Journal
FOOD CHEMISTRY
Volume 396, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133662
Keywords
Polyphenol oxidase; 4-Hydroxycinnamic; Naringenin; Spectroscopic analyses; Molecular docking
Funding
- Foundation of the National Natural Science Foundation of China [32102037, 31860452]
- Research Project of State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-ZZB-202121]
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This study found that acidic pH could enhance the inhibitory effects of phenolic acids and flavonoids on polyphenol oxidase. The results showed that 4-hydroxycinnamic acid had a greater enhancement effect, which was supported by fluorescence emission spectra and circular dichroism experiments.
It is still unclear how pH affects the inhibitory effects of phenolic acids and flavonoids on polyphenol oxidase (PPO). In this study, 4-hydroxycinnamic acid and naringenin were selected to investigate their interactions with PPO from pH 6.8 to 5.0. Results showed that acidic pH could enhance the inhibitory effect of inhibitors and a greater enhancement effect was observed in 4-hydroxycinnamic acid. Fluorescence emission spectra indicated that 4-hydroxycinnamic acid and naringenin interacted with PPO and quenched its intrinsic fluorescence, which was also enhanced by acidic pH. Circular dichroism suggested that 4-hydroxycinnamic acid and naringenin could reversibly bind to PPO molecules and transform alpha-helix into beta-sheet. Molecular docking results revealed that 4-hydroxycinnamic acid and naringenin interacted with PPO through hydrogen bond and hydrophobic interaction, and more interactions were observed near the carboxyl group. These results indicated that acidic pH could significantly enhance the inhibitory effect of phenolic acid on PPO.
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