Polyphenol-lipid interactions

Dietary consumption of polyphenols is associated with a lower risk of degenerative diseases. In particular, protection of serum lipids from oxidation, which is a major step in the development of arteriosclerosis, has been demonstrated. More recently, new avenues have been explored in the capacity of polyphenols to interact with the expression of the human genetic potential. The understanding of the interaction between this heterogeneous class of compounds and cellular responses, due either to their ability to interplay in the cellular antioxidant network or directly to affect gene expression, has increased. 

Flavonoids and other polyphenols can interact with lipids and proteins. The interactions with proteins could be both unspecific or specific, meanwhile the interactions with lipids seems to be rather unspecific, based essentially on physical adsorption. This physical adsorption would mostly depend on the hydrophobic/hydrophilic characteristics of the flavonoid molecule, the number of hydroxyl substituents, and the polymerization degree [Erlejman et al., 2004 Verstraeten et al., 2005, 2003, 2004]. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

The following experiments illustrate that when studying the involvement of phospholipase in the host-pathogen interaction, the total contribution of enzyme of host origin may be considerably higher than previously realized. Rodionov and Zakharova (32) recently reported very high rates of autolytic hydrolysis of membrane lipids in homogenates of potato leaves (26-37% of the phospholipids were hydrolyzed after 2 h at 0-1 ). Our laboratory recently confirmed this observation and proceeded to study sosie of the properties of the lipolytic acyl hydrolase activity in potato leaves (6). Lipolytic acyl hydrolase activity is apparently inactivated by polyphenol oxidase or its toxic quinone products. 

Nakayama T, Kajiya K, Kumazawa S. Chapter 4 Interaction of plant polyphenols with liposomes. Advances in Planar Lipid Bilayers and Liposomes. San Diego, CA Academic Press 2006 4 107-133. 

FIGURE 9.1 A schematic representation of diet microbe interactions and how they shape immune function within the gut. Key metabolic processes within the human gut microbiota, especially carbohydrate fermentation, the enterohepatic circulation of bile acids and biotransformation of plant bioactive polyphenols by the gut microbiota play important roles in regulating both inflammatory and metabolic processes within the intestine, but also in other body tissues, like the liver, adipose tissue and brain, which are intimately involved in regulating whole-body glucose, lipid and energy metabolism, and also the chronic low-grade inflammation characteristic of metabolic diseases like diabetes, CVD, Alzheimer s and metabolic syndrome. 

Further studies on the dynamic interactions of polyphenols with physiological compoimds endowed with antioxidant activity showed that the polyphenols may be more intricately involved with physiologically relevant antioxidant mechanisms. Using continuous-flow EPR measurement, Laranjinha and Cadenas (1999) have demonstrated that the caffeic acid-derived o-semiquinone radical formed upon regeneration of a-TOH ifom a-tocopheroxyl radical may be reduced back to caffeic by ascorbate. Therefore, a sequence of redox-coupled reactions can be envisage whereby the radical character is sequentially transferred from lipid phases to the aqueous medium through the one-electron reduction of tocopheroxyl radical by caffeic acid and, in turn, of the caffeic acid radical by ascorbate. This sequence amplifies the antioxidant effects of individual compounds in lipid structures such as LDL (Laranjinha Cadenas, 1999). 

In this chapter we will provide a broad overview of the flavor interactions that may occur in foods considering how flavors interaction with nonvolatiles in foods [6]. Initially the interaction of flavorings with the major food constituents (e.g., lipid, carbohydrates, and proteins) will be discussed. The final section will include some discussion of interactions with minor constituents (e.g., melanoidins, polyphenolics, and high potency sweeteners) as literature permits. The reader is encouraged to go to more detailed reviews included in books edited by Taylor [ 1 ] or symposia proceedings such as Roberts and Taylor [3], Schieberle and Engel [4], Teranishi et al. [2], or Taylor and Mottram [5]. 

High demand for pectin, and its continued growth, has led to the exploration of different sources and extraction methods to reduce time and costs, or pollutants to implement green chemistry techniques, to compare the novel pectins to commercial ones, and determine its industrial application. Not only the technological application of this polysaccharide is important, but these studies may also help to understand the interaction with other molecules, such as proteins, lipids and polyphenols and biological implication of these. 

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