Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

Budryn, Grażyna; Zaczyńska, Donata; Pałecz, Bartłomiej; Rachwał-Rosiak, Danuta; Belica, Sylwia; den-Haan, Helena; Peña‐García, Jorge; Pérez‐Sánchez, Horacio

doi:10.1016/j.lwt.2015.09.001

Cited by 25 publications

(13 citation statements)

References 39 publications

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“…Both proteins had H < 0 and S > 0 indicating dominant electrostatic attractions in these systems. Similar agreement between ITC results and MDS predictions were observed for soy protein hydrolysates in comparison to whey protein hydrolysates [103].…”

Section: Fs Mdssupporting

confidence: 80%

“…Molecular docking simulation of various protein-phenolic compounds in Budryn et al [103] revealed the effect of hydroxyl group methylation and esterification in quinic acid that led to changes in the nature of binding from hydrophobic to hydrophilic. Soy proteins, having a large average peptide length, are able to bind phenolics preferably through hydrogen bonds.…”

Section: Pinpointing the Biding Sies With Molecular Docking Simulationsmentioning

confidence: 99%

“…Complex formation followed by change in protein secondary structure [118] -Significant proportion of HCA and CHA were bound to proteins through electrostatic, hydrogen bonds and hydrophobic interactions -pH affected binding affinity of ligand to soy protein, reduced as pH beyond pI (4.5) -Complexed ligands with β-cyclodextrin limit their binding to protein [122] Soy protein hydrolysates HCA from green coffee ITC MDS -The interactions were mostly hydrogen bonds and electrostatic forces being largely stable under proteolytic digestion -Complex ligands with β-cyclodextrin limit their binding to protein hydrolysates [103] d. Others…”

Section: Flq Itcmentioning

confidence: 99%

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Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Paramita¹,

Panyoyai

Kasapis

2020

IJMS

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In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

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Section: Fs Mdssupporting

confidence: 80%

Section: Pinpointing the Biding Sies With Molecular Docking Simulationsmentioning

confidence: 99%

Section: Flq Itcmentioning

confidence: 99%

See 1 more Smart Citation

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Paramita¹,

Panyoyai

Kasapis

2020

IJMS

View full text Add to dashboard Cite

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“…Parameters such as the binding constant ( K A ), enthalpy change (Δ H ), and entropy change (Δ S ) were calculated from the ITC titration by nonlinear least-squares curve fitting carried out in MicroCal PEAQ-ITC200 software. The free energy change (Δ G) was calculated from the Gibbs equation [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Binding of Red Clover Isoflavones to Actin as A Potential Mechanism of Anti-Metastatic Activity Restricting the Migration of Cancer Cells

2018

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Actin functions are crucial for the ability of the cell to execute dynamic cytoskeleton reorganization and movement. Nutraceuticals that form complexes with actin and reduce its polymerization can be used in cancer therapy to prevent cell migration and metastasis of tumors. The aim of this study was to evaluate the ability of isoflavones to form complexes with actin. Docking simulation and isothermal titration calorimetry were used for this purpose. The formation of complexes by hydrogen bonds, hydrophobic and π-π interactions was demonstrated. Interactions occurred at the ATP binding site, which may limit the rotation of the actin molecule observed during polymerization and also at the site responsible for contacts during polymerization, reducing the ability of the molecule to form filaments. The greatest therapeutic potential was demonstrated by isoflavones occurring in red clover sprouts, i.e., biochanin A and formononetin, being methoxy derivatives of genistein and daidzein.

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“…Accordingly, flour made from GCB is considered a promising food fortifier. It can enrich the fortified products with a spectrum of phenolic compounds [2,3,4,5,6]. Phenolics represent a diverse group of secondary plant metabolites.…”

Section: Introductionmentioning

confidence: 99%

Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans

et al. 2019

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The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholemeal wheat bread (WMWB), and its GCB-fortified variant were analyzed. The considerable cytostatic and anti-invasive activity of GCB extracts was correlated with its phenolic contents. WMWB extract contained significantly lower levels of phenolics but still displayed relatively high cytostatic activity. However, the cytostatic properties of WMWB compounds were hardly augmented by 3% GCB flour supplementation. The cytoprotective activity of the WMWB compounds exerts a negative impact on the cytostatic activity of GCB compounds. These data confirm the relatively high chemopreventive potential of GCB. However, they also indicate that subtle interactions between bioavailable compounds in GCB and WMWB can negatively affect the nutraceutic potential of the fortified bread. Apparently, gastrointestinal processing differentially regulates the availability of individual compounds and affects the balance between the cytostatic and cytoprotective activity of the whole product. Our data show that comprehensive research is necessary before the fortification of a specific carrier with a specific supplement can be recommended.

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Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

Cited by 25 publications

References 39 publications

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Binding of Red Clover Isoflavones to Actin as A Potential Mechanism of Anti-Metastatic Activity Restricting the Migration of Cancer Cells

Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans

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