lactoferrin and naringenin

lactoferrin has been researched along with naringenin* in 1 studies

Other Studies

1 other study(ies) available for lactoferrin and naringenin

Article	Year
Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex. Food chemistry, 2020, Nov-30, Volume: 331 Naringenin (NG) is a flavonoid with many bioactive properties, however, its bitterness limits its use in foods. It is known that complex formation with proteins can mask this undesirable sensory property. Therefore, a trained panel evaluated the effect of bovine lactoferrin (LF) on NG bitterness using time-intensity analysis. LF reduced the maximum bitterness intensity and overall bitterness perception for NG by 27% and 33%, respectively. Isothermal titration nanocalorimetry (ITC), molecular docking (DC), and molecular dynamics (MD) were used to characterize NG-LF binding. These techniques provided similar values of ΔG Topics: Adult; Animals; Calorimetry; Cattle; Entropy; Female; Flavanones; Humans; Hydrophobic and Hydrophilic Interactions; Lactoferrin; Male; Molecular Docking Simulation; Molecular Dynamics Simulation; Taste; Thermodynamics	2020

Article

Year

Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex.

Food chemistry, 2020, Nov-30, Volume: 331

Naringenin (NG) is a flavonoid with many bioactive properties, however, its bitterness limits its use in foods. It is known that complex formation with proteins can mask this undesirable sensory property. Therefore, a trained panel evaluated the effect of bovine lactoferrin (LF) on NG bitterness using time-intensity analysis. LF reduced the maximum bitterness intensity and overall bitterness perception for NG by 27% and 33%, respectively. Isothermal titration nanocalorimetry (ITC), molecular docking (DC), and molecular dynamics (MD) were used to characterize NG-LF binding. These techniques provided similar values of ΔG

Topics: Adult; Animals; Calorimetry; Cattle; Entropy; Female; Flavanones; Humans; Hydrophobic and Hydrophilic Interactions; Lactoferrin; Male; Molecular Docking Simulation; Molecular Dynamics Simulation; Taste; Thermodynamics

2020