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Type: Artigo de periódico
Title: Nanocomplex formation between beta-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
Author: von Staszewski, M
Jara, FL
Ruiz, ALTG
Jagus, RJ
Carvalho, JE
Pilosof, AMR
Abstract: 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 beta-lactoglobulin (beta-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 beta-lg and CMP, and mainly affected viscoelasticity of beta-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. (c) 2012 Elsevier Ltd. All rights reserved.
Subject: Green tea polyphenols
Whey proteins
Antitumor activity
Country: Holanda
Editor: Elsevier Science Bv
Citation: Journal Of Functional Foods. Elsevier Science Bv, v. 4, n. 4, n. 800, n. 809, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.jff.2012.05.008
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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