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Plant phenolic compounds are known to interact with proteins producing changes in the food (e.g., biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenolprotein reactions on protein quality was studied in a rat bioassay. The rats were fed protein derivatives at a 10% protein level. Soy proteins were derivatized with chlorogenic acid and quercetin (derivatization levels: 0.056 and 0.28 mmol phenolic compound/gram protein). Analysis of nitrogen in diets, urine, and fecal samples as well as the distribution of amino acids were determined. Depending on the degree of derivatization, the rats fed with soy protein derivatives showed an increased excretion of fecal and urinary nitrogen. As a result, true nitrogen digestibility, BV, and net protein utilization were adversely affected. Protein digestibility corrected amino acid score was decreased for lysine, tryptophan, and sulfur containing amino acids.
Bromelain was allowed to react with phenolic compounds. The activity and selected physico-chemical properties of the resulting derivatives were characterized. In vitro experiments showed that the proteolytic activity of bromelain was inhibited. Bromelain also serves as a food protein, because food stuffs based on pineapple contain relatively high concentrations of bromelain. In vitro digestion of bromelain derivatives with the main proteolytic enzymes of the gastrointestinal tract was also adversely affected. A covalent attachment of the phenolic compounds was identified at the tryptophan, free amino (lysines and N-terminal) and thiol groups of bromelain. A decrease in solubility of the derivatives was observed. The isoelectric point was shifted to lower pH values and high molecular weight fractions were identified. All effects observed depended on the reactivity of the phenolic substances. Two supplementary food products containing both bromelain and quercetin were also tested in terms of their proteolytic activity and digestibility
The intention of this study was to increase the knowledge on the composition and structure of coffee bean proteins and the changes induced in them especially with regard to their interactions with the phenolic compounds also present. For this purpose green coffee beans were extracted by means of standard methanol extraction to quantify the chlorogenic acid content. Different solubilisation buffers were applied to extract the protein fractions with or without prior fat removal. The protein samples thus obtained were analysed by different methods (RP-HPLC, SDS-PAGE and SELDI-TOF- MS). Preliminary model studies were performed to characterize the interactions between the isolated green coffee protein fractions and chlorogenic acid (the major phenolic compound in coffee beans) with the intention of fulfilling the ultimate goal of characterizing such reactions in roasted coffee. The results show that the content of chlorogenic bound covalently to the protein increases. A reaction with the nucleophilic protein side chains (tryptophan, cystein and lysine) was recorded. Cross-inked protein polymers were also detected, whereby the a-chain was found to be more reactive. These reactions effect the solubility of the coffee bean proteins, the latter in turn becoming more acidic in nature. The secondary structure was affected only slightly as determined by circular dichroism. The in-vitro tryptic digestibility was also influenced, where again the cc-chain seems to be more susceptible. The observed polymerisation due to derivatisation by chorogenic acid declines the digestion. Similar digestion behaviour was also observed during tryptic hydrolysis of roasted coffee compared to that of green coffee, roasting allowing more stronger denaturation caused by the accompanying Maillard reaction. The derivatised green coffee bean proteins were found to have moderate antioxidative capacity
During processing and storage, phenolic compounds (PCs) may react with food protein bound amino acids (AAs). Such reactions have been reported to change physicochemical and to decrease in vitro digestion properties of proteins. A rat growth and nitrogen (N) balance study was conducted to prove whether derivatization with chlorogenic acid (CA) affects the nutritional quality of beta-lactoglobulin (beta-LG). Test diets (10% protein level) contained nonderivatized beta-LG (LG, treated under omission of CA), low derivatization level beta-LG (LGL), high derivatization level beta-LG (LGH), or casein supplemented with L-methionine (0.3% of diet; C+met) as an internal standard. An additional group received untreated beta-LG supplemented with pure CA (1.03% of diet; LG+CA). The AA composition of test proteins, plasma AAs, and liver glutathione (GSH) concentrations were determined. Protein digestibility-corrected amino acid score (PDCAAS) was calculated using human or rat AA requirement patterns and rat fecal digestibility values. N excretion was significantly higher in feces and lower in urine of rats fed with LGH as compared to LG and LGL. Consequently, true N digestibility (TND) was significantly lower with LGH as compared to LG and LGL. The lower content of methionine, cysteine, lysine, and tryptophan in LGH corresponded to a reduced TND. Net protein utilization (NPU) was not different between treated beta-LG fed diet groups but was lower than in LG+CA and C+met fed groups. Only at a relatively high level of derivatization with CA, the otherwise good nutritional quality of beta-LG is affected so that TND is reduced, while NPU still remains unaffected. Derivatization of beta-LG with CA does not seem to lead to an additional deficiency in a specific indispensable AA in growing rats fed with 10% protein
Bovine serum albumin (BSA) was derivatized by covalent attachment of different amounts of quercetin (ratios of BSA : quercetin were 20:1, 10:1, 7:1, 5:1, 2:1 (w/w)). The antioxidant activity of the protein-phenol derivatives was investigated using a modified TEAC assay. The results show that the covalent attachment of quercetin to BSA decreases the total antioxidant activity in comparison to an equivalent amount of free quercetin depending on the degree of derivatization. The derivative with the highest amount of covalently bound quercetin (2:1 derivative) showed an antioxidant activity of only 79% compared to an equivalent amount of free quercetin. After the enzymatic proteolysis of the BSA quercetin derivatives with trypsin, the total antioxidant activity of the degradation products increases in comparison to the respective undigested derivatives, but does not reach the activity of an equivalent amount of free quercetin. Even after 240 minutes of tryptic degradation there is still a lack in antioxidant activity (for the 7:1 derivative nearly 33%) as compared to free quercetin.
Assessment of the reactivity of selected isoflavones against proteins in comparison to quercetin
(2004)
Selected isoflavones (genistein, daidzein, formononetin, prunetin, biochanin A and two synthetic isoflavones) were allowed to interact with soy and whey proteins. The reaction products were analyzed in terms of covalent binding at the nucleophilic side chains of proteins. Changes in molecular properties of the proteins derivatives were documented by SDS-PAGE, IEF and SELDI-TOF-MS. The structural changes induced were studied using circular dichroism (CD). The in vitro digestibility was assessed with trypsin. The results show that the occurrence of the catechol moiety, i.e. the two adjacent (ortho) aromatic hydroxyl groups on ring B of the flavonoid structural skeleton appears to be perquisite condition for covalent binding to proteins. The catechol moiety on ring A was less reactive. Its absence lead to a slight or no significant reaction, although non-covalent interactions may still be possible even when lacking this structural element. A comparison of the data is also made with quercetin representing the flavonols.