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Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

2015Journal article Restricted access
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dc.contributor.authorFerraro, Vincenza
dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorSarmento, Bruno
dc.contributor.authorGomes, Ana
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2016-04-21T16:41:47Z
dc.date.available2016-04-21T16:41:47Z
dc.date.issued2015
dc.description.abstractIncorporation of polyphenols in dairy food is being considered as way to develop oral nutraceutical formulation due to their antioxidant and anti-inflammatory activities. However, polyphenols can interact with proteins, which gives rise to a significant loss of their biological properties. The objective of this research was to study the interactions of rosmarinic acid (RA) and bovine milk whey protein (i.e. α-Lactalbumin, β-Lactoglobulin and Lactoferrin). Radical quenching assay (ABTS), optical density, liquid chromatography (HPLC and FPLC), dynamic light scattering (DLS) and zeta-potential, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) were used for the screening of the interactions at 0, 3, and 24 h of storage at 4 °C. Interactions were assessed both at neutral pH of the complexes inwater and acidic pH 3 and 4.5. Results show the occurrence of non-covalent interactions between RA and whey proteins, such as hydrophobic, hydrogen bonding, and dipole–dipole type. Radical quenching activity of RA decreased in the presence of milk proteins yet at the initial time especially in the case of α-Lactalbumin,meaning that the amount of free polyphenol diminished. Complex dimension was different depending on pH, and on primary and secondary structures of proteins. Interactions showed to be favored at the lowest pH, and reversible in all cases; nonetheless, complex RA–proteins were more stable than proteins alone.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFERRARO, Vincenza; MADUREIRA, Raquel; SARMENTO, Bruno; GOMES, Ana M.P.; PINTADO, Manuela - Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin. Food Research International. ISSN 0963-9969. Vol. 77 (2015), p. 450–459pt_PT
dc.identifier.doi10.1016/j.foodres.2015.08.024
dc.identifier.eid84949086813
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.14/19940
dc.identifier.wos000367410100019
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectInteractionspt_PT
dc.subjectRosmarinic acidpt_PT
dc.subjectWhey proteinspt_PT
dc.titleStudy of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrinpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F117808%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71391%2F2010/PT
oaire.citation.endPage459
oaire.citation.startPage450
oaire.citation.titleFood Research International
oaire.citation.volume77
oaire.fundingStream3599-PPCDT
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameFerraro
person.familyNameMadureira
person.familyNameSarmento
person.familyNameGomes
person.familyNamePintado
person.givenNameVincenza
person.givenNameRaquel
person.givenNameBruno
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier263033
person.identifierM-4659-2013
person.identifier152609
person.identifier162628
person.identifier456608
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-idE816-B6B0-06A5
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4815-0297
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0001-5763-7553
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-8153-2014
person.identifier.ridM-4659-2013
person.identifier.ridJ-6265-2013
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id57194334236
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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