研究脉冲电场(PEF)对叶绿素聚集体的物理化学性质和生物活性的影响:机理见解

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Zhi-Hong Zhang , Xin Huang , Yan-yan Huang , Jian Li , Xin-An Zeng , Xianli Gao
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引用次数: 0

摘要

叶绿素在溶液中容易发生分子间自聚集,从而限制了其生物活性。本研究利用PEF技术探讨了叶绿素聚集体在溶液中的解聚,以提高其生物活性。最佳PEF处理条件为电场强度16.16 kV/cm,持续时间39.31 ms,温度33.30 °C,可使骨料粒径降低10.68 %。处理后的叶绿素溶液的光降解稳定性显著提高,光降解速率常数从0.0064降低到0.0040 min−1,半衰期(t1/2)比对照提高了64.99 h。抗氧化和抗炎活性分别提高了37.76 %和4.79 %。分子动力学模拟表明,PEF处理增强了叶绿素分子间的静电相互作用,导致叶绿素聚集更紧密。这些发现证明了PEF技术在绿色修饰叶绿素聚集体,提高其物理化学性质和生物活性方面的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigating the effects of pulsed electric field (PEF) on the physicochemical properties and biological activities of chlorophyll aggregates: Mechanistic insights
Chlorophyll in solution is susceptible to intermolecular self-aggregation, thereby limiting its biological activity. This study explores the depolymerization of chlorophyll aggregates in solution using PEF technology to enhance its biological activity. Optimal PEF treatment conditions were identified as an electric field intensity of 16.16 kV/cm, a duration of 39.31 ms, and a temperature of 33.30 °C, resulting in a 10.68 % reduction in aggregate particle size. The photodegradation stability of the treated chlorophyll solution significantly improved, with the photodegradation rate constant decreasing from 0.0064 to 0.0040 min−1, and the half-life period (t1/2) increasing by 64.99 h compared to the control. Furthermore, antioxidant and anti-inflammatory activities of solution enhanced by 37.76 % and 4.79 %, respectively. Molecular dynamics simulations indicated that PEF treatment strengthened electrostatic interactions among chlorophyll molecules, leading to tighter aggregates. These findings demonstrate the potential of PEF technology for green modification of chlorophyll aggregates, enhancing their physicochemical properties and biological activities.
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来源期刊
Food Chemistry
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.
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