Reach Us +1-504-608-239
Protection Of Resveratrol Against Decomposition Of Folic Acid And The Decomposition-induced β-lactoglobulin Structural Change | 49199
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Protection of resveratrol against decomposition of folic acid and the decomposition-induced β-lactoglobulin structural change

International Conference on Food Chemistry & Hydrocolloids

Wusgal and Li Liang

JiangnanUniversity, China

ScientificTracks Abstracts: J Exp Food Chem

DOI: 10.4172/2472-0542.C1.002

Folic acid is a synthetic form of the B group vitamin known as folate, which is essential for a variety of physiological processes and plays an important role in the prevention of neural tube defects. However, it decomposes when exposed to UV light. Protein unfolding or decomposition occurred at the same time, due to interaction with folic acid photoproducts and generation of singlet oxygen. In this study, protective effect of resveratrol against photodecomposition of folic acid and decompositioninduced β-lactoglobulin structural change were investigated using fluorescence and absorbance spectroscopy, circular dichroism and high performance liquid chromatography. It was found that resveratrol at 10 μM could inhibit photodecomposition of 10 μM folic acid and also the resulting structural change of β-lactoglobulin whether the polyphenol was added before or during UV irradiation. Meanwhile, a decrease in the conversion rate of resveratrol from the trans- to the cis-form and an increase in the degradation of both trans- and cis-resveratrol were detected. The results suggest that resveratrol could be used to control the photodecomposition process of folic acid and prevent against folic acid-induced protein structural change, as it is an effective active oxygen quencher during irradiation.

Wusgal is a PhD candidate at State key lab of Food Science and Technology, Jiangnan University. Her research interests focus on prevention of decomposition of folic acid and the decomposition-induced protein structural change.

Email: [email protected], [email protected]

Relevant Topics