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Food Chem. 2016 Mar 1;194:733-9. doi: 10.1016/j.foodchem.2015.08.028. Epub 2015 Aug 18.

Profiling proteins in nutraceutical formulations: characterization of the constituents.

Author information

1
Department of Chemical Sciences and Technology, University of Rome Tor Vergata, via della Ricerca Scientifica 1, 00133 Rome, Italy; Cooperativa di Ricerca Finalizzata, Via della Ricerca Scientifica 1, 00133 Rome, Italy. Electronic address: alessia.bellomaria@uniroma2.it.
2
Department of Chemical Sciences and Technology, University of Rome Tor Vergata, via della Ricerca Scientifica 1, 00133 Rome, Italy.
3
Italfarmacia srl, Via Tor Sapienza, 8, Rome, Italy.

Abstract

Several nutraceutical preparations containing proteins, amino acids and other small molecules are nowadays present on the market. In this work we propose NMR spectroscopy such as (1)H NMR, (1)H-(1)H TOCSY and DOSY for their constituents characterization, identification and profiling, comparing these results with those obtained by electrophoretic technique such as SDS-PAGE. The (1)H NMR spectroscopy was applied for measurements of the amino acids and other small compounds added from the manufacturer. Further the autocorrelation function obtained from the one dimensional spectrum was used without the complete assignment of the resonances of the NMR spectrum of proteins for the evaluation of the folding quality and stability. Finally the DOSY NMR technique was performed on the samples for the characterization of the mean molecular weight range of proteins. All this features considered together create an important set of data useful for the evaluation of the protein profiling and the characterization of such formulations.

KEYWORDS:

Milk whey proteins; NMR; Nutraceutical; Protein profiling

PMID:
26471613
DOI:
10.1016/j.foodchem.2015.08.028
[Indexed for MEDLINE]

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