Biomedical subjects

J Patrick A Fairclough

Publications and source records attributed to J Patrick A Fairclough.

4 recordsLinked to original sources

PubMed2006

Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy.

Interaction of the tea polyphenol epigallocatechin gallate (EGCG) with beta-casein in milk affects the taste of tea and also affects the stability of the tea and the antioxidant ability of the EGCG. In addition, interaction of polyphenols with the chemically similar salivary proline-rich proteins is largely responsible for the astringency of tea and red wine. With the use of single molecule force microscopy, we demonstrate that the interaction of EGCG with a single casein molecule is multivalent and leads to reduction in the persistence length of casein as calculated using the wormlike chain model and a reduction in its radius of gyration. The extra force required to stretch casein in the presence of EGCG is largely entropic, suggesting that multivalent hydrophobic interactions cause a compaction of the casein micelle.

Caseins↗

PubMed2005

Creaming in black tea.

Tea cream is the precipitate formed as tea cools. Its formation has been studied by X-ray scattering, and it is shown that a higher tea concentration leads to earlier onset of creaming and larger particles and that addition of theaflavin and calcium promotes creaming. Association constants between the major components of black tea have been obtained using NMR and show that calcium and glucose enhance the self-association of caffeine, polyphenols, and theaflavin but have little effect on hetero-association. Glycosylation of a polyphenol reduced self-association and reduced binding to caffeine. We conclude that theaflavin is important for the initiation of creaming, forming nanoclusters of typically 3 nm diameter, whereas caffeine acts more to fill in the gaps within the clusters and thus adds to the bulk of tea cream without being necessary for its initiation. Tea creaming may be reduced by increasing the solubility of the polyphenols (i.e., by glycosylation) or by removing calcium. Tea cream; theaflavin; caffeine; small-angle X-ray scattering; NMR; colloid.

Biflavonoids↗

PubMed2003

Are metastable, precrystallisation, density-fluctuations a universal phenomena?

In-situ observations of crystallisation in minerals and organic polymers have been made by simultaneous, time-resolved small angle X-ray scattering (SAXS) and wide angle X-ray scattering (WAXS) techniques. In isotactic polypropylene slow quiescent crystallisation shows the onset of large scale ordering prior to crystal growth. Rapid crystallisations studied by melt extrusion indicate the development of well resolved oriented SAXS patterns associated with long range order before the development of crystalline peaks in the WAXS region. Block copolymers self-assemble into mesophases in polymer melts above a critical chain length (or above a critical temperature) and this self-assembly process is shown to be susceptible to an incipient crystallisation. Mesophase formation is observed at anomalously high temperatures in ethylene-oxide containing block copolymers below the normal melting point of the polyoxy ethylene chains. Formation of calcium carbonate from aqueous solutions of sodium carbonate and calcium nitrate is observed to be a two-stage process and precipitation proceeds by the production of an amorphous metastable phase. This phase grows until it is volume filling and leads to the formation of the two polymorphs Calcite and Vaterite. These three sets of results suggest pre-nucleation density fluctuations, leading to a metastable phase, play an integral role in all three classes of crystallisation. In due course, this phase undergoes transformation to "normal" crystals.

Journal Article↗

PubMedDate not supplied

Molecular model for astringency produced by polyphenol/protein interactions.

Polyphenols are responsible for the astringency of many beverages and foods. This is thought to be caused by the interaction of polyphenols with basic salivary proline-rich proteins (PRPs). It is widely assumed that the molecular origin of astringency is the precipitation of PRPs following polyphenol binding and the consequent change to the mucous layer in the mouth. Here, we use a variety of biophysical techniques on a simple model system, the binding of beta-casein to epigallocatechin gallate (EGCG). We show that at low EGCG ratios, small soluble polydisperse particles are formed, which aggregate to form larger particles as EGCG is added. There is an initial compaction of the protein as it binds to the polyphenol, but the particle subsequently increases in size as EGCG is added because of the incorporation of EGCG and then to aggregation and precipitation. These results are shown to be compatible with what is known of astringency in foodstuffs.

Circular Dichroism↗