Author(s):

Rita Mehla and Rajesh Bajaj

Abstract: The objective of the present study was to evaluate the effect of binding of strawberry polyphenols with caseins/its different fractions (αs, β, and κ-casein) at different polyphenols concentration (0.5 to 5 mg/ml) as well as at different pH using protein precipitation technique. The polyphenols precipitation was observed to be ranged from 58% to 72% and found to be utmost with β-casein (72.7%), moderately lesser with κ- casein and least with whole casein at 0.5 mg/ml concentration. A decrease in DPPH radical scavenging activity from 29.95% to 30.28% was observed due to interactions of strawberry polyphenols (0.5 mg/ml) with casein and its different fractions (10 mg/ml). An additive effect was found in antioxidant activity determined by ORAC-FL assay in polyphenol- αs casein, polyphenol- β casein, polyphenol- κ casein and polyphenol- whole casein with the polyphenol concentration ranged from 0.5 mg/ml to 2.5 mg/ml. Binding of strawberry polyphenols with casein and its different fractions at different concentrations caused a decrease in the α-glucosidase inhibitory activity of polyphenols. The change in pH of protein-polyphenol solution did not affect the α-glucosidase inhibition activity, demonstrating that no significant (p>0.05) variation takes place in polyphenols binding with whole casein, αs-casein, β-casein, and κ-casein either at pH 5.5 or 6.6.

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