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Fibrinogen increases resveratrol solubility and prevents it from oxidation

Nikola Gligorijevic, Mirjana Radomirovic, Andreja Rajkovic (UGent) , Olgica Nedic and Tanja Cirkovic Velickovic (UGent)
(2020) FOODS. 9(6).
Author
Organization
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
resveratrol, fibrinogen, binding, antioxidant, solubility, CARDIOVASCULAR-DISEASE, BETA-LACTOGLOBULIN, PLASMA-PROTEINS, CLOT STRUCTURE, BINDING, RISK, BIOAVAILABILITY, SUSCEPTIBILITY, FLUORESCENCE, CONSUMPTION

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MLA
Gligorijevic, Nikola, et al. “Fibrinogen Increases Resveratrol Solubility and Prevents It from Oxidation.” FOODS, vol. 9, no. 6, 2020, doi:10.3390/foods9060780.
APA
Gligorijevic, N., Radomirovic, M., Rajkovic, A., Nedic, O., & Cirkovic Velickovic, T. (2020). Fibrinogen increases resveratrol solubility and prevents it from oxidation. FOODS, 9(6). https://doi.org/10.3390/foods9060780
Chicago author-date
Gligorijevic, Nikola, Mirjana Radomirovic, Andreja Rajkovic, Olgica Nedic, and Tanja Cirkovic Velickovic. 2020. “Fibrinogen Increases Resveratrol Solubility and Prevents It from Oxidation.” FOODS 9 (6). https://doi.org/10.3390/foods9060780.
Chicago author-date (all authors)
Gligorijevic, Nikola, Mirjana Radomirovic, Andreja Rajkovic, Olgica Nedic, and Tanja Cirkovic Velickovic. 2020. “Fibrinogen Increases Resveratrol Solubility and Prevents It from Oxidation.” FOODS 9 (6). doi:10.3390/foods9060780.
Vancouver
1.
Gligorijevic N, Radomirovic M, Rajkovic A, Nedic O, Cirkovic Velickovic T. Fibrinogen increases resveratrol solubility and prevents it from oxidation. FOODS. 2020;9(6).
IEEE
[1]
N. Gligorijevic, M. Radomirovic, A. Rajkovic, O. Nedic, and T. Cirkovic Velickovic, “Fibrinogen increases resveratrol solubility and prevents it from oxidation,” FOODS, vol. 9, no. 6, 2020.
@article{8663867,
  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.}},
  articleno    = {{780}},
  author       = {{Gligorijevic, Nikola and Radomirovic, Mirjana and Rajkovic, Andreja and Nedic, Olgica and Cirkovic Velickovic, Tanja}},
  issn         = {{2304-8158}},
  journal      = {{FOODS}},
  keywords     = {{resveratrol,fibrinogen,binding,antioxidant,solubility,CARDIOVASCULAR-DISEASE,BETA-LACTOGLOBULIN,PLASMA-PROTEINS,CLOT STRUCTURE,BINDING,RISK,BIOAVAILABILITY,SUSCEPTIBILITY,FLUORESCENCE,CONSUMPTION}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{13}},
  title        = {{Fibrinogen increases resveratrol solubility and prevents it from oxidation}},
  url          = {{http://doi.org/10.3390/foods9060780}},
  volume       = {{9}},
  year         = {{2020}},
}
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