Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
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 t...
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2012
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| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84866179422 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a von Staszewski, M. | |
| 245 | 1 | 0 | |a Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m von Staszewski, M.; CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina; email: marianvon@yahoo.com.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. © 2012 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: This research was supported by Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina | ||
| 593 | |a Pharmacology and Toxicology Division, CPQBA, University of Campinas - UNICAMP, P.O. Box 6171, 13083-970 Campinas, Brazil | ||
| 690 | 1 | 0 | |a ANTITUMOR ACTIVITY |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a GREEN TEA POLYPHENOLS |
| 690 | 1 | 0 | |a INTERACTION |
| 690 | 1 | 0 | |a WHEY PROTEINS |
| 700 | 1 | |a Jara, F.L. | |
| 700 | 1 | |a Ruiz, A.L.T.G. | |
| 700 | 1 | |a Jagus, R.J. | |
| 700 | 1 | |a Carvalho, J.E. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d 2012 |g v. 4 |h pp. 800-809 |k n. 4 |p J. Funct. Foods |x 17564646 |t Journal of Functional Foods | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jff.2012.05.008 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_17564646_v4_n4_p800_vonStaszewski |y Handle |
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