Abstract
This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins). The physicochemical properties of complexes were established through an analysis of the UV-Vis spectrum; relative content of free amino groups, thiol groups, and tryptophan residues; chromatographic (SE-HPLC) and electrophoretic (SD-PAGE, Native-PAGE) properties; and conformational changes reflected by Fourier transform infrared spectra. Further, the effect of pH and ionic strength on the solubility and stability of complexes as well as the binding capacity of phenolics to proteins were determined. Results show that, in most cases, phenolics significantly affected the measured parameters; however, the effects were strongly differentiated by the type of phenolic compounds and protein fraction that were applied. Moreover, it may be that changes in the properties of complexes are reflected in the biological nature of proteins and phenolic compounds such as their bioavailability and physiological activity. However, due to the structural complexity of proteins, and the multitudinous factors that affect their interactions, such studies are a great and long-term challenge for the domain of food science.
Highlights
Phenolic compounds are a widely distributed group of secondary plant metabolites [1,2,3]
In case of both albumin (Figure 1a) and globulin (Figure 1b) fractions, total peak areas of protein samples treated by phenolics were significantly higher than those of the control, except for the sample treated by ferrulic acid (FA) where the least pronounced effect was noted
In-lane smearing appeared for Gallic acid (GA), chlorogenic acid (CGA), Green tea (GT), and in-lane smearing appeared for GA, CGA, Q, CAT, GT, and detected (A1–A10; Figure 6a)
Summary
Phenolic compounds are a widely distributed group of secondary plant metabolites [1,2,3] They are synthesized by plants to protect themselves from environmental stress factors, such as ultraviolet radiation or aggression by pathogens [2,4]. This group of phytochemicals is characterized by phenolic structural features—they contain several hydroxyl groups on one or more six-carbon aromatic rings [5,6]. Phenolic compounds are widespread components of plant-derived foods, including fruits, vegetables, cereals, olive, legumes, chocolate, tea, coffee, and wine [1,2,5] As food components, these compounds affect the bitterness, astringency, color, flavor, odor, and oxidative stability of food products [8]. They exhibit many favorable biological activities, of which antioxidant properties are those that are most thoroughly studied [1,2,7]
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