果皮中的胡卜素和多的相互作用机制
Yu-Qing Hu1, Teng-Gen Hu2, Yu-Juan Xu3
1Sericultural Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR China.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
果皮提取物含有胡卜素和多醇,它们具有协同作用. 氨酸和酸是增强抗氧化活性和稳定的关键化合物,为生物活性物质开发提供了新的策略.
科学领域:
- 食品化学 食品化学
- 自然产品化学 自然产品化学
- 生物化学 生物化学
背景情况:
- 果皮是一种丰富的生物活性化合物的来源,包括胡卜素和多.
- 了解这些化合物之间的相互作用对于优化它们的功能性质至关重要.
- 果皮的原始色素提取物 (CPE) 含有大量的胡卜素和多.
研究的目的:
- 为了研究果皮提取物中胡卜素和多醇之间的相互作用.
- 确定负责观察到的相互作用及其影响的特定化合物.
- 阐明控制这些相互作用的基本机制及其对生物活性和稳定性的影响.
主要方法:
- 在果皮CPE中的胡卜素和多醇的量化.
- 使用扫描电子显微镜,HPLC和LC-MS分析化合物相互作用.
- 确定抗氧化活性 (DPPH,ABTS测定) 和储存稳定性.
- 分子动力学模拟,热力学分析,拉曼和X射线衍射研究.
主要成果:
- 胡卜素 (0.26 mg/g) 和多 (0.15 mg/g) 是大皮CPE的主要成分.
- 聚醇增强了胡卜素的抗氧化活性和储存稳定性.
- 氨酸和酸表现出最强的协同效应,由键,静电力和范德瓦尔斯力驱动.
结论:
- 果皮中的胡卜素和多之间的相互作用主要由蛋白和酸介导.
- 这些相互作用显著改善了生物活性化合物的功能性质.
- 这些发现为提高天然色素的有效性和稳定性提供了一个新的策略.
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