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Abstract
Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).
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Authors (9)
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Kim Young-mo
- Industry Academic Collaboration Foundation, Kwangju Women’s University
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Abas Faridah
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
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Yong-Seo Park
- Department of Horticultural Science, Mokpo National University
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Ang-Kyun Park
- Department of Food Engineering, Mokpo National University
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Kyung-Sik Ham
- Department of Food Engineering, Mokpo National University
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Seong-Gook Kang
- Department of Food Engineering, Mokpo National University,
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Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem
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Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem
Cite as
Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.3390/molecules26154405
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
MOLECULES
no. 26,
ISSN: 1420-3049 - Language:
- English
- Publication year:
- 2021
- Bibliographic description:
- Young-Mo K., Faridah A., Park Y., Park A., Ham K., Kang S., Lubinska-Szczygeł M., Ezra A., Gorinstein S.: Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon// MOLECULES -Vol. 26,iss. 15 (2021), s.4405-4426
- DOI:
- Digital Object Identifier (open in new tab) 10.3390/molecules26154405
- Verified by:
- Gdańsk University of Technology
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