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Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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Interactions between polyphenols and macromolecules: quantification methods and mechanisms.

C Le Bourvellec1, C M G C Renard

  • 1INRA UMR A408 "Qualité et Sécurité des Produits d'Origine Végétale," INRA, Université d'Avignon, F-84000, Avignon, France. carine.lebourvellec@avignon.inra.fr

Critical Reviews in Food Science and Nutrition
|January 5, 2012
PubMed
Summary
This summary is machine-generated.

Polyphenols interact with food proteins and polysaccharides through non-covalent and covalent bonds, impacting food quality. Understanding these polyphenol-macromolecule associations is key to improving food products.

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Area of Science:

  • Food Science
  • Biochemistry
  • Macromolecular Science

Background:

  • Polyphenol interactions with food macromolecules (proteins, polysaccharides) fundamentally influence the quality of polyphenol-rich foods.
  • These interactions affect organoleptic properties and nutritional value, presenting challenges in food product development.

Purpose of the Study:

  • To elucidate the biochemical basis of non-covalent and covalent associations between polyphenols and food macromolecules.
  • To provide a foundational understanding for future research aimed at improving polyphenol-rich food and drink quality.
  • To enhance comprehension of the functional implications of these interactions in food and biological systems.

Main Methods:

  • Review of existing literature on methods for studying non-covalent and covalent interactions.
  • Emphasis on the limitations inherent in current analytical techniques.
  • Description of biochemical mechanisms governing polyphenol-macromolecule binding.

Main Results:

  • Non-covalent interactions primarily involve hydrogen bonds and hydrophobic interactions, leading to weak associations.
  • Covalent interactions are mediated by the oxidation of phenolic compounds (forming o-quinones/o-semi-quinones) or acid-mediated cleavage of procyanidin bonds (forming carbocations).
  • Factors influencing these interactions include polyphenol/macromolecule structure, concentrations, solvent, ionic strength, temperature, and pH.

Conclusions:

  • Understanding polyphenol-macromolecule interactions is crucial for optimizing food quality.
  • Biochemical mechanisms of both non-covalent and covalent binding provide targets for food processing improvements.
  • Further research into these interactions will aid in resolving issues limiting the sensory and nutritional attributes of polyphenol-rich foods.