Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility,and antioxidant activity of milk tea beverage model systems

Qie Xuejiao; Wu Yaru; Chen Yao; Liu Chan; Zeng Maomao; Qin Fang; Wang Zhaojun; Chen Jie; He Zhiyong

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Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility,and antioxidant activity of milk tea beverage model systems

机译：茶儿茶素，蛋白质和消化酶之间的竞争性相互作用调节体外蛋白质消化率，儿茶素生物可接受性和牛奶茶饮料模型系统的抗氧化活性

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This work aimed to study the effects of the competitive interaction among tea catechins, milk proteins, and digestive enzymes on protein digestibility, catechin bioaccessibility, and antioxidant activity by simulating in vitro digestion. The inhibitory effect of catechins on digestive enzymes was positively correlated with the binding affinity of catechins to digestive enzymes. The interaction between tea catechins and milk proteins or digestive enzymes resulted in the reduction of protein digestibility. The bioaccessibility of catechins and antioxidant activity of the milk tea beverage were reduced by protein-catechin interaction, but they increased via competition among proteins, catechins, and digestive enzymes. After the addition of beta-lactoglobulin (beta-Lg), epigallocatechin gallate (EGCG), epigallocatechin (EGC), and epicatechin (EC) bioaccessibility increased by 252.6%, 85.0%, and 37.0%, respectively. The addition of beta-casein (beta-CN) negatively affected EGCG and EGC bioaccessibility but significantly increased EC bioaccessibility. The addition of beta-Lg and beta-CN showed better protective effects on antioxidant activity. The bioaccessibility of tea catechins mixed with beta-Lg is significantly higher than that of tea catechins mixed with beta-CN in the gastrointestinal digestion stage, except for the mixture of EC and beta-CN. The increase in catechin bioaccessibility and antioxidant activity was positively correlated to the binding affinity of catechins-proteins.

机译：这项工作的目的是通过在体外消化模拟研究茶叶中的儿茶素，牛奶中的蛋白质，以及蛋白质消化率，儿茶素生物有效性和抗氧化活性的消化酶之间的竞争相互作用的影响。上消化酶儿茶素的抑制效果呈正型儿茶素类的消化酶的结合亲和力相关。茶叶中的儿茶素和乳蛋白或消化酶之间的相互作用导致了蛋白质消化率的降低。儿茶素和牛奶茶饮料的抗氧化活性的生物有效性是由蛋白质相互作用的儿茶素减少，但他们通过蛋白质，儿茶素，和消化酶之间的竞争增加。加入β-乳球蛋白（β-LG），儿茶素（EGCG），没食子儿茶素（EGC）和表儿茶素后（EC）生物有效性分别增加252.6％，85.0％，和37.0％。添加β-酪蛋白（β-CN）的EGCG和EGC负面影响生物有效性却显著上升EC生物有效性。添加的β-LG和β-CN的显示上的抗氧化活性较好的保护作用。与β-了Lg混合茶儿茶素类的生物有效性比在胃肠消化阶段与β-CN混合，除EC和β-CN的混合物茶儿茶素显著更高。在儿茶素生物有效性和抗氧化活性的增加呈正相关儿茶素类的蛋白的结合亲和力。

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来源
《Food research international》 |2021年第2期|110050.1-110050.8|共8页
作者
Qie Xuejiao; Wu Yaru; Chen Yao; Liu Chan; Zeng Maomao; Qin Fang; Wang Zhaojun; Chen Jie; He Zhiyong;
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作者单位

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;

Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Int Joint Lab Food Safety Wuxi 214122 Jiangsu Peoples R China;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Catechins; Milk protein; Digestive enzymes; Competitive interactions; Bioaccessibility; Antioxidant activity; Protein digestibility;

机译：儿茶素;牛奶蛋白;消化酶;竞争相互作用;生物可接受性;抗氧化活性;蛋白质消化率;

Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility,and antioxidant activity of milk tea beverage model systems

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