甲基醇衍生物与牛血清白蛋白相互作用:非共价相互作用和抗氧化活性的相关性

Longmei Weng1, Lin Li2, Haitao Yang3

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.

概括

1-单咖啡基甘 (1-MCG) 与牛血清白蛋白 (BSA) 的结合增强了其抗氧化特性和生物相容性. 这种由非极力驱动的相互作用提高了该分子对抗氧化应激的有效性.

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