Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase
| Autor: | Danijela Apostolovic, Dragana Stanic-Vucinic, Luka Mihajlovic, Bojana Kravic, Ziyad Tantoush, Ivana Prodic, Tanja Cirkovic Velickovic |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
030309 nutrition & dietetics
Protein digestion Medicine (miscellaneous) Catechin 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Pepsin Food allergy medicine Phenol TX341-641 Food science 0303 health sciences Oxidase test Nutrition and Dietetics biology Chemistry Nutrition. Foods and food supply Allergen food and beverages 04 agricultural and veterinary sciences Green tea medicine.disease 040401 food science Peanut Biochemistry Polyphenol Digestibility biology.protein Digestion Food Science |
| Zdroj: | Journal of Functional Foods, Vol 4, Iss 3, Pp 650-660 (2012) Journal of Functional Foods |
| ISSN: | 1756-4646 |
| Popis: | The in vitro gastric digestion of several food allergens (beta-lactoglobulin (BLG), alpha-lactalbumin (LA) and peanut allergens (PE)) in the presence of a catechin-enriched polyphenol extract of green tea (GTC), oxidized polyphenols and phenol oxidase processed food allergens and GTC was investigated. Pepsin-resistant proteins, such as BLG, major peanut allergens, Ara h 1 and Ara h 2, degrade faster in the presence of catechin-enriched green tea polyphenols. Phenol oxidase polymerized GTC affected adversely protein digestion of BLG and LA, but not digestion of PE proteins. Protecting effect of polyphenols correlated well with the ability of proteins to form insoluble complexes with oxidized catechins. Cross-linking of proteins and polyphenols further extended the half-lives of BLG and LA in the in vitro digestion by pepsin. Catechin-enriched green tea polyphenols of food supplements facilitate pepsin digestion of major food allergens, but hamper their digestion if oxidized and polymerized by phenol oxidase. (c) 2012 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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