Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions

Publication date: Available online 3 January 2019Source: PharmaNutritionAuthor(s): Nassim Salem Adrar, Khodir Madani, Sabah AdrarAbstractThe good nutritional value and the interesting biological activities of the plant-based nutraceuticals are primarily due to the polyphenols. These latter are among the most important and extensively studied plant secondary metabolites and their interaction with proteins is the subject of considerable researches. This interaction is fundamental to the rational design of functional foods as well as to improve the bioavailability and the biofunctionality of the polyphenols. In this work, we emphasized that the types of proteins and polyphenols influence this interaction and chemical bindings are primarily hydrophobic interactions and hydrogen bonds. We highlighted further the anti- atherosclerosis, anti-inflammatory, anti-diabetic, neuro-protective, antioxidant, anti-proliferative, antimicrobial and the hepatoprotective activities of the polyphenols. We also mentioned that astringency and these health benefits may be caused by the interaction with proteins, and that the proteins targeted by polyphenols are: Kelch-like ECH-associated protein 1, extracellular microbial enzymes, phospholipase A2, monoamine oxidase, 3-hydroxy-3-methylglutaryl coenzyme A reductase, laminin receptor, hepatitis C virus NS3 protease, virus-encoded integrase, retroviral reverse transcriptase, leukotoxin, enterotoxin, cholera toxin, α-glucosidase, α-amylase, pro-oxidan...

Source: PharmaNutrition - January 4, 2019 Category: Nutrition Source Type: research