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Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates

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Abstract

Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues and organs. This review focuses on the systematic design and application of plant-based protein–polyphenol conjugates in diverse food systems and therapeutic interventions, with a focus on their antioxidation, anticancer, anti-allergy, anti-inflammatory, and antidiabetic effects. Additionally, the review aims to provide a comprehensive understanding of the binding mechanisms, conformational changes, and functional properties of these conjugates. The review brings forth the importance of exploring the intricate interplay between plant proteins and polyphenols, unlocking their potential in fostering sustainable and healthier food systems as well as versatile and effective drug delivery systems for human health.

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Reproduced from Jiang et al. (2019) with permission from Elsevier

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Reproduced from (Jiang et al., 2019) with Elsevier’s permission

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Reproduced from Pi et al. (2023) with permission from Elsevier

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Data will be made available on reasonable request.

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Acknowledgements

The material is based upon work supported by CSIR-Indian Institute of Integrative Medicine and Indian Council of Medical Research, Government of India.

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Authors and Affiliations

  1. Fermentation and Microbial Biotechnology Division, CSIR- Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India

    Mehnaza Manzoor & Sundeep Jaglan

  2. Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab, 144411, India

    Zaria Fozonne Ngabou Tchameni

  3. Division of Livestock Product Technology, Sher-e-Kashmir University of Agriculture Science and Technology, Jammu, India

    Zuhaib F. Bhat

  4. School of Food Science and Environmental Health, Technological University Dublin-City Campus, Central Quard, Grangegorman, Dublin, D07 ADY7, Ireland

    Amit K. Jaiswal

  5. Environmental Sustainability and Health Institute, Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, Ireland

    Amit K. Jaiswal

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  1. Mehnaza Manzoor
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  2. Zaria Fozonne Ngabou Tchameni
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  3. Zuhaib F. Bhat
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  4. Amit K. Jaiswal
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  5. Sundeep Jaglan
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Contributions

Mehnaza Manzoor: conceptualization, investigation, writing—original draft, data curation, funding acquisition; Zaria Fozonne Ngabou Tchameni: writing—original draft, writing—review and editing; Zuhaib F. Bhat: investigation, writing—review and editing; Amit K. Jaiswal: investigation, writing—review and editing; Sundeep Jaglan: supervision, funding acquisition, project administration.

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Correspondence to Mehnaza Manzoor or Sundeep Jaglan.

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Manzoor, M., Tchameni, Z.F.N., Bhat, Z.F. et al. Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03212-z

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