Wang Xinying, Du Rongsheng, Liu Yuan, Wang Linlin, Wang Lina
College of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China.
Sichuan Institute for Drug Control, Chengdu, Sichuan 611731, China.
Food Chem X. 2025 May 26;28:102573. doi: 10.1016/j.fochx.2025.102573. eCollection 2025 May.
This study established a model system consisting of yak myofibrillar protein (MP) and the Fenton system to investigate the effects of different concentrations of Polygonatum Odoratum Polysaccharides (POP) (0.0 %, 0.2 %, 0.5 %, 1.0 %, 2.0 %) on the physicochemical properties and gel behavior of MP induced by hydroxyl radicals (·OH). The results indicated that POP inhibited the oxidation-induced deterioration of protein structure, enhancing the integrity and stability of the MP spatial structure and restoring its gel properties. POP suppressed the ·OH attack on MP's amino acid side chains, reducing oxidation-induced protein crosslinking and aggregation. Moreover, it was observed that the protective effect of POP on MP against oxidative damage was concentration-dependent, with the 2.0 % concentration exhibiting excellent antioxidant properties. Overall, these findings suggest that the addition of POP alleviated the oxidative damage caused by ·OH oxidation on MP and promoted the formation of enhanced gel characteristics.
本研究建立了一个由牦牛肌原纤维蛋白（MP）和芬顿体系组成的模型系统，以研究不同浓度（0.0%、0.2%、0.5%、1.0%、2.0%）的玉竹多糖（POP）对羟自由基（·OH）诱导的MP的理化性质和凝胶行为的影响。结果表明，POP抑制了氧化诱导的蛋白质结构劣化，增强了MP空间结构的完整性和稳定性，并恢复了其凝胶特性。POP抑制了·OH对MP氨基酸侧链的攻击，减少了氧化诱导的蛋白质交联和聚集。此外，观察到POP对MP抗氧化损伤的保护作用具有浓度依赖性，2.0%浓度表现出优异的抗氧化性能。总体而言，这些发现表明，添加POP减轻了·OH氧化对MP造成的氧化损伤，并促进了增强凝胶特性的形成。
