{"title":"对香豆酸-表没食子儿茶素没食子酸酯-壳聚糖酪氨酸酶抑制剂的理化和抗氧化特性","authors":"Yaru Qian, Yuhang Ren, Xiaofang Cheng, Chengwang Chen, Heping Liu, Cheng Zhang, Zhuanglei Yin, Min Chen, Shuangling Zhang","doi":"10.1007/s11483-024-09849-3","DOIUrl":null,"url":null,"abstract":"<div><p>As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm<sup>− 1</sup> (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH<sub>2</sub>. The appearance of a new peak at 2978–2895 cm<sup>− 1</sup> in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH<sub>2</sub>. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"653 - 664"},"PeriodicalIF":2.8000,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09849-3.pdf","citationCount":"0","resultStr":"{\"title\":\"The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor\",\"authors\":\"Yaru Qian, Yuhang Ren, Xiaofang Cheng, Chengwang Chen, Heping Liu, Cheng Zhang, Zhuanglei Yin, Min Chen, Shuangling Zhang\",\"doi\":\"10.1007/s11483-024-09849-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm<sup>− 1</sup> (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH<sub>2</sub>. The appearance of a new peak at 2978–2895 cm<sup>− 1</sup> in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH<sub>2</sub>. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 3\",\"pages\":\"653 - 664\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-06-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11483-024-09849-3.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09849-3\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09849-3","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor
As a novel tyrosinase inhibitor, p-CSPs-EGCG was prepared by grafting p-coumaric acid (p-CA) and epigallocatechin-3-gallate (EGCG) onto chitosan particles (CSPs). Its physicochemical and structural characteristics were identified using scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR). Its functional properties–antioxidant activity (2, 2′-azinobis-[3-ethylbenzothiazoline-6-sulfonicacid] [ABTS], 1-Diphenyl-2-picryl-hydrazyl [DPPH]), and tyrosinase inhibition rate were investigated. SEM showed that the spherical particle size of p-CSPs-EGCG was about 100 nm when the mass ratio of p-CSPs to EGCG was 1:2. FTIR showed that the amide of the CSPs had shifted from 1545 to 1567 cm− 1 (p-CSPs), indicating that p-CA’ –COOH reacted with the CSPs’ NH2. The appearance of a new peak at 2978–2895 cm− 1 in the FTIR spectrum of p-CSPs-EGCG signified that the successful reaction of EGCG’s –OH with p-CSPs’ NH2. p-CSPs-EGCG showed better antioxidant activity (ABTS, 80.6%; DPPH, 81.5%) than the CSPs and p-CSPs, especially given that it had higher antioxidant stability than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased to 13.7% (ABTS) and EGCG to 18.8% (ABTS), while p-CSPs-EGCG barely decreased. Moreover, p-CSPs-EGCG showed stronger tyrosinase inhibition (54.1%) than the CSPs and the p-CSPs and more stable characteristics than p-CA and EGCG after 7 d’s storage, with p-CA differentially decreased by 9.80% and EGCG by 16.1%, while p-CSPs-EGCG decreased by only 3.10%. It was found that prepared p-CSPs-EGCG is a reliable tyrosinase inhibitor in fresh-cut fruits and vegetables.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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