|
51
|
Wang H, Xia X, Yin X, Liu H, Chen Q, Kong B. Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods. Int J Biol Macromol 2021; 193:672-680. [PMID: 34710478 DOI: 10.1016/j.ijbiomac.2021.10.105] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/09/2021] [Accepted: 10/14/2021] [Indexed: 01/13/2023]
Abstract
In this study, we investigated the interaction between myofibrillar proteins (MPs) and selected alcohols (1-pentanol, 1-hexanol, and 1-heptanol). Only 1-heptanol exhibited the binding ability to MPs, and the binding ability significantly increased with increasing protein concentration (p < 0.05). In addition, both static and dynamic quenching occurred during the interaction, with a red shift of the maximum absorption peak in the synchronous fluorescence spectra indicating a change in the microenvironment of the MPs. The results of circular dichroism measurements suggested that the interaction between MPs and 1-heptanol altered the secondary structure of the MPs. Furthermore, thermodynamic analysis showed that hydrogen bonding and van der Waals forces dominated the interaction between MPs and 1-heptanol, which was confirmed by the results of molecular docking/dynamics simulations. This study provides an in-depth understanding of the interaction between MPs and alcohols, which can help to improve the flavor control in meat.
Collapse
Affiliation(s)
- Haitang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoyu Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
|
52
|
Zang Z, Chou S, Geng L, Si X, Ding Y, Lang Y, Cui H, Gao N, Chen Y, Wang M, Xie X, Xue B, Li B, Tian J. Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112269] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
|
53
|
Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106739] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
|
54
|
Kong F, An Y, Jiang L, Tian J, Yang M, Li M, Zhang Z, Guan B, Zheng Y, Yue X. Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein. Colloids Surf B Biointerfaces 2021; 206:111930. [PMID: 34182429 DOI: 10.1016/j.colsurfb.2021.111930] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/07/2021] [Accepted: 06/15/2021] [Indexed: 12/19/2022]
Abstract
The molecular interactions of xylitol (XY) with α-casein (α-CN) and κ-casein (κ-CN) at pH 7.4 as a function of temperature (298, 308, and 318 K) were characterized by multispectral techniques and molecular docking. The fluorescence results showed that XY strongly quenched the intrinsic fluorescence of α- and κ-CN by static quenching, as well as the presence of a single binding site for XY on both proteins with a binding constant value of ∼105 L/mol. The binding affinity of both proteins for XY decreased with increasing temperature, and Van der Waals forces, hydrogen bonding and protonation were the key forces in the interactions. The addition of XY altered the polarity of the microenvironment of proteins and changed their secondary structure from ordered to disordered. The molecular docking results showed that XY had different binding sites to α- and κ-CN, with several amino acids involved in the binding processes.
Collapse
Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yuejia An
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Lu Jiang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Boyuan Guan
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
| |
Collapse
|
|
55
|
Zhang Y, Lu Y, Yang Y, Li S, Wang C, Wang C, Zhang T. Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101035] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
|
56
|
The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106444] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
|
57
|
Kong F, Kang S, An Y, Li W, Han H, Guan B, Yang M, Zheng Y, Yue X. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104841] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|