Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
J Food Sci. 2021 Jun;86(6):2445-2456. doi: 10.1111/1750-3841.15743. Epub 2021 May 7.
The interactions between polysaccharides and phenolics in foods affect their physicochemical properties and bioactivity. Pectin and catechin/procyanidin present in plants ubiquitously and attracting more attentions for the potential health benefits. This work investigates the interactions between high methoxyl pectin and catechin/procyanidin in a simulative juice model using multiple microscopic and spectroscopic approaches and their influences on the antioxidant activity of phenolics were evaluated in the Caco-2 cells model. The results showed that pectin with either of phenolic compunds exhibited lower transmittance, zeta potential, viscosity, and larger particle size than it alone. The morphology of pectin complexes with either of phenolics under experimental conditions (pH = 3.5) was observed. The ΔH° (-6.821 kJ mol ) and ΔS° (6.357×10 kJ mol ) indicated that pectin interacts with procyanidin via electrostatic interaction, whereas hydrophobic interaction was the dominant drive force between pectin and catechin (ΔH° = 1.422 kJ mol ; ΔS° = 13.048 × 10 kJ mol ). The antioxidant activities of catechin/procyanidin decreased while binding with pectin based on indexes of glutathione peroxidase, total superoxide dismutase, total antioxidant capacity, and malondialdehyde. PRACTICAL APPLICATION: The findings of this work indicated that the physicochemical property of pectin and the antioxidant activity of catechin/procyanidin were influenced by the interactions between pectin and catechin/procyanidin in a simulative food system. This study provides insights into the molecular interactions between pectin and phenolics in a simulative food system.
多糖和酚类物质在食品中的相互作用会影响它们的物理化学性质和生物活性。果胶和儿茶素/原花青素普遍存在于植物中，因其潜在的健康益处而引起了更多的关注。本研究采用多种微观和光谱方法研究了高甲氧基果胶与儿茶素/原花青素在模拟果汁模型中的相互作用，并在 Caco-2 细胞模型中评估了它们对酚类物质抗氧化活性的影响。结果表明，果胶与任一种酚类化合物复合后，透光率、ζ 电位、粘度和粒径均低于单一果胶。在实验条件下（pH=3.5）观察到果胶与任一种酚类化合物形成复合物的形态。ΔH°（-6.821 kJ mol）和ΔS°（6.357×10 kJ mol）表明，果胶与原花青素通过静电相互作用相互作用，而果胶与儿茶素之间的主要驱动力是疏水相互作用（ΔH°=1.422 kJ mol；ΔS°=13.048×10 kJ mol）。基于谷胱甘肽过氧化物酶、总超氧化物歧化酶、总抗氧化能力和丙二醛的指标，儿茶素/原花青素与果胶结合后抗氧化活性降低。实用应用：本研究结果表明，在模拟食品体系中，果胶和儿茶素/原花青素的物理化学性质和抗氧化活性受到果胶和儿茶素/原花青素相互作用的影响。本研究为模拟食品体系中果胶和酚类物质的分子相互作用提供了新的见解。
