Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Green tea contains a high percentage of polyphenols, which are potent antioxidant and antimicrobial agents. However, interactions between polyphenols and food components may decrease their potential benefits. The aim of the study was to evaluate whether the antioxidant and antimicrobial capacities of different Argentinean green tea varieties could be affected by whey proteins. The results showed some degree of masking in the antioxidant and antimicrobial activity of green tea infusions when whey proteins are present. The degree of inhibition of antioxidant activity in each variety did not depend on the polyphenol concentration, indicating the importance of the particular polyphenol composition of each variety. The CH 410 variety exhibited the best performance as antioxidant and antimicrobial, even in the presence of whey proteins. The antimicrobial effects in the presence of whey proteins correlated with the polyphenol content of the green tea infusions and increased with the reduction of whey protein concentration. The antimicrobial effectiveness was similar within a pH range from 4.0 to 7.0, allowing its application to a wide group of foods. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
Autor:von Staszewski, M.; Pilosof, A.M.R.; Jagus, R.J.
Filiación:Departamento de Ingeniería Química, Facultad de Ingeniería, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Güiraldes s/n (1428), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas, Técnicas de la República Argentina (CONICET), Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Universidad de Buenos Aires, Intendente Güiraldes s/n (1428), Buenos Aires, Argentina
Palabras clave:Antimicrobial; Antioxidant; Argentinean green tea; Whey proteins; Anti-microbial activity; Anti-microbial agent; Anti-microbial effects; Antimicrobial; Antioxidant; Antioxidant activities; Argentinean green tea; Food components; Green tea; pH range; Polyphenol content; Polyphenols; Potent antioxidants; Potential benefits; Whey proteins; Phenols; Proteins; Microorganisms; milk protein; polyphenol derivative; antimicrobial activity; antioxidant activity; Argentina; article; correlation analysis; food drug interaction; nonhuman; pH; shoot; tea
Año:2011
Volumen:125
Número:1
Página de inicio:186
Página de fin:192
DOI: http://dx.doi.org/10.1016/j.foodchem.2010.08.059
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v125_n1_p186_vonStaszewski

Referencias:

  • Almajano, M.P., Carbó, R., López Jiménez, J.A., Gordon, M.H., Antioxidant and antimicrobial activities of tea infusions (2008) Food Chemistry, 108, pp. 55-63
  • Almajano, M.P., Delgado, M.E., Gordon, M.H., Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions (2007) Food Chemistry, 102, pp. 1375-1382
  • Almajano, M.P., Delgado, M.E., Gordon, M.H., Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate (2007) Food Chemistry, 101, pp. 126-130
  • Amarowicz, R., Shahidi, F., Antioxidants activity of green tea catechins in a beta-carotene-linoleate model system (1995) Journal of Food Lipids, 2, pp. 47-56
  • Arts, M.J.T.J., Haenen, G.R.M.M., Wilms, L.C., Beetstra, S.A.J.N., Heijnen, C.G.M., Voss, H.-P., Interactions between flavonoids and proteins: Effect on the total antioxidant capacity (2002) Journal of agricultural and food chemistry, 50, pp. 1184-1187
  • Caturla, N., Vera-Samper, E., Villalaín, J., Mateo, C.R., Micol, V., The relationship between the antioxidant and the antibacterial properties of galloylated catechins and the structure of phospholipid model membranes (2003) Free Radical Biology and Medicine, 34, pp. 648-662
  • Charlton, A.J., Baxter, N.J., Lokman Khan, M., Moir, A.J.G., Haslam, E., Davies, A.P., Polyphenol/peptide binding and precipitation (2002) Journal of Agricultural and Food Chemistry, 50, pp. 1593-1601
  • Chou, C.-C., Lin, L.-L., Chung, K.-T., Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season (1999) International Journal of Food Microbiology, 48, pp. 125-130
  • Cuvelier, M.E., Maillard, M.N., Berset, C., (1996), Synergistic and antagonistic effect in pure phenolic antioxidant mixtures and in plant extracts. In: 1st Congress of the European section of AOCS, Dijon, 19-20 September 1996; Dubeau, S., Samson, G., Tajmir-Riahi, H.A., Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas (2010) Food chemistry, 122, pp. 539-545
  • Hamilton-Miller, J.M.T., Shah, S., Disorganization of cell division of methicillin-resistant Staphylococcus aureus by a component of tea (Camellia sinensis): a study by electron microscopy (1999) FEMS Microbiology Letters, 176, pp. 463-469
  • Ikigai, H., Nakae, T., Hara, Y., Shimamura, T., Bactericidal catechins damage the lipid bilayer (1993) Biochimica et Biophysica Acta, 1147, pp. 132-136
  • Kamat, A.S., Nair, P.M., Identification of Listeria innocua as a biological indicator for inactivation of Listeria monocytogenes by some meat processing treatments (1996) LWT, 29, pp. 714-720
  • Kim, S., Ruengwilysup, C., Fung, D.Y.C., Antibacterial effect of water-soluble tea extracts on foodborne pathogens in laboratory medium and in a food model (2004) Journal of Food Protection, 67, pp. 2608-2612
  • Parejo, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Flerlage, N., Burillo, J., Comparison between the radical scavenging and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants (2002) Journal of Agricultural and Food Chemistry, 50, pp. 6882-6890
  • Richard, T., Lefeuvre, D., Descendit, A., Quideau, S., Monti, J.P., Recognition characters in peptide-polyphenol complex formation (2006) Biochimica et biophysica acta, 1760, pp. 951-958
  • Scalbert, A., Manach, C., Morand, C., Rémésy, C., Dietary polyphenols and the prevention of diseases (2005) Critical Reviews in Food Science and Nutrition, 45, pp. 287-306
  • Sharma, V., Kumar, H.V., Rao, L.J.M., Influence of milk and sugar on antioxidant potential of black tea (2008) Food Research International, 41, pp. 124-129
  • Si, W., Gong, J., Tsao, R., Kalab, M., Yang, R., Yin, Y., Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract (2006) Journal of Chromatography A, 1125, pp. 204-210
  • Siebert, K.J., Troukhanova, N.V., Lynn, P.Y., Nature of polyphenol-protein interactions (1996) Journal of Agricultural and Food Chemistry, 44, pp. 80-85
  • Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) American Journal of Enology and Viticulture, 16, pp. 144-158
  • Stapleton, P.D., Gettert, J., Taylor, P.W., Epicatechin gallate, a component of green tea, reduces halotolerance in Staphylococcus aureus (2006) International Journal of Food Microbiology, 111, pp. 276-279
  • Stapleton, P.D., Shah, S., Hamilton-Miller, J.M.T., Hara, Y., Nagaoka, Y., Kumagai, A., Anti-Staphylococcus aureus activity and oxacillin resistance modulating capacity of 3-O-acyl-catechins (2004) International Journal of Antimicrobial Agents, 24, pp. 374-380
  • Taguri, T., Tanaka, T., Kouno, I., Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease (2004) Biological and Pharmaceutical Bulletin, 27, pp. 1965-1969
  • Tiwari, B.K., Valdramidis, V.P., Ó Donnell, C.P., Muthukumarappan, K., Bourke, P., Cullen, P.J., Application of natural antimicrobials for food preservation (2009) Journal of Agricultural and Food Chemistry, 57, pp. 5987-6000
  • Viljanen, K., Halmos, A.L., Sinclair, A., Heinonen, M., Effect of blackberry and raspberry juice on whey protein emulsion stability (2005) European Food Research and Technology, 221, pp. 602-609
  • Wu, S.-C., Yen, G.-C., Wang, B.-S., Chiu, C.-K., Yen, W.-J., Chang, L.-W., Antimutagenic and antimicrobial activities of pu-erh tea (2007) LWT, 40, pp. 506-512
  • Yoshino, K., Suzuki, M., Sasaki, K., Miyase, T., Sano, M., Formation of antioxidants from-(-) epigallocatechin gallate in mild alkaline fluids, such as authentic intestinal juice and mouse plasma (1999) Journal of Nutritional Biochemistry, 10, pp. 223-229
  • Zhang, Y.-M., Rock, C.O., Evaluation of epigallocatechin gallate and related plant polyphenols as inhibitors of the FabG and FabI reductases of bacterial type II fatty-acid synthase (2004) The Journal of Biological Chemistry, 279, pp. 30994-31001
  • Zhao, W.-H., Hu, Z.-Q., Okubo, S., Hara, Y., Shimamura, T., Mechanism of synergy between epigallocatechin gallate and -lactams against methicillin-resistant Staphylococcus aureus (2001) Antimicrobial Agents and Chemotherapy, 45, pp. 1737-1742

Citas:

---------- APA ----------
von Staszewski, M., Pilosof, A.M.R. & Jagus, R.J. (2011) . Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chemistry, 125(1), 186-192.
http://dx.doi.org/10.1016/j.foodchem.2010.08.059
---------- CHICAGO ----------
von Staszewski, M., Pilosof, A.M.R., Jagus, R.J. "Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins" . Food Chemistry 125, no. 1 (2011) : 186-192.
http://dx.doi.org/10.1016/j.foodchem.2010.08.059
---------- MLA ----------
von Staszewski, M., Pilosof, A.M.R., Jagus, R.J. "Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins" . Food Chemistry, vol. 125, no. 1, 2011, pp. 186-192.
http://dx.doi.org/10.1016/j.foodchem.2010.08.059
---------- VANCOUVER ----------
von Staszewski, M., Pilosof, A.M.R., Jagus, R.J. Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chem. 2011;125(1):186-192.
http://dx.doi.org/10.1016/j.foodchem.2010.08.059