Meet Inspiring Speakers and Experts at our 3000+ Global Conference Series LLC LTD Events with over 1000+ Conferences, 1000+ Symposiums
and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series LLC LTD : World’s leading Event Organizer


3rd International Conference on Food and Beverage Packaging

Rome, Italy

Tanja Cirkovic Velickovic

Tanja Cirkovic Velickovic

Ghent University Global Campus, Incheon, South Korea

Title: Interactions of major catechin of green tea with food proteins


Biography: Tanja Cirkovic Velickovic


Naturally occurring polyphenols can form complexes with globular proteins and such interaction may result in complexation, protein unfolding and precipitation. Major green tea catechin, epigallocatechin-3-gallate (EGCG) is a major polyphenol of green tea. We have investigated binding force, binding strength and binding places for EGCG to major food allergens: 2S albumins of peanut, ovalbumin, alfa-lactalbumin and beta-lactoglobulin. The effects of  glycation of beta-lactoglobulin via Maillard reaction on the binding capacity for EGCG have also been studied. Binding constants were measured by the method of fluorophore quenching. Binding of EGCG was confirmed by circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR) and microcalorimetry. The binding sites were examined by molecular docking. Uptake of EGCG/allergen complexes by monocytes was studied by flow cytometry. EGCG binds to major food allergens of peanut, egg and milk with a binding constant in the range of 104 M-1. Glycation of beta-lactoglobulin and Ca-depletion did not significantly influence the binding constant of EGCG for the examined proteins. Conformational changes were observed for both native and glycated proteins upon complexation with EGCG. Complexation of proteins with EGCG slows down uptake of proteins by monocytes. EGCG binds to major food allergens and induces conformational changes and slowes down uptake by monocytes. Those effects could be relevant for the processes of allergic sensitization and allergic inflammation in the gastrointestinal tract.