Endogenous lipase and lipoxygenase play important roles in accelerating lipid oxidation. Polyphenols are a series of commonly used chemicals for preserving fish and seafood products, due to their positive inhibitory effects on lipid oxidation. However, the mechanism involved is still unknown. The inhibitory effects of chlorogenic acid (CGA) on lipase and lipoxygenase were investigated and explored with multi- spectroscopic and molecular docking approaches. Results showed that CGA could inhibit the activities of lipase and lipoxygenase with concentration increased in a highly dose-dependent manner. CGA quenched intrinsic fluorescence intensities of enzymes by static quenching and binding with CGA which led to changes in 3D structures of enzymes. Results of the molecular docking confirmed binding modes, binding sites and major interaction forces between CGA and enzymes, which reduced the corresponding activity. Thus, this study could provide basic mechanisms of the inhibitory effects of polyphenols on lipid oxidation during food preservation.

内源性脂肪酶和脂氧合酶在加速脂质氧化中起重要作用。多酚是一系列用于保存鱼和海鲜产品的常用化学品，因为它们对脂质氧化具有积极的抑制作用。但是，所涉及的机制仍是未知的。用多光谱和分子对接方法研究了绿原酸（CGA）对脂肪酶和脂氧合酶的抑制作用。结果表明，随着浓度的增加，CGA可以抑制脂肪酶和脂氧合酶的活性，并呈剂量依赖性。CGA通过静态淬灭并与CGA结合来淬灭酶的固有荧光强度，从而导致酶的3D结构发生变化。分子对接的结果证实了结合方式，CGA和酶之间的结合位点和主要的相互作用力降低了相应的活性。因此，本研究可以为食品保存过程中多酚对脂质氧化的抑制作用提供基本机制。