Professor Li Lin from Dongguan University of Technology and Professor Xing Xinhui from Tsinghua University: Engineering polyphenols formed through polyphenol-protein interactions as functional food additives

Recently, Professor Li Lin from the School of Chemical Engineering and Energy Technology of Dongguan University of Technology, Professor Xing Xinhui from the Department of Chemical Engineering of Tsinghua University, etc.
published an online publication titled "Engineering polyphenols with biological" in the top international food journal "Trends in Food Science & Technology" (IF=11.
077).
functions via polyphenol-protein interactions as additives for functional foods".
Professor Li Lin and Professor Xing Xinhui are the co-corresponding authors.
Dr.
Li Yuting from the School of Chemical Engineering and Energy Technology of Dongguan University of Technology and Dr.
He Dong from the Department of Chemical Engineering of Tsinghua University are the co-first authors.

As a secondary metabolite of plants, polyphenols have attracted more and more attention due to their potential health benefits and the increasing market demand for them.
However, polyphenols have a low absorption rate and low targeted delivery efficiency to target sites such as organs, tissues and cells, which limits their applications.
Polyphenols can bind to proteins through non-covalent and covalent interactions, which provides a strategy for using the prepared polyphenol-protein complex to protect it from oxidation and enzymatic hydrolysis during digestion in the gastrointestinal tract.
The engineered polyphenols formed through polyphenol-protein interactions have changed their physical and chemical properties compared to single polyphenols, thereby protecting polyphenols from oxidation and enzymatic hydrolysis during gastrointestinal digestion, improving their absorption rate and targeting specific Delivery and biological activity.
This review summarizes the potential mechanisms of polyphenol-protein interactions to form engineered polyphenols and their effects on the antioxidant, anti-inflammatory and anti-cancer activities of polyphenols.
This review focuses on improving the function of polyphenols by combining with protein engineering, which can be used to improve intestinal health.
Through polyphenol-protein interaction, the engineering design of polyphenols and proteins can improve the stability, absorption, targeted specific delivery, bioavailability and biological activity of polyphenols in the gastrointestinal tract.
The potential application of engineered polyphenol-protein complexes in promoting health requires specific treatment.
Before developing engineered polyphenol-protein complexes into functional food ingredients, we need to carefully evaluate their safety. Attached: Picture

About the Author

Li Lin, PhD/Professor, received her Ph.

D.
from South China University of Technology.
The main research directions are biochemical separation, carbohydrate modification, polysaccharide biosafety, component interaction, etc.
Published more than 300 SCI and EI papers; published 5 monographs; obtained more than 40 authorized invention patents; now presides over or has completed the "13th Five-Year" national key research and development project, the National Development and Reform Commission demonstration project major special project, the national " National, provincial (ministerial), and departmental (bureau) levels including the 973 Plan" project, the national "Twelfth Five-Year" and "Eleventh Five-Year" science and technology support program projects, the National Natural Science Foundation key projects and general projects, etc.
There are more than 40 scientific and technological projects in basic science, scientific and technological research and demonstration projects, and the main research results have won the 11th China Patent Excellence Award (2009), the second prize of Science and Technology Progress Award of the Ministry of Education (2007), the first prize of Guangdong Science and Technology Award (2005) and third prize (2013), Guangdong Province Patent Excellence Award (2009), and the 38th Geneva International Invention Exhibition Gold Award (2010) of the World Intellectual Property Organization and other scientific and technological awards.
Won the China Food Science and Technology Outstanding Contribution Award (2013) and the 4th "University Young Teacher Award" (2002) by the Ministry of Education.

Xing Xinhui Professor, Department of Chemical Engineering, Tsinghua University, Director of the Institute of Biochemical Engineering; Professor, Executive Vice President, Institute of Biomedicine and Health Engineering, Shenzhen International Graduate School, Tsinghua University

Educational experience :1981-09-01-1985-07-31 Bachelor of Applied Chemistry, South China Institute of Technology1986-01-01-1989-03-31 Master of Applied Chemistry, Utsunomiya University, Japan1989-07-01-1992-03-26 Doctor of Chemical Engineering, Tokyo Institute of Technology, JapanWork experience :1992-04-01-1998-02-28 Assistant Professor, School of Life Science and Engineering, Tokyo Institute of Technology, Japan1998-03-01-2001-07-31 Lecturer and Associate Professor, Faculty of Engineering, Yokohama National University, Japan2000-09-0 to present, Professor, Doctoral Supervisor, Professor of the "Hundred Talents Program", Department of Chemical Engineering, Tsinghua University2002-09-01 to present, Director of the Institute of Biochemical Engineering, Department of Chemical Engineering, Tsinghua University2009-03-01-2018-06-30 Deputy Dean of the Department of Chemical Engineering, Tsinghua University2019-11-01 to present, Professor and Executive Vice Dean of the Institute of Biomedicine and Health Engineering, Shenzhen International Graduate School, Tsinghua UniversityMain academic achievements :

He has long been engaged in the research of biochemical industry, biological breeding technology and equipment and its application, microfluidic microbial cultivation technology and equipment and its application, life and health engineering, enzyme engineering, polysaccharide biomedicine creation, natural active peptides, etc.

Among them, polysaccharide lyase engineering technology, biological breeding technology and equipment, and uric acid-lowering giant salamander cartilage active peptide technology have entered industrial applications and achieved significant social, economic and environmental benefits.
He has published more than 280 papers in international and domestic academic journals, co-authored 8 books, 2 translated textbooks, and 1 English monograph, and obtained more than 80 invention patents, including 3 international patents and more than 10 patents for transformation and application.
So far, he has won 4 provincial and ministerial awards, and he has been continuously selected as Elsevier Highly Cited Scholars from 2014 to 2018.

Education and work experience :2017.

Currently, he presides over 1 National Natural Science Foundation Youth Fund Project, 1 Open Project of Guangdong Key Laboratory of Natural Products Green Processing and Product Safety, and 1 Doctoral Start-up Project of Dongguan University of Technology.
A total of 13 academic papers have been received and published, 9 in SCI and 2 in EI.
Among them, the first author has published 5 papers in journals such as Free Radical Biology and Medicine, Food Chemistry, Food Analytical Methods, and applied for national invention patents.
2 items, 1 item authorized.

He Dong, Ph.

D.
in Thermal Engineering, University of Chinese Academy of Sciences, Postdoctoral in Department of Chemical Engineering, Tsinghua University, is currently a lecturer at Guangdong University of Technology, and one hundred young talents have been introduced.
Participated in national key special projects, key special projects of Guangdong Province, National Natural Science Foundation of China and other scientific research projects in the past five years.
The main research direction is the mining of active substances in traditional food resources and the study of interactions between components.
At present, the function mining and mechanism analysis of chondroitin and cartilage peptides of giant salamander, the interaction mechanism and function mining and analysis of probiotic fermentation products, etc.
The direction has been systematic and in-depth research, preliminary screening of peptides and polyphenols that can relieve ulcerative colitis and relieve hyperuricemia.
Served as a technical consultant for Beijing Zijin Salamander Co.
, Ltd.
, Luoyang Huaqing Tianmu Biological Technology Co.
, Ltd.
, and Beijing Bicheng Biological Technology Co.
, Ltd.
, and some of the results were transformed and applied in Beijing Zijin Salamander Co.
, Ltd.
and achieved good social and economic benefits.
Published 13 papers in Trends in food science & technology, Journal of functionalfoods, Food chemisitry, Science reports and other journals; applied for 8 national invention patents.
The research on giant salamander and eucommia ulmoides is published on the cover of the magazine. The article "Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods" was published online in Trends in Food Science & Technology .