Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities
文献类型： 外文期刊
作者： Li, Huan 1 ; Xu, Saiqing 1 ; Xie, Ying 1 ; Zhang, Qun 1 ; Ding, Shenghua 1 ; Wang, Rongrong 3 ; Fu, Fuhua 1 ; Zhan, Xiaobei 2 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, DongTing Lab, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China
2.Jiangnan Univ, Sch Biotechnol, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Peoples R China
3.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
4.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
关键词： Curdlan-polyphenol complexes; pH -driven method; Prebiotic activity
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 267 卷
页码：
收录情况： SCI
摘要： In this study, the curdlan-polyphenol complexes were constructed by a pH-driven method. The interaction between curdlan and various hydrophobic polyphenols (curcumin, quercetin, and chlorogenic acid) was investigated. Curdlan could self-assemble into particles for loading polyphenols through hydrogen bonding and hydrophobic interactions. The three polyphenols were embedded in curdlan in an amorphous state. The curdlancurcumin complex showed the lowest viscoelasticity but exhibited the highest curcumin loading ability (34.04 +/- 1.73 mg/g). However, the curdlan-chlorogenic acid complex emerged the opposite trend, indicating that the loading capacity was associated with the hydrophobicity of polyphenols. The antioxidant activity of curdlan significantly increased after combining with polyphenols, which could be maintained during in vitro simulated gastrointestinal digestion. In particular, the curdlan-quercetin complex exhibited the highest antioxidant activity and short-chain fatty acid concentration, which could influence gut microbiota composition by promoting the proliferation of Prevotella and inhibiting the growth of Escherichia_Shigella. In conclusion, the curdlan-polyphenol complexes prepared by an alcohol-free pH-driven method could effectively enhance the gastrointestinal stability of polyphenols as well as increase the antioxidant and prebiotic activities of curdlan, which could be applied as a functional ingredient to improve gut health.
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