International Journal of Food Science & Technology

Volume 58, Issue 8 p. 4404-4414

Original article

A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it

Latifeh Ahmadi,

Corresponding Author

Latifeh Ahmadi

[email protected]

orcid.org/0000-0001-9164-5055

School of Food and Nutritional Sciences, Brescia University College at Western University, 1285 Western Rd, London, Ontario, Canada

Correspondent: E-mail: [email protected].

Contribution: Conceptualization (lead), Data curation (equal), Formal analysis (lead), Funding acquisition (equal), Investigation (lead), Methodology (equal), Resources (equal), Software (equal), Supervision (lead), Validation (equal), Visualization (equal), Writing - original draft (lead), Writing - review & editing (equal)

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Terrence Dent,

Terrence Dent

College of Food, Agricultural and Environmental Sciences, Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio, USA

Contribution: Data curation (equal), Formal analysis (lead), Investigation (equal), Methodology (equal), Resources (equal), Software (equal), Validation (equal), Visualization (equal), Writing - review & editing (equal)

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Farnaz Maleky,

Farnaz Maleky

orcid.org/0000-0003-4927-3627

College of Food, Agricultural and Environmental Sciences, Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio, USA

Contribution: Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Investigation (equal), Methodology (equal), Resources (equal), Software (equal), Validation (equal), Visualization (equal), Writing - review & editing (equal)

Search for more papers by this author

Latifeh Ahmadi,

Corresponding Author

Latifeh Ahmadi

[email protected]

orcid.org/0000-0001-9164-5055

School of Food and Nutritional Sciences, Brescia University College at Western University, 1285 Western Rd, London, Ontario, Canada

Correspondent: E-mail: [email protected].

Search for more papers by this author

Terrence Dent,

Terrence Dent

College of Food, Agricultural and Environmental Sciences, Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio, USA

Search for more papers by this author

Farnaz Maleky,

Farnaz Maleky

orcid.org/0000-0003-4927-3627

College of Food, Agricultural and Environmental Sciences, Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio, USA

Search for more papers by this author

First published: 12 June 2023

https://doi.org/10.1111/ijfs.16546

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Summary

This study investigated the effects of pea and whey proteins on the bio-accessibility and antioxidant activity of blueberry polyphenolic compounds during digestion using an in vitro gastrointestinal model (TIM-1). The research objective was understanding how different protein sources affect blueberry polyphenols' bio-accessibility and antioxidant activity. The study found that pea proteins resulted in higher bio-accessibility and anthocyanin content compared to whey proteins. Additionally, interactions between blueberry polyphenols and proteins decreased the antioxidant activity. However, forming a non-covalent and reversible complex between pea proteins and blueberry polyphenols may improve polyphenol stability and bio-accessibility during digestion. The novel aspects of this research provide valuable insights into the effects of protein sources on the bio-accessibility and antioxidant activity of blueberry polyphenols and may have important implications for developing functional foods and dietary supplements. The most important impact of the research is that pea proteins resulted in higher bio-accessibility and anthocyanin content compared to whey proteins, which suggests that pea proteins may be a better protein source for combining with blueberries to maximise their health benefits. Additionally, forming a non-covalent and reversible complex between pea proteins and blueberry polyphenols may improve polyphenol stability and bio-accessibility during digestion, which has implications for the food industry in developing new products.

Conflicts of interest

The authors declare that they have no competing interests.

Open Research

Peer review

The peer review history for this article is available at https://www.webofscience.com/api/gateway/wos/peer-review/10.1111/ijfs.16546.

Data availability statement

The data supporting this study's findings are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.

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Volume58, Issue8

August 2023

Pages 4404-4414

A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it

Summary

Conflicts of interest

Open Research

Peer review

Data availability statement

References

References

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A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it

Summary

Conflicts of interest

Open Research

Peer review

Data availability statement

References

References

Related

Information