Grupo de Termodinâmica Molecular Aplicada, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Av PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570 900, Brazil.
Grupo de Química Verde Coloidal e Macromolecular, Departamento de Química, Universidade Federal de Viçosa, Av PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570 900, Brazil.
Food Chem. 2020 Nov 30;331:127337. doi: 10.1016/j.foodchem.2020.127337. Epub 2020 Jun 18.
Naringenin (NG) is a flavonoid with many bioactive properties, however, its bitterness limits its use in foods. It is known that complex formation with proteins can mask this undesirable sensory property. Therefore, a trained panel evaluated the effect of bovine lactoferrin (LF) on NG bitterness using time-intensity analysis. LF reduced the maximum bitterness intensity and overall bitterness perception for NG by 27% and 33%, respectively. Isothermal titration nanocalorimetry (ITC), molecular docking (DC), and molecular dynamics (MD) were used to characterize NG-LF binding. These techniques provided similar values of ΔG for binding ( [Formula: see text] = -33.42 kJ mol; [Formula: see text] = -32.22 kJ mol; [Formula: see text] = -31.84 kJ mol). ITC showed that the complex formation is primarily entropy driven and DC suggested that NG binds at a hydrophobic site in LF. Here are presented strategic tools for promoting NG incorporation in food and health products.
柚皮苷（NG）是一种具有多种生物活性的类黄酮，但它的苦味限制了其在食品中的应用。已知与蛋白质形成复合物可以掩盖这种不良的感官特性。因此，一个经过培训的小组使用时间强度分析评估了牛乳铁蛋白（LF）对 NG 苦味的影响。LF 分别将 NG 的最大苦味强度和整体苦味感知降低了 27%和 33%。等温滴定量热法（ITC）、分子对接（DC）和分子动力学（MD）用于表征 NG-LF 结合。这些技术为结合提供了相似的 ΔG 值（ [Formula: see text] = -33.42 kJ mol ； [Formula: see text] = -32.22 kJ mol ； [Formula: see text] = -31.84 kJ mol ）。ITC 表明复合物的形成主要是熵驱动的，DC 表明 NG 结合在 LF 的疏水位点上。这里介绍了促进 NG 掺入食品和保健品的策略性工具。
