Abstract：
This study evaluates vacuum drying (VD), microwave drying (MD), hot air drying (HAD), and freeze drying (FD), on the color and microstructure changes of Ascophyllum nodosum (A. nodosum), which affect the extraction of polyphenols and flavonoids. During drying, VD and FD show slight color change and looser structure, aiding in active compound preservation and extraction. Polyphenols extracted from A. nodosum (PEAn) using these methods show higher anti-tyrosinase activity, with VD treatment exhibiting the strongest inhibition. Kinetic studies demonstrate competitive inhibition between PEAn and tyrosinase. The binding constant (Ki) values indicate that PEAn treated with VD exhibits the most effective inhibition on tyrosinase, and the Zeta potential suggests the formation of the most stable complex. Circular dichroism (CD) spectroscopy shows significant enzyme rearrangement with VD-treated PEAn. Molecular docking confirms strong binding affinity. This study aims to enhance the utility of A. nodosum and develop novel uses for tyrosinase inhibitors in food.
摘要：
这项研究评估了真空干燥(VD)，微波干燥(MD),热风干燥（HAD），和冷冻干燥（FD），夜蛾的颜色和微观结构变化(A.nodosum),影响多酚和类黄酮的提取。干燥期间,VD和FD显示轻微的颜色变化和松散的结构，有助于活性化合物的保存和提取。使用这些方法从A.nodosum（PEAn）中提取的多酚显示出更高的抗酪氨酸酶活性，其中VD处理表现出最强的抑制作用。动力学研究证明PEAn和酪氨酸酶之间的竞争性抑制。结合常数(Ki)值表明用VD处理的PEAn对酪氨酸酶表现出最有效的抑制作用,Zeta电位表明形成了最稳定的复合物.圆二色性(CD)光谱显示与VD处理的PEAn的显著酶重排。分子对接证实了强结合亲和力。这项研究旨在提高结节状芽孢杆菌的实用性，并开发酪氨酸酶抑制剂在食品中的新用途。
