Insights into interactions between food polyphenols and proteins: An updated overview
Yan Wang, Yang Xie, Aidong Wang, Jianhua Wang, Xiaoran Wu, Yan Wu, Yuna Fu, Heng Sun
Abstract
Polyphenols are widely distributed natural products, investigated intensively due to their health-beneficial effects and prevention of several human diseases. It is well known that polyphenols can easily form complexes with proteins in food processing and human digestion, leading to changes in the conformation and functionality of polyphenols and proteins. On the basis of dividing the common polyphenols into flavonoids, phenolic acids, and tannins, this paper reviews the progress and application of polyphenol–protein interactions during the past decade. Accordingly, this review might provide a better understanding on the mechanism of polyphenol–protein interactions, which is expected to provide guidance for food processing and studying on health effects of polyphenol compounds in the future. Novelty impact statement The interactions of flavonoids, phenolic acids, and tannins with proteins were reviewed. Reversible interactions are the main form of polyphenol–protein interactions, which are mainly attributed to hydrogen and hydrophobic bonding. Besides, the health effects of polyphenol–protein complexes mainly include the inhibition of protease and toxic protein aggregation.