The in situ stability of nobiletin in green tea infusion regulating by the assembly of small molecules

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-26 DOI:10.1016/j.foodchem.2025.144427

Xiaoyang Zou , Wenxiu Ma , Xiaojuan Chen , Sicheng Ji , Tong Li , Yuxin Shi , Peiyu Yue , Bin Zhou , Jingnan Ren , Bin Li , Hongshan Liang

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Abstract

Abandoning the traditional way of constructing delivery carriers with structural materials, the natural food system is used as the steady-state basis of functional factors. This study innovatively proposes directly using the original green tea infusion, rich in tea polyphenols, to construct a stable system, thereby achieving the efficient loading and long-term stability of nobiletin (NOB). Specifically, the concentration of NOB in the system reaches up to 1 mg/mL, with an encapsulation rate and loading rate exceeding 95 % and 75 %, respectively. Importantly, it is found that the assembly of key small molecules EGCG and caffeine achieves NOB homeostasis. Moreover, hydrogen bonding and electrostatic interaction are the main forces stabilizing the assembly, and the binding ratio of NOB to EGCG and Caffeine is 1:0.4 and 1:1.2, separately. The design strategy is expected to provide a new idea for the directional design of healthier future food.

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绿茶冲剂中皂角素的原位稳定性受小分子组装调节

抛弃了传统的用结构材料构建递送载体的方式，将天然食品体系作为功能因子的稳态基础。本研究创新性地提出直接使用富含茶多酚的绿茶原液构建稳定体系，从而实现诺皮素（NOB）的高效加载和长期稳定。其中，NOB在体系中的浓度可达1 mg/mL，包封率和载药率分别超过95 %和75 %。重要的是，研究发现关键小分子EGCG和咖啡因的组装实现了NOB的内稳态。氢键和静电相互作用是稳定组装的主要力量，NOB与EGCG和咖啡因的结合比例分别为1:0.4和1:12 .2。该设计策略有望为未来健康食品的定向设计提供新的思路。

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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.