Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application.

The novel gelling polysaccharides (NPGP) were extracted and characterized from Nicandra physalodes (Linn.) Gaertn. seeds, while properties and potential application of NPGP gels with tea polyphenols were further explored. NPGP was composed of GalA, Glc, Rha, Gal, Xyl, Ara, and Man at a molar ratio of 71.87:17.13:3.10:2.55:2.19:1.64:1.52, with molecular weight of 6.32 × 104 Da and low methoxylation degree of 45.21%. The gelling properties of NPGP gel induced by tea polyphenols showed that tea polyphenols significantly improved the structural and rheological properties of NPGP gel, due to the formation of dense network by hydrogen bonds and the increase of crystalline degree of NPGP. NPGP gels with tea polyphenols could significantly ameliorated the texture, water-holding capacity, aggregation, leading force, and moisture distribution of surimi during freeze-thaw cycles. All results suggest that NPGP gels with tea polyphenols has fine properties and show potential to be applied as natural additives in food industry.

Creating and characteristics of a novel biomacromolecules complex of pea protein isolated-tannic acid-magnesium ion.

Pea protein isolate (PPI) was used as a carrier matrix to load tannic acid (TA) due to its multiple cavity structures and reaction sites, after that, magnesium ion (M) was further added to form more stable carrier structures. PPI was covalently bound with TA to form TA-PPI complexes in alkaline conditions, then M induced the aggregation of TA-PPI to produce M-TA-PPI complexes. TA mainly interacted with free amino groups and sulfhydryl groups of PPI, thereby decreasing their content in complexes. TA further decreased the α-helix content and increased the ß-sheet and ß-turn content in TA-PPI complexes correspondingly, nevertheless the M would decline these changes in M-TA-PPI complexes. As a result of binding, TA and M jointly increased the average molecular size of complexes. The higher TA addition amount (10-20 mg/g PPI) was conducive to the stronger intramolecular interactions (more hydrophobic interactions and disulfide bonds), gel structure (higher hardness value) and storage modulus in M-TA-PPI gels. Compared with TA-PPI complexes, M-TA-PPI complexes showed higher stability in gastric digestion and higher TA releasement and antioxidant capacity of its digesta in intestinal digestion. This kind of metal-phenolics-protein complexes may have potentials to be a stable and efficient carrier for loading gastric sensitive polyphenols.

Core-shell structured alginate-based hydrogel beads modified by starch and protocatechuic acid: Preparation, characterization, phenolic slow release and stable antioxidant potential.

A novel core-shell structured alginate-based hydrogel bead modified by co-gelatinizing with starch and protocatechuic acid (PA), was designed to modulate physical properties of beads, release behavior and antioxidant stability of encapsulated bioactives. Core was fabricated by ionotropic gelation, and its formulation (ratio of sodium alginate/starch) was determined by particle size/starch distribution, texture and bioactive encapsulation capacity of core. Then, coating core with shell-forming solution co-gelatinized with different doses of PA, and subsequently cross-linked with Ca2+ to obtain core-shell structured beads. Surface microstructure, mechanical characteristics, and swelling ratio of beads were affected by concentrations of PA. Besides, core-shell structure containing PA could enhance delivery and sustained release of encapsulated phenolic bioactives during in vitro digestion, and improve their antioxidant potential stability. Furthermore, interaction between PA and polysaccharide components was elucidated by FTIR and TGA. The present information was beneficial for the advancement of functional food materials and bioactive delivery systems.

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.

The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%-28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. PRACTICAL APPLICATION: The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.

Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch.

This study discusses interaction differences between three phenols (protocatechuic acid, naringin and tannic acid) and starch helix, investigates influences of phenols at different doses on properties of maize starch, and further determines their effects on quality and function of maize-starchy foods. Simulated results indicate variations of phenolic structure (phenolic hydroxyl group amount, glycoside structure and steric hindrance) and dose induce phenols form different complexes with starch helix. Formation of different starch-phenols complexes alters gelatinization (1.65-5.63 J/g), pasting form, water binding capacity (8.83-12.69 g/g) and particle size distribution of starch. Meanwhile, differences in starch-phenols complexes are reflected in fingerprint area (R1045/1022: 0.920 to 1.047), crystallinity (8.3% to 17.0%), rheology and gel structure of starch. Additionally, phenols change texture and color of cold maize cake, giving them different antioxidant capacity and lower digestibility. Findings are beneficial for understanding interaction between starch and different phenols and their potential application.

Establishing a novel ternary complex of soybean protein isolated-tannic acid-magnesium ion and its properties.

A ternary complex composed of soybean protein isolated (SPI), tannic acid (TA) and magnesium ion (M) was established to enhance the capability of protein carriers for TA delivery. SPI was firstly covalently bind with TA (TA-SPI) and then M was employed to form the ternary complex (M-TA-SPI). Their structures, gel and digestion properties were further investigated. TA was observed to covalently bind with SPI. TA-SPI and M-TA-SPI complexes showed different molecule size and spatial structures after binding with M and TA. The increasing of TA amount changed the intramolecular interactions, microstructure and texture properties of M-TA-SPI gels. Compared with TA-SPI, M retarded the gastric digestion of M-TA-SPI and caused higher TA release amount in intestinal tract. In this study, M-TA-SPI was determined to be a good carrier to protect and release TA in gastrointestinal digestion. This kind of complex may have potential applications for loading polyphenols in nutraceuticals.

Elucidating effects of Epiphyllum oxypetalum (DC.) Haw polysaccharide on the physicochemical and digestive properties of tapioca starch.

Effects of Epiphyllum oxypetalum (DC.) Haw polysaccharide (EP) on physicochemical/digestive properties of tapioca starch (TS) were investigated, and its effects on final quality of TS-based foods were further determined. Results showed EP significantly decreased gelatinization enthalpy (3.92 to 2.11 J/g) and increased breakdown (302 to 382 cp), thereby inducing the gelatinization of TS. Meanwhile, EP decreased setback viscosity (324 to 258 cp), suggesting the retrogradation of TS paste was inhibited. Rheological determination results suggested EP had an impact on the viscoelasticity of TS paste. Moreover, particle size distribution showed EP increased size of TS by cross-linking. Additionally, the suitable addition of EP ameliorated the microstructure and decreased the crystal diffraction peak area of TS gel. Infrared spectroscopy results revealed EP modified the above properties of TS by hydrogen bonds and non-covalent forces. Furthermore, EP inhibited the in vitro digestion of TS paste. Using taro balls as TS-based food model, appropriate addition of EP (0.10 %) improved texture properties, frozen storage stability and color of samples. The present results can not only facilitate the understanding of the modification mechanism of EP on the properties of TS, but also induce the burgeoning of starchy products and the possible application of EP in foods.

A polysaccharide from Epiphyllum oxypetalum (DC.) Haw. and its immunomodulatory activity.

A polysaccharide (EOP) from Epiphyllum oxypetalum (DC.) Haw. was isolated and identified, and its immunomodulatory activity was evaluated both in vitro and in vivo. By using multispectral analysis, EOP was determined to be composed of rhamnose, arabinose, galactose, and galacturonic acid at a molar ratio of 26.65:11.48:53.79:6.04, and its molecular weight was 5.77 × 106 Da. In addition, backbone structure of EOP was determined to consist of (1 â†’ 4)-linked ß-Galp, (1 â†’ 2)-linked ß-Rhap, (1 â†’ 3,4)-linked ß-Galp, (1 â†’ 2,4)-linked ß-Rhap and (1 â†’ 4) -linked α-GalpA, terminating with t-ß-Arap and t-ß-Galp. The in vitro immunomodulatory activity assay on RAW 264.7 cell showed that EOP increased the proliferation of macrophages, enhanced its phagocytic capability, and promoted the production of cytokines including nitric oxide (NO), tumor necrosis factor-α (TNF-α), and interleukin-6 (IL-6). Furthermore, the in vivo evaluation on zebrafish showed that EOP could reduce the residual content of fluorescent microspheres in zebrafish, which indicated that EOP had the capability to enhance the macrophage phagocytosis. All results suggested that EOP showed a complex structure and exhibited significant immunomodulatory activity both in vitro and in vivo that had the potential to be utilized valuably in food and medicine industries.

A novel film based on gluten, pectin, and polyphenols and its potential application in high-fat food.

BACKGROUND: A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high-fat food due to their good sustainable, mechanical, and edible properties. RESULTS: With the addition of polyphenols from Cedrus deodara (in the form of pine-needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high-fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION: Our results suggest that the composite film possessed good properties and had potential for packing of high-fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging.

Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔE value: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10-11 g m-1 s-1 Pa-1),oxygen permeability (1.25 to 2.78 × 10-16 g m-1 s-1 Pa-1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.

Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures.

Influences of structural characteristics of phenolic compounds on the properties of potato starch were investigated, and their effects on the quality, function, and digestion of potato starch noodles were further determined. All testing phenolic compounds (including protocatechuic acid [PA], naringin [NA], and tannic acid [TA]) exhibited the significant capability to modify the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch. The high amount of hydroxyl groups, the presence of glycoside structure, appropriate molecular size, and steric hindrance were beneficial to enhance their effects on potato starch. In addition, by changing the microstructure of starch hydrocolloids, PA, NA, and TA could affect the color, texture properties, and cooking properties of potato starch noodles. Meanwhile, PA and TA could endow potato starch noodles with remarkable antioxidant activity. Furthermore, the in vitro digestion of potato starch noodles was obviously inhibited by phenolic compounds, especially for TA. All present results suggested that structural characteristics of phenolic compounds affected their interaction affinity and combination degree with potato starch molecules, so as to modify the properties of starch and affect the quality, function, and digestion of starchy foods, which showed the valuable applications in food and chemical industries. PRACTICAL APPLICATION: The property, function, and digestion characteristics of potato starch show the significant effects on the quality of potato starch products in food industry. In present study, the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch were modified by different phenolic compounds (including protocatechuic acid, naringin, and tannic acid) in varying degrees, whereas the quality, antioxidant activity, and digestion characteristic of potato starch noodles were modified by phenolic compounds with different structures. All results showed the potential application and interaction regularities of phenolic compounds as natural additives for potato starch processing in food industry.

Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota.

Diabetes has become one of the biggest non-communicable diseases and threatens human health worldwide. The management of diabetes is a complex and multifaceted process including drug therapy and lifestyle interventions. Dietary components are essential for both diabetes management and health and survival of trillions of the gut microbiota (GM). Herein, we will discuss the relationship between diets and GM, the mechanism linking diabetes and gut dysbiosis, and the effects of dietary components (nutrients, phytochemicals, probiotics, food additives, etc.) on diabetes from the perspective of modulating GM. The GM of diabetic patients differs from that of health individuals and GM disorder contributes to the onset and maintenance of diabetes. Studies in humans and animal models consolidate that dietary component is a key regulator of diabetes and increasing evidence suggests that the alteration of GM plays a salient role in dietary interventions for diabetes. Given that diabetes is a major public health issue, especially that diabetes is linked with a high risk of mortality from COVID-19, this review provides compelling evidence for that targeting GM by dietary components is a promising strategy, and offers new insights into potential preventive or therapeutic approaches (dietary and pharmacological intervention) for the clinical management of diabetes.

Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism.

The effects of different phenolic compounds on the interfacial behaviour of casein were investigated, and the action mechanism was further explored. Tannic acid, epigallocatechin gallate, quercetin and quercitrin promoted the aggregation of casein and decreased its solubility. Although the emulsifying and foaming capabilities of casein showed slight decrease with the treatment of phenolic compounds, its emulsifying and foaming stabilities were both greatly improved. By using fluorescence and circular dichroism spectra, phenolic compounds exhibited the capability to bind and form complexes with casein. Meanwhile, the binding interaction by phenolic compounds increased the α-helix content in casein and decreased its random coil content, which indicated a transition of the spatial conformation of casein from disorder to order. By using molecular docking, hydrogen bonds, hydrophobic interactions and Van der Waals were found in the interactions between phenolic compounds and casein. According to the analysis of spectroscopy and simulation results, the structure characteristics of phenolic compounds, including molecular weight, number and position of hydroxyl groups, acylation and glycosylation, exhibited significant effects on their interactions with casein, so as to affect the interfacial behaviour of casein. All present results suggested that phenolic compounds had the potential to improve the properties of casein in food and chemical industries.

Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism.

The cross-linking effects and action mechanism of epigallocatechin gallate (EGCG) on myofibrillar protein from common carp (Cyprinus carpio) were investigated. According to particle size, zeta potential, and atomic force microscopy, EGCG could cause the aggregation of myofibrillar protein, while hydrogen bonds and electrostatic interactions were the main molecular forces. With the measurement of Fourier transform infrared spectrum, surface hydrophobicity, fluorescence spectrum, circular dichroism spectrum, and molecular dynamics simulation, EGCG could make the spatial configuration of myofibrillar protein loose, enhance the exposure of amino acid residues, and further change its secondary and tertiary structures by forming intermolecular and intramolecular hydrogen bonds with myofibrillar protein. In addition, the gel properties of myofibrillar protein were improved by EGCG. All results suggested that EGCG had the cross-linking effects on myofibrillar protein in carp meat and could further improve its properties, which showed the potential to improve the qualities of fish meat in food industry. PRACTICAL APPLICATIONS: Compared with other meat, fish meat is particularly easy to break and deteriorate during its processing and sales due to the short length and low cross-linking degree of fish myofibrillar protein, which shows some negative impacts on the quality of fish meat. In the present study, epigallocatechin gallate (EGCG) showed the significant cross-linking effects on carp myofibrillar protein and further improved its physicochemical properties. All results suggested that EGCG had the potential to increase the cross-linking degree of fish myofibrillar protein and improve its properties, so as to ameliorate the quality of fish meat during processing and storage.

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process.

The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. PRACTICAL APPLICATIONS: The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.

Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins.

Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins were investigated. Casein could inhibit the unsatisfactory pH-induced color change of lotus anthocyanins, and improved their photo, oxidation, and thermal stabilities. During the simulated digestion, the anthocyanin retention increased from 65.39 to 76.14 mg C3G/L with the protection of casein, while the DPPH and ABTS scavenging activities of lotus anthocyanins with casein increased to 62.33% and 46.58%, respectively. However, casein with lower concentration showed a better protective effect on lotus anthocyanins due to its self-aggregation tendency at high dose. The zebrafish model further verified that casein could enhance the bioavailability of lotus anthocyanins. Furthermore, molecular docking revealed that casein could interact with anthocyanin by hydrogen bond and hydrophobic interaction, which led to the stronger stability and bioavailability of lotus anthocyanins. The results conveyed that casein could be used as a wall material to protect anthocyanins. PRACTICAL APPLICATIONS: Anthocyanins are natural colorants with multiple biological activities, but the poor stability during processing and digestion limits their application in food industry. In the present research, casein exhibited conspicuous ability to enhance the stability of lotus anthocyanins toward detrimental conditions. Additionally, casein could preserve anthocyanins from degradation during digestion and thus improve the bioavailability. These findings indicated that casein could serve as a potential carrier for encapsulating and delivering anthocyanins. The better stability and bioavailability would promote the application of anthocyanins in food products and human health.

Gliadin interacted with tea polyphenols: potential application and action mechanism.

The effect of tea polyphenols (TPs) on noodles quality was investigated, and the interaction mechanism between catechins and gliadins was explored. With TPs addition, noodles showed the significant changes in physicochemical and sensory properties. The water absorption, tensile strength and elasticity increased by 1.35%, 4.98%, 28.51% with 0.5% of TPs, and then decreased with the increasing of TPs. According to the determinations of surface hydrophobicity, spatial structure, thermal properties, amidogen and sulfhydryl content, the structure and properties of gliadin were affected by catechins. Esterified catechins tended to disrupt gliadin structures and non-esterified catechins polymerised gliadin molecules. Furthermore, molecular docking results indicated that catechins interacted with gliadin mainly by hydrogen bonds and hydrophobic action. The reactivity of catechins with gliadin was in the sequence as: epigallocatechin gallate > epicatechin gallate > epigallocatechin > epicatechin, which was based on the account of gallate and B-ring hydroxyl number discrepancy. All results suggested that catechins affected greatly on gliadin, and TPs were potentially used to improve the quality of flour products.

Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism.

Effect of tea polyphenols (TP) on the quality of Chinese steamed bun (CSB) was investigated, while the interaction and action mechanism between TP and vital wheat gluten (VWG, constitutive proteins of flour) were further explored. With a low concentration (1%) of TP, CSB showed positive changes in quality, and the hardness of CSB decreased by 33.95%, while its specific volume, springiness, and resilience separately increased by 1.8%, 11.9%, and 5.5%, whereas the higher concentrations of TP (2% and 4%) caused an adverse impact. By observation of scanning electron microscope, VWG formed a fluffier structure with a low concentration of TP, while the structure deteriorated at high concentration of TP. In addition, the secondary and tertiary structures of VWG were both changed by TP. Along with the results of thermodynamic analysis (thermogravimetric and differential scanning calorimetry measurements), TP could induce the structural rearrangement of VWG. Further, a lower amidogen and sulfhydryl contents of VWG were obtained in TP groups, which illustrated that peptide and disulfide bonds of VWG were not possibly interrupted by TP. Instead, hydrophobic residues of VWG were bonded to form a more hydrophilic structure. Moreover, according to molecular docking results, epigallocatechin-3-gallate interacted tightly with VWG by hydrogen bonds and hydrophobic actions, and the action sites were mainly at hydrophobic and hydrophilic residues. All results suggested that the VWG structure was affected greatly by TP, and a low dose of TP might be potential to improve the quality of flour products. PRACTICAL APPLICATION: The physicochemical properties of gluten show the significant effects on the quality of flour products in food industry. In the present study, a low dose of tea polyphenols exhibited a strengthened effect on gluten, so as to ameliorate the texture of Chinese steamed bun (CSB) due to their tight interactions with gluten, while the color of CSB was changed to brown as tea polyphenols. All results suggested that a low dose of tea polyphenols could be potentially utilized to improve flour quality and enhance gluten strength in food industry.

Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi-spectroscopic methods and molecular docking.

Ligustrum robustum (Rxob.) Blume is traditionally served as a functional tea in China. In this work, the antioxidant activities of L. robustum (Rxob.) Blume extract (LRE) were evaluated and its inhibitory effect and mechanism on pancreatic lipase were further investigated. With the high contents of phenols (139.70 ± 1.41 mg gallic acid equivalent/g extract) and flavonoids (326.46 ± 7.36 mg rutin equivalent/g extract), LRE showed significant antioxidant activities (p < 0.05) for scavenging free radicals and hydrogen peroxide, inhibiting lipid peroxidation and providing strong reducing power. Meanwhile, LRE displayed remarkable inhibitory activity on pancreatic lipase with a low half-effective inhibitory concentration (IC50 ) of 2.469 ± 0.005 mg/ml which was further determined as non-competitive inhibition. The spectroscopic results showed that LRE inhibited the activity of pancreatic lipase by modifying the tertiary and secondary structures of lipase. Moreover, four phenolic compounds (acteoside, lipedoside A, oleuropein and ligurobustoside C) were identified from LRE by the high performance liquid chromatography-quadrupole- time of flight-mass spectrometry. In addition, according to molecular docking analysis, the four phenols could interact with pancreatic lipase by hydrogen bonds, so as to change the spatial structure of pancreatic lipase and inhibit its catalytic activity. The present results suggest that LRE not only exhibits strong antioxidant capacity but possesses effectively inhibitory activity on pancreatic lipase, which might have the potential to be developed as functional food and nutraceuticals for the prevention of metabolic diseases. PRACTICAL APPLICATION: Ligustrum robustum (Rxob.) Blume extract has been confirmed to possess antioxidant activity and lipase inhibitory activity, which indicates that the L. robustum extract has the potential to prevent oxidative stress and regulate fat metabolism. This work suggests that L. robustum extract can be served as a novel resource to prepare nutraceuticals and functional food in food industries.

Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism.

We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatures (including the variation in gelatinization onset temperature, peak temperature and conclusion temperature in different degrees). Moreover, LRE affected the pasting viscosity curve of wheat starch, and changed its rheological parameters (including the decrease in storage modulus and loss modulus, as well as the increase in loss tangent). Based on the analysis of scanning electron microscopy and wide-angle X-ray diffraction, LRE increased the hole size and the roughness of the gel microstructure, and decreased the crystallinity of wheat starch. Meanwhile, the evaluation results of the texture analyzer and the colorimeter showed that LRE could change the quality properties (including decrease hardness, fracturability and L* values, as well as increase a* and b* values) of wheat starch biscuits after hot air baking (170 °C). Furthermore, with molecular dynamics simulation analysis, phenolic compounds of LRE combined with starch molecules via H-bonds and affected the formation of molecular bonds (including intra- and intermolecular hydrogen bonds), so as to change the spatial conformation and properties of wheat starch during gelatinization and retrogradation. The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).