Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion
Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion
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DOI：
10.1016/j.foodchem.2022.132331
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发表时间：
2022-02-08
期刊：
影响因子：
8.8
通讯作者：
Xu, Xinglian
中科院分区：
文献类型：
--
作者：
Wu, Changling;Dong, Hualin;Xu, Xinglian
本研究旨在探讨姜黄素-肌原纤维蛋白复合物体外消化的抗氧化活性和结构变化。采用pH移动法制备姜黄素-MP纳米复合物，并对其进行体外消化。结果表明，姜黄素与纳米复合物形成后，溶解氮释放的蛋白质量以及DPPH和ABTS自由基的清除率均显著提高。在模拟消化过程中，姜黄素可使蛋白质的α-螺旋减少，沿着发生红移，最大荧光强度显著降低。这种结构上的差异可能会改变MP的酶切位点，导致消化产物的组成发生实质性变化，并在姜黄素MP复合物的消化产物中出现11个具有潜在生物活性的独特肽。我们的研究结果表明，姜黄素-MP纳米复合物具有独特的蛋白质消化命运，具有潜在的功能性增强食品的应用。
This study aimed to investigate the in vitro digestion of curcumin-myofibrillar protein (MP) complexes characterized by antioxidant activity and structure changes. Curcumin-MP nanocomplexes were prepared by pH shifting (from 12 to 7) method and then digested in vitro. Results showed that the protein released by dissolved nitrogen and the scavenging rates of DPPH and ABTS free radicals were enhanced significantly by the formation of nanocomplex with curcumin. During simulated digestion, curcumin can reduce the alpha-helix of protein, along with red shifted and significantly decreased maximum fluorescence intensity. This structural difference may change the restriction sites of MP, resulting in substantial changes in the digested products composition and 11 unique peptides with potential bioactivity appearance in the digested products of curcuminMP complex. Our finding revealed the Curcumin-MP nanocomplexes has unique protein digestion fate which has potential application on functional enhanced food.