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您的检索式：作者名="Ruobing Mao"
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| 1 | Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase显示文摘The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL),tyrosol (TY),hydroxytyrosol (HT)) was analyzed by fluorescence,ultraviolet (UV) absorption,attenuated total reflection Fourier transform infrared (ATR-FTIR),circular dichroic (CD) spectroscopy and molecular docking.A total of 17 polyphenols have been identified in the selected VOO,and the TY,HT and OL were the main compounds.The quenching mechanism between mucin/α-amylase and three VOO polyphenols was static,mainly through van der Waals forces and hydrogen bonds.The results of UV absorption,ATR-FTIR,and CD spectroscopy revealed that the conformation of mucin changed after combining with the three polyphenols,while that of the α-amylase changed little.Molecular docking predicted the interaction sites of the three polyphenols with human salivary mucin and α-amylase.The present study could provide the theoretical foundation for further research on the interaction between human salivary protein and phenolic compounds in VOO. | Gangcheng Wu Ruobing Mao Yiren Zhang Ling Zhu Emad Karrar Hui Zhang Qingzhe Jin Xingguo Wang | 2022 | Food Bioscience2022，47，3： | 1 |
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