Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase

被引：19

作者：

Chen, Xiaoqiang ^{[1
]}

Chen, Tingting ^{[1
]}

Liu, Jiayan ^{[1
]}

Wei, Yan'an ^{[1
]}

Zhou, Weilong ^{[2
]}

机构：

[1] Hubei Univ Technol, Minist Educ, Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn,Minist Educ & Hubei Prov, Wuhan 430068, Peoples R China

[2] Hangzhou Tea Res Inst, Natl Ctr Tea Qual Inspection & Testing, All China Federat Supply & Mkt Cooperat, Hangzhou 310016, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2024年 / 33卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Antibacterial mechanism; Physicochemical stability; Enzymatic oxidation; Theabrownins; PU-ERH TEA; ESCHERICHIA-COLI;

D O I：

10.1007/s10068-023-01341-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tea polyphenols were used as substrates and oxidized successively by polyphenol oxidase and peroxidase to prepare theabrownins (TBs-dE). The conversion rate of catechins to TBs-dE was 90.91%. The ultraviolet and infrared spectroscopic properties and zeta potential of TBs-dE were characterized. TBs-dE is more stable at pH 5.0-7.0, about 25 degrees C or in dark environment. Ultraviolet light and sunlight can deepen its color due to the further oxidative polymerization. Mg2+, Cu2+, and Al3+ had a significant effect on the stability of TBs-dE. The inhibitory rates of TBs-dE (1 mg/mL) against Staphylococcus aureus and Escherichia coli DH5 alpha were 51.45% and 45.05%, respectively. After TBs-dE treatment, the cell morphology of both bacteria changed, some cell walls were blurred, and the cytoplasmic content leaked. The research results can provide theoretical support for the industrialization of theabrownins.

引用

页码：47 / 61

页数：15

共 30 条

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