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Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation
The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypo...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353596/ https://www.ncbi.nlm.nih.gov/pubmed/32545422 http://dx.doi.org/10.3390/foods9060780 |
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author | Gligorijević, Nikola Radomirović, Mirjana Rajković, Andreja Nedić, Olgica Ćirković Veličković, Tanja |
author_facet | Gligorijević, Nikola Radomirović, Mirjana Rajković, Andreja Nedić, Olgica Ćirković Veličković, Tanja |
author_sort | Gligorijević, Nikola |
collection | PubMed |
description | The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive. |
format | Online Article Text |
id | pubmed-7353596 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-73535962020-07-21 Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation Gligorijević, Nikola Radomirović, Mirjana Rajković, Andreja Nedić, Olgica Ćirković Veličković, Tanja Foods Article The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive. MDPI 2020-06-12 /pmc/articles/PMC7353596/ /pubmed/32545422 http://dx.doi.org/10.3390/foods9060780 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gligorijević, Nikola Radomirović, Mirjana Rajković, Andreja Nedić, Olgica Ćirković Veličković, Tanja Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title | Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title_full | Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title_fullStr | Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title_full_unstemmed | Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title_short | Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation |
title_sort | fibrinogen increases resveratrol solubility and prevents it from oxidation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353596/ https://www.ncbi.nlm.nih.gov/pubmed/32545422 http://dx.doi.org/10.3390/foods9060780 |
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