Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Full text
Author(s):
Pessato, Tassia B. [1] ; de Morais, Francielli P. R. [1] ; de Carvalho, Natalia C. [1] ; Figueira, Ana Carolina M. [2] ; Fernandes, Luis Gustavo R. [3] ; Zollner, Ricardo de L. [3] ; Netto, Flavia M. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Sao Paulo - Brazil
[2] Brazilian Ctr Res Energy & Mat CNPEM, Brazilian Biosci Natl Lab, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Sch Med Sci, Lab Translat Immunol, Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Functional Foods; v. 51, p. 121-129, DEC 2018.
Web of Science Citations: 5
Abstract

Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were investigated. WPI-phenolic compounds interactions were evidenced by fluorescence quenching, accompanied by red-shift (32 nm in WPI-CA and 3 nm in WPI-EGCG). Negative exothermic enthalpy obtained by isothermal titration calorimetry analysis (-5966.4 +/- 733J kJ/mol for WPI-CA and - 14378.3 +/- 2363.8 kJ/mol for WPI-EGCG) and reduction of surface hydrophobicity suggest that those interactions are of non-covalent nature. Additionally, changes in secondary structure pattern and increase in thermal stability were demonstrated by circular dichroism and were higher in neutral than in acidic conditions. WPI-EGCG complexes obtained in both pH conditions showed a reduced IgE-binding capacity to beta-1g and BSA, two important allergens in milk. In conclusion, we suggest that complexation with EGCG could be a promising strategy to reduce the allergenicity of whey proteins. (AU)

FAPESP's process: 15/26586-7 - Effect of combined treatment of hydrolysis and polymerization or complexation with phenolic compounds on whey protein allergenicity
Grantee:Flavia Maria Netto
Support Opportunities: Regular Research Grants