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dc.creatorGligorijević, Nikola
dc.creatorRadomirović, Mirjana Ž.
dc.creatorRajković, Andreja
dc.creatorNedić, Olgica
dc.creatorĆirković-Veličković, Tanja
dc.date.accessioned2020-10-29T13:06:42Z
dc.date.available2020-10-29T13:06:42Z
dc.date.issued2020
dc.identifier.issn2304-8158
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/4235
dc.description.abstractThe French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive.
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//
dc.relationMinistarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 451-03-68/2020-14/2019
dc.relationBelgian Special Research Fund BOF STG, grant number 01N01718.
dc.relationSerbian Academy of Sciences and Arts, grant number F-26.
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/810752/EU//
dc.relationThe APC was funded by the European Commission, under the Horizon2020, FoodEnTwin Project, GA No. 810752
dc.rightsopenAccess
dc.sourceFoods
dc.subjectantioxidant
dc.subjectbinding
dc.subjectfibrinogen
dc.subjectresveratrol
dc.subjectsolubility
dc.titleFibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation
dc.typearticle
dc.rights.licenseBY
dcterms.abstractРадомировић, Мирјана Ж.; Рајковић, Aндреја; Ћирковић Величковић, Тања; Глигоријевић, Никола; Недић, Олгица;
dc.citation.volume9
dc.citation.issue6
dc.citation.spage780
dc.identifier.wos000550038600001
dc.identifier.doi10.3390/foods9060780
dc.citation.rankM21~
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85087811706
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/26295/Fibrinogen_Increases_Resveratrol_pub_2020.pdf


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