Zhang Xiangyang, Sun Yupei, Yu Zongwei, Cai Guoqiang, Xin Jianzeng, Liu Sheng
School of Pharmacy, Yantai University, Yantai 264005, PR China.
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, PR China.
Food Chem X. 2025 Aug 29;30:102936. doi: 10.1016/j.fochx.2025.102936. eCollection 2025 Aug.
Meat color is the most intuitive indicator for consumers to judge meat freshness, which mainly depends on myoglobin (Mb). In order to explore the effect of isoquercetin on meat color preservation and its mechanism, this study mainly carried out systematic research through in vitro experiments, multi-spectral technology, molecular docking and molecular dynamics simulation. This study found that isoquercetin has a good protective effect on meat color. And isoquercetin has a static quenching effect on Mb. In addition, after forming a stable complex through hydrogen bonds and van der Waals forces, isoquercetin changed the secondary structure of Mb, resulting in a decrease in surface hydrophobicity by 9.67 % and a decrease in solubility by 27 %. Molecular dynamics and molecular docking experiments further confirmed the interaction between the two. This study confirmed that isoquercitrin can stabilize meat color through a variety of mechanisms, providing a theoretical basis for its application in meat processing.
肉色是消费者判断肉类新鲜度最直观的指标，其主要取决于肌红蛋白（Mb）。为探究异槲皮素对肉色保持的影响及其作用机制，本研究主要通过体外实验、多光谱技术、分子对接和分子动力学模拟开展系统研究。本研究发现，异槲皮素对肉色具有良好的保护作用。并且异槲皮素对肌红蛋白具有静态猝灭作用。此外，通过氢键和范德华力形成稳定复合物后，异槲皮素改变了肌红蛋白的二级结构，导致表面疏水性降低9.67%，溶解度降低27%。分子动力学和分子对接实验进一步证实了二者之间的相互作用。本研究证实异槲皮苷可通过多种机制稳定肉色，为其在肉类加工中的应用提供了理论依据。
