Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds

作者：Viljanen K^*; Kivikari R; Heinonen M

来源：Journal of Agricultural and Food Chemistry, 2004, 52(5): 1104-1111.

DOI：10.1021/jf034785e

• protein oxidation
• tryptophan
• protein carbonyls
• anthocyanins
• procyanidins
• antioxidants
• phenolic compounds

Oxidation of bovine serum albumin, casein, and lactalbumin and the effect of different procyanidins, anthocyanins, and their aglycons (10 and 20 muM) on lactalbumin oxidation were investigated in a liposome system. Samples were incubated in the dark at 37 degreesC with copper, and the extent of oxidation was measured by determining the loss of tryptophan fluorescence and the formation of protein carbonyls, conjugated diene hydroperoxides, and hexanal. The correlation between different protein and lipid oxidation measurements was good and statistically significant. Casein was the most stable protein in the liposome model, and it was also the best inhibitor of liposome oxidation. All tested anthocyanins and other phenolic compounds inhibited both lipid and protein oxidation. There were no systematic differences with anthocyanins and their aglycons in relation to the concentrations used or glycosylation with either glucose or rutinose. Procyanidins B1 and B2 and ellagic acid were potentially better antioxidants than anthocyanins due to their several hydroxyl groups as measured by both protein and lipid oxidation. In conclusion, oxidative deterioration of liposomes due to protein-lipid interaction is inhibited by anthocyanins, procyanidins, and ellagitannin present, for example, in berries.

• 出版日期2004-3-10