多酚烃基酯用于牡蛎抗氧化的构效关系和作用机理

Polyphenol alkyl esters, the esterified derivatives of polyphenols and fatty acids, exhibit significantly greater antioxidant effects in complex food matrices than parent free polyphenols. However, the structure-activity relationships of polyphenol alkyl esters in prevention of oxidation in seafood and their mechanism of action are still unclear. Taking oyster as a representative research material, this project plans to use the latest theories and methods of food chemistry as well as oil and fat chemistry to evaluate the effects of polyphenol alkyl esters with various chain length on the consumption of oxygen, substrate loss of different classes of lipids, formation of free radicals, as well as formation of preliminary and secondary oxidation products in oyster tissues, in order to comprehensively and systematically reveal the structure-antioxidant activity relationships. Meanwhile, the regularities of chain-breaking antioxidant activity and preventive antioxidant activity of polyphenol alkyl esters in oyster tissues will be investigated in order to explain the antioxidative mechanism, and reveal the role of chemical factors on structure-antioxidant activity relationships. The transfer ability and the distribution ability in lipid-water interfaces of polyphenol alkyl esters in oyster tissues will be measured through confocal laser scanning microscopy with spatial reconstruction imaging technology to reveal the role of physical and spatial factors in structure-antioxidant activity relationships. The knowledge gained in this project is expected to deliver novel research methods in prevention of oxidation in seafood, broaden the theoretical connotation and depth of food antioxidation knowledge, promote the antioxidant technology for use in seafood, and to provide crucial support for creating innovative techniques and technologies and finally to developing novel and high quality products for health conscious consumers.

多酚与脂肪酸酯化形成的多酚烃基酯在复杂的食品基质中显示出显著强于游离多酚的抗氧化效果，但其应用于海洋食品抗氧化的构效关系及机理尚不清楚。本项目拟采用食品化学和油脂化学的最新理论和方法，以牡蛎为研究对象，评价具有不同链长烃基的多酚烃基酯在牡蛎组织原位对氧的消耗、各类型油脂初始底物损失、自由基形成、初级和次级氧化产物形成的影响规律，全面系统地揭示抗氧化构效关系。研究其在组织原位的链反应断裂型抗氧化作用规律和预防性抗氧化作用规律，阐明抗氧化活性机理，揭示化学因素在抗氧化构效关系中发挥的作用。通过激光共聚焦显微镜结合空间重建成像技术测定多酚烃基酯在组织中的转移能力和在水相/脂相交界面的分布能力，揭示物理和空间因素在抗氧化构效关系中发挥的作用。研究成果将创新海洋食品抗氧化研究方法，拓宽食品抗氧化的理论内涵及纵深性，进一步提升海洋食品抗氧化技术，为升级工艺、技术及开发更高品质的新产品提供重要的支撑。

多酚与脂肪酸酯化形成的多酚烃基酯在复杂的食品基质中显示出显著强于游离多酚的抗氧化效果，但其应用于海洋食品抗氧化的构效关系及机理尚不清楚。本项目采用食品化学和油脂化学的最新理论和方法，以牡蛎为研究对象，通过系统评价烃基链长对没食子酸烃基酯的转移能力和在脂相/水相交界面的分布能力的影响规律，揭示了物理及空间因素对多酚烃基酯类抗氧化剂用于海洋食品抗氧化时效果的影响。通过系统评价烃基链长对多酚烃基酯链反应断裂型和预防性抗氧化活性的影响规律，阐释了抗氧化活性机理，揭示了化学因素对其用于海洋食品抗氧化时效果的影响。通过本项目研究，发表SCI收录论文16篇；项目负责人围绕项目研究内容，在国内外学术会议上做口头学术报告9次；培养博士后出站1人，博士研究生在读2人，硕士研究生毕业4人；项目负责人周大勇教授入选2019年度教育部“长江学者奖励计划”特聘教授。研究成果拓宽了食品抗氧化的理论内涵及纵深性，为升级工艺、技术及开发更高品质的新产品提供重要的支撑。