Study of phenolic-polysaccharide interactions in Brown seaweed

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-20 DOI:10.1016/j.foodchem.2025.143494

Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz A.R. Suleria

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Abstract

Brown seaweed has a rich source of bioactives, notably antioxidative phenolic compounds and sulphated polysaccharides. Despite their importance, the interactions between these compounds and their resultant antioxidant activities have not been extensively studied. This research aims to investigate the interaction between seaweed-derived phenolics and polysaccharides in terms of their antioxidant activity, exploring their potential interactions through in silico molecular docking, and validating them using Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS) and differential scanning calorimetry (DSC). Reduced antioxidant activities were observed in the seaweed-derived phenolics and polysaccharides combination. The in silico molecular docking studies and experimental analyses revealed non-covalent interactions, mainly driven by hydrogen bonding between fucoidan and catechin or phloroglucinol. The resulting ‘complex’ formation varied in size and thermodynamic stability, suggesting structure-dependent interactions between fucoidan and phenolic compounds. This research helps to understand the marine phenolic-polysaccharide interaction, contributing to their effective application in the functional food and nutraceutical industries.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.