LIFE IS SO MUCH ABOUT FOOD
BIOPROTLAB

BIOactive compounds & PROTeins
A powerful partnership for optimal health


Interaction between bioactive compounds and proteins
The interaction of bioactive compounds with food matrix compounds such as proteins is a critical aspect of food technology and ultimately of the health benefits that consumers can receive from these compounds. This interaction can have a significant impact on the quality and organoleptic characteristics of food products.
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Proteins are a major component of many food products and play an important role in their structural and functional properties. Bioactive compounds such as polyphenols, flavonoids, and tannins can interact with food proteins through various mechanisms, including hydrogen bonding, electrostatic interactions, and hydrophobic interactions. These interactions can affect the physical and chemical properties of food proteins, such as their solubility, viscosity, and elasticity, and can even lead to the formation of complexes that can alter the structure and stability of the protein. This can affect the texture and mouthfeel of the food product, as well as its overall sensory characteristics.
The impact of bioactive compounds' interaction with food proteins can also be seen in the color and flavor of food products. For example, the interaction of anthocyanins with food proteins can lead to changes in the color of the product, while the interaction of tannins with proteins can affect astringency and bitterness perception.
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When taking into account all these effects on food proteins, the other side of the coin is also a direct impact on the bioactive compounds . The interaction with food proteins can affect the solubility and stability of the bioactive compounds, as well as their antioxidant and anti-inflammatory properties. For instance, the binding of polyphenols to proteins can increase their stability and enhance their bioavailability, allowing them to be more easily absorbed by the body.
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In addition to proteins, other classes of compounds, such as polysaccharides and lipids, are present in food matrices. These additional compounds can, on the one hand, interact with bioactive compounds and, on the other hand, affect the interactions between bioactive compounds and proteins. So, understanding the interaction of bioactive compounds with proteins and other food matrix compounds is both crucial for developing food products that are appealing to consumers and that can deliver the desired health benefits.
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In addition to the technological impact, all these interactions ultimately affect the bioaccessibility, bioavailability, and bioactivities of the food matrix compounds, and health outcomes. Food researchers and technologists can use various techniques such as encapsulation and emulsification to manipulate all the above mentioned interactions and enhance the bioavailability and bioactivity of bioactive compounds.
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Dietary proteins can form complexes with bioactive compounds in the stomach, which can hinder their release and decrease their bioaccessibility. This can influence their absorption and metabolism, leading to lower levels of bioactive compounds being absorbed into the bloodstream. In addition, some bioactive compoundscan bind to plasma proteins like albumin, for example, which can increase their solubility and stability in the bloodstream, but also decrease their availability to exert their effects on target tissues and potentially reduce their health benefits.
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Polysaccharides can affect the bioaccessibility of bioactive compounds by forming a physical barrier around them. This can prevent enzymes in the gastrointestinal tract from breaking down the bioactive compounds, reducing their bioavailability. However, certain polysaccharides such as dietary fibers can also promote the growth of beneficial gut bacteria, leading to improved digestive health.
Lipids can also interact with bioactive compounds, particularly those that are fat-soluble such as carotenoids and vitamin E. These compounds can be encapsulated within lipid droplets, which can protect them from oxidation and increase their bioavailability.
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In conclusion, understanding the interaction between bioactive compounds and food proteins can lead to the development of functional food products that combine enticing technological features with specific health benefits and satisfy consumer preferences for taste and texture.