大豆球蛋白与矢车菊素-3-葡萄糖苷交互作用及消化特性构效关系解析

Edible protein may interact with polyphenols in a variety ways, including hydrogen bonding, hydrophobic bonding, etc. However, the interactions between glycinin and cyanidin-3-glycoside are seldom investigated in literature, and do not therefore allow researchers to understand the structure-activity relationship of the glycinin and cyanidin-3-glucoside interaction complex. The present project, based on the combination of theories (molecular docking theory, micro calorimeter compensation theory, and thermodynamics theory) and techniques (structural modeling technology technique, isothermal titration calorimetry technique, and optical/chromatography technique), aims to (1) optimize the spatial structure model of glycinin and cyanidin -3-glucoside, (2) perform rigid molecular docking of glycinin and cyanidni-3-glucoside, and (3) analyze the glycinin and cyanidin-3-glucoside interaction complex, and thereby understanding the interaction mechanisms between glycinin and cyanidin-3-glucoside. In addition, the impact of the interaction between glycinin and cyanidin-3-glucoside on the molecular structure, physic-chemical properties, and digestion characteristics of the glycinin and cyanidin-3-glucoside interaction complex is to be analyzed. Consequently, the structure-activity relationship between the interaction complex and digestion characteristics is also be investigated. The present project will provide (1) theoretical basis for the design of high-functional activity soy protein molecules, the development of products, and the application of anthocyanins in foods, health products, and pharmaceutical fields, and (2) intellectual supports for improving the industrial competitiveness of soy protein and anthocyanins for our country.

食源蛋白质与多酚交互作用形式多样，包括氢键、疏水作用等，并显著影响蛋白质物化功能及消化特性。然而，现今研究对大豆球蛋白与矢车菊素-3-葡萄糖苷间的交互作用机理解析模糊，限制了对大豆球蛋白与矢车菊素-3-葡萄糖苷互作体系功能活性的构效调控。本项目基于分子对接理论、微量热计补偿理论及热力学理论，联合结构建模技术、等温滴定量热技术、光/色谱分析技术等，通过大豆球蛋白与矢车菊素-3-葡萄糖苷空间结构模型优化构造、刚性分子对接特征及互作体形成机制的解析，全面述清大豆球蛋白与矢车菊素-3-葡萄糖苷互作机理；解析交互作用对大豆球蛋白与矢车菊素-3-葡萄糖苷分子结构、物化功能及消化特性的影响，建立大豆球蛋白与矢车菊素-3-葡萄糖苷互作体系消化特性的构效关系。项目实施将为高功能活性大豆蛋白分子设计、产品开发及花青素在食品、保健品和医药领域的应用提供理论基础，为提升我国大豆蛋白与花青素产业竞争力提供智力支持。

大豆蛋白乳液具有优良营养输送功能，可提高营养成分的生物利用率。食品是多成分共存的复杂体系，其中多酚作为常见组分影响着大豆蛋白乳液的功能特性。蛋白和多酚的作用复杂，因此明确多酚对蛋白乳液的调控机制，对设计蛋白乳液食品具有重要的现实意义。目前，多酚调控大豆蛋白乳液结构特征及乳液消化吸收过程中营养输送的机理尚不清楚。为此本课题拟通过系统地解析单体及多聚体多酚与大豆蛋白分子的交互模式和构效关系，明确单体及多聚体多酚调控大豆蛋白乳液结构特征机制；综合体外消化模型及细胞跨膜吸收模型，阐明消化过程中单体及多聚体多酚调控大豆蛋白乳液营养输送特性，建立理论模型描述及预测大豆蛋白乳液消化状态、乳液营养物质输送规律，最终明确多酚调控大豆蛋白乳液结构及其营养输送特性。