Binding of beta-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

文献类型： 外文期刊

第一作者： Zhang, Shanying

作者： Zhang, Shanying;Li, Xiaolei;Ai, Binling;Zheng, Lili;Zheng, Xiaoyan;Yang, Yang;Xiao, Dao;Sheng, Zhanwu;Zhang, Shanying;Li, Xiaolei;Ai, Binling;Zheng, Lili;Zheng, Xiaoyan;Yang, Yang;Xiao, Dao;Sheng, Zhanwu

作者机构：

关键词： beta-Lactoglobulin; Phenolics; Stability; Interaction mechanism; Muti-spectroscopy; Advanced glycation end product

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 15 卷

页码：

收录情况： SCI

摘要： Phenolics have been used to suppress the formation of advanced glycation end products (AGEs) in food; however, enhancing their thermostability and photostability in foods remains a key issue. Ferulic acid (FA), quercetin (QT), and vanillic acid (VA), which reduce production of AGEs, were embedded in bovine beta-lactoglobulin (beta-LG) and their interaction mechanism was investigated. Fluorescence experiments demonstrated that FA and QT displayed typical static quenching, while VA caused fluorescence sensitization of beta-LG. Furthermore, phenolics changed the secondary structure of beta-LG by inducing the transformation from alpha-helices to beta-structures, with Van der Waals forces and hydrogen bonds as the primary underlying forces. The thermal and photostability of FA/QT/VA was significantly improved upon binding to beta-LG. Furthermore, QT, FA and VA demonstrated good AGEs inhibitory abilities in BSA-fructose, BSA-MGO, arginine-MGO models. These results reveal that beta-LG embedding effectively improves the thermostability and photostability of dietary phenolics in food.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序