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Protein-polyphenol reactions

1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of casein

Published online by Cambridge University Press:  24 July 2007

R. F. Hurrell ,
P. A. Finot  and
J. L. Cuq
R. F. Hurrell
Affiliation:
Nestlé Research Department, CH-1814 La Tour de Peilz, Switzerland
P. A. Finot
Affiliation:
Nestlé Research Department, CH-1814 La Tour de Peilz, Switzerland
J. L. Cuq
Affiliation:
Laboratoire de Chimie et Technologie Alimentaire, Université des Sciences et Techniques, 34060 Montpellier, France
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Abstract

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1. Studies were made on the lysine content of casein reacted with caffeic acid oxidized aerobically under alkaline conditions or enzymically with tyrosinase (EC 1.14.18.1).

2. Loss of fluorodinitrobenzene (FDNB)-reactive lysine was rapid at pH 10 and increased with time and the temperature of the reaction, with concentration of caffeic acid and with the oxygenation of the mixture. In presence of the enzyme mushroom tyrosinase, maximum reduction of reactive lysine occurred at pH 7 and was dependent on the reaction time and on the concentration of caffeic acid.

3. Reaction of α-formyl-L-[U- 14C]lysine with caffeic acid at pH 10 showed the rapid formation of five reaction products which appeared to polymerize gradually as the reaction progressed.

4. The nutritionally available lysine content of the casein-caffeic acid mixtures, as assayed with rats, was reduced after both alkaline and enzymic reactions, as were faecal digestibility, net protein ratio and net protein utilization. Biological value however was not reduced.

5. In metabolic studies using goat milk casein labelled with L-[3H]lysine and reacted with caffeic acid in the same way, the lysine–caffeoquinone reaction products were not absorbed by the rat but were excreted directly in the faeces.

6. The importance of the reaction of proteins with caffeoquinone and chlorogenoquinone (formed by the oxidation of caffeic and chlorogenic acids respectively) is discussed in relation to the production of sunflower protein, leaf protein and other vegetable-protein concentrates.

Type
Papers of direct reference to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 2 , March 1982 , pp. 191 - 211
Copyright
Copyright © The Nutrition Society 1982

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