Characterization of the direct interaction between apple condensed tannins and cholesterol in vitro

• Published in: Food chemistry Vol. 309; p. 125762
• Main Authors: Zeng, Xiangquan, Du, Zhenjiao, Ding, Xiaomeng, Jiang, Weibo
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.03.2020
• Subjects: Apple condensed tannins; apples; Cholesterol; Cholesterol - chemistry; Cholesterol - metabolism; Cholesterol-lowering effects; Direct interaction; fluorescence; humans; Hydrogen Bonding; Hydrophobic and Hydrophilic Interactions; hydrophobic bonding; Kinetics; Malus - chemistry; Malus - metabolism; Non-covalent bonds; Particle Size; proanthocyanidins; Spectrometry, Fluorescence; spectroscopy; Tannin-cholesterol coprecipitates; tannins; Tannins - chemistry; Tannins - metabolism; Apple condensed tannins; Tannin-cholesterol coprecipitates; Non-covalent bonds; Cholesterol; Direct interaction; Cholesterol-lowering effects

•CH quenched the fluorescence of ACT via a static mechanism.•The interaction between ACT and CH was a spontaneous process.•ACT were capable of binding with CH directly in vitro.•ACT were able to precipitate CH mainly via non-covalent bonds.•The characteristics of ACT-CH coprecipitates confirmed the...