PMID- 34033464
OWN - NLM
STAT- MEDLINE
DCOM- 20210610
LR  - 20210610
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 69
IP  - 22
DP  - 2021 Jun 9
TI  - Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin 
      Gallate: Formation, Structure, Functionality, and Allergenicity.
PG  - 6291-6302
LID - 10.1021/acs.jafc.1c01167 [doi]
AB  - The impact of covalent attachment of (-)-epigallocatechin gallate (EGCG) to 
      lactoferrin (LF) on the structure, morphology, functionality, and allergenicity 
      of the protein was studied. These polyphenol-protein conjugates were formed using 
      various enzymatic (laccase- and tyrosinase-catalyzed oxidation) and nonenzymatic 
      (free radical grafting and alkali treatment) methods. The preparation conditions 
      for forming the enzymatic conjugates were optimized by exploring the influence of 
      order-of-addition effects: protein, polyphenols, and enzymes. The total phenol 
      content of the LF-EGCG conjugates was quantified using the Folin-Ciocalteu 
      method. The nature of the conjugates formed was determined using sodium dodecyl 
      sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform 
      infrared (FTIR) spectroscopy analyses. These studies showed that enzymatic 
      cross-linking was a highly effective means of forming LF-EGCG conjugates. 
      Analysis of these conjugates using various spectroscopic methods showed that 
      conjugation to EGCG changed the molecular structure of LF. Atomic force 
      microscopy showed that the four covalent cross-linking methods affected the size 
      and morphology of these LF-EGCG conjugates formed. The antioxidant activity and 
      emulsifying stability of LF were significantly improved by conjugation to EGCG. 
      Finally, an enzyme-linked immunosorbent assay (ELISA) and a western blot assay 
      indicated that conjugation of EGCG reduced the binding capacity of LF to 
      immunoglobulin E (IgE) and immunoglobulin G (IgG), which is consistent with a 
      decrease in allergenicity. Overall, this study suggests that LF-EGCG conjugates 
      formed using enzymatic or nonenzymatic methods have potential applications as 
      functional ingredients in foods.
FAU - Li, Xueqi
AU  - Li X
AD  - College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong 
      Road, Yangling, Xianyang 712100, China.
FAU - Li, Moting
AU  - Li M
AD  - College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong 
      Road, Yangling, Xianyang 712100, China.
FAU - Zhang, Tingting
AU  - Zhang T
AD  - School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China.
FAU - McClements, David Julian
AU  - McClements DJ
AUID- ORCID: 0000-0002-9016-1291
AD  - Department of Food Science, University of Massachusetts, Amherst, Amherst, 
      Massachusetts 01003, United States.
FAU - Liu, Xuebo
AU  - Liu X
AUID- ORCID: 0000-0001-6370-2868
AD  - College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong 
      Road, Yangling, Xianyang 712100, China.
FAU - Wu, Xuli
AU  - Wu X
AD  - School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China.
FAU - Liu, Fuguo
AU  - Liu F
AUID- ORCID: 0000-0002-1645-0976
AD  - College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong 
      Road, Yangling, Xianyang 712100, China.
LA  - eng
PT  - Journal Article
DEP - 20210525
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Allergens)
RN  - 0 (Polyphenols)
RN  - 8R1V1STN48 (Catechin)
RN  - BQM438CTEL (epigallocatechin gallate)
RN  - EC 3.4.21.- (Lactoferrin)
SB  - IM
MH  - *Allergens
MH  - *Catechin/analogs & derivatives
MH  - Lactoferrin
MH  - Polyphenols
OTO - NOTNLM
OT  - allergenicity
OT  - complexation
OT  - conjugation
OT  - laccase
OT  - reaction mechanisms
OT  - tyrosinase
EDAT- 2021/05/26 06:00
MHDA- 2021/06/11 06:00
CRDT- 2021/05/25 17:10
PHST- 2021/05/26 06:00 [pubmed]
PHST- 2021/06/11 06:00 [medline]
PHST- 2021/05/25 17:10 [entrez]
AID - 10.1021/acs.jafc.1c01167 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2021 Jun 9;69(22):6291-6302. doi: 10.1021/acs.jafc.1c01167. 
      Epub 2021 May 25.