Abstract
Grape seed extract (GSE) displays strong antioxidant activity, but its instability creates barriers to its applications. Herein, three HP-β-CD/GSE inclusion complexes with host–guest ratios of 1:0.5, 1:1, and 1:2 were successfully prepared by co-precipitation method to improve stability. Successful embedding of GSE in the HP-β-CD cavity was confirmed by fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) analyses. The Autodock Tools 1.5.6 was used to simulate the three-dimensional supramolecular structure of the inclusion complex of 2-hydroxypropyl-β-cyclodextrin and grape seed extract (HP-β-CD/GSE) by molecular docking. The MALDI-TOF-MS technology and chemical database Pubchem, and structural database PDB were combined to reconstitute the three-dimensional structure of target protein. The binding mode of the HP-β-CD/GSE inclusion complex to target protein was studied at the molecular level, and the antioxidant ability of the resulting HP-β-CD/GSE inclusion complexes was investigated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging. The effects of HP-β-CD/GSE on myofibrillar protein from lamb tripe were also investigated under oxidative conditions. The positions and interactions of the binding sites of HP-β-CD/GSE inclusion complexes and target protein receptors were simulated by molecular docking. The results showed that HP-β-CD/GSE inclusion complexes were successfully prepared, optimally at a molar ratio of 1:2. At low (5 μmol/g) to medium (105 μmol/g) concentrations, HP-β-CD/GSE inclusion complexes decreased the carbonyl content, hydrophobicity, and protein aggregation of myofibrillar protein from lamb tripe, and increased the sulphydryl content. Furthermore, high concentration (155 μmol/g) of HP-β-CD/GSE inclusion complexes promoted protein oxidation.
Highlights
Animal husbandry is a major industry in China, and mutton is the second highest in terms of meat production in this country, but the development and utilisation of sheep by-products is insufficient.Lamb tripe is nutritionally rich, with a protein content of 12.2%, a fat content of 3.4%, and high levelsMolecules 2019, 24, 4487; doi:10.3390/molecules24244487 www.mdpi.com/journal/moleculesMolecules 2019, 24, 4487 of minerals and vitamins, it is an emerging ‘health food’ and is of great practical significance to developing mutton by-products [1].Oxidation and microbial contamination are the main factors leading to spoilage of meat and meat products during storage [2]
When the molar ratio of HP-β-CD/grape seed extract (GSE) inclusion complexes increased from 1:0.5 to 1:1, the encapsulation efficiency of the inclusion complexes decreased from 63.2 ± 3.31% to 26.5 ± 2.54%
The results indicated that the HP-β-CD/GSE inclusion complex had the best effect at the molar ratio of 1:0.5
Summary
Animal husbandry is a major industry in China, and mutton is the second highest in terms of meat production in this country, but the development and utilisation of sheep by-products is insufficient.Lamb tripe is nutritionally rich, with a protein content of 12.2%, a fat content of 3.4%, and high levelsMolecules 2019, 24, 4487; doi:10.3390/molecules24244487 www.mdpi.com/journal/moleculesMolecules 2019, 24, 4487 of minerals and vitamins, it is an emerging ‘health food’ and is of great practical significance to developing mutton by-products [1].Oxidation and microbial contamination are the main factors leading to spoilage of meat and meat products during storage [2]. Animal husbandry is a major industry in China, and mutton is the second highest in terms of meat production in this country, but the development and utilisation of sheep by-products is insufficient. Molecules 2019, 24, 4487 of minerals and vitamins, it is an emerging ‘health food’ and is of great practical significance to developing mutton by-products [1]. Oxidation and microbial contamination are the main factors leading to spoilage of meat and meat products during storage [2]. Numerous studies on the inhibitory mechanism of lipid oxidation in meat products have been carried out [3]. Few studies on the control of protein oxidation in meat products have been reported. Protein oxidation plays an essential role during the processing and storage of meat products and can have an unpredictable effect on meat safety and deterioration [4]
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