Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

Autor: Sami Fattouch, Rim Ben Abdallah, Ana Belén Bautista-Ortín, Tesnime Ghazouani, Encarna Gómez-Plaza, Wafa Talbi, María Dolores Jiménez-Martínez
Rok vydání: 2018
Předmět:
Zdroj: International Journal of Food Science & Technology. 54:1633-1641
ISSN: 1365-2621
0950-5423
Popis: During technological processing, proanthocyanidins and anthocyanidins could be partly lost due to the complexation phenomena, affecting food and beverage nutritional properties, organoleptic properties and health‐promoting potentials. A common issue is encountered when processing food and beverage which is binding of phenolics to dietary proteins. The present investigation aims at evaluating the proteolysis contribution, using pure protease (Pepsin, 3000 units g⁻¹), to protein–anthocyanidin and protein–proanthocyanidin interactions. Bovine serum albumin (BSA), ovalbumin (OVA) and casein (CAS) dietary protein models were used. High‐performance liquid chromatography coupled to diode array detector (HPLC‐DAD) and size exclusion chromatography analyses proved that pepsin treatment significantly (P > 0.05) decreased the ratio of flavonoids’ interaction with tested proteins . The proteolysis reduced anthocyanidin interactions with CAS, OVA and BSA by 64.88%, 57.37% and 42.87% respectively. Similarly, proanthocyanidins interaction with CAS, OVA and BSA were reduced by 34.23%, 13.74% and 2.39% respectively. This study provides the basis to develop innovative technologies to limit protein–flavonoid complexation during food and beverage processing.
Databáze: OpenAIRE
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