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漆酶介导的葡萄酒渣提取物中酚类化合物的氧化反应及其在食品包装用聚合物合成中的潜在应用。

Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging.

机构信息

Laboratory of Biotechnology, Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece.

Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zographou Campus, 15772 Athens, Greece.

出版信息

Biomolecules. 2024 Mar 8;14(3):323. doi: 10.3390/biom14030323.

DOI:10.3390/biom14030323
PMID:38540743
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10968617/
Abstract

Laccase from was applied to produce phenolic polymeric compounds with enhanced properties, using a wine lees extract as the phenolic source. The influence of the incubation time on the progress of the enzymatic oxidation and the yield of the formed polymers was examined. The polymerization process and the properties of the polymeric products were evaluated with a variety of techniques, such as high-pressure liquid chromatography (HPLC) and gel permeation chromatography (GPC), Fourier-transform infrared (FTIR) and nuclear magnetic resonance (NMR) spectroscopies, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The enzymatic polymerization reaction resulted in an 82% reduction in the free phenolic compounds of the extract. The polymeric product recovery (up to 25.7%) and the molecular weight of the polymer depended on the incubation time of the reaction. The produced phenolic polymers exhibited high antioxidant activity, depending on the enzymatic oxidation reaction time, with the phenolic polymer formed after one hour of enzymatic reaction exhibiting the highest antioxidant activity (133.75 and 164.77 μg TE mg polymer) towards the ABTS and DPPH free radicals, respectively. The higher thermal stability of the polymeric products compared to the wine lees phenolic extract was confirmed with TGA and DSC analyses. Finally, the formed phenolic polymeric products were incorporated into chitosan films, providing them with increased antioxidant activity without affecting the films' cohesion.

摘要

漆酶来源于 ，用于生成具有增强性能的酚类聚合化合物，使用葡萄酒渣提取物作为酚类来源。考察了反应时间对酶氧化过程和形成聚合物产率的影响。使用各种技术，如高效液相色谱 (HPLC) 和凝胶渗透色谱 (GPC)、傅里叶变换红外 (FTIR) 和核磁共振 (NMR) 光谱、差示扫描量热法 (DSC) 和热重分析 (TGA) 评估聚合过程和聚合产物的性质。酶聚合反应导致提取物中游离酚类化合物减少了 82%。聚合产物的回收率（高达 25.7%）和聚合物的分子量取决于反应的孵育时间。所产生的酚类聚合物表现出高的抗氧化活性，这取决于酶氧化反应时间，其中在酶反应一小时后形成的酚类聚合物表现出对 ABTS 和 DPPH 自由基的最高抗氧化活性（分别为 133.75 和 164.77 μg TE mg 聚合物）。通过 TGA 和 DSC 分析证实，与葡萄酒渣酚提取物相比，聚合产物具有更高的热稳定性。最后，将形成的酚类聚合产物掺入壳聚糖膜中，在不影响膜凝聚力的情况下赋予其更高的抗氧化活性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/fbcec09d2ca1/biomolecules-14-00323-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/caac47a871fe/biomolecules-14-00323-sch001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/0b6824151507/biomolecules-14-00323-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/7eae939add1a/biomolecules-14-00323-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/e325ff930594/biomolecules-14-00323-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/1445d1eb2ec6/biomolecules-14-00323-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/aed7a547841c/biomolecules-14-00323-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/148ab324ed28/biomolecules-14-00323-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/2dcc7f8f0148/biomolecules-14-00323-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/ff63c7841647/biomolecules-14-00323-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/fbcec09d2ca1/biomolecules-14-00323-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/caac47a871fe/biomolecules-14-00323-sch001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/0b6824151507/biomolecules-14-00323-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/7eae939add1a/biomolecules-14-00323-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/e325ff930594/biomolecules-14-00323-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/1445d1eb2ec6/biomolecules-14-00323-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/aed7a547841c/biomolecules-14-00323-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/148ab324ed28/biomolecules-14-00323-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/2dcc7f8f0148/biomolecules-14-00323-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/ff63c7841647/biomolecules-14-00323-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9888/10968617/fbcec09d2ca1/biomolecules-14-00323-g009.jpg

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