Chrysanthemum as a remarkable edible flower resource with anti-glycation effects: Representative variety differences, phenolic compositions, and the interaction mechanism

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-03-11 DOI:10.1002/fft2.385
Zhangtie Wang, Yuhang Zhu, Minjun Xu, Kejie Peng, Binhai Shi, Yixuan Wang, Qi Chen, Weisu Huang, Yidan Chen, Baiyi Lu
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Abstract

Various edible chrysanthemum flowers possess different anti-glycation effects due to various compositions; however, the interaction mechanism is unclear. Our study aimed to compare the anti-glycation effects of different edible chrysanthemum flowers and investigate the effect of phenolic compounds among them. The bovine serum albumin (BSA)-glucose model was used for evaluating anti-glycation effects of various chrysanthemums flowers, and C. HBJ, C. TJ, and C. JSHJ showed better anti-glycation effects compare to aminoguanidine. Seventeen phenolic compounds were detected, and characteristic compounds were identified via omics analysis. The interactions between BSA and different phenolic acids were analyzed by molecular docking, and the anti-glycation model was used for further verification. In this way, apigetrin, chlorogenic acid, neochlorogenic acid, quercetin-3β-d-glucoside, and afzelin were identified. They were proved to affect the secondary structure of proteins due to excellent hydrophobic interactions. Our results identified the chrysanthemum species with the most promising anti-glycation effect as well as their representative phenolic compounds. The binding of phenolic compounds and BSA due to hydrophobic interactions and hydrogen bonds might contribute to their anti-glycation activities. Overall, our research is helpful for designing edible flower products with anti-glycation functions and providing a better understanding of the structure–function relationship.

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菊花是一种具有抗糖化作用的重要食用花卉资源:代表性品种差异、酚类成分及其相互作用机制
各种食用菊花因成分不同而具有不同的抗糖化作用,但其相互作用机制尚不清楚。我们的研究旨在比较不同食用菊花的抗糖化作用,并探讨其中酚类化合物的影响。研究采用牛血清白蛋白(BSA)-葡萄糖模型来评估不同菊花的抗糖化作用,结果表明,与氨基胍相比,C. HBJ、C. TJ和C. JSHJ具有更好的抗糖化作用。检测了 17 种酚类化合物,并通过全局分析鉴定了特征化合物。通过分子对接分析了 BSA 与不同酚酸之间的相互作用,并利用抗糖化模型进行了进一步验证。通过这种方法,确定了芹菜素、绿原酸、新绿原酸、槲皮素-3β-d-葡萄糖苷和afzelin。事实证明,它们能通过良好的疏水相互作用影响蛋白质的二级结构。我们的研究结果确定了抗糖化效果最好的菊花品种及其代表性酚类化合物。酚类化合物与 BSA 通过疏水相互作用和氢键结合,可能有助于它们的抗糖化活性。总之,我们的研究有助于设计具有抗糖化功能的食用花卉产品,并使人们更好地了解其结构与功能的关系。
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10.50
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审稿时长
10 weeks
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