Zheng Yu, Xu Wuhong, Xiao Yao, Tian Shiqi, Tan Min, Liu Jiawang, Zhao Yu, Yuan Mulan, Ying Xue, Zheng Yaxin, Han Xue
School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China.
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
Food Chem X. 2025 Jul 22;29:102825. doi: 10.1016/j.fochx.2025.102825. eCollection 2025 Jul.
(CF) is commonly used to make juice, porridge, and also as dietary supplements owing to anti-inflammatory and antioxidant activities. However, astringency affects the palatability and compliance. During taste masking, it is essential to identify astringent mechanism to balance masking needs and efficacy maintenance. Pharmacophore was employed to screen potential astringent compositions, guiding the location of astringency. Qualitative and quantitative analyses were conducted using HPLC. Molecular docking was used to verify astringent components. Saliva proteins (SPs)-CF interaction was analyzed by SDS-PAGE, FT-IR, and fluorescence spectrum to explore astringent mechanism. Gallic acid, corilagin, 1,3,6-tri-O-galloylglucose, chebulagic acid, chebulinic acid, and ellagic acid were identified as key astringent substances. Hydrogen bonding and hydrophobic interaction facilitated the combination of CF with SPs. During interaction, SPs structures underwent folding, and partial -helix and -sheet structure transformed into -turn. Overall, this study firstly elucidate the astringent mechanism of CF, establishing foundations for precise astringency masking.
由于具有抗炎和抗氧化活性，（某种物质，文中未明确写出全称，推测为CF）通常用于制作果汁、粥，也用作膳食补充剂。然而，涩味会影响适口性和依从性。在掩味过程中，识别涩味机制以平衡掩味需求和功效维持至关重要。采用药效团筛选潜在的涩味成分，指导涩味部位的定位。使用高效液相色谱法进行定性和定量分析。利用分子对接验证涩味成分。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、傅里叶变换红外光谱和荧光光谱分析唾液蛋白（SPs）与（该物质）的相互作用，以探究涩味机制。没食子酸、柯里拉京、1,3,6-三-O-没食子酰葡萄糖、诃子鞣酸、诃子次酸和鞣花酸被确定为关键的涩味物质。氢键和疏水相互作用促进了（该物质）与唾液蛋白的结合。相互作用过程中，唾液蛋白结构发生折叠，部分α-螺旋和β-片层结构转变为β-转角。总体而言，本研究首次阐明了（该物质）的涩味机制，为精确掩味奠定了基础。
