Interactions of digestive enzymes and milk proteins with tea catechins at gastric and intestinal pH

• Published in: International journal of food science & technology Vol. 52; no. 1; pp. 247 - 257
• Main Authors: Liu, Chan, He, Wenjia, Chen, Saisai, Chen, Jie, Zeng, Maomao, Qin, Fang, He, Zhiyong
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2017
• Subjects: Binding; Binding affinity; Catechins; digestive enzyme; Enzymes; Fluorescence; fluorescence quenching; Food science; interaction; Milk; milk proteins; Proteins; Spectrum analysis; Strength; Tea; tea catechins
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13276

Summary The interactions of digestive enzymes (pepsin, pancreatin) and milk proteins (β‐casein, β‐lactoglobulin (β‐Lg)) with (−)‐epigallocatechin gallate (EGCG), (−)‐epigallocatechin (EGC) and (−)‐epicatechin (EC) at gastric and intestinal pH were investigated by fluorescence spectroscopy. The results indicated that in the gastric environment, all three tea catechins showed binding affinities in descending order of strength with β‐casein first, followed by β‐Lg and then pepsin. The highest affinity was observed for EGCG–β‐casein, with a binding constant (KA) of 2.502(±0.201) × 105 m−1. In the intestinal environment, the binding strengths of the proteins with EGCG and EGC were in the order β‐Lg > pancreatin > β‐casein; for binding with EC, the strength order was β‐casein > β‐Lg > pancreatin. The combination EGCG–β‐Lg had the strongest binding affinity, with a KA of 14.300(±0.997) × 105 m−1. Thermodynamic analysis revealed that tea catechins complexed with milk proteins and digestive enzymes via different hydrophilic and hydrophobic interactions depending on the different digestion environments and types of catechins, proteins and enzymes. The fluorescence spectra of 1 μm pepsin, β‐casein and β‐Lg at pH 2.0 and pancreatin, β‐casein and β‐Lg at pH 7.5 in the presence of 0–100 μm EGCG, EGC and EC (1–6) at 310 K. The binding strengths and binding modes of digestive enzymes and milk proteins with tea catechins were evaluated by fluorescence quenching assays.