| Autor: |
Zhang W; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Zhang QY; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.; Zhejiang Xianju Pharmaceutical Co., Ltd., Taizhou 317300, China., Li J; School of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Ren XN; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Zhang Y; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China., Niu Q; CCIC Northwest Ecological Technology (Shaanxi), Xi'an 710021, China. |
| Abstrakt: |
Chlorogenic acid (CA) is often combined with dietary fiber polysaccharides in plant foods, which may affect its digestive behavior and antioxidant activity. This study constructed a biomimetic dietary fiber (BDF) model by combining bacterial cellulose (BC) and pectin with CA and investigated the digestive behavior of CA in BDF. Additionally, the study examined the interaction and synergistic effects of polysaccharides and CA against oxidation. Results showed that BDF and natural dietary fiber had similar microstructures, group properties, and crystallization properties, and polysaccharides in BDF were bound to CA. After simulated gastrointestinal digestion, 41.03% of the CA existed in a conjugated form, and it was possibly influenced by the interaction between polysaccharides and CA. And the release of CA during simulated digestion potentially involved four mechanisms, including the disintegration of polysaccharide-CA complex, the dissolution of pectin, escape from BC-pectin (BCP) network structure, and diffusion release. And polysaccharides and CA may be combined through noncovalent interactions such as hydrogen bonding, van der Waals force, or electrostatic interaction force. Meanwhile, polysaccharides-CA combination had a synergistic antioxidant effect by the results of free-radical scavenging experiments, it was probably related to the interaction between polysaccharides and CA. The completion of this work has a positive significance for the development of dietary intervention strategies for oxidative damage. |
