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dc.creatorPeruško, Marija
dc.creatorAl-Hanish, Ayah
dc.creatorMihailović-Vesić, Jelena
dc.creatorMinić, Simeon L.
dc.creatorTrifunović, Sara
dc.creatorProdić, Ivana
dc.creatorĆirković-Veličković, Tanja
dc.date.accessioned2018-11-22T00:40:04Z
dc.date.available2018-11-22T00:40:04Z
dc.date.issued2017
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/2456
dc.description.abstractMajor green tea catechin, epigallocatechin-3-gallate (EGCG), binds non-covalently to numerous dietary proteins, including beta-lactoglobulin of cow's milk. The effects of glycation of proteins via Maillard reaction on the binding capacity for polyphenols and the antiradical properties of the formed complexes have not been studied previously. Binding constant of BLG glycated by milk sugar lactose to EGCG was measured by the method of fluorophore quenching. Binding of EGCG was confirmed by CD and FTIR. The antioxidative properties of the complexes were examined by measuring ABTS radical scavenging capacity, superoxide anion scavenging capacity and total reducing power assay. Glycation of BLG does not significantly influence the binding constant of EGCG for the protein. Conformational changes were observed for both native and glycated BLG upon complexation with EGCG. Masking effect of polyphenol complexation on the antioxidative potential of the protein was of the similar degree for both glycated BLG and native BLG. (C) 2017 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectBeta-lactoglobulinen
dc.subjectEpigallocatechin-3-gallateen
dc.subjectGlycationen
dc.subjectMaillard reactionen
dc.subjectProtein polyphenol interactionsen
dc.subjectTeaen
dc.titleAntioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reactionen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТрифуновиц, Сара; Перушко, Марија; Ћирковић-Величковић, Тања; Продић, Ивана; Михаиловић Весић, Јелена; Aл-Ханисх, Ayах; Миниц, Симеон;
dc.citation.volume232
dc.citation.spage744
dc.citation.epage752
dc.identifier.wos000401097700089
dc.identifier.doi10.1016/j.foodchem.2017.04.074
dc.citation.other232: 744-752
dc.citation.rankM21
dc.identifier.pmid28490136
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3027]
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-85017657241
dc.identifier.rcubKon_3272


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