TY - JOUR
T1 - Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin
AU - Seo Park, Yong
AU - Polovka, Martin
AU - Leticia Martinez-Ayala, Alma
AU - González-Aguilar, Gustavo A.
AU - Ham, Kyung Sik
AU - Kang, Seong Gook
AU - Park, Yang Kyun
AU - Heo, Buk Gu
AU - Namiesnik, Jacek
AU - Gorinstein, Shela
N1 - Publisher Copyright:
© 2014 Elsevier B.V. All rights reserved.
PY - 2015/4
Y1 - 2015/4
N2 - The main aim of this investigation was to characterize new kiwi fruit cultivars after cold storage treatment and to determine the similarities and differences between them, using spectroscopic methods. The chemometric comparison of kiwi fruit cultivars based on physicochemical indices during cold storage was carried out. All kiwi fruit cultivars showed a high level of correlation between the contents of phenolic compounds (polyphenols, tannins and flavonoids) and their antioxidant capacities. The interactions of soluble polyphenols of different kiwi fruit cultivars with human serum albumin (HSA) were investigated by fluorescence. The obtained statistical and fluorescence results allow to classify the investigated kiwi fruit cultivars according to their properties. The antioxidant properties of different cultivars monitored by β-carotene assay showed that the highest percentage of antioxidant activity (%AA) at the end of the cold storage was detected for 'SKK-12' (27.61±2.44) %AA with the lowest shelf life (8 weeks) and the lowest was found for 'Hayward' variety (8.33±0.74) %AA with the highest shelf life (24 weeks). The averaged amount of polyphenols in 'Bidan' and 'SKK-12' 13.97±1.95 mg GAE/g was much higher than in other cultivars 3.93±3.26 mg GAE/g, without respect on time of cold storage. The HSA-binding capacities of these cultivars were the highest and correlated with their antioxidant capacities. To our knowledge this is the first report showing differences and similarities in new kiwi fruit cultivars, using spectroscopic techniques. The fact that fluorescence spectral methods are applied as a powerful tool to show the photophysical properties of intrinsic fluorophores in protein molecules in the presence of fruit extracts is important in this study. In conclusion, the obtained knowledge would contribute to the pharmaceutical development and clinical application of kiwi fruit extracts.
AB - The main aim of this investigation was to characterize new kiwi fruit cultivars after cold storage treatment and to determine the similarities and differences between them, using spectroscopic methods. The chemometric comparison of kiwi fruit cultivars based on physicochemical indices during cold storage was carried out. All kiwi fruit cultivars showed a high level of correlation between the contents of phenolic compounds (polyphenols, tannins and flavonoids) and their antioxidant capacities. The interactions of soluble polyphenols of different kiwi fruit cultivars with human serum albumin (HSA) were investigated by fluorescence. The obtained statistical and fluorescence results allow to classify the investigated kiwi fruit cultivars according to their properties. The antioxidant properties of different cultivars monitored by β-carotene assay showed that the highest percentage of antioxidant activity (%AA) at the end of the cold storage was detected for 'SKK-12' (27.61±2.44) %AA with the lowest shelf life (8 weeks) and the lowest was found for 'Hayward' variety (8.33±0.74) %AA with the highest shelf life (24 weeks). The averaged amount of polyphenols in 'Bidan' and 'SKK-12' 13.97±1.95 mg GAE/g was much higher than in other cultivars 3.93±3.26 mg GAE/g, without respect on time of cold storage. The HSA-binding capacities of these cultivars were the highest and correlated with their antioxidant capacities. To our knowledge this is the first report showing differences and similarities in new kiwi fruit cultivars, using spectroscopic techniques. The fact that fluorescence spectral methods are applied as a powerful tool to show the photophysical properties of intrinsic fluorophores in protein molecules in the presence of fruit extracts is important in this study. In conclusion, the obtained knowledge would contribute to the pharmaceutical development and clinical application of kiwi fruit extracts.
KW - Antioxidant activity
KW - Fluorescence studies
KW - Human serum albumin
KW - Kiwi fruit
KW - Spectroscopic methods
KW - Total phenolics
UR - http://www.scopus.com/inward/record.url?scp=84919684412&partnerID=8YFLogxK
U2 - 10.1016/j.jlumin.2014.11.044
DO - 10.1016/j.jlumin.2014.11.044
M3 - Artículo
SN - 0022-2313
VL - 160
SP - 71
EP - 77
JO - Journal of Luminescence
JF - Journal of Luminescence
ER -