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natron
12-13-2009, 05:23 PM
Biomacromolecules. (javascript:AL_get(this,%20'jour',%20'Biomacromole cules.');) 2008 Jan;9(1):50-6. Epub 2007 Dec 8.
Interaction of beta-lactoglobulin with resveratrol and its biological implications.

Liang L (http://www.ncbi.nlm.nih.gov/pubmed?term=%22Liang%20L%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsP anel.Pubmed_RVAbstract), Tajmir-Riahi HA (http://www.ncbi.nlm.nih.gov/pubmed?term=%22Tajmir-Riahi%20HA%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsP anel.Pubmed_RVAbstract), Subirade M (http://www.ncbi.nlm.nih.gov/pubmed?term=%22Subirade%20M%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsP anel.Pubmed_RVAbstract).
Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Sainte-Foy, Canada.
Beta-lactoglobulin (beta-LG), the major whey protein in the milk of ruminants, has a high affinity for a wide range of compounds. Resveratrol (3,5,4'-trihydroxystilbene), a natural polyphenolic compound found in grapes and red wine, exhibits many physiological effects associated with health benefits. In this study, the interaction of resveratrol with beta-LG was investigated using circular dichroism, fluorescence and UV-vis absorbance. Self-association of resveratrol possibly occurs at high concentrations. Resveratrol interacts with beta-LG to form 1:1 complexes. Resveratrol is bound to the surface of the protein because beta-LG-bound polyphenol is in a weaker hydrophobic environment relative to 75% ethanol. The binding constant for the resveratrol-beta-LG interaction is between 10(4) and 10(6) M (-1), as determined by protein or polyphenol fluorescence. The beta-LG-resveratrol interaction may compete with self-association of both the polyphenol and the protein. It has no apparent influence on beta-LG secondary structure but partially disrupts tertiary structure. Complexing with beta-LG provides a slight increase in the photostability of resveratrol and a significant increase in its hydrosolubility.

PMID: 18067252 [PubMed - indexed for MEDLINE]