Next Article in Journal
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient
Previous Article in Journal
Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake
Previous Article in Special Issue
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
Open AccessArticle

Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation

Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia
Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun-Belgrade, Serbia
Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 780;
Received: 19 May 2020 / Revised: 26 May 2020 / Accepted: 4 June 2020 / Published: 12 June 2020
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. View Full-Text
Keywords: resveratrol; fibrinogen; binding; antioxidant; solubility resveratrol; fibrinogen; binding; antioxidant; solubility
Show Figures

Figure 1

MDPI and ACS Style

Gligorijević, N.; Radomirović, M.; Rajković, A.; Nedić, O.; Ćirković Veličković, T. Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation. Foods 2020, 9, 780.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop