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Related Concept Videos

Conjugated Proteins02:50

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Simple proteins and protein complexes contain only amino acids. In contrast, many other proteins, called conjugated proteins, covalently bond with non-protein moieties.
Nucleoproteins are protein complexes that contain nucleic acids, categorized as deoxyribonucleoproteins (DNPs) or ribonucleoproteins (RNPs) respectively. The nucleosome is a typical example of a DNP where nuclear DNA is associated with histone proteins. The major antigen for the Covid-19 virus SARS-CoV is an RNP that is critical...
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Proteins are dynamic macromolecules that carry out a wide variety of essential processes; however, the activities of most proteins depend on their interactions with other molecules or ions, known as ligands.
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Allosteric proteins have more than one ligand binding site; the binding of a ligand to any of these sites influences the binding of ligands to the other sites. When a protein is allosteric, its binding sites are called coupled or linked.  In the case of enzymes, the site that binds to the substrate is known as the active site and the other site is known as the regulatory site. When a ligand binds to the regulatory site, this leads to conformational changes in the protein that can influence...
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Different monodentate and polydentate ligands are used as complexing agents in complexometric titration reactions. The formation of complexes by mono- and bidentate ligands involves two or more intermediate steps, limiting their use as complexing agents. In comparison, polydentate ligands can form complexes with metal ions in a single-step process, facilitating sharper end points. This means polydentate ligands, such as amino carboxylic acid derivatives, are most commonly employed in...
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Author Spotlight: Development and Characterization of Eco-Friendly Lignin-Based Microparticles for Enhanced Delivery of Bioflavonoids
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Structure - Functionality of lentil protein-polyphenol conjugates.

Saakshi Parolia1, Jason Maley2, Ramaswami Sammynaiken2

  • 1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.

Food Chemistry
|August 10, 2021
PubMed
Summary
This summary is machine-generated.

Conjugating lentil protein isolate with plant polyphenols like quercetin enhanced antioxidant activity. This novel method creates improved food ingredients by combining protein and polyphenol benefits.

Keywords:
Antioxidant activityLentil protein isolatePolyphenolsProtein-polyphenol conjugatesSPR

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Plant-derived proteins and polyphenols offer numerous health benefits.
  • Developing novel food ingredients with enhanced functional properties is a key research area.
  • Understanding protein-polyphenol interactions is crucial for ingredient development.

Purpose of the Study:

  • To conjugate lentil protein isolate (LPI) with specific plant polyphenols (quercetin, rutin, ellagic acid).
  • To characterize the structural and functional properties of the resulting conjugates.
  • To evaluate the potential of these conjugates as novel food ingredients.

Main Methods:

  • Grafting method at pH 9.0 under atmospheric oxygen.
  • Surface plasmon resonance (SPR) for interaction analysis.
  • Fourier-transform infrared spectroscopy (FTIR), intrinsic fluorescence, and surface hydrophobicity for structural analysis.
  • DPPH radical scavenging and ferric reducing antioxidant power (FRAP) assays for antioxidant activity.
  • Surface activity measurements.

Main Results:

  • Direct interaction between polyphenols and LPI was confirmed by SPR, with binding strength: quercetin > ellagic acid > rutin.
  • The degree of conjugation followed the same order as binding strength.
  • Conjugates exhibited significantly improved DPPH radical scavenging and FRAP antioxidant power compared to pure polyphenols.
  • Surface activity of the conjugates decreased compared to LPI.

Conclusions:

  • Polyphenol-protein conjugation is an effective strategy to enhance the antioxidant properties of lentil protein isolate.
  • The developed conjugates represent a promising novel food ingredient with combined benefits of LPI and polyphenols.
  • Further research can explore optimizing conjugation conditions and applications in food systems.