ENHANCING THE BENEFITS OF BLUEBERRY POLYPHENOLS WITH NOVEL PLANT PROTEIN FOOD MATRICES

The overarching goal of this project is to characterize the effects of novel, plant-based protein rich matrices on the stability, delivery and bioavailability of dietary polyphenols. This will be investigated by defining physicochemical interactions between blueberry polyphenols and protein isolates from peas and hemp in comparison to whey protein isolate. The effects of these interactions on polyphenol absorption and bioavailability will be assessed in vitro and in vivo. The central hypothesis is that complexation with plant proteins within the context of a food matrix will increase the stability and bioavailability of blueberry polyphenols. We will approach this hypothesis by pursing the following aims:Aim 1: Characterize interactions between blueberry polyphenols and protein isolates in a food matrix.Aim 2: Elucidate matrix effects of protein complexation on the digestion and delivery of blueberry polyphenols in vitro.Aim 3: Assess the influence of protein source on bioavailability of blueberry metabolites in vivo.