Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches

Interaction of rice glutelin with soybean 7S globulin formed co-assemblies with improved functional properties

Rice protein (RP) molecules tend to aggregate, limiting their functional properties and posing a significant challenge to the intensive processing of rice products. This study explored the interaction between soybean 7S globulin (7S) and rice glutelin (RG) to improve the structure and properties of RP. The results show that the tertiary structure of the RG-7S co-assemblies undergoes a certain degree of extension, increases the α-helix content, and reduces the β-sheet content in the secondary structure. Molecular dynamics provide further verification that hydrogen bonding and hydrophobic interactions are the main drivers of these conformational changes. When the RG-7S ratio was 1:1.500 (g/g), the solubility increased 20-fold, and the emulsifying activity index and foaming capacity increased by 3.33 and 1.89 times, respectively. This study confirms that 7S co-assembly with RG enhances the functional properties of RG, demonstrating the potential of this strategy for application in the food industry.

Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications

β-lactoglobulins (βLGs) have a wide range of applications in food because of their ability to emulsify, foam, and gel. This makes them good functional additives. However, their performance depends on temperature, pH, and mineral levels, so their functional qualities are limited in particular applications. How polyphenols (PPs) interact with βLG is crucial for the functional characteristics and quality of dietary compounds. In most food systems, a spontaneous interaction between proteins and PPs results in a "protein-PP conjugate," which is known to affect the sensory, functional, and nutraceutical qualities of food products. The βLG-PP conjugates can be used to enhance the quality of food. This article emphasizes analytical techniques for describing the characteristics of βLG-PP complexes/conjugates. It also goes over the functions of βLG-PP conjugates, including their solubility, thermal stability, emulsifying, and antioxidant qualities. The majority of βLG-PPs interactions is due to non-covalent (H-bonding, electrostatic interactions) or covalent bonds that are mostly caused by βLG or PP oxidation through enzymatic or non-enzymatic mechanisms. Furthermore, the conformation or type of proteins and PPs, as well as environmental factors like pH and temperature, have a significant impact on proteins-PPs interactions. Higher thermal stability, antioxidant activities, and superior emulsifying capabilities of the βLG-PP conjugates make them useful as innovative additives to enhance the quality and functions of food products.

Exploring the interactions between bovine serum albumin and sodium propionate through multi-spectroscopic and molecular docking analyses

To investigate the influence of sodium propionate (SP) on bovine serum albumin (BSA), it is important to study its thermodynamic properties, binding mode, and its impact on the conformation of it. Herein, the interactions between BSA and SP were examined using various spectroscopic methods and molecular docking analyses. The Stern-Volmer plot revealed that the SP can efficiently quench the BSA intensity through a mechanism of hybrid quenching. Fluorescence quenching of BSA emission intensity in existence of SP implies that the microenvironment around the fluorophores (Trp residues) is altered. The calculated thermodynamic parameters suggests that the SP interacts with BSA through hydrogen bonds and van der Waals interactions. According to the results, the most significant change in synchronous fluorescence of BSA occurred in the vicinity of the Trp microenvironment residues rather than the Tyr residues. The results of site-competitive replacement studies determined that SP can be bound to site I and II in the BSA molecule. FT-IR spectroscopy results showed that the secondary structure of the BSA undergoes changes after interacting with SP. Using molecular docking analysis, the binding energy of SP toward BSA was -6.26 kJ mol-1, indicating a favorable binding affinity to the protein.

Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking

This study investigated the interactions between Capsaicinoids (CAPs) and beef myofibrillar proteins (MPs) in a peroxyl radical system and elucidated the antioxidant mechanisms of CAPs by multispectral and molecular docking. Results showed that low concentration CAPs prevented the oxidative changes of protein structure caused by the attack of AAPH radicals on MPs, while high concentration of CAPs changed the structure of the proteins to form more small molecule aggregates, and reduce the binding of actin-myosin, which was conducive to the tenderization of the meats. CAPs bound to the MPs through hydrophobic interaction, hydrogen bonding and electrostatic interaction, altering the secondary and tertiary structure of MPs, increasing the α-helix content of MPs, and improving the antioxidant structural stability of MPs. This study can provide a theoretical basis for the utilization of CAPs in prefabrication meat processing, and provide a theoretical support for protein antioxidant strategies in spicy dishes.

A spectroscopic, molecular docking and molecular dynamic simulation study on the interaction of human hemoglobin with 2,4-dichlorophenoxyacetic acid

2,4-Dichlorophenoxyacetic acid (2,4-D) is a systemic herbicide widely used to control dicotyledonous weeds. The general population is routinely exposed to 2,4-D due to consumption of contaminated food and water. 2,4-D is known to damage cellular components in human erythrocytes. This study investigated in detail the interaction of 2,4-D with human hemoglobin (Hb), the major protein in erythrocytes (>95%), and characterized the binding properties utilizing multi-spectrometric and in silico techniques. The UV-visible spectra suggested that 2,4-D interacts with Hb. The fluorescence quenching studies at three different temperatures further showed the binding of 2,4-D to Hb and the formation of a ground-state complex. The results indicated that 2,4-D binds spontaneously to a single moderate-affinity binding site on Hb. Furthermore, the binding process involved van der Waals forces and hydrogen bonding. Circular dichroism and synchronous fluorescence spectra showed that the binding of 2,4-D altered the conformation of Hb and decreased the polarity around its tryptophan residues. 2,4-D binding inhibited the inherent esterase activity of Hb. Computational analysis demonstrated that the Hb-2,4-D complex was stable and identified the amino acid residues at the binding site. Thus, 2,4-D interacts with Hb, modifies the protein conformation and consequently impairs its functions.

Development of pH-responsive active intelligent chitosan film incorporated with pomegranate cellulose nanocrystals and curcumin nanoparticles

Casein Sodium coated curcumin nanocapsules (Cas@Cur) were fabricated by a pH shift method, which improved the water solubility of curcumin (Cur). Hydrogen bonds and hydrophobic interactions were the main forces for the formation of Cas@Cur. Chitosan films (CS) reinforced with pomegranate cellulose nanocrystals (PCNCs), Cas@Cur, PCNC/Cas@Cur, and PCNC/Cur were developed and named CP, CS-Cas@Cur, CP-Cas@Cur and CP-Cur, respectively. The addition of Cas@Cur decreased the moisture content, crystallinity and water contact angle of chitosan film, and increased its water solubility and light barrier property. The CP-Cur film presented the roughest cross-sectional SEM image owing to the hydrophobicity of Cur. CP-Cas@Cur film exhibited the excellent cumulative release of Cur, and was 1.60 and 3.70 times of that of CP-Cur in the semi-fatty and fatty food simulation systems at 2 h, respectively, owing to the controlled-release function of PCNCs and great water solubility of Cas@Cur. Furthermore, the CP-Cas@Cur film displayed excellent antioxidant property, antibacterial activity and sensitive color responsiveness to pH and NH3. Interestingly, the CP-Cas@Cur films exhibited a visible color change at pH 3-7. The application of CP-Cas@Cur film in the preservation of milk and shrimp indicated its potential for the visual monitoring of food freshness.

Insight into the interaction of serum albumin with antihypertensive peptide Val-Ala-Pro from bovine casein hydrolysate based on the biolayer interferometry, multi-spectroscopic analysis and computational evaluation

Food-derived angiotensin-converting enzyme inhibitory peptide (ACEIP) has an effect in supportive therapeutic on hypertension. Bovine serum albumin (BSA) as a model transporter protein to explore the interaction mechanisms with casein-hydrolyzed ACEIP Val-Ala-Pro (VAP) by multi-spectroscopic, biolayer interferometry (BLI), isothermal titration calorimetry (ITC), molecular docking, and molecular dynamics simulations. Multi-spectroscopic analysis showed that the non-covalent complexes formed by VAP and BSA resulted in decreased hydrophobicity and α-helix contents on BSA, revealing the unfolding of the BSA structure. BLI revealed the reversible binding process of BSA to VAP. ITC confirmed that the combination of VAP to BSA was a spontaneous process mainly driven by entropy. Molecular docking and molecular dynamic simulations showed that VAP was primarily bound in site II of BSA by hydrogen bonding, hydrophobic interactions, van der Waals force, and electrostatic force. This study provides a systematic method to reveal the structure-activity relationship of ACEIPs.

Exploring the interaction mechanism between the programmed death-ligand 1 protein and scutellarin via multi-spectroscopy and computer simulation

The programmed death-ligand 1 (PD-L1) protein plays a key role in immune responses. Scutellarin (SCU), as a flavonoid, has a variety of bioactivities. In this study, the human PD-L1 was obtained by expression and purification, and the interaction mechanisms between PD-L1 and SCU were revealed through multi-spectroscopy and computer simulation. Fluorescence data indicated that the quenching of PD-L1 by SCU was mainly static quenching, and primarily driven by hydrogen bonding and van der Waals forces. The binding constant (Ka) was decreased from 2.05 ± 0.55 × 104 L·mol-1 to 0.28 ± 0.08 × 104 L·mol-1 with increasing temperature. Meanwhile, the changes in the microenvironment of PD-L1 were revealed by the synchronous and the 3D fluorescence data. In addition, the melting temperature of PD-L1 increased by 1.67 °C after binding with SCU. Moreover, the circular dichroism data showed that SCU changed the secondary structure of PD-L1 by increasing α-helix content and decreasing β-sheet content. Furthermore, the binding modes between SCU and PD-L1 and the key residues involved in the interaction were revealed by molecular docking and molecular dynamics. These findings supported SCU as an alternative ICB therapeutic strategy and provided evidence for computer-based drug design strategies.

Interactions between food matrices and odorants: A review

Currently, although odorants of various foods have been thoroughly studied, the regulation of food aromas is still difficult due to the interaction between odorants and food matrices. These complex matrices in food may interact with odorants to change the volatility of odorants, which in turn affect food aroma. Clarifying the interaction between them are promising for predicting food aroma formation, which will provide valuable support for a high-efficiency food industry. Herein, the research progresses on interactions between food matrices and odorants are reviewed. First, the analysis methods and their advantages and disadvantages are introduced and discussed emphatically, including sensory-analysis methods, characterization methods of the volatility changes of odorants, and the research methods of interaction mechanism. Further, the research advances of interactions among proteins, carbohydrates, lipids, and polyphenols with odorants are summarized briefly. Finally, the existing problems are discussed and the research prospects are proposed.

Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation

Three distinct ternary complexes (TC-M1, TC-M2, and TC-M3) based on lactoferrin (LF), (-)-epigallocatechin-3-gallate (EGCG), and α-lactalbumin (ALA) were prepared by varying the assembly sequence and EGCG concentrations (ranging from 0 to 2.0 mM). Structural characterization was performed using various spectroscopic techniques, while the assembly mechanisms were investigated through ITC and molecular docking. These ternary complexes were further evaluated as stabilizers in Pickering emulsions. Nephelometry and DLS analysis showed that TC-M1 exhibited the highest turbidity and largest particle size, followed by TC-M2 and TC-M3. FT-IR and fluorescence spectroscopy revealed strong binding between EGCG and both ALA and LF, enhancing the hydrophilicity and extending structure of proteins. ITC and molecular docking studies indicated spontaneous interactions primarily driven by hydrogen bonding and hydrophobic forces, with LF (Ka1 = 1.9 × 105 M-1) and ALA (Ka1 = 3.6 × 104 M-1) binding approximately 3.3 and 2.9 EGCG molecules, respectively. Pickering emulsions formed by these complexes demonstrated superior emulsification properties, with TC-M1 showing the smallest CI (10.09 % ± 0.19 %), particle size (1 to 2 μm), and higher MVI (1.2) and EI (2.5) at 2.0 mM EGCG, outperforming TC-M2 and TC-M3 in stability. Overall, the assembly sequence of LF, ALA, and EGCG, along with EGCG concentration, lays the foundation for designing protein-polyphenol-protein ternary complexes, offering enhanced stability and functionality for diverse EGCG delivery applications.

Investigating the interaction mechanisms between arachin and resveratrol: Utilizing multi-spectroscopy and computational chemistry

Arachin (ARA) and resveratrol (RES) are the primary protein and bioactive compound in peanuts and their processed products. However, the mechanism of interaction between these two substances remained unclear. To investigate protein structural changes, conformational variations, and molecular mechanisms in the interaction between them, multispectral analysis and computational chemistry methods were employed. Experimental results confirmed that RES quenched ARA's intrinsic fluorescence through static quenching, indicating their interaction. Thermodynamic analysis revealed the interaction between them was endothermic, spontaneous, and primarily hydrophobic. Molecular dynamics (MD) simulations highlighted strong affinity between RES and ARA, with key amino acids (His425, Val426, Phe405, and Phe464) facilitating their interaction. RES binding increased stability without significant protein conformational changes. The independent gradient model based on Hirshfeld partition (IGMH) validated their interaction, emphasizing van der Waals (VDW) interactions and hydrogen bonds (H-bonds) as crucial for stable binding. This research lays a theoretical foundation for potential applications of ARA-RES complex products in the food industry.

Binding Mechanism of Nitro Musks to Human Lactoferrin: Multispectral Approach, Docking and Molecular Dynamics Simulation

Nitro musks are highly bioaccumulative and potentially carcinogenic, commonly used as additives in fabric softeners, detergents, and other household products. Furthermore, these substances have been detected in breast milk and human adipose tissue, posing a risk of direct exposure to pregnant women and infants. Human lactoferrin (HLF) is abundant in colostrum, and plays an important role in the non-specific immune system of the human body. In this study, the mechanisms of action of two nitro musk compounds, typical examples of synthetic musks, with HLF were investigated using molecular docking, dynamics simulation and multispectral methods. The fluorescence findings demonstrated that nitro musks quenched the intrinsic fluorescence of human lactoferrin through static quenching. Thermodynamic analysis of the binding parameters suggested that hydrophobic interactions acted synergistically in the formation of the complex. Moreover, analyses utilizing multispectral techniques, such as Fourier transform infrared (FTIR) spectroscopy, validated that the microenvironment and structure of HLF were altered in the presence of nitro musks. Finally, molecular docking and molecular dynamics simulations were employed to explore the specific binding mode of nitro musks with HLF and to assess the stability of the complex. These findings may provide a reference for assessing health risks to pregnant women and infants.

Anilino-1,4-naphthoquinones as potent mushroom tyrosinase inhibitors: in vitro and in silico studies

Tyrosinase, a pivotal enzyme in melanin synthesis, is a primary target for the development of depigmenting agents. In this work, in vitro and in silico techniques were employed to identify novel tyrosinase inhibitors from a set of 12 anilino-1,4-naphthoquinone derivatives. Results from the mushroom tyrosinase activity assay indicated that, among the 12 derivatives, three compounds (1, 5, and 10) demonstrated the most significant inhibitory activity against mushroom tyrosinase, surpassing the effectiveness of the kojic acid. Molecular docking revealed that all studied derivatives interacted with copper ions and amino acid residues at the enzyme active site. Molecular dynamics simulations provided insights into the stability of enzyme-inhibitor complexes, in which compounds 1, 5, and particularly 10 displayed greater stability, atomic contacts, and structural compactness than kojic acid. Drug likeness prediction further strengthens the potential of anilino-1,4-naphthoquinones as promising candidates for the development of novel tyrosinase inhibitors for the treatment of hyperpigmentation disorders.

Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment

L-Tryptophan (Trp) is an essential amino acid with numerous health benefits. However, incorporating Trp into food products is limited due to its pronounced bitter taste. Encapsulating Trp in nanoparticles by using other natural biopolymers is a potential strategy to mask the bitter taste of Trp in the final products. Whey protein isolate (WPI), composed of alpha-lactalbumin (α-LA), bovine serum albumin (BSA), and beta-lactoglobulin (β-LG), has played a crucial role in delivering bioactive compounds. In order to incorporate Trp within WPI, the present study used a combination of pH-shifting andthermal treatment to fabricatewhey protein isolate-tryptophan nanoparticles (WPI-Trp-NPs). During the pH-shifting technique, WPI unfolds at high pH, such as pH 11, and the dissociated WPI molecules are refolded when pH is shifted back to neutral, creating particles with uniform dispersion and encapsulating smaller particles surrounding them in solution. Further, the well-distributed nanoparticles formed by pH-shifting might encourage the formation of more uniform nanoparticles during subsequent thermal treatment. TheWPI-Trp particles have an average particle size of 110.1 nm and a low average PDI of 0.20. Fluorescence spectroscopy confirmed the encapsulation of Trp by WPI, which shows higher fluorescence when the Trp is encapsulated by the WPI. Surface hydrophobicity, circular dichroism, particle size, free sulfhydryl, and antioxidant activity were used to characterize the WPI-Trp-NPs. WPI-Trp-NPs formed by pH-shifting combined with heating showed a higher surface hydrophobicity and free sulfhydryl content than the untreated WPI-Trp mixture. The conversion of α-helix into random coil in the WPI secondary structure indicated a more disordered structure of the modified whey protein. Molecular docking results indicate the interactions between Trp and WPI, including alpha-lactalbumin (α-LA), bovine serum albumin, and beta-lactoglobulin (β-LG), were mainly driven by hydrophobic interactions and hydrogen bonding. The binding affinity between Trp and these proteins was ranked as α-LA>BSA>β-LG. The combination of pH-shifting and heating improved the functionalityof WPI and was an effective way to fabricate WPI-Trp nanoparticles.

Physicochemical and biological characterization of the lipid particles with bovine serum albumin corona

Diacylglycerol-based nanoparticles are promising bioactive delivery systems. However, limited understanding of their interaction with biological entities restricts their clinical use. This study investigated the protein corona formed on medium and long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (NPs) modified by Polyoxethylene stearate (PEG) and compared to glyceryl tristearate (TG) and cetyl palmitate (CP) nanoparticles. Bovine serum albumin (BSA) formed corona with MLCD NPs through hydrophobic interactions and hydrogen bonding, contributing to a decrease in α-helix, an increase in β-sheet and a change in the microenvironment of Tyr residues. Owing to higher lipid hydrophilicity, MLCD NPs showed a much lower affinity for BSA than TG and CP NPs, and the binding constant with BSA was increased for larger NPs. PEG modification and the protein corona reduced the uptake of NPs by macrophages but exerted little influence on B16 cell. Among the NPs with different lipid core, the MLCD NPs showed a lower macrophages cell uptake but higher B16 cell uptake, suggesting a longer circulation time in blood but higher cancer cell internalization. This work shed light on the interactions between MLCD NPs and proteins, which is significant for application as nanocarriers with improved biological efficacy.

Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis

This study examined the interaction between myofibrillar proteins (MPs) and the numbing substance hydroxy-α-sanshool (α-SOH) in a thermal environment, and provided an explanation of the numbness perception mechanism through muti-spectroscopic and molecular dynamics simulation methodology. Results showed that addition of α-SOH could reduce the particle size and molecular weight of MPs, accompanied by changes in the tertiary and secondary structure, causing the α-helix of MPs transitioned to β-sheet and β-turn due to the reorganization of hydrogen bonds. After a moderate heating (60 or 70 °C), MPs could form the stable complexes with α-SOH that were associated with attachment sites and protein wrapping. The thermal process might convert a portion of α-SOH' into hydroxy-β-sanshool' (β-SOH'). When docking with the sensory receptor TRPV1, the RMSD, RMSF and binding free energy all showed that β-SOH' demonstrated a low affinity, thereby reducing the numbing perception. These findings can provide a theoretical foundation for the advanced processing of numbing meat products.

Virtual screening strategy for anti-DPP-IV natural flavonoid derivatives based on machine learning

Flavonoids, especially their inhibitory effect on DPP-IV activity, have been widely recognized for their antidiabetic effects. However, the variety of natural flavonoid derivatives is very rich, and even subtle structural differences can lead to several orders of magnitude differences in their inhibitory activities against DPP-IV, which makes it challenging to find novel and potent anti-DPP-IV flavonoid derivatives experimentally. Therefore, there is an urgent need to develop an efficient screening pipeline that targets active natural products. Here, we propose a fusion strategy based on a QSAR model, and to simplify this process, it was applied to the discovery of flavonoid derivatives with potent anti-DPP-IV activity. First, the high-quality QSAR model (R test 2 = 0.816, MAEtest = 0.14, MSEtest = 0.026) was composed of seven key molecular property parameters, which were constructed with the genetic algorithm (GA) and passed the leave-one-out cross-validation evaluation. A total of 1,668 flavonoid derivatives were obtained from the natural product enriched by NPCD based on molecular fingerprint similarity (> 0.8). Further, the enriched flavonoid derivatives were further predicted and screened using the QED score combined with the QSAR model, and a total of 33 flavonoid derivatives (IC50pre < 6.5 μM) were found. Subsequently, three flavonoid derivatives (5,7,3',5'-tetrahydroxyflavone, 3,7-dihydroxy-5,3',4'-trimethoxyflavone, and 5,7,2',5'-tetrahydroxyflavone) with highly effective anti-DPP-IV activity were obtained by ADMET analysis. Finally, the DPP-IV inhibitory potential of these three flavonoid derivatives was verified by 100 ns MD simulation and MM/PB(GB)SA.Communicated by Ramaswamy H. Sarma.

Ultrasound-mediated host-guest self-assembly between different dietary fatty acids and sodium caseinate and their complexes improving the water dispersibility, stability, and bioaccessibility of quercetin

Quercetin (QUE) sufferred from poor processing adaptability and absorbability, hindering its application as a dietary supplement in the food industry. In this study, fatty acids (FAs)-sodium caseinate (NaCas) ligand complexes carriers were fabricated to improve the aqueous dispersibility, storage/thermal stability, and bioaccessibility of QUE using an ultrasound method. The results indicated that all six selected common dietary FAs formed stable hydrophilic complexes with NaCas and the FAs-NaCas complexes achieved an encapsulation efficiency greater than 90 % for QUE. Furthermore, the introduction of FAs enhanced the binding affinity between NaCas and QUE, but did not change the binding mode (static bursting) and types of intermolecular forces (mainly hydrogen bonding). In addition, a distinct improvement was discovered in the storage stability (>2.37-fold), thermal processing stability (>32.54 %), and bioaccessibility (>2.37-fold) of QUE. Therefore, the FAs-NaCas ligand complexes could effectively protect QUE to minimize degradation as fat-soluble polyphenol delivery vehicles.

Effects of theacrine on the astringency of EGCG by affecting salivary protein - EGCG interactions through different molecular mechanisms

(-)-Epigallocatechin gallate (EGCG) and theacrine are involved in imparting tea with its astringent and bitter tastes. This study investigated the effect of theacrine on the astringency of EGCG and its molecular mechanism. Sensory evaluation was used to study the astringent intensities of EGCG solutions in the presence and absence of various concentrations of theacrine. The results indicated a considerable increase in the astringency values of EGCG-theacrine solutions compared with those of EGCG solutions alone. Furthermore, dynamic light scattering (DLS) and molecular dynamics simulations (MD) were to explore the interaction mechanisms. The results revealed that theacrine increased the particle size of EGCG-proline-rich proteins (PRPs) aggregates with that of EGCG and PRPs alone. MD revealed that theacrine potentially acted as a bridge between EGCG and PRPs, promoting their interaction and intensifying the EGCG's astringency. However, theacrine could not bridge two or more mucins owing to the substantial spatial structure of mucin.

Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods

Rice gluten, as the hydrophobic protein, exhibits restricted application value in hydrophilic food, which may be enhanced through interaction with soybean 11S globulin, characterized by favorable functional properties. This study aims at revealing their interaction mechanism via multi-spectroscopy and molecular dynamics simulation. The formation and structural change of rice glutelin-soybean 11S globulin complexes were detected using fluorescence, ultra-violet and circular dichroism spectra. The addition of 11S globulin increased the contents of α-helix, β-turn and random coil, but decreased β-sheet content, and the change in secondary structure was correlated with particle size. Moreover, exposure of hydrophobic groups and formation of disulfide bonds occurred in the complexes. Molecular dynamics simulation verified these experimental results through analyses of root mean square deviation and fluctuation, hydrogen bond, secondary structure, and binding free energy analysis. This study contributes to expounding the interaction mechanism of protein and protein from the molecular level.

Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques

The effect of linoleic acid (LA) on the IgG/IgE recognition, in vitro digestibility and immunodetection of shrimp tropomyosin (TM) was investigated. Subsequently, the simultaneous binding of LA-TM was explored using multi-spectroscopic and molecular modeling techniques. Our findings reveled that the addition of LA significantly reduced TM's IgG/IgE immunoreactivity, digestibility, and immunodetection. Further analysis using multi-spectroscopic and molecular modeling techniques indicated that while TM's secondary structure remained largely unchanged, its 3-D structure showed significant alterations such as increased particle size and hydrophobic surface area, and a higher number of buried hydrophobic residues exposed due to the binding of LA to TM. These structural changes rendered it difficult for target antibodies and digestive enzymes to interact with related epitopes and cleavage sites buried inside the molecule. The results obtained in this study provide valuable insights into the molecular mechanism of poor immunodetection caused by food matrix interference.

Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses

Tibet kefir grain (TKG) formation is mainly dependent on the aggregation of lactobacillus and yeasts. The interaction of surface layer protein (SLP) and yeast mannan plays an important role in mediating the co-aggregation of Lactobacillus kefiri with Saccharomyces cerevisiae. The interaction mechanism of the two was researched through multispectral spectroscopy, morphology observation and silico approaches. Fluorescence spectra data revealed that mannan was bound to SLP through a spontaneous binding process. The particle size of the binding complex increased as the mannan concentration increased. Synchronous fluorescence spectroscopy and circular dichroism (CD) spectra showed the conformational and microenvironment alteration of SLP treated with mannan. Molecular docking results indicated that hydrophobic interactions played major roles in the formation of SLP-mannan complexes. These findings provide a deeper insight into the interactions of protein and polysaccharide, and this knowledge is valuable in the application of SLP and mannan in co-fermentation systems.

Binding Affinity and Mechanism of Six PFAS with Human Serum Albumin: Insights from Multi-Spectroscopy, DFT and Molecular Dynamics Approaches

Per- and Polyfluoroalkyl Substances (PFAS) bioaccumulate in the human body, presenting potential health risks and cellular toxicity. Their transport mechanisms and interactions with tissues and the circulatory system require further investigation. This study investigates the interaction mechanisms of six PFAS with Human Serum Albumin (HSA) using multi-spectroscopy, DFT and a molecular dynamics approach. Multi-spectral analysis shows that perfluorononanoic acid (PFNA) has the best binding capabilities with HSA. The order of binding constants (298 K) is as follows: "Perfluorononanoic Acid (PFNA, 7.81 × 106 L·mol-1) > Perfluoro-2,5-dimethyl-3,6-dioxanonanoic Acid (HFPO-TA, 3.70 × 106 L·mol-1) > Perfluorooctanoic Acid (PFOA, 2.27 × 105 L·mol-1) > Perfluoro-3,6,9-trioxadecanoic Acid (PFO3DA, 1.59 × 105 L·mol-1) > Perfluoroheptanoic Acid (PFHpA, 4.53 × 103 L·mol-1) > Dodecafluorosuberic Acid (DFSA, 1.52 × 103 L·mol-1)". Thermodynamic analysis suggests that PFNA and PFO3DA's interactions with HSA are exothermic, driven primarily by hydrogen bonds or van der Waals interactions. PFHpA, DFSA, PFOA, and HFPO-TA's interactions with HSA, on the other hand, are endothermic processes primarily driven by hydrophobic interactions. Competitive probe results show that the main HSA-PFAS binding site is in the HSA structure's subdomain IIA. These findings are also consistent with the findings of molecular docking. Molecular dynamics simulation (MD) analysis further shows that the lowest binding energy (-38.83 kcal/mol) is fund in the HSA-PFNA complex, indicating that PFNA binds more readily with HSA. Energy decomposition analysis also indicates that van der Waals and electrostatic interactions are the main forces for the HSA-PFAS complexes. Correlation analysis reveals that DFT quantum chemical descriptors related to electrostatic distribution and characteristics like ESP and ALIE are more representative in characterizing HSA-PFAS binding. This study sheds light on the interactions between HSA and PFAS. It guides health risk assessments and control strategies against PFAS, serving as a critical starting point for further public health research.

Molecular simulation for food protein-ligand interactions: A comprehensive review on principles, current applications, and emerging trends

In recent years, investigations on molecular interaction mechanisms between food proteins and ligands have attracted much interest. The interaction mechanisms can supply much useful information for many fields in the food industry, including nutrient delivery, food processing, auxiliary detection, and others. Molecular simulation has offered extraordinary insights into the interaction mechanisms. It can reflect binding conformation, interaction forces, binding affinity, key residues, and other information that physicochemical experiments cannot reveal in a fast and detailed manner. The simulation results have proven to be consistent with the results of physicochemical experiments. Molecular simulation holds great potential for future applications in the field of food protein-ligand interactions. This review elaborates on the principles of molecular docking and molecular dynamics simulation. Besides, their applications in food protein-ligand interactions are summarized. Furthermore, challenges, perspectives, and trends in molecular simulation of food protein-ligand interactions are proposed. Based on the results of molecular simulation, the mechanisms of interfacial behavior, enzyme-substrate binding, and structural changes during food processing can be reflected, and strategies for hazardous substance detection and food flavor adjustment can be generated. Moreover, molecular simulation can accelerate food development and reduce animal experiments. However, there are still several challenges to applying molecular simulation to food protein-ligand interaction research. The future trends will be a combination of international cooperation and data sharing, quantum mechanics/molecular mechanics, advanced computational techniques, and machine learning, which contribute to promoting food protein-ligand interaction simulation. Overall, the use of molecular simulation to study food protein-ligand interactions has a promising prospect.

Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation

This work systematically investigated the dose-response interaction between hydroxy-α-sanshool (α-SOH) and pork myofibrillar proteins (MPs) via spectroscopy, molecular docking, and molecular dynamics simulation methods. Results showed that MPs bound with low α-SOH can enhance the surface hydrophobicity and particle size of MPs, whereas high concentrations were exactly the opposite. The main interaction force in α-SOH/MPs complex changed from hydrophobic to hydrogen bonding with increased α-SOH. α-SOH causes tryptophan quenching and bring about a red shift at low concentration, as well as to promote α-helix conversion into β-sheet in MPs. Simultaneously, molecular docking and dynamics simulations verified that hydrogen bonding and hydrophobic forces were the main contributors to α-SOH/MPs complex, indicating that the binding of α-SOH with MPs proceeded spontaneously with high intensity, in which TYR286 contributed the most significant energy. Therefore, revealing the binding mechanism of α-SOH and MPs can contribute to the deep processing of numbing meat products.

Preparation of fat replacer utilizing gluten and barley β-glucan and the interaction between them

BACKGROUND

Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley β-glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low-field nuclear magnetic resonance (LF-NMR), were utilized to analyze the freezing-thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system.

RESULTS

The results showed that BBG significantly increased the water-holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate.

CONCLUSIONS

In conclusion, BBG increased the water-holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide-gluten fat replacer. © 2023 Society of Chemical Industry.

Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods

The interaction between myofibrillar proteins (MPs) and capsaicin (CAP) was investigated using multispectral, molecular docking, and molecular dynamics simulation methods. The resulting complex increased the hydrophobicity of the tryptophan and tyrosine microenvironment as revealed by fluorescence spectral analysis. The fluorescence burst mechanism study indicated that the fluorescence burst of CAP on the MPs was a static one (Kq = 1.386 × 10¹² m^-1s^-1) and that CAP could bind with MPs well (Ka = 3.31 × 10⁴ L/mol, n = 1.09). The analysis of circular dichroism demonstrated that the interaction between CAP and MPs caused a decrease in the α-helical structure of MPs. The complexes formed exhibited lower particle size and higher absolute ζ potential. Furthermore, hydrogen bonding, van der Waals forces, and hydrophobic interactions were found to be the primary factors facilitating the interaction between CAP and MPs, as suggested by molecular docking models and molecular dynamics simulations.

Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulation

This study elucidated the binding of curcumin (CUR) onto preliminary thermally modified β-lactoglobulin (β-LG). β-LG at pH 8.1 was heated at 75 °C, 80 °C and 85 °C for 10 min to construct denatured proteins (β-LG75, β-LG80, β-LG85). Steady and time-resolved fluorescence studies uncovered that CUR quenched proteins in simultaneous static and dynamic mode. Pre-heating β-LG improved its binding with CUR and the strongest affinity occurred in β-LG80. Fluorescence resonance energy transfer (FRET) analysis indicated that binding distance between CUR and β-LG80 was the smallest and energy transfer was the most efficient. β-LG80 had the highest surface hydrophobicity. Fourier-transform infrared (FT-IR) spectroscopy and differential scanning calorimeter (DSC) confirmed that CUR transferred from crystal to amorphous state after association with protein and revealed the contribution of hydrogen bonds. Combination of β-LG80 with CUR retained the antioxidant capacity of each component. Molecular dynamics simulation demonstrated enhanced hydrophobic solvent accessible surface area of β-LG80 compared with native protein. Data obtained from this study may provide useful information for comprehensively understanding the ability of β-lactoglobulin to bind hydrophobic substances under different environmental conditions like high temperature and alkaline medium.

Study on the Interaction Mechanism of Theaflavin with Whey Protein: Multi-Spectroscopy Analysis and Molecular Docking

The interaction mechanism of whey proteins with theaflavin (TF1) in black tea was analyzed using multi-spectroscopy analysis and molecular docking simulations. The influence of TF1 on the structure of bovine serum albumin (BSA), β-lactoglobulin (β-Lg), and α-lactoalbumin (α-La) was examined in this work using the interaction of TF1 with these proteins. Fluorescence and ultraviolet-visible (UV-vis) absorption spectroscopy revealed that TF1 could interact with BSA, β-Lg and α-La through a static quenching mechanism. Furthermore, circular dichroism (CD) experiments revealed that TF1 altered the secondary structure of BSA, β-Lg and α-La. Molecular docking demonstrated that the interaction of TF1 with BSA/β-Lg/α-La was dominated by hydrogen bonding and hydrophobic interaction. The binding energies were -10.1 kcal mol-1, -8.4 kcal mol-1 and -10.4 kcal mol-1, respectively. The results provide a theoretical basis for investigating the mechanism of interaction between tea pigments and protein. Moreover, the findings offered technical support for the future development of functional foods that combine tea active ingredients with milk protein. Future research will focus on the effects of food processing methods and different food systems on the interaction between TF1 and whey protein, as well as the physicochemical stability, functional characteristics, and bioavailability of the complexes in vitro or in vivo.

Insight into the interaction between tannin acid and bovine serum albumin from a spectroscopic and molecular docking perspective

In this study, the interaction mechanism of bovine serum albumin (BSA) with tannic acid (TA) was investigated by spectroscopic and computational approaches and further validated using circular dichroism (CD), differential scanning calorimetry (DSC) and molecular docking techniques. The fluorescence spectra showed that TA bound to BSA and underwent static quenching at a single binding site, which was consistent with the molecular docking results. And the fluorescence quenching of BSA by TA was dose-dependent. Thermodynamic analysis indicated that hydrophobic forces dominated the interaction of BSA with TA. The results of circular dichroism showed that the secondary structure of BSA was slightly changed after coupling with TA. Differential scanning calorimetry showed that the interaction between BSA and TA improved the stability of the BSA-TA complex, and the melting temperature increased to 86.67 °C and the enthalpy increased to 264.1 J g^-1 when the ratio of TA to BSA was 1.2 : 1. Molecular docking techniques revealed specific amino acid binding sites for the BSA-TA complex with a docking energy of -12.9 kcal mol^-1, which means the TA is non-covalently bound to the BSA active site.

Inhibition of albendazole and 2-(2-aminophenyl)-1H-benzimidazole against tyrosinase: mechanism, structure-activity relationship, and anti-browning effect

BACKGROUND

Tyrosinase is the key enzyme involved in enzymatic browning of plant-derived foods. Inhibition of tyrosinase activity contributes to the control of food browning. Due to safety regulations or other issues, most identified tyrosinase inhibitors are not suitable for practical use. Therefore, it is necessary to search for novel tyrosinase inhibitors. In this study, the anti-tyrosinase activity and mechanism of albendazole and 2-(2-aminophenyl)-1H-benzimidazole (2-2-A-1HB) were investigated through ultraviolet-visible absorption spectroscopy, fluorescence spectra, molecular docking, and molecular dynamic (MD) simulation. The anti-browning effect of albendazole on fresh-cut apples was then elucidated.

RESULTS

Albendazole and 2-2-A-1HB were both efficient tyrosinase inhibitors with IC₅₀ of 51 ± 1.5 and 128 ± 1.3 μmol L^-1 , respectively. Albendazole suppressed tyrosinase non-competitively and formed tyrosinase-albendazole complex statically. Hydrogen bond and hydrophobic interaction were major driving forces in stabilizing the tyrosinase-albendazole complex. While 2-2-A-1HB inhibited the enzyme competitively and quenched its intrinsic fluorescence through a static mechanism, it generated strong binding affinity with tyrosinase through hydrophobic interaction. MD simulations further validated that albendazole/2-2-A-1HB could form stable complexes with tyrosinase and loosened its basic framework structure, leading to a change in secondary structure and conformation. In addition, albendazole could delay the browning of fresh-cut apples by inhibiting the activity of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase, and reducing the oxidation of phenolic compounds.

CONCLUSION

This research might provide a deep view of tyrosinase inhibition by benzimidazole derivatives and a theoretical basis for developing albendazole as a potential fresh-keeping agent. © 2023 Society of Chemical Industry.

A Comparative Study of Binding Interactions between Proteins and Flavonoids in Angelica Keiskei: Stability, α-Glucosidase Inhibition and Interaction Mechanisms

Flavonoids are easily destroyed and their activity lost during gastrointestinal digestion. Protein-based nanocomplexes, a delivery system that promotes nutrient stability and bioactivity, have received increasing attention in recent years. This study investigated the stability, inhibitory activity against α-glucosidase and interaction mechanisms of protein-based nanocomplexes combining whey protein isolate (WPI), soybean protein isolate (SPI) and bovine serum albumin (BSA) with flavonoids (F) from A. keiskei using spectrophotometry, fluorescence spectra and molecular docking approaches. The results show that the flavonoid content of WPI-F (23.17 ± 0.86 mg/g) was higher than those of SPI-F (19.41 ± 0.56 mg/g) and BSA-F (20.15 ± 0.62 mg/g) after simulated digestion in vitro. Furthermore, the inhibition rate of WPI-F (23.63 ± 0.02%) against α-glucosidase was also better than those of SPI-F (18.56 ± 0.02%) and BSA-F (21.62 ± 0.02%). The inhibition rate of WPI-F increased to nearly double that of F alone (12.43 ± 0.02%) (p < 0.05). Molecular docking results indicated that the protein-flavonoids (P-F) binding occurs primarily through hydrophobic forces, hydrogen bonds and ionic bonds. Thermodynamic analysis (ΔH > 0, ΔS > 0) indicated that the P-F interactions are predominantly hydrophobic forces. In addition, the absolute value of ΔG for WPI-F is greater (−30.22 ± 2.69 kJ mol−1), indicating that WPI-F releases more heat energy when synthesized and is more conducive to combination. This paper serves as a valuable reference for the stability and bioactivity of flavonoids from A. keiskei.

Physicochemical and functional properties of capsaicin loaded cricket protein isolate and alginate complexes

As people become more aware of the health benefits of foods and their nutritional benefits for preventing diseases and promoting health, the demand for functional foods rich in proteins, fiber, and bioactives like capsaicin (CAP) is constantly rising. This study hypothesized that the electrostatic complexes developed by cricket protein isolate (CPI) and alginate (AL) could be utilized to encapsulate CAP, making it more water-soluble and protecting it at acidic pHs. Quantitative analysis revealed that CAP was efficiently encapsulated into the CPI-AL complexes with a maximum encapsulation efficiency of 91%, improving its aqueous solubility 45-fold. In vitro release tests showed that CAP was retained at acidic pHs (3.0 and 5.0) in CPI-AL complexes but released steadily at neutral pH (7.4), which will protect CAP in the stomach while enabling its release in the small intestine. Moreover, the antioxidant activity of CAP-CPI-AL complexes was superior to that of their individual bare equivalents. The complexes also demonstrated enhanced emulsifying capabilities and stability at acidic pHs (2.0-5.0) as the CPI fraction in the complexes increased. Our findings thus contribute to the growing body of knowledge that validates protein-polysaccharide complexation as a promising strategy for developing edible delivery systems.

Investigating the Protective Role of Biochaga Drug on Structural Changes of Bovine Serum Albumin in the Presence of Methyl tert-butyl Ether

BACKGROUND

The health benefits of natural products have a long history. Chaga (Inonotus obliques) is used in traditional medicine and is an essential antioxidant for protecting the body from oxidants. Reactive oxygen species (ROS) are produced routinely due to metabolic processes. However, environmental pollution factors such as methyl tert-butyl ether (MTBE) can increase oxidative stress in the human body. MTBE is widely used as a fuel oxygenator that can harm health. The widespread use of MTBE has posed significant threats to the environment by polluting environmental resources, including groundwater. This compound can accumulate in the bloodstream by inhaling polluted air, with a strong affinity for blood proteins. The primary mechanism of MTBE's harmful effects is ROS production. The use of antioxidants may help reduce MTBE oxidation conditions. The present study proposes that biochaga, as an antioxidant, can reduce MTBE damage in the bovine serum albumin (BSA) structure.

METHODS AND RESULTS

This study investigated the role of different concentrations of biochaga in the structural change of BSA in the presence of MTBE by biophysical methods such as UV-Vis, fluorescence, FTIR spectroscopy, DPPH radical inhibition method, aggregation test, and molecular docking. Research at the molecular level is critical to investigate the structural change of proteins by MTBE and the protective effect of the ideal dose (2.5 µg/ml) of biochaga.

CONCLUSION

the results of spectroscopic examinations showed that the concentration of 2.5 µg/ml of biochaga has the least destructive effect on the structure of BSA in the presence and absence of MTBE, and it can play as an antioxidant.

In silico activity and ADMET profiling of phytochemicals from Ethiopian indigenous aloes using pharmacophore models

In silico profiling is used in identification of active compounds and guide rational use of traditional medicines. Previous studies on Ethiopian indigenous aloes focused on documentation of phytochemical compositions and traditional uses. In this study, ADMET and drug-likeness properties of phytochemicals from Ethiopian indigenous aloes were evaluated, and pharmacophore-based profiling was done using Discovery Studio to predict therapeutic targets. The targets were examined using KEGG pathway, gene ontology and network analysis. Using random-walk with restart algorithm, network propagation was performed in CODA network to find diseases associated with the targets. As a result, 82 human targets were predicted and found to be involved in several molecular functions and biological processes. The targets also were linked to various cancers and diseases of immune system, metabolism, neurological system, musculoskeletal system, digestive system, hematologic, infectious, mouth and dental, and congenital disorder of metabolism. 207 KEGG pathways were enriched with the targets, and the main pathways were metabolism of steroid hormone biosynthesis, lipid and atherosclerosis, chemical carcinogenesis, and pathways in cancer. In conclusion, in silico target fishing and network analysis revealed therapeutic activities of the phytochemicals, demonstrating that Ethiopian indigenous aloes exhibit polypharmacology effects on numerous genes and signaling pathways linked to many diseases.

A simple and rapid technique of template preparation for PCR

Many techniques have been developed for extracting DNA, but most are often complex, time-consuming, and/or expensive. In this study, we describe a simple, rapid and cost-effective technique for preparing DNA template for PCR. This technique involves 0.1 M potassium hydroxide treatment at 100°C for 10 min followed by centrifugation. The suspended centrifuged sediments were shown as excellent templates for PCR. Templates prepared using this technique worked for diverse microorganisms belonging to bacteria, fungi and oomycetes and their amplification efficiencies were comparable to/better than those prepared using common but relatively more complex, time-consuming, and/or expensive methods, including commercial DNA extraction kits. Furthermore, this technology is suitable for high-throughput batch processing and for amplifications of long DNA fragments. Flow cytometry and scanning electronic microscopy analyzes showed that this technique generated primarily damaged cells and cell-bound DNA, not free naked DNA. This technique provides a great convenience for simple PCR template preparation.

Fabrication of colloidal stable gliadin-casein nanoparticles for the encapsulation of natamycin: Molecular interactions and antifungal application on cherry tomato

Natamycin was encapsulated in gliadin-casein nanoparticles (G-C NPs) to control black rot in cherry tomato against Alternaria alternata. The G-C NPs with a mean particle diameter of 211 ± 4 nm were prepared using an anti-solvent method. The composite NPs showed better stability against neutral pH, ion, and storage than gliadin NPs. The quenching of gliadin by natamycin was static with a constant of 5.99 × 10^-12 M^-1∙S^-1, and was spontaneous with a free energy of -23.5 kJ∙M^-1 at 298 K. Both hydrophobic stacking and hydrogen bonds between natamycin and gliadin were found as the major driven force in the formation of the complex. The NPs kept the antifungal activity of natamycin with improved photostability. The NPs coatings exhibited better results than natamycin in controlling black rot on cherry tomato. This study shows the potential of the G-C NPs as all-natural delivery systems for natamycin in post-harvest treatments.

Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.

Preparation, characterization and evaluation of capsaicin-loaded indica rice starch nanoparticles

Capsaicin (CAP) is an alkaloid with multiple physiological effects, but its application is difficult. In this research, indica rice starch nanoparticles (IRSNPs) based nanocarrier was used to load CAP to obtain capsaicin-loaded indica rice starch nanoparticles (CAP-IRSNPs). The microstructure, characteristics and in vitro release behaviors of CAP-IRSNPs were analyzed. CAP-IRSNPs presented average particle sizes of 617.84 ± 6.38 nm, encapsulation efficiency of 70.05 ± 1.78% and loading capacity of 13.41 ± 0.18%. Fourier-transform infrared spectroscopy confirmed that CAP-IRSNPs might be formed by hydrogen-bonding action. Differential scanning calorimetry and X-ray diffraction showed that IRSNPs influenced the crystallization and melting temperatures of CAP. In in vitro release study, CAP-IRSNPs exhibited a sustained release. The CAP concentration, CAP diffusion from matrix and matrix erosion might be the potentially possible mechanisms for capsaicin release from CAP-IRSNPs. These new results concluded that IRSNPs may be a promising nanocarrier for CAP or other hydrophobic bioactive ingredients.

Exploring the interaction mechanism of dietary protein ovalbumin and folic acid: A combination research of molecular simulation technology and multispectroscopy

This study aims to reveal the mechanism of the interaction between folic acid (FA) and egg ovalbumin (OVA) through the method of multi-spectroscopic, molecular docking, and molecular dynamics simulation in order to probe OVA as the possibility of a carrier of unstable vitamins. The results of the fluorescence spectra indicated a static quenching in the OVA-FA with a strong affinity of 6.998 × 10⁴ M^-1. At the same time, the complex formed by FA and OVA has changed the microenvironment. The measurement results of circular dichroism and particle size showed that FA and OVA gradually formed larger particles without changed the secondary structure of the protein. In addition, the results of molecular simulations indicated that the interaction between OVA and FA is mainly stabilized by strong hydrophobic and hydrogen bonds. This research was expanded the application prospect of dietary protein OVA as a transportation and protection system of vitamin substances.

Structural and mechanistic insights into starch microgel/anthocyanin complex assembly and controlled release performance

We report a self-assembly method for the fabrication of multilayer-starch-based microgels used for anthocyanin encapsulation. Alcohol-heating treatment and ionization reactions were employed to reduce the crystallinity of starch and introduce ionic groups on the molecule to further cross-link it with sodium trimetaphosphate and produce a starch microgel. The molecular interactions between the starch and the anthocyanins facilitated the anthocyanin encapsulation and the starch-microgel/anthocyanin complexes with one, two, and three self-assembled layers were obtained. The Lay-1 microgel exhibited an encapsulation efficiency of 50.1% when the anthocyanin concentration, cross-linking starch concentration, contact time, and temperature were 0.25 mg/mL, 1.5 mg/mL, 3 h, and 40 °C, respectively. An increase in the number of layers resulted in a more compact microgel structure with the zeta potential presenting variations upon structural changes. Furthermore, the encapsulated anthocyanins presented a slow release from Lay-1, while the multilayered microgels (Lay-2 and Lay-3) displayed outstanding encapsulation stability. This study gives an insight on the encapsulation and release of anthocyanins by starch microgels, and provides a novel strategy for the design of starch-based encapsulation materials presenting great stability.

Exploring the binding mechanism of ferulic acid and ovalbumin: insights from spectroscopy, molecular docking and dynamics simulation

BACKGROUND

Ferulic acid (FA), a phenolic acid widely occurring in nature, has attracted extensive attention because of its biological activity. Ovalbumin (OVA) is a commonly used carrier protein. The mechanism of FA binding with OVA was investigated by utilizing a variety of spectral analyses, accompanied by computer simulation.

RESULTS

It was discovered that the fluorescence quenching mechanism of OVA by FA was a static mode as a result of the formation of an FA-OVA complex, which was verified by the concentration distributions and pure spectrum of the constituents decomposed from the high overlap spectrum signals using multivariate curve resolution-alternate least squares algorithm. Hydrogen bonds and Van der Waals forces drove the formation of FA-OVA complex with a binding constant of 1.69 × 10⁴  L mol^-1 . The presence of FA induced the loose structure of OVA with an attenuation of α-helix content and improved the thermal stability of OVA. Computer docking indicated that FA interacted with the amino acid residues Arg84, Asn88, Leu101 and Ser103 of OVA through hydrogen bonds. Molecular dynamics simulation proved that the combination of FA with OVA boosted the conformational stability of OVA and hydrogen bonds brought a crucial part in stabilizing the structure of the complex.

CONCLUSIONS

The study may supply the theoretical basis for the design of FA transport system using OVA as carrier protein to improve the instability and low bioavailability of FA. © 2021 Society of Chemical Industry.