A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications
作者:Ricardo Dias、Natércia F. Brás、Maria Pérez-Gregorio、Iva Fernandes、Nuno Mateus、Victor Freitas
DOI:10.1016/j.foodchem.2019.125051
日期:2019.11
gallate) in a nutritional context to prevent Celiac Disease (CD). In that sense, the interaction between the main CD bioactive peptide (32-mer peptide) and some polyphenols was fully characterized at the intestinal level under near physiological conditions by means of different spectroscopic techniques and dynamic simulations. Accordingly, it is proposed that the primarily polyphenol-binding sites