Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

Autor: Ziyad Tantoush, Danijela Apostolovic, Bojana Kravic, Ivana Prodic, Luka Mihajlovic, Dragana Stanic-Vucinic, Tanja Cirkovic Velickovic
Jazyk: angličtina
Rok vydání: 2012
Předmět:
Zdroj: Journal of Functional Foods, Vol 4, Iss 3, Pp 650-660 (2012)
Druh dokumentu: article
ISSN: 1756-4646
DOI: 10.1016/j.jff.2012.04.006
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.
Databáze: Directory of Open Access Journals
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