Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry
Isothermal titration calorimetry (ITC) is a widely used and valuable technique for studying the binding interactions and the formation and dissociation of molecular complexes. ITC directly measures the energetics associated with the interactions and allows for a precise and complete thermodynamic de...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Macromol |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6209/5/1/2 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850280313450659840 |
|---|---|
| author | Maarit Karonen |
| author_facet | Maarit Karonen |
| author_sort | Maarit Karonen |
| collection | DOAJ |
| description | Isothermal titration calorimetry (ITC) is a widely used and valuable technique for studying the binding interactions and the formation and dissociation of molecular complexes. ITC directly measures the energetics associated with the interactions and allows for a precise and complete thermodynamic description of association and binding processes, thereby providing an understanding of the interaction mechanisms. In this review, the role, practical aspects related to the experimental design and setup, advantages, and challenges of using ITC to evaluate polyphenol–macromolecule binding are discussed in detail. The focus is on the possibilities offered by ITC, but at the same time, its limitations are taken into account, especially in the study of complex biological processes and in the subsequent reliable determination of thermodynamic parameters. Polyphenols and proteins typically exhibit exothermic interactions, producing strong signals and distinctive titration curves that can be fitted by one- or two-site binding models; of course, there are exceptions to this. Tannins and tannin fractions usually have a high binding stoichiometry and stronger interactions with proteins than the smaller polyphenols. The driving forces behind these interactions vary, but in many cases, both hydrogen bonding and hydrophobic interactions have been reported. The interactions between polyphenols and polysaccharides or lipid bilayers have been far less studied by ITC in comparison to polyphenol–protein interactions. ITC could be utilized more extensively to study polyphenol–macromolecule interactions, as it is an excellent tool for evaluating the thermodynamic parameters of these interactions, and when used together with other techniques, ITC can also help understand how these interactions affect bioavailability, food applications, and other uses of polyphenols. |
| format | Article |
| id | doaj-art-dd9b88bcd6a240eeb0004fefc3e655f9 |
| institution | OA Journals |
| issn | 2673-6209 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Macromol |
| spelling | doaj-art-dd9b88bcd6a240eeb0004fefc3e655f92025-08-20T01:48:48ZengMDPI AGMacromol2673-62092025-01-0151210.3390/macromol5010002Polyphenol–Macromolecule Interactions by Isothermal Titration CalorimetryMaarit Karonen0Natural Chemistry Research Group, University of Turku, FI-20014 Turku, FinlandIsothermal titration calorimetry (ITC) is a widely used and valuable technique for studying the binding interactions and the formation and dissociation of molecular complexes. ITC directly measures the energetics associated with the interactions and allows for a precise and complete thermodynamic description of association and binding processes, thereby providing an understanding of the interaction mechanisms. In this review, the role, practical aspects related to the experimental design and setup, advantages, and challenges of using ITC to evaluate polyphenol–macromolecule binding are discussed in detail. The focus is on the possibilities offered by ITC, but at the same time, its limitations are taken into account, especially in the study of complex biological processes and in the subsequent reliable determination of thermodynamic parameters. Polyphenols and proteins typically exhibit exothermic interactions, producing strong signals and distinctive titration curves that can be fitted by one- or two-site binding models; of course, there are exceptions to this. Tannins and tannin fractions usually have a high binding stoichiometry and stronger interactions with proteins than the smaller polyphenols. The driving forces behind these interactions vary, but in many cases, both hydrogen bonding and hydrophobic interactions have been reported. The interactions between polyphenols and polysaccharides or lipid bilayers have been far less studied by ITC in comparison to polyphenol–protein interactions. ITC could be utilized more extensively to study polyphenol–macromolecule interactions, as it is an excellent tool for evaluating the thermodynamic parameters of these interactions, and when used together with other techniques, ITC can also help understand how these interactions affect bioavailability, food applications, and other uses of polyphenols.https://www.mdpi.com/2673-6209/5/1/2associationbindingcalorimetryflavonoidlipidmolecular flexibility |
| spellingShingle | Maarit Karonen Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry Macromol association binding calorimetry flavonoid lipid molecular flexibility |
| title | Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry |
| title_full | Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry |
| title_fullStr | Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry |
| title_full_unstemmed | Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry |
| title_short | Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry |
| title_sort | polyphenol macromolecule interactions by isothermal titration calorimetry |
| topic | association binding calorimetry flavonoid lipid molecular flexibility |
| url | https://www.mdpi.com/2673-6209/5/1/2 |
| work_keys_str_mv | AT maaritkaronen polyphenolmacromoleculeinteractionsbyisothermaltitrationcalorimetry |