College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Food Chem. 2024 Mar 1;435:137459. doi: 10.1016/j.foodchem.2023.137459. Epub 2023 Sep 13.
This study aimed to compare differences in interactions between cholesterol and β- cyclodextrin and its derivatives for selecting a suitable β-cyclodextrin derivative to efficiently remove cholesterol from high-melting-point foods. First, the formation of cholesterol/β-cyclodextrin derivative complexes was investigated using Fourier transform infrared spectroscopy and thermogravimetric analysis. Secondly, the conformations of β-cyclodextrin derivatives were determined from experimental and calculated H NMR spectra, and the weak interactions between cholesterol and β-cyclodextrin derivatives were studied by computational approach. Cholesterol/hydroxypropyl-β-cyclodextrin complex had the lowest complexation energy. Besides, two moderate hydrogen bonds were formed between cholesterol and hydroxypropyl-β-cyclodextrin and between cholesterol and sulfobutyl ether-β-cyclodextrin, while one weak hydrogen bond was formed between cholesterol and methyl-β-cyclodextrin. Finally, the efficiency of cholesterol removal by hydroxypropyl-β-cyclodextrin was 5.47% higher than that by β-cyclodextrin at their optimal temperature. This work provided a theoretical basis for selecting a competent adsorbent to effectively remove cholesterol from high-melting-point foods.
本研究旨在比较胆固醇与β-环糊精及其衍生物之间相互作用的差异，以选择合适的β-环糊精衍生物，从而有效地从高熔点食品中去除胆固醇。首先，利用傅里叶变换红外光谱和热重分析研究了胆固醇/β-环糊精衍生物复合物的形成。其次，根据实验和计算的 1H NMR 光谱确定了β-环糊精衍生物的构象，并通过计算方法研究了胆固醇与β-环糊精衍生物之间的弱相互作用。胆固醇/羟丙基-β-环糊精复合物具有最低的络合能。此外，胆固醇与羟丙基-β-环糊精之间形成了两个中等强度的氢键，胆固醇与磺丁基醚-β-环糊精之间形成了一个中等强度的氢键，胆固醇与甲基-β-环糊精之间形成了一个弱氢键。最后，在最佳温度下，羟丙基-β-环糊精去除胆固醇的效率比β-环糊精高 5.47%。这项工作为选择合适的吸附剂从高熔点食品中有效去除胆固醇提供了理论依据。
