Molecular Food Science Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, PR China.
Molecular Food Science Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, PR China.
Food Chem. 2019 Dec 15;301:125229. doi: 10.1016/j.foodchem.2019.125229. Epub 2019 Jul 26.
Capsaicinoids and capsinoids from dietary peppers have promising sensory properties and bioactivity, but the molecular basis of their penetration mechanism through cell lipid bilayers and its relationship to their bioavailability as food constituents are still poorly understood. Herein, statistically significant linear and quadratic quantitative structure-activity relationships were constructed to derive the essential structural elements required for their bioactivity against the elongation of etiolated wheat coleoptiles that mainly occurs via penetration. The resultant optimal models had high predictivity and reliability (r > 0.825 and r > 0.950), which elucidate the importance of steric structural elements. Besides, their mechanistic hypothesis and rational design strategy were proposed, and the correlation between this bioactivity and their food-sensory properties was supposed. Finally, the bioactivity of newly designed analogs with methyl terminals and/or conjugated CC links was screened. Hopefully, this work would benefit the better understanding of their penetration mechanism and facile identification of bioactive analogs for designing food/drug formulations.
膳食辣椒中的辣椒素类和辣椒素具有有前景的感官特性和生物活性，但它们通过细胞膜脂质双层的渗透机制的分子基础及其作为食物成分的生物利用度仍知之甚少。在此，构建了具有统计学意义的线性和二次定量构效关系，以推导出对黄化小麦胚芽鞘伸长具有生物活性所必需的结构要素，这主要是通过渗透发生的。所得最佳模型具有较高的预测性和可靠性（r>0.825 和 r>0.950），阐明了立体结构要素的重要性。此外，提出了它们的作用机制假说和合理设计策略，并假设了这种生物活性与其食物感官特性之间的相关性。最后，对具有甲基末端和/或共轭 CC 键的新设计类似物的生物活性进行了筛选。希望这项工作有助于更好地了解它们的渗透机制，并方便地鉴定具有生物活性的类似物，以设计食品/药物制剂。
