The inhibition mechanisms between asparagus polyphenols after hydrothermal treatment and tyrosinase:A circular dichroism spectrum,fluorescence,and molecular docking study  

作　　者：Qun Yu Liuping Fan Zhongyang Ding 

机构地区：[1]State Key Laboratory of Food Science&Technology,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China [2]School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China [3]Collaborat Innovat Ctr Food Safety&Qual Control,Jiangnan University,1800 Lihu Avenue,Wuxi,Jiangsu,214122,China [4]Key Laboratory of Carbohydrate Chemistry and Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi,214122,China

出　　处：《Food Bioscience》2022年第4期387-397,共11页食品生物科学（英文）

基　　金：the Jiangsu Agriculture Science and Technology Innovation Fund(CX(18)3070);General Project of Modern Agriculture in Jiangsu Province,China(BE2019309)。

摘　　要：Asparagus contains high quantity of polyphenols,including gallic acid,coumaric acid,chlorogenic acid,quercetin,p-hydroxybenzoic acid,rutin,trans-4-hydroxycinnamic acid,and ferulic acid.An understanding of the antityrosinase capacity and polyphenols changes during hydrothermal treatments was crucial for the development of asparagus.The results show that hydrothermal treatments(HT)enhance the total polyphenols in asparagus,and HT-160 has the highest total polyphenol contents(5.321 mg/g⋅dw)and tyrosinase inhibitory rate(95.87%).Rutin content reach 1754.01μg/mL at 140℃.Increased polyphenols caused 7.5%,4.8%,2%decrease inα-helix,β-sheet,β-turn and a 7.4%increase in random coil using circular dichroism spectra.The fluorescence quenching of tyrosinase by HT samples(HT-80,HT-100,HT-120,HT-140,and HT-160)was accompanied by bigger ranges of red shift.Molecule docking analysis indicated that antityrosinase capacity was attributed to the capacity of polyphenols to bind to protein molecules and change the microenvironment of tryptophan or tyrosine residues.Conventional hydrogen bond,van der Waals,π-πstacked,π-σinteraction,andπ-alkyl interactions were generated between asparagus polyphenols(ASP)and residues.As a promising inhibitor of tyrosinase,ASP could be employed as a potential agent to reduce food browning.

关 键 词：Hydrothermal treatment POLYPHENOLS Fluorescence quenching Molecular docking Secondary structure 

分 类 号：TS201[轻工技术与工程—食品科学]