衰老可以缓解柑桔皮多糖对EGCG抑制α-淀粉酶作用的负面影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-09 DOI:10.1016/j.foodhyd.2025.111403

Gang Xu , Jingyun Zhao , Kaixin Shi , Siyi Pan

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引用次数: 0

摘要

陈年柑橘皮（陈皮）传统上与茶一起食用，具有独特的风味和潜在的健康益处。陈皮多糖（CP）在衰老过程中的结构变化可能显著影响其与茶多酚，特别是儿茶素没食子酸酯（EGCG）的相互作用，从而调节餐后血糖水平。本研究系统研究了不同衰老阶段CP对EGCG与α-淀粉酶（PPA）结合行为及其体外降血糖活性的调节作用。研究结果表明，CP显著干扰EGCG对PPA的抑制作用，且具有时间依赖性。CP5（5岁）表现出最弱的干扰，减轻了早期衰老中观察到的40%以上的抑制损失。然而，超过10年的长期老化逐渐重新引入了干扰效应。CP没有改变EGCG的竞争性抑制机制，但降低了其与PPA的结合效率，可能是通过竞争氢键相互作用。此外，CP显著减轻了egcg诱导的酶荧光猝灭、构象展开和热稳定性损失。CP与EGCG的相互作用强度依次为CP1 >；CP15祝辞CP10祝辞CP5，与酶活性结果一致。该研究揭示了CP通过动态调节EGCG和PPA之间的相互作用来调节餐后血糖控制，为优化辰皮茶系统的健康益处提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase

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Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase

Aged citrus peel (Chenpi) is traditionally consumed with tea, providing unique flavors and potential health benefits. The structural changes of Chenpi polysaccharides (CP) during aging may significantly influence their interactions with tea polyphenols, particularly epigallocatechin gallate (EGCG), thereby contributing to the regulation of postprandial blood glucose levels. This study systematically investigated the regulatory effects of CP at different aging stages on the binding behavior of EGCG with α-amylase (PPA) and its in vitro hypoglycemic activity. The results of the study demonstrated that CP significantly interfered with the inhibitory effect of EGCG on PPA in a time-dependent manner. CP5 (aged 5 years) exhibited the weakest interference, alleviating over 40 % of the inhibition loss observed in early aging. However, prolonged aging beyond 10 years gradually reintroduced the interference effect. CP did not alter EGCG's competitive inhibition mechanism but reduced its binding efficiency with PPA, likely by competing for hydrogen bond interactions. Moreover, CP significantly mitigated EGCG-induced enzyme fluorescence quenching, conformational unfolding, and thermal stability loss. The interaction strength between CP and EGCG followed the order of CP1 > CP15 > CP10 > CP5, consistent with enzyme activity results. This study revealed that CP regulated postprandial glucose control by dynamically modulating the interaction between EGCG and PPA, providing valuable insights for optimizing the health benefits of Chenpi-tea systems.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.