Effect of Lonicera edulis polysaccharide on reducing oral dyeing of lonicera edulis juice

Abstract

Fluorescence spectroscopy, particle size determination, and potential analysis were exploited to elucidate the effect of Lonicera edulis polysaccharide on polyphenol protein. The results revealed that Lonicera edulis polysaccharides mediated the binding of polyphenols and proteins through competition and formation of ternary complexes and were also able to enhance the stability of the polyphenol-protein complex solution system. A certain electrostatic effect was also present in the process simultaneously. As confirmed by the dyeing test, to improve oral dyeing, the optimum conditions of adding polysaccharide, pectin, and casein were as follows: the dosage of the polysaccharide group was 1.2 mg/mL, coloring time was 100 min, pH value was 4.0. Pectin group added 0.8 mg/mL with coloring time 80 min, pH 5.0. The addition of casein was 1.2 mg/mL; the coloring time was 100 min with pH 5.0. The sample juice substantiated a significant improvement in the dyeing of porcine tongue mucosa. Under the optimal conditions, microscopic observation validates that the mucosal color of the porcine tongue epidermis was closer to that of unstained porcine tongue epidermis, which significantly improved astringency and oral staining.