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

dc.creatorvon Staszewski, M
dc.creatorJara, FL
dc.creatorRuiz, ALTG
dc.creatorJagus, RJ
dc.creatorCarvalho, JE
dc.creatorPilosof, AMR
dc.date2012
dc.dateOCT
dc.date2014-07-30T17:04:07Z
dc.date2015-11-26T18:06:10Z
dc.date2014-07-30T17:04:07Z
dc.date2015-11-26T18:06:10Z
dc.date.accessioned2018-03-29T00:48:23Z
dc.date.available2018-03-29T00:48:23Z
dc.identifierJournal Of Functional Foods. Elsevier Science Bv, v. 4, n. 4, n. 800, n. 809, 2012.
dc.identifier1756-4646
dc.identifierWOS:000309569000012
dc.identifier10.1016/j.jff.2012.05.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63366
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63366
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293296
dc.descriptionThe 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.
dc.description4
dc.description4
dc.description800
dc.description809
dc.descriptionUniversidad de Buenos Aires
dc.descriptionAgencia Nacional de Promocion Cientifica y Tecnologica
dc.descriptionConsejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationJournal Of Functional Foods
dc.relationJ. Funct. Food.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectGreen tea polyphenols
dc.subjectWhey proteins
dc.subjectInteraction
dc.subjectGelation
dc.subjectAntitumor activity
dc.subjectGallate Egcg Derivatives
dc.subjectDifferential Scanning Calorimetry
dc.subjectLight-scattering
dc.subjectCell-lines
dc.subjectCancer Cells
dc.subjectSweet Whey
dc.subjectPh
dc.subjectGels
dc.subjectDenaturation
dc.subjectAggregation
dc.titleNanocomplex formation between beta-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
dc.typeArtículos de revistas


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