Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

Author: Mariana von Staszewski and Federico L. Jara and Ana L.T.G. Ruiz and Rosa J. Jagus and Joao E. Carvalho and Ana M.R. Pilosof

The development of milk functional foods including health-promoting green tea polyphenols represents a challenge for the food industry since the formation of protein–polyphenol complexes may affect both protein technological properties and polyphenols biological activity. The present work aimed at the characterization of complexes formed between green tea polyphenols and either β-lactoglobulin (β-lg) or caseinomacropeptide (CMP), as well as to evaluate how this complexation may impact on protein gelation and polyphenol antiproliferative activity against tumor cell lines. Particle size and charge of protein–polyphenol complexes depend on protein nature and pH. At pH 6 they had the smallest size and were soluble. The presence of polyphenols accelerated the gelation of both β-lg and CMP, and mainly affected viscoelasticity of β-lg gels. Polyphenol complexation by proteins did not inhibit its anti-proliferative activity. Moreover, they exerted a better performance on some particular tumor cell lines.

 

 

Get the whole article here

Shipping Icon Free Shipping + Free Returns
Subscription Details Icon
We stand behind our teas and teaware, and want you to be not just satisfied with them, but thrilled. If for any reason you're not, just let us know and we'll do our best to make it right.

{property.value} {property.value} {property.value} Include jar: {property.value}
×
You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha