Physical modification of corbicula fluminea protein hydrolysates by interacting with chlorogenic acid: Impacts on antioxidant activity and digestion behaviors
文献类型： 外文期刊
作者： Wang, Fei 1 ; Liu, Xuemei 1 ; Wu, Yanyan 2 ; Chen, Lili 1 ; Yuan, Meilan 1 ; Jiang, Yong 1 ; Zhao, Li 1 ; Bai, Chunqing 1 ;
作者机构： 1.Jiangxi Sci & Technol Normal Univ, Coll Life Sci, Natl R&D Branch, Ctr Freshwater Fish Proc, Nanchang 330013, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China
关键词： Interaction; Antioxidant properties; Gastrointestinal digestion
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 490 卷
页码：
收录情况： SCI
摘要： In this research, chlorogenic acid (CA) and corbicula fluminea protein hydrolysates (CFP) were physically mixed to simulate practical scenarios. The non-covalent complexes were detected in the system. The underlying mechanisms as well as their effects on the antioxidant properties and bioaccessibility of CFP were detailed investigated. For better comparison, CA covalent with CFP complexes were also fabricated. Overall, CA-CFP predominantly formed loose structural complexes through non-covalent interactions, whereas covalent interactions resulted in more compact conjunctions. The antioxidant activity of CFP was significantly enhanced following interaction with CA, whether through non-covalent or covalent means. Notably, the non-covalent complexes exhibited superior antioxidant capacity and demonstrated synergistic antioxidant effects. Furthermore, the incorporation of CA into CFP improved the bioaccessibility and gastrointestinal digestive antioxidant activity of CFP, with the beneficial effects being more pronounced in the non-covalent complexes. The bounded CA may be responsible for these changes through partially inhibiting the hydrolysis of CFP.
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