Interactions between Flavonoids and Proteins:  Effect on the Total Antioxidant Capacity

Arts, Mariken J.T.J; Haenen, Guido R.M.M.; Wilms, Lonneke C.; Beetstra, Sasja A J N; Heijnen, Chantal G.M; Voss, Hans–Peter; Bast, Aalt

doi:10.1021/jf010855a

Cited by 402 publications

(216 citation statements)

References 16 publications

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“…The addition of milk did not decrease the in vitro antioxidant potential of tea, which is in agreement with one previous study (17), but in contrast with another (14). Our results suggest that the formation of milk protein-polyphenol complexes does not compromise the antioxidant potential of the beverage.…”

Section: Discussionsupporting

confidence: 93%

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

Kyle

Morrice

McNeill

et al. 2007

J. Agric. Food Chem.

131

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Epidemiological studies assessing the health benefits of drinking black tea are equivocal. Such disparity may reflect an inability of semiquantitative assessment to consider how infusion time and addition of milk affect the bioavailability of potentially beneficial antioxidant polyphenols. Six brands of tea demonstrated similar increases in antioxidant capacity and total phenolic and catechin contents with increasing infusion time. These results were unaffected by the addition of milk. Consumption of black tea (400 mL) was associated with significant increases in plasma antioxidant capacity (10%) and concentrations of total phenols (20%), catechins (32%), and the flavonols quercetin (39%) and kaempferol (45%) (all p < 0.01) within 80 min. This was unaffected by adding milk. Infusion time may therefore be a more important determinant in the absorption of polyphenols from black tea. Observational studies assessing the health benefits of tea consumption require recording of brewing methods as well as frequency of consumption.

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Section: Discussionsupporting

confidence: 93%

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

Kyle

Morrice

McNeill

et al. 2007

J. Agric. Food Chem.

131

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“…It is well known that EGCg binds to casein and serum proteins, resulting in a decrease in its antioxidant (18) and anti-microbial activities (9). Proline groups in proteins are known to have a strong affinity for the hydroxyl group of EGCg (19). In the present study, a marked decrease in EGCg concentration was observed after the protease and conjugase treatments, which contained higher amounts of protein compared to the a-amylase treatment.…”

Section: Discussionsupporting

confidence: 49%

Effect of Tea Catechins on Folate Analysis in Green Tea by Microbiological Assay

Umegaki

Sekine

Sato

et al. 2016

J Nutr Sci Vitaminol

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Summary Green tea is thought to be a primary source of folate in the Japanese diet, based on folate content analyzed by a microbiological assay. Green tea also contains high amount of catechins, in particular, epigallocatechin gallate (EGCg), which was demonstrated to be able to inhibit the digestive enzyme activities and microbial growth in the folate assay. In the present study, we examined whether tea catechins interfered with components of the folate assay for green tea. A marked inhibitory effect of EGCg on microbial growth was observed at an inhibitory concentration of higher than 10 mg/mL. Tea catechins without the galloyl moiety did not show an inhibitory effect. EGCg inhibited the activity of the three enzymes used for assay sample preparation at an inhibitory concentration of higher than 750 mg/mL for a-amylase, 1,000 mg/mL for protease, and 50 mg/mL for conjugase. However, with each step of the assay, the actual concentration of EGCg was decreased to below the inhibitory concentration of each analytical step. Lack of influence of EGCg on green tea folate assay was confirmed by an addition of folate standard in tea infusion. These results suggested that tea catechins have no practical impact on folate analysis in green tea, using the general microbiological assay.

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“…They also reported that the antioxidant activity and phenol content increased on heat treatment (65°C/30 min) of skim milk. This could be due to excess phenol released due to breaking off bonds between polyphenols and milk protein in the complexation compound or may be due to formation of radical scavenging complexation compounds formed by covalent interaction between oxidised phenolic compounds and amino acid residues of proteins (Arts et al 2001;Ridle and Hagerman 2001;Rohn et al 2004). Karaaslan et al (2011) also found higher antioxidant power in grape extract fortified yogurt with higher anthocyanin content than control yogurt.…”

Section: Total Antioxidant Capacity (Tac) By Abts Methodsmentioning

confidence: 97%

Stability and quality of herb (Pueraria Tuberosa)-milk model system

2013

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The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (Pueraria tuberosa) on properties of Pueraria tuberosa-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72°C, 15 s), sterilization (121°C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of Pueraria tuberosa to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of Pueraria tuberosa to milk at 0.4 % concentration altered the functional properties of milk and Pueraira tuberosa could be suitable for preparation of low heat treated functional dairy food products.

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Interactions between Flavonoids and Proteins: Effect on the Total Antioxidant Capacity

Cited by 402 publications

References 16 publications

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

Effect of Tea Catechins on Folate Analysis in Green Tea by Microbiological Assay

Stability and quality of herb (Pueraria Tuberosa)-milk model system

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