Anthocyanin-protein interactions and their effects on antioxidant activity

ROMINA D. DI PAOLA-NARANJO, ANA M. GONZÁLEZ-PARAMÁS, JULIÁN C. RIVAS-GONZALO, GUSTAVO A. CHIABRANDO

Salamanca, España

Congreso; XXIV International Conference on Polyphenols; 2008

Polyphenols Groupe

The biological effects of flavonoids can be explained by their interactions with proteins targets; however, there is scarce information about molecular interactions between anthocyanins and proteins. The main goal of this work was to evaluate the anthocyanin/albumin interactions by spectra absorption and their effects on the antioxidant activity. Herein, we demonstrated that the anthocyanins interacted with albumin, but this flavonoid-protein interaction did not modify the antioxidant property of anthocyanins. This effect could be explained by the glycosilation grade of anthocyanidins, which would contribute to the molecular interaction to albumin, allowing the availability of OH groups to exert their antioxidant activity.