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Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay

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Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay. / Manninen, Hanna; Durandin, Nikita; Hopia, Anu; Vuorimaa-Laukkanen, Elina; Laaksonen, Timo.

julkaisussa: Food Chemistry, Vuosikerta 318, 126511, 2020.

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Bibtex - Lataa

@article{fcd0112adf7e4cb5bde6302f4d2925f5,
title = "Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay",
abstract = "Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 × 104 M−1), whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.",
keywords = "Fluorescence indicator displacement assay, Nanofibrillar cellulose, Taste",
author = "Hanna Manninen and Nikita Durandin and Anu Hopia and Elina Vuorimaa-Laukkanen and Timo Laaksonen",
year = "2020",
doi = "10.1016/j.foodchem.2020.126511",
language = "English",
volume = "318",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS (suitable for import to EndNote) - Lataa

TY - JOUR

T1 - Taste compound – Nanocellulose interaction assessment by fluorescence indicator displacement assay

AU - Manninen, Hanna

AU - Durandin, Nikita

AU - Hopia, Anu

AU - Vuorimaa-Laukkanen, Elina

AU - Laaksonen, Timo

PY - 2020

Y1 - 2020

N2 - Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 × 104 M−1), whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.

AB - Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 × 104 M−1), whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.

KW - Fluorescence indicator displacement assay

KW - Nanofibrillar cellulose

KW - Taste

U2 - 10.1016/j.foodchem.2020.126511

DO - 10.1016/j.foodchem.2020.126511

M3 - Article

VL - 318

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 126511

ER -