Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, Seville 41012, Spain.
Carbohydr Polym. 2018 Oct 1;197:260-268. doi: 10.1016/j.carbpol.2018.05.089. Epub 2018 May 31.
This study explored the interaction of pectin with 3,4-dihydroxyphenylglycol (DHPG), a potent phenolic antioxidant naturally found in olive fruit, via encapsulation into pectinate beads. MALDI TOF-TOF analysis supported the formation of complexes between DHPG and pectin. A combination of covalent bonds (ester bonds) and non-covalent interactions, mostly hydrogen bonding, were suggested as the cause of DHPG-pectin complex formation. Free radical scavenging assays confirmed that DHPG maintained its antioxidant activity after complexation and after a digestion simulated in vitro with gastric and intestinal fluids. Therefore, DHPG-pectin beads could reach the large intestine and contribute to a healthy antioxidant environment.
本研究通过将橄榄果实中天然存在的强酚类抗氧化剂 3,4-二羟基苯乙二醇（DHPG）包埋到果胶酸盐珠中，探索了其与 DHPG 的相互作用。MALDI-TOF-TOF 分析支持了 DHPG 和果胶之间形成复合物。DHPG-果胶复合物的形成原因可能是共价键（酯键）和非共价相互作用（主要是氢键）的结合。自由基清除实验证实，DHPG 在与胃和肠液进行体外模拟消化后，其复合物仍保持抗氧化活性。因此，DHPG-果胶珠可到达大肠，并有助于形成健康的抗氧化环境。
