Abstract：
:The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence quenching. It was found that binding of tannic acid, chlorogenic acid, caffeic acid and epicatechin with α-amylase is an exothermal process, with the binding constants in the order of tannic acid > chlorogenic acid > caffeic acid > epicatechin. This is consistent with the orders of reciprocal of competitive inhibition constant and fluorescence quenching constant. The binding energy obtained through molecular docking showed the same order, except for epicatechin. These results are consistent with the inhibition of α-amylase being caused by the binding of the polyphenols with the enzyme. In addition, from the fluorescence quenching and DSC data, total polyphenols, tannic acid, chlorogenic acid and caffeic acid were found to partially unfold the enzyme structure.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun L,Warren FJ,Gidley MJ,Guo Y,Miao Mdoi
10.1016/j.foodchem.2019.01.087subject
Has Abstractpub_date
2019-06-15 00:00:00pages
468-474eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30155-4journal_volume
283pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Plasma is a medium of unbound negative and positive particles with the overall electrical charge being roughly zero. Non-thermal plasma processing is an emerging green technology with great potential to improve the quality and microbial safety of various food materials. Starch is a major component of many food product...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.04.024
更新日期：2017-10-01 00:00:00
abstract：:A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total dietary fibre (TDF) content and composition, including fructan (11.5-15.5%). Correlations between the dietary fibre components, associated bioactive components (e.g. tocols, sterols, phenolic acids and folates) and agro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.074
更新日期：2013-02-15 00:00:00
abstract：:The physicochemical and functional properties of tree peony seed protein were investigated. Tree peony seed protein with a favourable amino acid profile was composed of a 60kDa protein with two subunits of 38 and 23kDa. The isoelectric points of the two subunits were 3.6 and 9.0. Moreover, acid-Schiff staining indicat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.124
更新日期：2018-02-01 00:00:00
abstract：:Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127569
更新日期：2021-01-01 00:00:00
abstract：:Fifty-one kiwifruit juice samples of seven kiwifruit varieties from five regions in China were analyzed to determine their polyphenols contents and to trace fruit varieties and geographical origins by multivariate statistical analysis. Twenty-one polyphenols belonging to four compound classes were determined by ultra-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.037
更新日期：2017-10-01 00:00:00
abstract：:Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128260
更新日期：2021-03-30 00:00:00
abstract：:Citrus fruits are a rich source of bio-functional compounds with various and well-proven health properties. We focused our attention on an ancient Mediterranean species, Citrus lumia Risso. The aim of this work was to investigate the polyphenol content and biological activities of C. lumia albedo extract by cell-free ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.138
更新日期：2019-05-01 00:00:00
abstract：:We determined whether heat and chemical treatments could reduce the decay of kiwifruit caused by Botrytis cinerea during postharvest storage. Kiwifruits were treated with 5 g/L (w/v) potassium sorbate (PS), with a 48 °C hot water treatment (HT), and with a combined treatment (HT + PS). Mycelial growth of B. cinerea an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126891
更新日期：2020-09-15 00:00:00
abstract：:A total of 77 jujube, longan and chaste honey samples were collected from 18 different areas of China. Thirteen types of phenolic acids in the honey samples were analysed using high-performance liquid chromatography with electrochemical detection (HPLC-ECD). Moreover, HPLC-ECD fingerprints of the monofloral honey samp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.08.010
更新日期：2016-03-01 00:00:00
abstract：:This study reports a fast and automated analytical procedure based on an on-line SPE-HPLC-MS/MS method for the automatic pre-concentration, clean up and sensitive determination of OTA in wine. The amount of OTA contained in 100μL of sample (pH≅5.5) was retained and concentrated on an Oasis MAX SPE cartridge. After a w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.023
更新日期：2018-04-01 00:00:00
abstract：:The aim of this paper was to study the fatty acid composition of total and "free" lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.014
更新日期：2015-04-15 00:00:00
abstract：:A survey of 100 samples of sorghum grains was carried out to determine Phoma spp. and tenuazonic acid (TA) contamination using molecular tools and LC-MS/MS. Sorghum samples were obtained at the following four grain maturity stages: milk (S1), soft dough (S2), hard dough (S3), and physiological maturity (S4). The resul...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.079
更新日期：2017-09-01 00:00:00
abstract：:The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration (MMC) to simultaneously determinate legislated and emerging mycotoxins in malt and beer was evaluated for the first time. The method performance was satisfactory displaying suitable linearity (R2 >0.99) and recovery (71-102%). The lowest values (in μ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128744
更新日期：2020-12-08 00:00:00
abstract：:Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalte...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.083
更新日期：2017-04-15 00:00:00
abstract：:This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126121
更新日期：2020-05-30 00:00:00
abstract：:In this study, through in-situ polymerization process, a novel composite of attapulgite/hydrophilic molecularly imprinted monolithic resin (AT/HMIMR) were prepared in pipette tips for extraction trace plant growth regulators in cucumbers. In the preparation procedure, fibrillar attapulgite nanoparticles were embedded ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.124974
更新日期：2019-11-01 00:00:00
abstract：:Novel nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by incorporating thymol, as the active additive, and modified montmorillonite (D43B) at two different concentrations. A complete thermal, structural, mechanical and functional characterization of all nano-biocomposites was carried out. Therm...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.026
更新日期：2014-11-01 00:00:00
abstract：:This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125174
更新日期：2019-12-01 00:00:00
abstract：:Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2-10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and dis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126047
更新日期：2020-05-15 00:00:00
abstract：:Most fresh sausages are sold with a self-stick adhesive label stuck directly on it. Because of that, the substances in the adhesive could migrate into the fresh sausage. In this work, the multiple headspace-solid-phase microextraction technique has been optimized to quantify the migrants found in the fresh sausage. Al...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.039
更新日期：2016-04-15 00:00:00
abstract：:Three instrumental techniques, headspace-mass spectrometry (HS-MS), mid-infrared spectroscopy (MIR) and UV-visible spectrophotometry (UV-vis), have been combined to classify virgin olive oil samples based on the presence or absence of sensory defects. The reference sensory values were provided by an official taste pan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.038
更新日期：2016-07-15 00:00:00
abstract：:The outbreak of keriorrhea caused by the wax ester-rich oilfish and escolar has become a frequent and worldwide concern. To help prevent such episodes, rapid detection of these fishes in the supply chain of the seafood industry and by food and health inspection agencies is essential. Through a combination of DNA, GC-M...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.066
更新日期：2008-09-15 00:00:00
abstract：:In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- rea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.104
更新日期：2017-10-01 00:00:00
abstract：:Soy protein isolate (SPI) was selected to fabricate supersaturated self-emulsifying nanoemulsions, aiming to enhance physical stability and bioaccessibility of hydrophobic tangeretin. Dissolution studies demonstrated that tangeretin had the highest solubility in Tween 80, followed by oil phase solutions, and polymer s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.106
更新日期：2017-04-15 00:00:00
abstract：:In the present study, we investigated the anti-inflammatory effects of a nutritious vegetable Toona sinensis (leaf extracts, TS) and its major bioactive compound gallic acid (GA) by analysing LPS-induced NF-κB activation in transgenic mice, using bioluminescence imaging. Mice were challenged intraperitoneally with LPS...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.009
更新日期：2013-01-15 00:00:00
abstract：:Grape seed procyanidin extract (GSPE) modulates glucose homeostasis and insulinemia in several animal models. Under pathological conditions, insulin levels are dependent on pancreatic beta-cell functionality, as well as on the beta-cell mass expansion or apoptosis in the pancreas. In this study, we analysed the effect...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.088
更新日期：2013-05-01 00:00:00
abstract：:Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127398
更新日期：2020-12-01 00:00:00
abstract：:Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.11.098
更新日期：2018-04-15 00:00:00
abstract：:Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128022
更新日期：2020-09-06 00:00:00
abstract：:Instant detection of antibiotic residues in dairy products has been remained a challenge. Current methods require careful samples storage and handling, skilled personnel, and expensive instrumentations. Herein, we report the preparation of a ratiometric fluorescent sensor that contains different colored Carbon dots (C...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126172
更新日期：2020-06-01 00:00:00
