Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Ultrasonics Sonochemistry

Cen

et al. 2021

Section: Resultsmentioning

confidence: 99%

Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties

Ultrasonics Sonochemistry

Cen

et al. 2021

“…In previous, Pessato et al. (2018) portrayed that the surface hydrophobicity of whey proteins was directly related to their in vivo allergenic characteristics. In parallel, Fu et al.…”

Section: Resultsmentioning

confidence: 99%

Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics

Cheng

Journal of Food Science

et al. 2020

Currently, there has been a surge of interest in revealing the interactions between plasma and food matrices. In this study, we investigated the impacts of atmospheric cold plasma (ACP) treatment on the structural, physicochemical and allergenic characteristics of soybean protein isolate (SPI). SPI dispersions were subjected to ACP treatments at different frequencies (80 to 100 Hz) and durations (1 to 10 min) to investigate the effects of exposing conditions. Results showed that ACP induced reactive oxygen species‐mediated oxidation of soy proteins, resulting in modifications in the secondary and ternary structures of SPI. As a consequence, functional properties of SPI, such as emulsifying (56 to 168%, compared with control) and foaming properties (60 to 194%) were influenced by varying degrees. In addition, under certain circumstance (120 Hz, 5 min), the IgE‐binding level of SPI was decreased by up to 75%, when compared to the control. Moderate treatment yielded products with improved functionality and reduced allergenicity, while extensive exposure induced a loss of vendibility due to protein aggregation.Practical ApplicationIn this study, we demonstrated for the first time, that plasma species reacted with soybean proteins, resulting in spatial structural changes which are closely related with protein functionality and allergenicity. ACP interacts with macromolecules in aqueous systems and thus can be an alternative and promising nonthermal approach in modifying soybean proteins, whereas the exact role of different processing parameters needs to be well‐elaborated.

Comp Rev Food Sci Food Safe

“…PCs-protein interactions could affect not only the bioavailability of both proteins and PCs, but also protein functions and PCs antioxidant potential. Pessato et al (2018) reported that whey proteins could interact with phenolics via noncovalent bonds, as highlighted by the reduction of surface hydrophobicity and by a negative exothermic enthalpy using calorimetry. Consistently, the radical scavenging activity of epigallocatechin gallate (EGCG) was found to be higher in the absence of milk proteins.…”

Section: Matrix Effect: Interaction With Other Food Componentsmentioning

confidence: 99%

Functional implications of bound phenolic compounds and phenolics–food interaction: A review

Rocchetti

Gregorio

Lorenzo

et al. 2022

128

Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions. Notwithstanding, these interactions are responsible for the carrier effect ascribed to fiber toward the digestive system and can modulate the bioaccessibility of phenolics, thus shaping health‐promoting effects in vivo. On this basis, the present review focuses on the nature, occurrence, and implications of the interactions between phenolics and food components. Covalent and noncovalent interactions are presented, their occurrence discussed, and the effect of food processing introduced. Once reaching the large intestine, fiber‐bound phenolics undergo an intense transformation by the microbial community therein, encompassing reactions such as deglycosylation, dehydroxylation, α‐ and β‐oxidation, dehydrogenation, demethylation, decarboxylation, C‐ring fission, and cleavage to lower molecular weight phenolics. Comparatively less information is still available on the consequences on gut microbiota. So far, the very most of the information on the ability of bound phenolics to modulate gut microbiota relates to in vitro models and single strains in culture medium. Despite offering promising information, such models provide limited information about the effect on gut microbes, and future research is deemed in this field.