Comprehensive characterization of the complexes of exopolysaccharides produced by Lactobacillus helveticus MB2-1 with polyphenols.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-07 DOI:10.1002/jsfa.14272

Zhiwen Ge, Dan Wang, Wenting Zhao, Pan Wang, Junjuan Wang, Yuanyuan Zhao, Xiaoyan Zhao

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引用次数: 0

Abstract

Background: Polyphenols have attracted widespread attention owing to their excellent biological activities. However, their low solubility and poor stability limit their bio-accessibility. Numerous studies have demonstrated that the complexation of polysaccharides with polyphenols represents an efficacious strategy to overcome these limitations. Nonetheless, there remains little research exploring the binding effects and underlying mechanisms between exopolysaccharides from lactic acid bacteria and polyphenols. This study aimed to comprehensively explore the structural and functional properties of different complexes prepared using Lactobacillus helveticus MB2-1 exopolysaccharides (LHP) with six kinds of polyphenols.

Results: Six LHP-polyphenol complexes were prepared by non-covalent interactions of LHP with catechin, epigallocatechin gallate (EGCG), quercetin (QU), chlorogenic acid, ferulic acid (FA) and caffeic acid (CAA), and their corresponding binding ratios were 215.80, 223.96, 233.89, 220.35, 198.74 and 214.90 g kg^-1, respectively. Obvious differences were shown in Fourier transform infrared spectra of LHP, polyphenols and their complexes, which confirmed the existence of interactions between them. Moreover, the binding of LHP with polyphenols resulted in obvious changes in molecular weight distribution and aggregation behavior of LHP, significantly enhanced antioxidant activities compared to LHP alone and significantly increased the bio-accessibility of polyphenols as well. Notably, QU and EGCG both have an inhibitory stimulatory effect in the case of LHP binding or forming a mixture, whereas CAA and FA have bidirectional regulation of NO production in macrophages, that is, immunosuppression and immune activation.

Conclusion: The results of the study indicated that the non-covalent complexation of LHP with polyphenols presented fine potentiality in improving the structure and function of food products. © 2025 Society of Chemical Industry.

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helveticus乳杆菌MB2-1产外多糖与多酚复合物的综合表征。

背景：多酚类物质因其优异的生物活性而受到广泛关注。但其溶解度低、稳定性差，限制了其生物可及性。许多研究表明，多糖与多酚的络合是克服这些限制的有效策略。然而，关于乳酸菌外多糖与多酚之间的结合作用及其机制的研究仍然很少。本研究旨在全面探讨helveticus乳杆菌MB2-1外多糖（LHP）与6种多酚制备的不同配合物的结构和功能特性。结果：LHP与儿茶素、表没食子儿茶素没食子酸酯（EGCG）、槲皮素（QU）、绿原酸、阿魏酸（FA）和咖啡酸（CAA）非共价相互作用制得6个LHP-多酚配合物，其结合比分别为215.80、223.96、233.89、220.35、198.74和214.90 g kg-1。LHP、多酚及其配合物的傅里叶红外光谱有明显差异，证实了它们之间存在相互作用。此外，LHP与多酚的结合使LHP的分子量分布和聚集行为发生了明显的变化，与单独LHP相比，LHP的抗氧化活性显著增强，多酚的生物可及性也显著提高。值得注意的是，在LHP结合或形成混合物的情况下，QU和EGCG均具有抑制刺激作用，而CAA和FA对巨噬细胞产生NO具有双向调节作用，即免疫抑制和免疫激活。结论：LHP与多酚的非共价络合在改善食品结构和功能方面具有良好的潜力。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.