Impact of 2,4-di-tert-butylphenol on pancreatic lipase activity in emulsions: Multispectral, molecular docking, and in vitro digestion analysis

被引：3
作者：
Guan, Weiyan [1 ]
Cheng, Juan [1 ]
Mcclements, David Julian [3 ]
Tu, Zongcai [4 ]
Chen, Jing [2 ]
Ma, Da [1 ]
机构：
[1] Jinan Univ, Coll Packing & Engn, Key Lab Prod Packaging & Logist, Zhuhai 519070, Peoples R China
[2] Jinan Univ, Inst Adv & Appl Chem Synth, Zhuhai 519070, Peoples R China
[3] Univ Massachusetts, Dept Food Sci, Amherst, MA 01060 USA
[4] Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China
来源：
FOOD CHEMISTRY | 2025年 / 470卷
基金：
中国国家自然科学基金;
关键词：
4-di-tert-butylphenol; Pancreatic lipase; Lipid digestion; Multispectral method; Molecular docking; SYNTHETIC PHENOLIC ANTIOXIDANTS; PROTEIN-STABILIZED EMULSIONS; INHIBITORY MECHANISM; FOOD DIGESTION; METABOLITES; TYROSINASE; KAEMPFEROL; KINETICS; INSIGHTS; BINDING;
D O I：
10.1016/j.foodchem.2024.142730
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
2,4-di-tert-butylphenol (2,4-DTBP) is an additive used in food packaging. The inhibitory effects of 2,4-DTBP on pancreatic lipase (PL) were investigated in this study. Kinetic analysis indicated that 2,4-DTBP competitively and reversibly inhibited PL activity. At 4.85 mM, PL activity decreased by 35.5 +/- 1.6 %. 2,4-DTBP quenched the fluorescence of PL by hydrogen bonding and van der Waals forces. Circular dichroism spectroscopy showed that 2,4-DTBP induced changes in the secondary structure of PL. Molecular docking revealed that 2,4-DTBP interacted with Phe77, Leu153, and Ser152 residues of PL, which account for suppressing lipid hydrolysis. An in vitro digestion study showed that 2,4-DTBP inhibited the digestion of lipid in oil-in-water emulsions. This study improved our understanding of the effects of 2,4-DTBP on digestive enzyme. It also underscored the need for better monitoring and control of the leaching of this additive from packaging materials into foods.
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页数：11
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