The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-06-03 DOI:10.1007/s11483-024-09849-3

Yaru Qian, Yuhang Ren, Xiaofang Cheng, Chengwang Chen, Heping Liu, Cheng Zhang, Zhuanglei Yin, Min Chen, Shuangling Zhang

{"title":"The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor","authors":"Yaru Qian, Yuhang Ren, Xiaofang Cheng, Chengwang Chen, Heping Liu, Cheng Zhang, Zhuanglei Yin, Min Chen, Shuangling Zhang","doi":"10.1007/s11483-024-09849-3","DOIUrl":null,"url":null,"abstract":"<div>As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm− 1 (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH2. The appearance of a new peak at 2978–2895 cm− 1 in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH2. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.</div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"653 - 664"},"PeriodicalIF":2.8000,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09849-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09849-3","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm^− 1 (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH₂. The appearance of a new peak at 2978–2895 cm^− 1 in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH₂. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.

Abstract Image

查看原文本刊更多论文

对香豆酸-表没食子儿茶素没食子酸酯-壳聚糖酪氨酸酶抑制剂的理化和抗氧化特性

通过将对香豆酸（p-CA）和表儿茶素-3-棓酸盐（EGCG）接枝到壳聚糖颗粒（CSPs）上，制备了p-CSPs-EGCG，作为一种新型酪氨酸酶抑制剂。利用扫描电子显微镜（SEM）、透射电子显微镜（TEM）和傅立叶变换红外光谱（FTIR）确定了其理化和结构特征。研究了其功能特性--抗氧化活性（2, 2′-叠氮双-[3-乙基苯并噻唑啉-6-磺酸] [ABTS]、1-二苯基-2-苦基-肼[DPPH]）和酪氨酸酶抑制率。扫描电子显微镜（SEM）显示，当 p-CSPs 与 EGCG 的质量比为 1:2 时，p-CSPs-EGCG 的球形粒径约为 100 nm。傅立叶变换红外光谱（FTIR）显示，CSPs 的酰胺从 1545 cm- 1 移动到 1567 cm- 1（p-CSPs），表明 p-CA' -COOH 与 CSPs 的 NH2 发生了反应。在 p-CSPs-EGCG 的傅立叶变换红外光谱中，2978-2895 cm- 1 处出现了一个新峰，这表明 EGCG 的 -OH 与 p-CSPs 的 NH2 成功地发生了反应。ABTS，80.6%；DPPH，81.5%），特别是在储存 7 天后，它的抗氧化稳定性比 p-CA 和 EGCG 高，p-CA 的 ABTS 下降到 13.7%，EGCG 的 ABTS 下降到 18.8%，而 p-CSPs-EGCG 几乎没有下降。此外，p-CSPs-EGCG 对酪氨酸酶的抑制作用（54.1%）强于 CSPs 和 p-CSPs，而且在储存 7 天后，p-CSPs-EGCG 的特性比 p-CA 和 EGCG 更稳定，p-CA 差异性下降了 9.80%，EGCG 下降了 16.1%，而 p-CSPs-EGCG 仅下降了 3.10%。研究发现，制备的 p-CSPs-EGCG 是一种可靠的鲜切蔬果酪氨酸酶抑制剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.