‐assisted acid‐catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose‐dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust‐plus‐interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry.Practical ApplicationChinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep‐fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.

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Section: Resultsmentioning

confidence: 99%

“…This may be because the DP of UAPA was lower than that of PPA. In general, oligomeric PAs have better antioxidant activity compared to polymerized PAs (Gao et al., 2023). Thus it can be expected that UAPA would better inhibit the Maillard reaction and reduce the consumption of glucose.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Gao,

Kong

et al. 2024

Journal of Food Science

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“…HAAs can modify DNA in various ways, such as disrupting hydrogen bonds within DNA chains as well as causing site mutations, deletions, and insertions in the DNA sequence (Sugimura et al., 2004). These alterations can lead to the development of cancer in multiple organs, including the breast, stomach, liver, colon, pancreas, and prostate (Gao et al., 2023; Zhang, Wang, et al., 2022). For this reason, the International Agency for Research on Cancer (IARC)(2015) has classified certain HAAs as reasonably anticipated to be carcinogens, whereas others were categorized as probable human carcinogens.…”

Section: Introductionmentioning

confidence: 99%

“…So far, there have been only a few studies on Chinese quince proanthocyanidins. They have all studied FP and their inhibitory effect on HAAs in chemical model systems (Gao et al., 2023; Wang, Zhou, et al., 2021) and in soybean oil used for frying (Zhang et al., 2023). BPs also have an antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Wang,

Zhang,

Deng

et al. 2024

Journal of Food Science

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The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose‐dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein‐rich foods that are subsequently fried.

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Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity

Xing,

Fei,

Chen

et al. 2024

J Sci Food Agric

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BackgroundThe structure of proanthocyanidins (PC) contains a large number of active phenolic hydroxyl groups, which makes it have strong antioxidant capacity. This study investigated the structural and functional properties of ovalbumin (OVA) modified by its interaction with PC.ResultsIt was found that on increasing the concentration ratio of PC to OVA from 10:1 to 40:1, the free amino and total sulfhydryl contents of OVA decreased from 470.59 ± 38.77 and 29.81 ± 0.31 nmol mg−1 to 96.61 ± 4.55 and 21.22 ± 0.78 nmol mg−1, respectively, and the free sulfhydryl content increased from 7.65 ± 0.41 to 9.48 ± 0.58 nmol mg−1. These results indicated that CN and CS bonds were formed and PC was covalently linked with OVA. The PC content in the OVA–PC conjugates increased from 281.93 ± 12.92 to 828.81 ± 46.09 nmol mg−1 on increasing the concentration ratio of PC to OVA from 10:1 to 40:1. The contents of α‐helix and β‐turn of OVA decreased, and the contents of β‐sheet and random coil increased, confirmed by circular dichroism. The tertiary structure of OVA was also altered according to the results of fluorescence and ultraviolet absorption spectra. The surface hydrophobicity of OVA–PC conjugates decreased with increasing bound polyphenol content. The conjugation of OVA to PC significantly improved its emulsification and antioxidant activity and denaturation temperature.ConclusionThis study may provide valuable information for improving OVA's functional properties and its PC conjugates for applications in the food industry. © 2024 Society of Chemical Industry.

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Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition

Cited by 16 publications

References 52 publications

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken

Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity

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