Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversi...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1371401/full |
| _version_ | 1827325545496444928 |
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| author | Kangyi Zhang Kangyi Zhang Kangyi Zhang Jinbao Huang Jinbao Huang Jinbao Huang Dongxu Wang Xiaochun Wan Yijun Wang Yijun Wang Yijun Wang |
| author_facet | Kangyi Zhang Kangyi Zhang Kangyi Zhang Jinbao Huang Jinbao Huang Jinbao Huang Dongxu Wang Xiaochun Wan Yijun Wang Yijun Wang Yijun Wang |
| author_sort | Kangyi Zhang |
| collection | DOAJ |
| description | Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic. |
| first_indexed | 2024-03-07T14:30:46Z |
| format | Article |
| id | doaj.art-2b8b147a40bd4d11ab093c38a17151ac |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-07T14:30:46Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-2b8b147a40bd4d11ab093c38a17151ac2024-03-06T04:54:00ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-03-011110.3389/fnut.2024.13714011371401Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applicationsKangyi Zhang0Kangyi Zhang1Kangyi Zhang2Jinbao Huang3Jinbao Huang4Jinbao Huang5Dongxu Wang6Xiaochun Wan7Yijun Wang8Yijun Wang9Yijun Wang10State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, ChinaJoint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, ChinaNew-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, ChinaJoint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, ChinaNew-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, ChinaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, ChinaJoint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, ChinaNew-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, ChinaProteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic.https://www.frontiersin.org/articles/10.3389/fnut.2024.1371401/fullfood functional ingredientscovalent interactionproteinpolyphenolsfunctional foods |
| spellingShingle | Kangyi Zhang Kangyi Zhang Kangyi Zhang Jinbao Huang Jinbao Huang Jinbao Huang Dongxu Wang Xiaochun Wan Yijun Wang Yijun Wang Yijun Wang Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications Frontiers in Nutrition food functional ingredients covalent interaction protein polyphenols functional foods |
| title | Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications |
| title_full | Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications |
| title_fullStr | Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications |
| title_full_unstemmed | Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications |
| title_short | Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications |
| title_sort | covalent polyphenols proteins interactions in food processing formation mechanisms quantification methods bioactive effects and applications |
| topic | food functional ingredients covalent interaction protein polyphenols functional foods |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1371401/full |
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