Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides

McManus, John P.; Davis, Kenneth G.; Beart, Jill E.; Gaffney, Simon H.; Lilley, Terence H.; Haslam, Edwin

doi:10.1039/p29850001429

Cited by 277 publications

(205 citation statements)

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“…It was also thought that the gallated catechins which possessed a galloyl group and a hydroxylpheny B ring acted like a claw (Chao and Chiang 1999b). And gallated catechins having stronger creaming ability were considered to offer more hydroxyl groups for hydrogen bonding, which was thought to be an important force for aggregation of compounds involved in tea cream formation (McManus et al 1985).…”

Section: Main Chemical Constituents Participated In Tea Cream Formatimentioning

confidence: 99%

Analysis of cream formation in green tea concentrates with different solid concentrations

Chen²,

Yuan

et al. 2011

J Food Sci Technol

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The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60°Brix) was investigated. The results showed a good positive correlation (γ=0.98, p≤0.05) between the amount of tea cream and the solid concentrations from 5 to 40°Brix, while the amount of tea cream in the tea concentrates of 50 and 60°Brix decreased acutely. Total sugar, caffeine and catechins were found to be the main chemical components of tea cream in the green tea concentrate. The large decrease of the amount of tea cream in the tea concentrates of 50 and 60°Brix may be induced by a sharp increase of the viscosity of the tea concentrates, which helped to improve the stability of tea concentrate. It may be indicated that the stability of green tea concentrate enhanced when the concentration higher than 50°Brix, which helped to restrain the formation of tea cream.

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Section: Main Chemical Constituents Participated In Tea Cream Formatimentioning

confidence: 99%

Analysis of cream formation in green tea concentrates with different solid concentrations

Chen²,

Yuan

et al. 2011

J Food Sci Technol

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“…The polyphenol chosen for the study is 1,2,3,4,6-penta-O-galloyl-/?-~-glucopyranose (Ga11,Glc) ( Fig. 2) which is a representative member of the hydrolysable tannin group and has been shown to bind strongly to a variety of substrates [12,131.…”

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confidence: 99%

Study of the interaction between salivary proline‐rich proteins and a polyphenol by ¹H‐NMR spectroscopy

Murray

Williamson

Lilley

et al. 1994

European Journal of Biochemistry

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215

147

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The interaction between salivary proline-rich proteins and plant polyphenols (tannins) in the oral cavity and their subsequent precipitation influences the taste, texture and nutritional value of food ; it is thought to be responsible for the astringency of many foods and beverages. To investigate the interaction, two-dimensional 'H-NMR studies have been carried out on the binding of a representative polyphenol, pentagalloyl glucose, to two synthetic peptides (19 and 22 residues in length) that are typical of the repeat sequence of mouse salivary proline-rich protein MP5. Intermolecular nuclear Overhauser effects and chemical shift changes show that the main binding sites on the peptides are proline residues together with the preceding amide bond and amino acid. The interaction is principally a hydrophobic association between a galloyl ring and the pyrrolidine ring face containing the Ca proton, but secondary hydrogen-bonding effects help to stabilise the complex. Very similar interactions are seen for both peptides. The conformation of the peptides remains extended on binding. The chemical shift changes seen for many of the peptide protons can be fitted to a simple bindmg curve with dissociation constant of around 40 mM, but some protons show evidence of cooperative binding involving several galloyl groups. Higher concentrations of pentagalloyl glucose lead to a reduced off-rate from the complex and eventual precipitation which implies that precipitation is caused by a kinetic competition between aggregation and dissociation of the complex.Polyphenols (vegetable tannins) are a major constituent of plants, including many that are consumed widely by humans. They are present in foods (e.g. sorghum, millet, fruit, berries, cocoa), beverages (e.g. coffee, tea, beer, wine, cider), folk medicines and herbal remehes. Polyphenols are charactensed by a multiplicity of phenolic groups and have molecular masses in the range 500-5000Da. They have been classified into two groups: the hydrolysable tannins, which are esters, usually with D-glucose, of gallic acid and its derivatives, and the condensed tannins (proanthocyanidins) which are oligomers of the flavan-3-01 skeleton, e.g. epicatechin [l]. Their biological effects are wide-ranging and include inhibition of gut enzymes, inhibition of non-haem iron absorption, influencing the taste and reducing the nutritional value of food, oesophageal cancer, and the effect of astringency, i.e. a feeling of extreme dryness, puckeriness and constriction Abbreviations. PRP, proline-rich protein; Gall,Glc, 1,2,3,4,6-penta-U-galloyl-/I-D-glucopyranose; (C2H3)2S0, (Z&)dimethyl sulphoxide ; ROESY, two-dimensional rotating-frame nuclear Overhauser effect spectroscopy ; TOCSY, two-dimensional total correlation spectroscopy ; NOESY, two-dimensional nuclear Overhauser effect spectroscopy; AS-, maximum chemical shift change; ROE, rotating frame nuclear Overhauser effect; 35HN,. three-bond coupling constant between NH and CaH; AS/AT, chemical shift temperature coefficient; dm, sequential NOE conn...

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“…In a study to test, the efficacy of phenolics on growth and survival of H. armigera and Spodoptera litura, rutin was found to cause inhibition of H. armigera larvae which might be due to its interference with the prothoracicotrophic hormone and ecdysteroid action, thus, affecting molting process (Curtis et al, 1984;Jadhav et al, 2012a). Polyphenolics, tannins in particular, offer resistance against herbivory by forming complex, denaturing and precipitating proteins including digestive enzymes (MacManus et al, 1985). There was found a positive correlation (r =0.46) between the gut protease inhibition and total phenols present in these genotypes (data not given for total phenols, Table 3).…”

Section: Resultsmentioning

confidence: 86%

Exploring the potential of seed flour from pigeon pea genotypes to retard the growth and development of Helicoverpa armigera

Grover

Grewal

Gupta

et al. 2014

JANS

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Abstract:Helicoverpa armigera is one of the most devastating known pest causing major economic losses. Development of insect resistance against chemical pesticides and the environment concerns are forcing researchers to pave way towards biopesticides. Our study aimed to test the efficacy of seed flour from ten pigeon pea genotypes against H. armigera development. H. armigera fed with diet containing pigeon pea seed powder exhibited larval and pupal weight reduction and certain abnormalities. Larval weight reduction varied from 19 % (AL 1495) to 37 % (AL 1677). Increase in larval duration was seen in genotypes containing higher trypsin inhibitor, phenols and phytic acid. AL 1677 was found to be the most resistant genotype with 37 % larval weight reduction followed by AL 1735. Larval-pupal intermediates were observed in diets containing AL 1495 and AL 1747 seed powder. The pupal weight reduction varied from 15.5 % to 44.5 %. Results from this study suggest the inhibitory potential of PIs and other bioactive compounds such as phenols and phytic acid from pigeon pea cultivars against H. armigera development, that can be further exploited in pest management.

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Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides

Cited by 277 publications

References 8 publications

Analysis of cream formation in green tea concentrates with different solid concentrations

Analysis of cream formation in green tea concentrates with different solid concentrations

Study of the interaction between salivary proline‐rich proteins and a polyphenol by ¹H‐NMR spectroscopy

Exploring the potential of seed flour from pigeon pea genotypes to retard the growth and development of Helicoverpa armigera

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Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides

Cited by 277 publications

References 8 publications

Analysis of cream formation in green tea concentrates with different solid concentrations

Analysis of cream formation in green tea concentrates with different solid concentrations

Study of the interaction between salivary proline‐rich proteins and a polyphenol by 1H‐NMR spectroscopy

Exploring the potential of seed flour from pigeon pea genotypes to retard the growth and development of Helicoverpa armigera

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Study of the interaction between salivary proline‐rich proteins and a polyphenol by ¹H‐NMR spectroscopy