Insights into interactions between food polyphenols and proteins: An updated overview

Journal of Food Processing and PreservationEarly View e16597 REVIEW ARTICLE Insights into interactions between food polyphenols and proteins: An updated overview Yan Wang, Yan Wang orcid.org/0000-0002-8429-1807 College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Writing - original draft, Writing - review & editingSearch for more papers by this authorYang Xie, Yang Xie Pharmaceutical Engineering Center, Chongqing Medical and Pharmaceutical College, Chongqing, China Contribution: Writing - review & editingSearch for more papers by this authorAidong Wang, Corresponding Author Aidong Wang wad0103@hsu.edu.cn College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Correspondence Aidong Wang, College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan 2544041, China. Email: wad0103@hsu.edu.cn Jianhua Wang, Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China. Email: wjh@cqu.edu.cn Contribution: Formal analysis, Funding acquisitionSearch for more papers by this authorJianhua Wang, Corresponding Author Jianhua Wang wjh@cqu.edu.cn Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Correspondence Aidong Wang, College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan 2544041, China. Email: wad0103@hsu.edu.cn Jianhua Wang, Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China. Email: wjh@cqu.edu.cn Contribution: Writing - review & editingSearch for more papers by this authorXiaoran Wu, Xiaoran Wu College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Writing - review & editingSearch for more papers by this authorYan Wu, Yan Wu College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Supervision, VisualizationSearch for more papers by this authorYuna Fu, Yuna Fu Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Contribution: SupervisionSearch for more papers by this authorHeng Sun, Heng Sun Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Contribution: SupervisionSearch for more papers by this author Yan Wang, Yan Wang orcid.org/0000-0002-8429-1807 College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Writing - original draft, Writing - review & editingSearch for more papers by this authorYang Xie, Yang Xie Pharmaceutical Engineering Center, Chongqing Medical and Pharmaceutical College, Chongqing, China Contribution: Writing - review & editingSearch for more papers by this authorAidong Wang, Corresponding Author Aidong Wang wad0103@hsu.edu.cn College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Correspondence Aidong Wang, College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan 2544041, China. Email: wad0103@hsu.edu.cn Jianhua Wang, Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China. Email: wjh@cqu.edu.cn Contribution: Formal analysis, Funding acquisitionSearch for more papers by this authorJianhua Wang, Corresponding Author Jianhua Wang wjh@cqu.edu.cn Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Correspondence Aidong Wang, College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan 2544041, China. Email: wad0103@hsu.edu.cn Jianhua Wang, Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China. Email: wjh@cqu.edu.cn Contribution: Writing - review & editingSearch for more papers by this authorXiaoran Wu, Xiaoran Wu College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Writing - review & editingSearch for more papers by this authorYan Wu, Yan Wu College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design, Huangshan University, Huangshan, China Contribution: Supervision, VisualizationSearch for more papers by this authorYuna Fu, Yuna Fu Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Contribution: SupervisionSearch for more papers by this authorHeng Sun, Heng Sun Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, China Contribution: SupervisionSearch for more papers by this author First published: 04 April 2022 https://doi.org/10.1111/jfpp.16597Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Polyphenols are widely distributed natural products, investigated intensively due to their health-beneficial effects and prevention of several human diseases. It is well known that polyphenols can easily form complexes with proteins in food processing and human digestion, leading to changes in the conformation and functionality of polyphenols and proteins. On the basis of dividing the common polyphenols into flavonoids, phenolic acids, and tannins, this paper reviews the progress and application of polyphenol–protein interactions during the past decade. Accordingly, this review might provide a better understanding on the mechanism of polyphenol–protein interactions, which is expected to provide guidance for food processing and studying on health effects of polyphenol compounds in the future. Novelty impact statement The interactions of flavonoids, phenolic acids, and tannins with proteins were reviewed. Reversible interactions are the main form of polyphenol–protein interactions, which are mainly attributed to hydrogen and hydrophobic bonding. Besides, the health effects of polyphenol–protein complexes mainly include the inhibition of protease and toxic protein aggregation. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are openly available in [repository name e.g., "figshare"] at http://doi.org/[doi], reference number [reference number]. Early ViewOnline Version of Record before inclusion in an issuee16597 RelatedInformation