SCOPE: The aim of this study was to investigate the interaction between polyphenols and bovine γ-globulin. METHODS AND RESULTS: The relationship between the structural properties of natural polyphenols and their affinities for bovine γ-globulin were investigated by fluorescence titration analysis. Methylation of hydroxyl groups on flavonoids weakened the affinities for γ-globulin by 1.20-38.0 times. Hydroxylation on rings A, B, and C of flavonoids also significantly affected the affinity for γ-globulin. Glycosylation of flavonoids slightly affected the affinity depending on the conjugation site and the class of sugar moiety. Hydrogenation of the C2=C3 double bond on flavonoids decreased the binding affinities. Galloylated catechins and catechol-type catechins exhibited higher binding affinities for γ-globulin than non-galloylated and pyrogallol-type catechins. The glycosylation of resveratrol decreased its affinity for γ-globulin. CONCLUSION: The binding process with γ-globulin was strongly influenced by the structural differences of polyphenols.
SCOPE: The aim of this study was to investigate the interaction between polyphenols and bovine γ-globulin. METHODS AND RESULTS: The relationship between the structural properties of natural polyphenols and their affinities for bovine γ-globulin were investigated by fluorescence titration analysis. Methylation of hydroxyl groups on flavonoids weakened the affinities for γ-globulin by 1.20-38.0 times. Hydroxylation on rings A, B, and C of flavonoids also significantly affected the affinity for γ-globulin. Glycosylation of flavonoids slightly affected the affinity depending on the conjugation site and the class of sugar moiety. Hydrogenation of the C2=C3 double bond on flavonoids decreased the binding affinities. Galloylated catechins and catechol-type catechins exhibited higher binding affinities for γ-globulin than non-galloylated and pyrogallol-type catechins. The glycosylation of resveratrol decreased its affinity for γ-globulin. CONCLUSION: The binding process with γ-globulin was strongly influenced by the structural differences of polyphenols.
Authors: Ana B Cerezo; Mark S Winterbone; Christina W A Moyle; Paul W Needs; Paul A Kroon Journal: Mol Nutr Food Res Date: 2015-09-08 Impact factor: 5.914