Interactions of black and green tea polyphenols with whole milk

Ye, Jian-Hui; Fan, Fangyuan; Xu, Xin-Qing; Liang, Yue-Rong

doi:10.1016/j.foodres.2013.05.033

Cited by 116 publications

(67 citation statements)

References 40 publications

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“…The secondary structure of BSA is known to be mostly composed of α-helices of nine helical loops connected with 17 disulfide bridges. The α-helix value in buffer solution is in good agreement with those previously reported [62][63][64]. The α-helix content of BSA in the studied protein stabilizers is given in Table 2.…”

Section: Protein Stabilitysupporting

confidence: 89%

“…S6 in the Supporting Information)) to determine the BSA secondary structure. In the buffer solution, the bands at (1615, 1631, 1653, 1675, and 1697) cm -1 are assigned to intermolecular β-sheet, intramolecular β-sheet, α-helix, turn, and antiparallel β-sheet, respectively [62][63][64]. The secondary structure of BSA is known to be mostly composed of α-helices of nine helical loops connected with 17 disulfide bridges.…”

Section: Protein Stabilitymentioning

confidence: 99%

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Extraction and stability of bovine serum albumin (BSA) using cholinium-based Good's buffers ionic liquids

Taha

Quental

Correia

et al. 2015

Process Biochemistry

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Good's buffers ionic liquids (GB-ILs), composed of cholinium-based cations and Good's buffers anions, display self-buffering characteristics in the biological pH range, and their polarity and hydrophobicity can be easily tuned by a proper manipulation of their ions chemical structures. In this work, the extraction ability for bovine serum albumin (BSA) of aqueous biphasic systems (ABS) formed by polypropylene glycol 400 (PPG 400) and several GB-ILs was evaluated. ABS formed by PPG 400 and cholinium chloride ([Ch]Cl), GBs, and sucrose were also investigated for comparison purposes. It is shown that BSA preferentially migrates for the GB-IL-rich phase, with extraction efficiencies of 100%, achieved in a single-step. Dynamic light scattering, and circular dichroism (CD) and Fourier transform infrared (FTIR) spectroscopies were employed to evaluate the effect of the investigated cholinium-based GB-ILs on the BSA stability, and compared with results obtained for the respective GBs precursors, [Ch]Cl and sucrose, a well-known protein stabilizer. Molecular docking studies were also carried out to investigate on the binding sites of GB-IL ions to BSA. The experimental results confirm that BSA has a higher stability in GB-ILs than in any of the other compounds investigated.

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Section: Protein Stabilitysupporting

confidence: 89%

Section: Protein Stabilitymentioning

confidence: 99%

Extraction and stability of bovine serum albumin (BSA) using cholinium-based Good's buffers ionic liquids

Taha

Quental

Correia

et al. 2015

Process Biochemistry

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“…Casein milk has a stronger affinity binding to tea polyphenols than whey proteins [4,5,8] Tea polyphenols have the ability to interact with milk proteins especially proline-rich proteins such as casein. The proline group in casein protein has a strong affinity for the hydroxyl groups in polyphenols, since casein has the greatest effect on the decrease in tea antioxidant activity than other proteins in milk [4,5,6,11] Decreased antioxidant activity in tea mixes with milk because interaction between casein and polyphenol resulting in decreased tea antioxidant activity while the distilled water in the control solution did not bind to polyphenols so decreased antioxidant activity in the control solution due dilution effect by the distilled water [14,15,17]. The affinity of polyphenol bonds to proteins depends on the size of the polyphenol molecule, meaning the stronger the affinity for larger molecules of polyphenols.…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 99%

“…Polyphenols with larger molecules such as theaflavin in black tea are easier to form complex and bind to proteins. The bond will reduce the number of available hydroxyl groups and reduce the capacity of polyphenol electron donors thereby decreasing greater antioxidant activity in black tea than white tea [10,13,15,17]. Black tea processing takes place oxidation by polyphenol oxidase enzymes that convert catechins into theaflavins and thearubigins that have large polyphenol structures so that black tea has a lower catechinmore than green tea content and theaflavin and tearubigine higher [13,18].…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 99%

“…Black tea processing takes place oxidation by polyphenol oxidase enzymes that convert catechins into theaflavins and thearubigins that have large polyphenol structures so that black tea has a lower catechinmore than green tea content and theaflavin and tearubigine higher [13,18]. White tea is a nonfermented tea that does not go through the process of oxidation in its productionWhich has higher catechin content and theaflavin and thearubigin lower [1,14,17].…”

Section: Fig2 Stable Free Radical Diphenylpicrylhydrazyl (Dpph)mentioning

confidence: 99%

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Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea

Simanjuntak¹,

An’umillah²,

Nurhayati³

2017

Proceedings of the 1st International Integrative Conference on Health, Life and Social Sciences (ICHLaS 2017)

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Abstract-Tea drinks are often used daily, and good for health because they contain antioxidants. This drink is often mixed with milk, and tastes so delicious, but the levels of tea antioxidants are reduced. The purpose of this study was to determine the effect of additional skim milk on tea antioxidant activity. This research was conducted in vitro laboratory experiments with black tea, green tea and white tea samples with 1 g/100 ml content. The sample was taken 200 μl and mixed with skim milk with volume 1, 1.5 and 2 mL, then tea antioxidant activity was tested by 1,1-diphenyl-2-picrilhidrazil (DPPH) method and measured its activity using spectrophotometer with λ = 517 nm. One way Anovayield, there is influence of addition of milk between volume 1, 1.5 and 2 ml to antioxidant activity of white tea and black tea (p = 0.000), meaning decrease of antioxidant activity after added with milk. Antioxidant activity (% inhibition) of white tea is higher 84.39% than black tea is 73.54%. The addition of milk into tea can reduce the antioxidant activity, because proteins milk interact strongly with the antioxidants polyphenols from tea.

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Fish burger enriched by olive oil industrial by‐product

Cedola

Cardinali

Nobile

et al. 2017

Food Science & Nutrition

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Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by‐products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by‐products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre‐treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.

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Interactions of black and green tea polyphenols with whole milk

Cited by 116 publications

References 40 publications

Extraction and stability of bovine serum albumin (BSA) using cholinium-based Good's buffers ionic liquids

Extraction and stability of bovine serum albumin (BSA) using cholinium-based Good's buffers ionic liquids

Effect of Addition of Skim Milk in Tea To The Activity of Antioxidant Tea

Fish burger enriched by olive oil industrial by‐product

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