This study explored the mechanism of interaction between chlorogenic acid (CA) and protein fibrils (PF) as well as the effects of varying the CA/PF concentration ratio on antibacterial activity. Analysis of various parameters, such as ζ-potential, thioflavin T fluorescence intensity, surface hydrophobicity, and free sulfhydryl groups, revealed that the interaction between PF and CA altered the structure of PF. Fluorescence analysis revealed that hydrogen bonding and hydrophobic interactions were the primary interaction forces causing conformational rearrangement, resulting in a shorter, more flexible, and thicker fibril structure, as observed through transmission electron microscopy. Fourier-transform infrared spectroscopy, small-angle X-ray scattering, and X-ray diffraction analyses revealed that the characteristic fibril structure was destroyed when the CA/PF ratio exceeded 0.05. Notably, the CA–PF complexes inhibited the growth of and and also exhibited antioxidant activity. Overall, this study expands the application prospects of CA and PF in the food industry.

中文翻译：

---

大豆蛋白原纤维与绿原酸的复合物：相互作用机制和抗菌活性


本研究探讨了绿原酸（CA）和蛋白原纤维（PF）之间的相互作用机制以及不同CA/PF浓度比对抗菌活性的影响。对各种参数（例如 ζ 电位、硫代黄素 T 荧光强度、表面疏水性和游离巯基）的分析表明，PF 和 CA 之间的相互作用改变了 PF 的结构。荧光分析表明，氢键和疏水相互作用是引起构象重排的主要相互作用力，通过透射电子显微镜观察到，导致更短、更灵活和更厚的原纤维结构。傅里叶变换红外光谱、小角X射线散射和X射线衍射分析表明，当CA/PF比率超过0.05时，特征原纤维结构被破坏。值得注意的是，CA-PF 复合物抑制了 的生长，并且还表现出抗氧化活性。总体而言，本研究拓展了CA和PF在食品工业中的应用前景。