Junping Liu, Chaorui Liang, Hongwei Jiang, Ziqi Yu, Liqiang Zou, Lei Zhou, Wei Liu
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引用次数: 0
Abstract
Enzymatic browning induced by polyphenol oxidase (PPO) plays a significant role to quality reduction in fruit and vegetables. PPO inhibitors derived from natural products are gaining attention for their strong inhibitory abilities and low toxicity. This study aims to identify the component of phenolic-rich extract from Pueraria lobata root and evaluate their inhibitory capacity on PPO. The results showed that nine phenolics were identified by UPLC-QE-Orbitrap-MS method as PPO effective inhibitors based on their IC50 values, in which kaempferol showed the strongest inhibitory effect. Among the inhibitors, kaempferol, daidzein, phloretin and luteolin with different inhibitory abilities were selected as representative flavonols, isoflavones, chalcones and flavonoids compounds to investigate the kinetics analysis and molecular interaction. Kaempferol and daidzein exhibited competitive inhibition on PPO, while phloretin and luteolin showed mixed-type and non-competitive inhibition, respectively. According to the fluorescence spectra results, these inhibitors were bound to PPO and quenching fluorescence, among which kaempferol showed the highest Kb value and accompanied by the blueshift. Molecular docking results indicated that the inhibitors interact with PPO primarily through hydrophobic interactions, van der Waals forces and hydrogen bonds, in which kaempferol showed the strongest binding ability with the lowest binding energy. This research provides a theoretical basis for the practical application of Pueraria lobata root extracts as natural PPO inhibitors in the food industry.
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.
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