Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102296

Tao Yang , Shanshan Li , Wenqin Su , Kun Pan , Fei Peng

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Abstract

Interactions between proteins and polyphenols are essential for the functional properties of foods. This study explores the non-covalent interactions between Sacha Inchi protein (SIP) and quercetin (Que) and examines the physicochemical characteristics of their complex. Fourier transform infrared spectroscopy and Circular dichroism indicated that Que could interact with SIP and change the secondary structure of SIP. The mechanism of Que binding significantly and quenching SIP fluorescence were revealed by fluorescence spectroscopy. The primary forces driving this interaction are hydrogen bonds and van der Waals forces. Additionally, binding with quercetin led to a marked increase in the β-sheet content of SIP and a decrease in random coil structures. With increasing Que levels, its loaded amount rose, although the encapsulation efficiency decreased. SIP-Que complexes displayed larger particle sizes and enhanced antioxidant properties than SIP alone, with antioxidant activity increasing with higher Que concentrations. Furthermore, the bioaccessibility of Que improved upon binding with SIP. This research contributes to the modification of SIP protein and its potential applications in the food industry.

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柞蚕蛋白与槲皮素的非共价相互作用：机理及理化性质

蛋白质和多酚之间的相互作用对食物的功能特性至关重要。本研究探讨了番荔枝蛋白（Sacha Inchi protein， SIP）与槲皮素（quercetin, Que）之间的非共价相互作用，并研究了其复合物的物理化学特性。傅里叶变换红外光谱和圆二色性表明，Que可以与SIP相互作用并改变SIP的二级结构。荧光光谱分析揭示了Que的结合机制和SIP荧光的猝灭。驱动这种相互作用的主要力量是氢键和范德华力。此外，与槲皮素结合导致SIP β-sheet含量显著增加，随机线圈结构减少。随着Que水平的增加，其负载量增加，但封装效率降低。与单独的SIP相比，SIP-Que配合物具有更大的粒径和更强的抗氧化性能，抗氧化活性随着Que浓度的增加而增强。此外，Que的生物可及性在与SIP结合后得到改善。本研究为SIP蛋白的改性及其在食品工业中的潜在应用奠定了基础。

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Trypsin

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Pepsin

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.