دورية أكاديمية
Improved analysis of grape seed extract by liquid chromatography-high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization.
| العنوان: | Improved analysis of grape seed extract by liquid chromatography-high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization. |
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| المؤلفون: | Liu C; Department of Food Science, University of Wisconsin, Madison, 1605 Linden Dr., Madison, WI 53706, USA., Lea Girard A; Department of Food Science, University of Wisconsin, Madison, 1605 Linden Dr., Madison, WI 53706, USA., William Hartel R; Department of Food Science, University of Wisconsin, Madison, 1605 Linden Dr., Madison, WI 53706, USA., Warren Bolling B; Department of Food Science, University of Wisconsin, Madison, 1605 Linden Dr., Madison, WI 53706, USA. Electronic address: bwbolling@wisc.edu. |
| المصدر: | Food chemistry [Food Chem] 2024 Sep 01; Vol. 451, pp. 139432. Date of Electronic Publication: 2024 Apr 23. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Proanthocyanidins*/chemistry , Grape Seed Extract*/chemistry , Polymerization* , Mass Spectrometry*, Protein Binding ; Viscosity ; Chromatography, High Pressure Liquid |
| مستخلص: | This study aimed to comprehensively characterize chemical profiles of proanthocyanidins (PACs) from grape seed extract (GSE), examine their interactions with proteins in a cream system, and define the mechanisms mediating PAC-protein interactions. GSE PACs were fractionated and characterized by thiolysis followed by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis. New PACs with a degree of polymerization (DP) up to 16 were identified by improved HRMS data processing methods. In the model cream system, high-DP PACs exhibited greater precipitation capacity and protein binding than low-DP PACs. Low-DP PACs primarily engaged in hydrogen bonding, while high-DP PACs predominantly utilized multiple hydrophobic interaction sites to form cream protein aggregates. Furthermore, particle size and viscosity measurement of cream revealed a progressively DP-dependent increase in aggregated fat globules and cream viscosity. These findings enhanced our understanding of PACs' structural intricacies and highlighted their functional role as PAC-rich natural ingredients in creating structured cream systems. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Cream system; Degree of polymerization; Grape seed extract; LC-HRMS; Proanthocyanidins; Protein interactions |
| المشرفين على المادة: | 0 (Proanthocyanidins) 0 (Grape Seed Extract) 18206-61-6 (proanthocyanidin) |
| تواريخ الأحداث: | Date Created: 20240428 Date Completed: 20240525 Latest Revision: 20240525 |
| رمز التحديث: | 20240525 |
| DOI: | 10.1016/j.foodchem.2024.139432 |
| PMID: | 38678655 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.139432 |