Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

Research output: Contribution to journalReviewpeer-review

Standard

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. / Li, Yuting; He, Dong; Li, Bing; Lund, Marianne N.; Xing, Yifan; Wang, Yi; Li, Fuxiang; Cao, Xiao; Liu, Yujia; Chen, Xiangyu; Yu, Jiamei; Zhu, Jie; Zhang, Minlian; Wang, Qiang; Zhang, Yuhao; Li, Bin; Wang, Jinshui; Xing, Xinhui; Li, Lin.

In: Trends in Food Science and Technology, Vol. 110, 2021, p. 470-482.

Research output: Contribution to journalReviewpeer-review

Harvard

Li, Y, He, D, Li, B, Lund, MN, Xing, Y, Wang, Y, Li, F, Cao, X, Liu, Y, Chen, X, Yu, J, Zhu, J, Zhang, M, Wang, Q, Zhang, Y, Li, B, Wang, J, Xing, X & Li, L 2021, 'Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods', Trends in Food Science and Technology, vol. 110, pp. 470-482. https://doi.org/10.1016/j.tifs.2021.02.009

APA

Li, Y., He, D., Li, B., Lund, M. N., Xing, Y., Wang, Y., Li, F., Cao, X., Liu, Y., Chen, X., Yu, J., Zhu, J., Zhang, M., Wang, Q., Zhang, Y., Li, B., Wang, J., Xing, X., & Li, L. (2021). Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. Trends in Food Science and Technology, 110, 470-482. https://doi.org/10.1016/j.tifs.2021.02.009

Vancouver

Li Y, He D, Li B, Lund MN, Xing Y, Wang Y et al. Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. Trends in Food Science and Technology. 2021;110:470-482. https://doi.org/10.1016/j.tifs.2021.02.009

Author

Li, Yuting ; He, Dong ; Li, Bing ; Lund, Marianne N. ; Xing, Yifan ; Wang, Yi ; Li, Fuxiang ; Cao, Xiao ; Liu, Yujia ; Chen, Xiangyu ; Yu, Jiamei ; Zhu, Jie ; Zhang, Minlian ; Wang, Qiang ; Zhang, Yuhao ; Li, Bin ; Wang, Jinshui ; Xing, Xinhui ; Li, Lin. / Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. In: Trends in Food Science and Technology. 2021 ; Vol. 110. pp. 470-482.

Bibtex

@article{7198b755f48d4d1995c2be2ed67939df,
title = "Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods",
abstract = "Background: As plant secondary metabolites, polyphenols have gained more attention with increasing market demand due to their potential benefit for health. However, the low uptake rate and target delivery efficiency of polyphenols towards target sites such as organs, tissues and cells limit their applications. Polyphenols possess binding affinities with proteins via non-covalent and (or) covalent interactions, which provide a strategy for engineering as polyphenol-protein complexes to protect them from oxidation and enzymatic hydrolysis during gastrointestinal digestion. Polyphenol engineering via polyphenol-protein interaction changes the physical and chemical characteristics of polyphenols, thereby protecting polyphenols from oxidation and enzymatic hydrolysis during gastrointestinal digestion and improving their uptake rate, target specific delivery and biological activity. Scope and approach: This review aims to describe the mechanisms underlying engineering polyphenols via polyphenol-protein interaction, as well as their effect on the antioxidative, anti-inflammatory and anti-cancer activities of polyphenols. Especially, it focuses on polyphenols functional enhancement for improved intestinal health by engineering with proteins. Key finding and conclusions: Polyphenol stability in gastrointestinal tract, uptake, target specific delivery, bioavailability and biological activity can be enhanced by engineering with proteins via polyphenol-protein interactions. The potential applications of the engineering polyphenol-protein complex for health benefit are specifically addressed, but their safety needs to be assessed carefully before developing as functional food ingredients.",
keywords = "Anti-degradation, Health benefit, Polyphenol-protein complex, Polyphenols, Target delivery, Uptake rate",
author = "Yuting Li and Dong He and Bing Li and Lund, {Marianne N.} and Yifan Xing and Yi Wang and Fuxiang Li and Xiao Cao and Yujia Liu and Xiangyu Chen and Jiamei Yu and Jie Zhu and Minlian Zhang and Qiang Wang and Yuhao Zhang and Bin Li and Jinshui Wang and Xinhui Xing and Lin Li",
year = "2021",
doi = "10.1016/j.tifs.2021.02.009",
language = "English",
volume = "110",
pages = "470--482",
journal = "Trends in Food Science & Technology",
issn = "0924-2244",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

AU - Li, Yuting

AU - He, Dong

AU - Li, Bing

AU - Lund, Marianne N.

AU - Xing, Yifan

AU - Wang, Yi

AU - Li, Fuxiang

AU - Cao, Xiao

AU - Liu, Yujia

AU - Chen, Xiangyu

AU - Yu, Jiamei

AU - Zhu, Jie

AU - Zhang, Minlian

AU - Wang, Qiang

AU - Zhang, Yuhao

AU - Li, Bin

AU - Wang, Jinshui

AU - Xing, Xinhui

AU - Li, Lin

PY - 2021

Y1 - 2021

N2 - Background: As plant secondary metabolites, polyphenols have gained more attention with increasing market demand due to their potential benefit for health. However, the low uptake rate and target delivery efficiency of polyphenols towards target sites such as organs, tissues and cells limit their applications. Polyphenols possess binding affinities with proteins via non-covalent and (or) covalent interactions, which provide a strategy for engineering as polyphenol-protein complexes to protect them from oxidation and enzymatic hydrolysis during gastrointestinal digestion. Polyphenol engineering via polyphenol-protein interaction changes the physical and chemical characteristics of polyphenols, thereby protecting polyphenols from oxidation and enzymatic hydrolysis during gastrointestinal digestion and improving their uptake rate, target specific delivery and biological activity. Scope and approach: This review aims to describe the mechanisms underlying engineering polyphenols via polyphenol-protein interaction, as well as their effect on the antioxidative, anti-inflammatory and anti-cancer activities of polyphenols. Especially, it focuses on polyphenols functional enhancement for improved intestinal health by engineering with proteins. Key finding and conclusions: Polyphenol stability in gastrointestinal tract, uptake, target specific delivery, bioavailability and biological activity can be enhanced by engineering with proteins via polyphenol-protein interactions. The potential applications of the engineering polyphenol-protein complex for health benefit are specifically addressed, but their safety needs to be assessed carefully before developing as functional food ingredients.

AB - Background: As plant secondary metabolites, polyphenols have gained more attention with increasing market demand due to their potential benefit for health. However, the low uptake rate and target delivery efficiency of polyphenols towards target sites such as organs, tissues and cells limit their applications. Polyphenols possess binding affinities with proteins via non-covalent and (or) covalent interactions, which provide a strategy for engineering as polyphenol-protein complexes to protect them from oxidation and enzymatic hydrolysis during gastrointestinal digestion. Polyphenol engineering via polyphenol-protein interaction changes the physical and chemical characteristics of polyphenols, thereby protecting polyphenols from oxidation and enzymatic hydrolysis during gastrointestinal digestion and improving their uptake rate, target specific delivery and biological activity. Scope and approach: This review aims to describe the mechanisms underlying engineering polyphenols via polyphenol-protein interaction, as well as their effect on the antioxidative, anti-inflammatory and anti-cancer activities of polyphenols. Especially, it focuses on polyphenols functional enhancement for improved intestinal health by engineering with proteins. Key finding and conclusions: Polyphenol stability in gastrointestinal tract, uptake, target specific delivery, bioavailability and biological activity can be enhanced by engineering with proteins via polyphenol-protein interactions. The potential applications of the engineering polyphenol-protein complex for health benefit are specifically addressed, but their safety needs to be assessed carefully before developing as functional food ingredients.

KW - Anti-degradation

KW - Health benefit

KW - Polyphenol-protein complex

KW - Polyphenols

KW - Target delivery

KW - Uptake rate

U2 - 10.1016/j.tifs.2021.02.009

DO - 10.1016/j.tifs.2021.02.009

M3 - Review

AN - SCOPUS:85101159313

VL - 110

SP - 470

EP - 482

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

ER -

ID: 260035320