Non-Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70288

Xin Yin, Haili Zhou, Jiaxin Lin, Siyun Huang, Fei Peng, Tao Xiong

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引用次数: 0

Abstract

ABSTRACT

Understanding protein-polyphenol interactions is crucial for developing plant-based protein products. This study investigates the binding mechanisms and bioactivities of non-covalent complexes between quercetin (Que) and coconut protein (CP), aiming to explore the potential of polyphenols in modifying CP and expanding its applications in functional foods. Increased Que concentrations decreased CP fluorescence with a blue shift, indicating static quenching. Negative thermodynamic values (ΔG, ΔH, ΔS) and molecular docking suggest van der Waals forces and hydrogen bonding drive the interaction. Fourier transform infrared (FTIR) and circular dichroism (CD) spectroscopy showed Que binding altered CP's secondary structure, reducing random coils while increasing β-sheet and β-turn content. Particle size and ζ-potential showed that Que reduced electrostatic repulsion between particles, leading to particle aggregation. Furthermore, the complexes have shown enhanced antioxidant properties and bioaccessibility. These results position CP as an effective delivery vehicle for polyphenols, with the dual advantages of enhanced bioaccessibility.

Practical Application

This research establishes a theoretical and empirical basis for optimizing phenolic-modified coconut protein's applications in food science. This will offer a foundation for further studies on protein-polyphenol interactions to improve protein functional properties, along with exploring the use of plant protein-polyphenol complexes in delivering active ingredients.

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椰子蛋白与槲皮素的非共价相互作用：机制、抗氧化、生物可及性

了解蛋白质与多酚的相互作用对于开发植物蛋白产品至关重要。本文研究了槲皮素（Que）与椰子蛋白（CP）非共价复合物的结合机制和生物活性，旨在探索多酚类物质修饰椰子蛋白（CP）的潜力，扩大其在功能食品中的应用。增加的Que浓度降低CP荧光蓝移，表明静态猝灭。负热力学值（ΔG， ΔH， ΔS）和分子对接表明范德华力和氢键驱动了相互作用。傅里叶变换红外光谱（FTIR）和圆二色性光谱（CD）显示，Que结合改变了CP的二级结构，减少了随机线圈，增加了β-片和β-匝的含量。粒径和ζ势表明，Que降低了粒子间的静电斥力，导致粒子聚集。此外，该配合物还显示出增强的抗氧化性能和生物可及性。这些结果表明CP是一种有效的多酚递送载体，具有增强生物可及性的双重优势。本研究为优化酚修饰椰子蛋白在食品科学中的应用奠定了理论和实证基础。这将为进一步研究蛋白质-多酚相互作用以改善蛋白质功能特性，以及探索利用植物蛋白-多酚复合物递送活性成分提供基础。

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 Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.