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Interactions of Phenolic Compounds with Ovalbumin

2019-06-17Conference object Open access
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dc.contributor.authorVapor, Alcides
dc.contributor.authorTomaz, Cândida T.
dc.contributor.authorMendonça, António
dc.date.accessioned2019-10-07T10:18:32Z
dc.date.available2019-10-07T10:18:32Z
dc.date.issued2019-06-17
dc.description.abstractOvalbumin (OVA) is the major protein in egg white and can cause allergy mainly in infants and young children [1]. Egg allergy is an IgE mediated reaction and is one the most common food allergies. So far, the avoidance of the egg has been the unique way to prevent this allergy [2]. It is well known that phenolic compounds can bind to proteins promoting structural and functional changes. In this work, the interactions between OVA and the phenolic compounds were studied through spectroscopic techniques (fluorescence, circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR)) and docking. OVA solutions were incubated at different temperatures and times, with different phenolic compounds prepared with the same buffer solution (Gallic, Caffeic, Ferulic, Chlorogenic and Tannic Acids, Resveratrol and Quercetin). Results indicate that OVA's structure was affected by the binding of phenolic compounds. CD and FTIR experiments showed changes in the secondary structure of OVA, originated by the conversion of α-helix into β-sheets [1]. Fluorescence spectra demonstrated that phenolics are quenchers of fluorescent aminoacids (Tyrosine, Phenylalanine and Tryptophan) meaning that interactions occur directly or near these aminoacids. Fluorescence results also suggest that these interactions are electrostatic and thermodynamically favorable (∆G<0). Docking studies showed that the tested phenolic compounds can interact directly with OVA epitopes, or with its neighbors, thus avoiding the IgE binding. Therefore, the phenolic compounds can be used as a strategy for reducing egg allergy in foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVapor, W., Tomaz, C., Mendonça, A. G., “Interactions of Phenolic Compounds with Ovalbumin”, XX Eurofood Chem, Porto, Portugal.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.6/7219
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relation.ispartofseries;P20
dc.subjectPhenolic Compoundspt_PT
dc.subjectOvalbuminpt_PT
dc.subjectEgg allergypt_PT
dc.subjectInteractionspt_PT
dc.titleInteractions of Phenolic Compounds with Ovalbuminpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F00709%2F2013/PT
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage254pt_PT
oaire.citation.startPage254pt_PT
oaire.citation.titleXX Eurofood Chempt_PT
oaire.fundingStream5876
person.familyNameVapor
person.familyNameTomaz
person.familyNameMendonça
person.givenNameAlcides
person.givenNameCândida
person.givenNameAntónio
person.identifier2198714
person.identifier.ciencia-idFE13-0C44-13D1
person.identifier.ciencia-id2419-6E20-F958
person.identifier.orcid0000-0002-2459-7919
person.identifier.orcid0000-0002-0927-2331
person.identifier.orcid0000-0001-8069-0440
person.identifier.ridF-9367-2014
person.identifier.ridI-3093-2012
person.identifier.scopus-author-id7004546303
person.identifier.scopus-author-id56890866600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationf7aef646-4b50-45c8-9d48-916afb362cd5
relation.isAuthorOfPublicationa8b816a2-a48c-43b1-a064-2ae8aa4b9bf8
relation.isAuthorOfPublicationfbccceb8-2850-4fe1-ae4f-4aeded7bf32a
relation.isAuthorOfPublication.latestForDiscoveryfbccceb8-2850-4fe1-ae4f-4aeded7bf32a
relation.isProjectOfPublicationcb4688cf-40da-4197-9eb0-c55bad699ad3
relation.isProjectOfPublication.latestForDiscoverycb4688cf-40da-4197-9eb0-c55bad699ad3

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