氧化酶和滚动主导红茶多糖缀合物的形成:酶和非酶机制

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Anan Xu , Lin Chen , Yuxuan Shi , Huajie Wang , Qun Ye , Yuefei Wang , Zhonghua Liu , Ping Xu
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引用次数: 0

摘要

茶叶加工对茶多糖偶联物的异质性有显著影响;然而,它们形成的具体机制尚不清楚。本研究发现,轧制是红茶多糖偶联物形成的关键阶段。体外酶促反应表明,氧化酶,特别是与多酚氧化酶协同支持的过氧化物酶,介导缀合物的形成。分子对接研究进一步揭示了蛋白质、酚类物质和糖链单元之间通过氢键和疏水力的强相互作用,其中关键残基如LEU-189、ARG-458和HIS-145发挥了关键作用。本研究阐明了红茶多糖缀合物形成的酶促和非酶促机制,为优化茶叶加工、精确设计多糖缀合物提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Oxidases and rolling dominate black tea polysaccharide conjugates formation: Enzymatic and non-enzymatic mechanisms
Tea processing significantly contributes to the heterogeneity of tea polysaccharide conjugates; however, the specific mechanisms underlying their formation remain unclear. In the present work, it is found that rolling is the critical stage for the formation of black tea polysaccharide conjugates. In vitro enzymatic reactions demonstrated that oxidases, particularly peroxidase with synergistic support from polyphenol oxidase, mediate conjugate formation. Molecular docking studies further revealed strong interactions between proteins, phenolics, and sugar chain units through hydrogen bonding and hydrophobic forces, with key residues such as LEU-189, ARG-458, and HIS-145 playing pivotal roles. This study elucidates the enzymatic and non-enzymatic mechanisms underlying black tea polysaccharide conjugate formation and provides novel insights for optimizing tea processing to precisely design polysaccharide conjugates.
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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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