Characterizing the Interactions of Dietary Condensed Tannins with Bile Salts

Journal of Agricultural and Food Chemistry
Xiangxin LiWeibo Jiang

Abstract

This study aimed to reveal the mechanisms underlying the interaction between condensed tannins (CTs) and bile salts. The interaction mechanism was analyzed by transmission electron microscopy, exposure to various physicochemical conditions, electrophoresis, fluorescence spectroscopy, isothermal titration calorimetry, and molecular modeling. A new complex was formed from CTs and bile salts. The complex showed a negative enthalpy change and a positive entropy change, demonstrating that the main thermodynamic driving force was both entropy and enthalpy and indicating that binding occurred through hydrogen bonds and hydrophobic interactions. The analysis of the effects of CTs on the stability and digestion properties of bile salt emulsions indicated that CTs were able to inhibit lipid digestion to an extent. Our findings may provide evidence that foods rich in CTs offer health benefits by aggregating with bile salts and reducing the absorption of fat.

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Citations

Feb 6, 2020·Current Pharmaceutical Design·María Ciudad-MuleroPatricia Morales
Sep 10, 2020·International Journal of Molecular Sciences·Susanne NaumannUte Schweiggert-Weisz
Nov 26, 2019·Journal of Agricultural and Food Chemistry·Xiangxin LiWeibo Jiang
Aug 18, 2021·Food Research International·Haitao JiangWeibo Jiang

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