Journal
FOOD CHEMISTRY
Volume 270, Issue -, Pages 257-263Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.111
Keywords
Flavonoids; Structure-protein binding relationship; Protein binding rate; HSA
Funding
- Start-up Research Grant from University of Macau [SRG2015-00061-ICMS-QRCM]
- University of Macau from University of Macau [MYRG2018-00169-ICMS]
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Herein, the protein binding rates of structurally different flavonoids to human serum albumin (HSA) were elucidated by applying the high performance affinity chromatography (HPAC). The flavonoids with hydroxyl groups on ring A showed a higher protein binding rate compared with those that there was no hydroxyl on ring A. However, the hydroxylation of ring B lowered the protein binding rate. It was also found that an additional methoxy group in flavone ring A would decrease the protein binding rate. Nevertheless, the methoxy group in flavanone ring A (position 6) and isoflavone ring B (position 4') increased the protein binding rate. Methoxy group at other positions of flavonoids slightly enhanced or no significantly affected the binding rates on human serum albumin. Hydrogenation of C2=C3 double bond of flavonoids decreased the protein binding rate and had the same effect as glycosylation which decrease the protein binding rate by 5%-25%.
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