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Gligorijević N, Radomirović M, Rajković A, et al. Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation. Foods. 2020;9(6)doi: 10.3390/foods9060780.
Gligorijević, N., Radomirović, M., Rajković, A., Nedić, O., & Ćirković Veličković, T. (2020). Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation. Foods (Basel, Switzerland), 9(6), . https://doi.org/10.3390/foods9060780
Gligorijević, Nikola, et al. "Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation." Foods (Basel, Switzerland) vol. 9,6 (2020). doi: https://doi.org/10.3390/foods9060780
Gligorijević N, Radomirović M, Rajković A, Nedić O, Ćirković Veličković T. Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation. Foods. 2020 Jun 12;9(6). doi: 10.3390/foods9060780. PMID: 32545422; PMCID: PMC7353596.
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Foods. 2020 Jun 12;9(6). doi: 10.3390/foods9060780.

Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation.

Foods (Basel, Switzerland)

Nikola Gligorijević, Mirjana Radomirović, Andreja Rajković, Olgica Nedić, Tanja Ćirković Veličković

Affiliations

  1. Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia.
  2. Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia.
  3. Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
  4. Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun-Belgrade, Serbia.
  5. Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea.
  6. Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia.

PMID: 32545422 PMCID: PMC7353596 DOI: 10.3390/foods9060780

Abstract

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.

Keywords: antioxidant; binding; fibrinogen; resveratrol; solubility

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