Abstract：
Polyphenols have widely accepted health benefits which are limited by their low uptake, low bioavailability, and rapid degradation in the gut. While milk proteins are excellent carriers for polyphenols, the specific interactions of the polyphenols with the milk proteins, need to be understood to facilitate the utilization of these delivery systems in food and pharmaceutical applications. We have evaluated the relevance of different factors affecting milk protein-polyphenol interactions and the subsequent impact on the bioavailability and health promoting aspects of polyphenols. Hydrophobic forces are the primary binding forces of polyphenols to milk proteins. The significant factors affecting the interactions and binding affinity are the molecular weight and the hydrophobicity of the polyphenols. The interaction of polyphenols with milk proteins improved the antioxidant activity in comparison to milk proteins, while conflicting results exists for comparisons with polyphenols. In-vitro and cell line studies demonstrated enhanced bioavailability of polyphenols in the presence of milk proteins as well as higher anti-cancer and anti-allergy benefits. Overall, this work will pave the way for better understanding of polyphenol interactions with milk proteins and enable the tailoring of complexes through sustainable green processes, enabling higher bioavailability and health promoting effects of the polyphenols in food and pharmaceutical applications.
摘要：
多酚具有广泛接受的健康益处，这些益处受到其低摄取的限制，低生物利用度，在肠道中快速降解。虽然牛奶蛋白是多酚的极好载体，多酚与乳蛋白的特定相互作用，需要理解为促进这些递送系统在食品和药物应用中的利用。我们已经评估了影响乳蛋白-多酚相互作用的不同因素的相关性以及对多酚的生物利用度和健康促进方面的后续影响。疏水性力是多酚与乳蛋白的主要结合力。影响相互作用和结合亲和力的重要因素是多酚的分子量和疏水性。与牛奶蛋白相比，多酚与牛奶蛋白的相互作用提高了抗氧化活性，而与多酚的比较存在矛盾的结果。体外和细胞系研究表明，在存在乳蛋白的情况下，多酚的生物利用度提高，以及更高的抗癌和抗过敏益处。总的来说,这项工作将为更好地理解多酚与乳蛋白的相互作用铺平道路，并通过可持续的绿色过程来定制复合物，使多酚在食品和药物应用中具有更高的生物利用度和健康促进作用。
