Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon - Publikacja - MOST Wiedzy

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Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

Abstrakt

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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Autorzy (9)

  • Zdjęcie użytkownika  Kim Young-Mo

    Kim Young-Mo

    • Industry Academic Collaboration Foundation, Kwangju Women’s University
  • Zdjęcie użytkownika  Abas Faridah

    Abas Faridah

    • Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
  • Zdjęcie użytkownika  Yong-Seo Park

    Yong-Seo Park

    • Department of Horticultural Science, Mokpo National University
  • Zdjęcie użytkownika  Ang-Kyun Park

    Ang-Kyun Park

    • Department of Food Engineering, Mokpo National University
  • Zdjęcie użytkownika  Kyung-Sik Ham

    Kyung-Sik Ham

    • Department of Food Engineering, Mokpo National University
  • Zdjęcie użytkownika  Seong-Gook Kang

    Seong-Gook Kang

    • Department of Food Engineering, Mokpo National University,
  • Zdjęcie użytkownika  Aviva Ezra

    Aviva Ezra

    • Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem
  • Zdjęcie użytkownika  Shela Gorinstein

    Shela Gorinstein

    • Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
MOLECULES nr 26,
ISSN: 1420-3049
Język:
angielski
Rok wydania:
2021
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/molecules26154405
Weryfikacja:
Politechnika Gdańska

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