FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (20): 7-12.doi: 10.7506/spkx1002-6630-201820002

• Food Chemistry • Previous Articles     Next Articles

Effects of Anthocyanins on the Structure of Soybean Protein and Anti-Inflammatory Activity of Their Complex

LI Yang, ZOU Xiaoshuang, LI Jiani, LI Hong, QI Baokun, WANG Zhongjiang, JIANG Lianzhou, SUI Xiaonan*   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2018-10-25 Published:2018-10-24

Abstract: In this paper, the covalent cross-linking at an alkaline pH (pH 9.0) between different concentrations of anthocyanins and soybean protein isolate (SPI) was studied. The structure of the products was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fluorescence spectroscopy and circular dichroism (CD) spectroscopy, and their inhibitory effect on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cell line was assessed. Results showed that the solubility of SPI decreased in the presence of increasing concentrations of anthocyanins and the quenching mechanism was a static process, showing a decrease in α-helix and an increase in β-sheet and random coil. The formation of super-macromolecular subunits was observed by SDS-PAGE in the presence of anthocyanins at 1.000 mg/mL. Besides, the addition of 0.167 mg/mL of the complex formed between SPI and anthocyanins at 200 μg/mL could markedly reduce the secretion of TNF-α and nitrite oxide (NO).

Key words: soybean protein isolate, anthocyanins, covalent cross-link, anti-inflammatory activity

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