聚糖
丝绸
化学
玉米黄质
小分子
生物化学
类胡萝卜素
糖蛋白
叶黄素
材料科学
复合材料
作者
Yang Liu,Cheng-Ting Zi,Y.X. Li,Jen Hung Huang,Zheng Gu,Cai-Yun Wang,Zhi‐Hong Jiang,Zhi‐Hong Jiang,Wei Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-04-01
卷期号:438: 137986-137986
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137986
摘要
Glycans in corn silk could interact with co-existing small molecules during its absorption, digestion, and biological process. In order to understand the exact mechanism of action of zeaxanthin, it is critical to investigate the biomolecular interactions, which were necessary to form a glycan-small molecule complex and yet produce the bioactive effect. So far, the in-depth study of these natural interactions has not been fully elucidated. Here, we probed that the molecular interaction between zeaxanthin (ZEA) and glycans from corn silk (CSGs) was driven by enthalpy. More importantly, it was the first time found that CSGs can bind to lipid-soluble ZEA could be binded with CSGs. It was the first report on the thermostability of insulin structure and natural glycans. This study should facilitate our understanding of the interaction between lipid soluble molecules and glycans, and provide a more comprehensive understanding of the nutrient base in food.
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