Interaction between β-casein and phlorizin induced by thermal treatment and its effect on the antioxidant activity and bioavailability of phlorizin in vivo  

作　　者：Xuejiao Qie Zhucheng Yin Zhen He Chaoyi Xue Zhaojun Wang Qiuming Chen Maomao Zeng Jie Chen Zhiyong He 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu,214122,China [2]Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi,Jiangsu,214122,China

出　　处：《Food Bioscience》2023年第2期1080-1090,共11页食品生物科学（英文）

基　　金：This research was supported by the National Natural Science Foundation of China(No.31771978);the Six Talent Peaks Project in Jiangsu Province(No.NY-095);the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology,Jiangnan University(No.SKLF-ZZB-202102);the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX21-2037).

摘　　要：The effect of thermally-induced interactions betweenβ-casein(β-CN)and phlorizin(Phl)on the antioxidant activity and bioavailability of Phl was investigated.Results demonstrated that Phl andβ-CN interacted mainly via hydrogen bonds and Van der Waals forces,but that thermal treatment did not stimulate the formation of Phl-β-CN covalent complexes.Thermal treatment increased ABTS values ofβ-CN-Phl complex by 5.53%~38.36%,but changed its FRAP little.Hydrogen bonding between Phl andβ-CN showed antagonistic effect on their ABTS values.Thermally-induced Phl-β-CN interactions at 121◦C decreased the Pht bioavailability by 58.71%.Thermal treatment at 25-100℃ had non-significant effect on the binding type or strength between Phl and β-CN,whereas treatment at 121℃ decreased the binding strength of Phl-β-CN by 62.86%,which was positively correlated with the decreased bioavailability of Pht.Thermally-induced structure transformation of β-CN was detrimental to Phl bioavailability.This study may provide a theoretical basis for the design of polyphenols-containing dairy products.

关 键 词：Thermal treatment BIOAVAILABILITY INTERACTION Antioxidant capacity PHLORIZIN Β-CASEIN 

分 类 号：TS201[轻工技术与工程—食品科学]