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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Functional Foods; v. 51, p. 121-129, DEC 2018.
• Citações Web of Science: 5

Resumo

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)

• Processo FAPESP: 15/26586-7 - Efeito da hidrólise associada a polimerização e da complexação com compostos fenólicos na alergenicidade de proteínas do soro de leite
• Beneficiário: Flavia Maria Netto
• Modalidade de apoio: Auxílio à Pesquisa - Regular