Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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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.
I: Trends in Food Science and Technology, Bind 110, 2021, s. 470-482.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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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