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Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate

Almajano, M.P., Delgado, M.E. and Gordon, M.H. (2007) Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chemistry, 101 (1). pp. 126-130. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2006.01.009

Abstract/Summary

beta-Casein and alpha-casein showed radical-scavenging activities in aqueous solution, whereas bovine serum albumin (BSA), alpha-lactalbumin and P-lactoglobulin showed much weaker antioxidant activity, when assessed by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical-scavenging assay. However, beta-casein and alpha-casein showed reduced antioxidant activity after storage at 30 degrees C. An increase in radical- scavenging activity and a fall in fluorescence of the protein component were evident after 6 h, when BSA, beta-lactoglobulin or casein were mixed with EGCG, and excess EGCG was removed, indicating the formation of a complex with this protein on mixing. Storage of all the proteins with EGCG at 30 degrees C caused an increase in the antioxidant activity of the isolated protein component after separation from excess EGCG. This showed that EGCG was reacting with the proteins and that the protein-bound catechin had antioxidant properties. The reaction of EGCG with BSA, casein and beta-lactoglobulin was confirmed by the loss of fluorescence of the protein on storage, and the increase in UV absorbance between 250 and 400 nm. The increase in antioxidant activity of BSA after storage with EGCG was confirmed by the ferric reducing antioxidant potential (FRAP) and the oxygen radical antioxidant capacity (ORAC) assays. (c) 2006 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13590
Uncontrolled Keywords:ABTS, antioxidant, epigallocatechin gallate, protein, GREEN TEA, PHENOLIC-COMPOUNDS, PLANT PHENOLS, OXIDATION, BINDING, ASSAY, MODEL, POLYPHENOLS, METABOLISM, EMULSIONS

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