Molecular basis and potential applications of capsaicinoids and capsinoids against the elongation of etiolated wheat (Triticum aestivum L.) coleoptiles in foods

摘要

Capsaicinoids and capsinoids from dietary peppers have promising sensory properties and bioactivity, but the molecular basis of their penetration mechanism through cell lipid bilayers and its relationship to their bioavailability as food constituents are still poorly understood. Herein, statistically significant linear and quadratic quantitative structure-activity relationships were constructed to derive the essential structural elements required for their bioactivity against the elongation of etiolated wheat coleoptiles that mainly occurs via penetration. The resultant optimal models had high predictivity and reliability (r(2) > 0.825 and rp(red)(2) > 0.950), which elucidate the importance of steric structural elements. Besides, their mechanistic hypothesis and rational design strategy were proposed, and the correlation between this bioactivity and their food-sensory properties was supposed. Finally, the bioactivity of newly designed analogs with methyl terminals and/or conjugated C=C links was screened. Hopefully, this work would benefit the better understanding of their penetration mechanism and facile identification of bioactive analogs for designing food/drug formulations.