{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T13:49:27Z","timestamp":1791553767772,"version":"4.3.4"},"reference-count":38,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Mucins (MUCs), as the principal constituents of mucus, are closely associated with the transportation and absorption of various bioactive compounds. This study investigated the structural and rheological characteristics of persimmon proanthocyanidin (PPA)\u2013MUC complexes and the interaction mechanism between PPAs and MUCs to elucidate the influence of MUCs on the digestion behavior of PPAs.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Atomic force microscopy illustrated that the interaction between PPAs and MUC altered the aggregation state and particle size of MUC. Circular dichroism and X\u2010ray diffraction analyses indicated that PPAs induced changes in the secondary and crystal structures of MUC. Rheological measurements demonstrated that both the storage (\n                      <jats:italic>G\u2032<\/jats:italic>\n                      ) and loss (\n                      <jats:italic>G<\/jats:italic>\n                      \u2033) moduli of PPA\u2013MUC complexes increased with frequency, suggesting enhanced elastic fluid properties. Isothermal titration calorimetry indicated that the binding of PPAs and their structural monomers to MUC was exothermic (\u2206\n                      <jats:italic>G<\/jats:italic>\n                      \u2009&lt;\u20090), with \u2206\n                      <jats:italic>H<\/jats:italic>\n                      \u2009&lt;\u20090 and\n                      <jats:italic>\u2206S<\/jats:italic>\n                      \u2009&lt;\u20090, indicating that the interaction was mainly driven by hydrogen bonding and van der Waals forces. An\n                      <jats:italic>in silico<\/jats:italic>\n                      molecular docking study further indicated that the 7\u2010OH, 5\u2032\u2010OH, 3\u2032\u2010OH, and 3\u2010\n                      <jats:italic>O<\/jats:italic>\n                      \u2010gallate groups of PPA structural monomers could interact with the LYS, SER, and CYS amino acid residues of MUC2 through hydrogen bonding and van der Waals forces.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Proanthocyanidins and MUC exhibited characteristic intermolecular interactions. These results provide new insights into the development of MUC\u2010based nanocarrier systems to improve the intestinal bioavailability of PPAs. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71110","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T12:58:41Z","timestamp":1791550721000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Persimmon proanthocyanidins\u2013mucins interaction mechanism: structural characteristics, rheological properties, and molecular docking"],"prefix":"10.1002","author":[{"given":"Zhenzhen","family":"Ge","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry  Zhengzhou China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education  Zhengzhou 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