ArticleFood chemistry: X2023
Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed, 38 citations in OpenAlex.
- Interactions Between Antioxidants: How Useful Are In Vitro Studies for Understanding the Action of Antioxidants in Complex Systems?International journal of molecular sciences · 2026Review
- Polyphenolic nanodot-integrated spindle nanoplatform heals oral mucositis via microbiota restoration and glycolysis inhibition.Journal of nanobiotechnology · 2026Article
- Molecular basis of trypsin's autolysis resistance acetylation for sustained enzymatic activity.Food chemistry: X · 2026Article
- Interaction of Red Cabbage Extract with Exogenous Antioxidants.International journal of molecular sciences · 2025Article
- Zinc oxide nanoemulsions prevent kidney stone formation and protect renal function in rats.Scientific reports · 2025Article
- Bioactive Properties ofFoods (Basel, Switzerland) · 2025Article
- Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using isolated Bacillus subtilis.Bioresources and bioprocessing · 2025Article
- Article
- Combined Experimental and Theoretical Insights: Spectroscopic and Molecular Investigation of Polyphenols fromACS omega · 2024Article
- Phytochemical profiling and fractionation ofFrontiers in chemistry · 2024Article
- Investigation of the Impact of Saccharides on the Relative Activity of Trypsin and Catalase after Droplet and Spray Drying.Pharmaceutics · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The combined application of multiple natural polyphenols in functional foods may provide better health benefits. The binding of polyphenols with different structures to proteins will affect their respective functions. Spectroscopy and molecular docking were used to investigate the competitive binding of chlorogenic acid (CGA)/caffeic acid (CA) and gallic acid (GA) to trypsin. The effects of different molecular structures and the order of adding the three phenolic acids on the binding were assessed. The stability of trypsin and its docked complexes with CGA/CA/GA was evaluated by molecular dynamics simulation. The effects of the binding process on the activity and thermal stability of trypsin, as well as on the antioxidant activity and stability of CGA/CA/GA were explored. The competitive binding of CGA/CA and GA to trypsin affected their synergistic antioxidant effects. The results may provide a reference for the combined application of CGA/CA and GA in food and pharmaceutical fields.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.