Resveratrol and fibrinogen interactions
2021
Аутори
Gligorijević, NikolaRadomirović, Mirjana
Rajković, Andreja
Nedić, Olgica
Ćirković Veličković, Tanja
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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, only to be later discovered that the presence of several antioxidants, including resveratrol, are responsible for it. We investigated if resveratrol has a more direct role in protection from harmful oxidation and development of thrombosis, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetric analysis demonstrated binding of resveratrol to fibrinogen, the main protein in the coagulation process, which also has an important application as a food additive in making of fibrin gels. Various spectroscopic methods have demonstrated that binding of
resveratrol does not unfold or destabilize fibrinogen since both near and far-UV CD spectra as well as its melting temperature remained unchanged. A mutuallyprotective effect against the free radical-
induced oxidatio...n of resveratrol and fibrinogen was found. The presence of fibrinogen caused a very
small masking effect of the antioxidative potential of resveratrol, measured by a reduction of
hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing potential bioavailability and activity of resveratrol in circulation. By direct interaction and protection of fibrinogen, resveratrol may serve as an important antioxidant for prevention of
thrombosis. 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.
Кључне речи:
resveratrol / bindingИзвор:
FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia, 2021, 15-15Издавач:
- University of Belgrade - Faculty of Chemistry
Финансирање / пројекти:
- Belgian Special Research Fund BOF STG, grant number 01N01718
- Serbian Academy of Sciences and Arts, grant number F-26
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200019 (Универзитет у Београду, Институт за примену нуклеарне енергије - ИНЕП) (RS-MESTD-inst-2020-200019)
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)
URI
https://ec.europa.eu/research/participants/documents/downloadPublic?documentIds=080166e5deeb546e&appId=PPGMShttps://cer.ihtm.bg.ac.rs/handle/123456789/7284
Институција/група
IHTMTY - CONF AU - Gligorijević, Nikola AU - Radomirović, Mirjana AU - Rajković, Andreja AU - Nedić, Olgica AU - Ćirković Veličković, Tanja PY - 2021 UR - https://ec.europa.eu/research/participants/documents/downloadPublic?documentIds=080166e5deeb546e&appId=PPGMS UR - https://cer.ihtm.bg.ac.rs/handle/123456789/7284 AB - 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, only to be later discovered that the presence of several antioxidants, including resveratrol, are responsible for it. We investigated if resveratrol has a more direct role in protection from harmful oxidation and development of thrombosis, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetric analysis demonstrated binding of resveratrol to fibrinogen, the main protein in the coagulation process, which also has an important application as a food additive in making of fibrin gels. Various spectroscopic methods have demonstrated that binding of resveratrol does not unfold or destabilize fibrinogen since both near and far-UV CD spectra as well as its melting temperature remained unchanged. A mutuallyprotective effect against the free radical- induced oxidation of resveratrol and fibrinogen was found. The presence of fibrinogen caused a very small masking effect of the antioxidative potential of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing potential bioavailability and activity of resveratrol in circulation. By direct interaction and protection of fibrinogen, resveratrol may serve as an important antioxidant for prevention of thrombosis. 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. PB - University of Belgrade - Faculty of Chemistry C3 - FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia T1 - Resveratrol and fibrinogen interactions SP - 15 EP - 15 UR - https://hdl.handle.net/21.15107/rcub_cer_7284 ER -
@conference{ author = "Gligorijević, Nikola and Radomirović, Mirjana and Rajković, Andreja and Nedić, Olgica and Ćirković Veličković, Tanja", year = "2021", 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, only to be later discovered that the presence of several antioxidants, including resveratrol, are responsible for it. We investigated if resveratrol has a more direct role in protection from harmful oxidation and development of thrombosis, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetric analysis demonstrated binding of resveratrol to fibrinogen, the main protein in the coagulation process, which also has an important application as a food additive in making of fibrin gels. Various spectroscopic methods have demonstrated that binding of resveratrol does not unfold or destabilize fibrinogen since both near and far-UV CD spectra as well as its melting temperature remained unchanged. A mutuallyprotective effect against the free radical- induced oxidation of resveratrol and fibrinogen was found. The presence of fibrinogen caused a very small masking effect of the antioxidative potential of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing potential bioavailability and activity of resveratrol in circulation. By direct interaction and protection of fibrinogen, resveratrol may serve as an important antioxidant for prevention of thrombosis. 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.", publisher = "University of Belgrade - Faculty of Chemistry", journal = "FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia", title = "Resveratrol and fibrinogen interactions", pages = "15-15", url = "https://hdl.handle.net/21.15107/rcub_cer_7284" }
Gligorijević, N., Radomirović, M., Rajković, A., Nedić, O.,& Ćirković Veličković, T.. (2021). Resveratrol and fibrinogen interactions. in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia University of Belgrade - Faculty of Chemistry., 15-15. https://hdl.handle.net/21.15107/rcub_cer_7284
Gligorijević N, Radomirović M, Rajković A, Nedić O, Ćirković Veličković T. Resveratrol and fibrinogen interactions. in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia. 2021;:15-15. https://hdl.handle.net/21.15107/rcub_cer_7284 .
Gligorijević, Nikola, Radomirović, Mirjana, Rajković, Andreja, Nedić, Olgica, Ćirković Veličković, Tanja, "Resveratrol and fibrinogen interactions" in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia (2021):15-15, https://hdl.handle.net/21.15107/rcub_cer_7284 .