Nanocomplex formation between beta-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

作者：von Staszewski Mariana^*; Jara Federico L; Ruiz Ana L T G; Jagus Rosa J; Carvalho Joao E; Pilosof Ana M R

来源：Journal of Functional Foods, 2012, 4(4): 800-809.

DOI：10.1016/j.jff.2012.05.008

• Green tea polyphenols
• Whey proteins
• Interaction
• Gelation
• Antitumor activity

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. %26lt;br%26gt;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.

• 出版日期2012-10