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Bu Y, Fan M, Sun C, Zhu W, Li J, Li X, Zhang Y. Study on the interaction mechanism between (-)-epigallocatechin-3-gallate and myoglobin: Multi-spectroscopies and molecular simulation. Food Chem 2024; 448:139208. [PMID: 38608400 DOI: 10.1016/j.foodchem.2024.139208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 03/25/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is remarkably efficacious in inhibiting the browning of red meat. We therefore propose a hypothesis that EGCG forms complexes with myoglobin, thereby stabilizing its structure and thus preventing browning. This study investigated the interaction mechanism between EGCG and myoglobin. EGCG induced static quenching of myoglobin. Noncovalent forces, including hydrogen bonds and van der Waals, primarily governing the interactions between myoglobin and EGCG. The interactions primarily disrupted myoglobin's secondary structure, thus significantly reducing surface hydrophobicity by 53% (P < 0.05). The modification augmented the solubility and thermal stability of myoglobin. The radius of gyration (Rg) value fluctuated between 1.47 and 1.54 nm, and the hydroxyl groups in EGCG formed an average of 2.93 hydrogen bonds with myoglobin. Our findings elucidated the formation of stable myoglobin-EGCG complexes and the myoglobin-EGCG interaction, thus confirming our initial hypothesis.
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Affiliation(s)
- Ying Bu
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China; College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Maomei Fan
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China.
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Zhu J, Yu L, Stockmann R, Liu H, Zou W. Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitro. Food Chem 2024; 442:138412. [PMID: 38241996 DOI: 10.1016/j.foodchem.2024.138412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 01/07/2024] [Accepted: 01/08/2024] [Indexed: 01/21/2024]
Abstract
This study aims to investigate how alkali lignin inhibits protein digestion and explore thermal treatment as a potential solution. Solid alkali lignin species pre-heated at different temperatures (150, 200, and 250 °C) and soluble acid-differentiated fractions are subjected to in vitro protein digestion. A range of techniques, including Thermogravimetric Analysis (TGA), Size-Exclusion Chromatography (SEC), Zeta Potential Analyzer, 1H NMR, Isothermal Titration Calorimetry (ITC), and Molecular Docking, were used to investigate the inhibitory mechanism of alkali lignin on pancreatic proteases hydrolysis. Our results suggest that soluble alkali lignin inhibits pancreatic trypsin and chymotrypsin, with the acid-differentiated soluble fraction (LgpH<1) displaying the strongest inhibition and proteases' binding affinity due to the abundance of polar groups (e.g., -OH, -CHO), which facilitate hydrogen-bond formation. Furthermore, pre-heating lignin (200 °C) was confirmed effective for removing LgpH<1 and its negative nutritional influence, providing a feasible strategy for overcoming the negative impact of alkali lignin on protein digestion.
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Affiliation(s)
- Jian Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China
| | | | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China.
| | - Wei Zou
- CSIRO Agriculture and Food, Werribee, VIC 3030, Australia.
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Nguyen TVA, Nguyen TMH, Ha TT, Nguyen TD, Bui DH. Antiplatelet and Anticoagulant Effects of Two New Phenylpropanoid Sucrose Esters and Other Secondary Metabolites from the Aerial Part of Canna edulis. Chem Biodivers 2024; 21:e202400302. [PMID: 38454878 DOI: 10.1002/cbdv.202400302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/07/2024] [Accepted: 03/07/2024] [Indexed: 03/09/2024]
Abstract
This study isolated pure compounds from Canna edulis aerial parts and assessed their antiplatelet and anticoagulant potential. Structural elucidation resulted in the identification of two new compounds: caneduloside A (1) and caneduloside B (2), and eleven known compounds: 6'-acetyl-3,6,2'-tri-p-coumaroyl sucrose (3), 6'-acetyl-3,6,2'-triferuloyl sucrose (4), tiliroside (5), afzelin (6), quercitrin (7), 2-hydroxycinnamaldehyde (8), cinnamic acid (9), 3,4-dimethoxycinnamic acid (10), dehydrovomifoliol (11), 4-hydroxy-3,5-dimethoxybenzaldehyde (12), and (S)-(-)-rosmarinic acid (13). Compounds 3, 4, 6-9, 13 were previously reported for antithrombotic properties. Hence, antithrombotic tests were conducted for 1, 2, 5, 10-12. All tested compounds demonstrated a dose-dependent antiaggregatory effect, and 10 and 12 were the most potent for both ADP and collagen activators. Additionally, 10 and 12 showed anticoagulant effects, with prolonged prothrombin time and activated partial thromboplastin time. The new compound 1 displayed antiplatelet and anticoagulant activity, while 2 mildly inhibited platelet aggregation. C. edulis is a potential source for developing antithrombotic agents.
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Affiliation(s)
- Thi Van Anh Nguyen
- Department of Life Sciences, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam
| | - Thi Minh Hang Nguyen
- Center of Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam
| | - Thi Thoa Ha
- Center of Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam
| | - Thuy Duong Nguyen
- Department of Pharmacology, Hanoi University of Pharmacy, 13-15 Le Thanh Tong, Hoan Kiem, Hanoi, Vietnam
| | - Duc Huy Bui
- Department of Life Sciences, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam
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Mostafavi ES, Asoodeh A, Chamani J. New insights on the binding of butyl-paraben to trypsin: experimental and computational approaches. J Biomol Struct Dyn 2023; 41:10302-10314. [PMID: 36510660 DOI: 10.1080/07391102.2022.2154268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 11/26/2022] [Indexed: 12/15/2022]
Abstract
Butyl-paraben (BP) is one of the most widely used preservatives in numerous foodstuffs, skin care products, and a variety of drugs, and trypsin is the main digestive enzyme, the research on the binding between the two is essential for human health. In the present paper, the effect of BP on trypsin has been explored using experimental and computational techniques to evaluate BP toxicity at the protein level. The obtained results from molecular docking and kinetic assay revealed BP was embedded in the hydrophobic cavity-S1 binding pocket of the enzyme to inhibit its activity by a competitive model. Intrinsic fluorescence of trypsin after interaction with BP revealed the static mode of quenching. FRET indicated that the distance of the enzyme to BP is 1.89 nm with high energy efficiency. Thermodynamic results proved that BP spontaneously bound to trypsin in an enthalpy-driven manner, the van der Waals interactions and H-bonds serving as the predominant forces in binding processes. CD spectroscopy and molecular dynamics (MD) simulation revealed that the trypsin structure transformed from the β-Sheet structure to the unordered Coil structure upon interacting with BP. Resonance light scattering (RLS), synchronous fluorescence, and three-dimensional (3 D) spectroscopies further supported the alteration in the conformation of trypsin. Differential scanning calorimetry (DSC) showed that trypsin was somewhat destabilized in the presence of BP. Accordingly, all of the experimental data were confirmed by MD simulation.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Elham Sadat Mostafavi
- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ahmad Asoodeh
- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
- Cellular and Molecular Research Group, Institute of Biotechnology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Jamshidkhan Chamani
- Department of Biology, Faculty of Science, Mashhad Branch, Islamic Azad University, Mashhad, Iran
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Wang M, Chen R, Wang S, Cui J, Lian D, Li L. Comparative Study of Binding Behaviors of Cyanidin, Cyanidin-3-Galactoside, Peonidin with Tyrosinase. J Fluoresc 2023:10.1007/s10895-023-03384-z. [PMID: 37603228 DOI: 10.1007/s10895-023-03384-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 08/06/2023] [Indexed: 08/22/2023]
Abstract
Cyanidin, peonidin and cyanidin-3-galactoside are the common anthocyanins with a variety of biological activities. Tyrosinase is a speed-limiting enzyme associated with melanin production. The inhibition of tyrosinase activity can prevent melanin disease while contributing to whitening. The interaction behaviors of the three anthocyanins against tyrosinase have been discussed in this paper. Cyanidin has strongest inhibitory effect on tyrosinase, and then peonidin, cyanidin-3-galactoside. Furthermore, the inhibition of tyrosinase by the three anthocyanins is mixed modes. The three anthocyanins can induce the static fluorescence quenching of tyrosinase. Cyanidin exhibits strongest binding affinity on tyrosinase, and then peonidin, cyanidin-3-galactoside based on Ka values obtain by fluorescence analysis. The binding of all anthocyanin to tyrosinase induce its conformation changes. According to molecular docking and fluorescence studies, they bind to tyrosinase by hydrogen bond and van der Waals force. In addition, the optimal modes of the three anthocyanins with tyrosinase are predicated by molecular docking. This work emphasizes that cyanidin, peonidin and cyanidin-3-galactoside may be potential drugs for the treatment of diseases caused by melanin.
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Affiliation(s)
- Meizi Wang
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Rongda Chen
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
- Zhaoqing Xuanqing Middle School, Zhaoqing, China
| | - Suqing Wang
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Jingjing Cui
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Di Lian
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China
| | - Li Li
- The College of Chemistry, Changchun Normal University, Changchun, 130032, China.
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Inhibitory interaction of narcissoside on α-glucosidase from Aspergillus niger and Saccharomyces cerevisiae by spectral analysis and molecular docking. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zhu GF, Lyu SL, Liu Y, Ma C, Wang W. Spectroscopic and computational studies on the binding interaction between gallic acid and Pin1. LUMINESCENCE 2021; 36:2014-2021. [PMID: 34490991 DOI: 10.1002/bio.4138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 07/22/2021] [Accepted: 08/30/2021] [Indexed: 11/06/2022]
Abstract
Gallic acid (GA) is a natural ingredient in functional foods, which has various health-promoting and antitumour effects. Peptidyl-prolyl cis/trans isomerase Pin1 plays an important role in preventing the development of some malignant tumours. However, whether there was an interaction between Pin1 and GA remains unknown. In this work, the binding information of GA and Pin1 was investigated systematically using multiple spectral and computational methods. GA bound to Pin1 directly with moderate binding affinity in the order of 104 mol/L, therefore decreasing the activity of Pin1. Also, the binding process of GA to Pin1 was driven through weak van der Waals forces, hydrogen bonds, and electrostatic forces. In addition, the important residues Lys63, Arg68, and Arg69 played a significant role in maintaining the binding stability between Pin1 and GA. Interestingly, GA reduced the activity of Pin1 by affecting its conformational characteristics. Our present work showed that GA binds to Pin1 and inhibits its activity, affecting its structural and functional properties, which may contribute to the therapy of Pin1-related diseases.
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Affiliation(s)
- Guo Fei Zhu
- Institute of Food and Drug Manufacturing Engineering, Guizhou Institute of Technology, Guiyang, China
| | - Shao Li Lyu
- Department of Ecology and Resource Engineering, Hetao College, Inner Mongolia, Bayannur, China
| | - Yang Liu
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Chao Ma
- Institute of Food and Drug Manufacturing Engineering, Guizhou Institute of Technology, Guiyang, China
| | - Wang Wang
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
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Zou W, Zhang X, Stockmann R. Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foods. Carbohydr Polym 2021; 263:117961. [PMID: 33858568 DOI: 10.1016/j.carbpol.2021.117961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 10/21/2022]
Abstract
Lignin, despite being the second most abundant constituent of plant cell walls, is thought to be chemically inert during gastrointestinal digestion and therefore attracts little attention for its role in the human diet. This study explores the heat modifications of lignin to derive species capable of slowing starch digestion in vitro. We applied various advanced biochemical (e.g. enzymic digestion, solubility) and physio-chemical (e.g. scanning electron microscopy, Fourier-Transform-Infrared Spectroscopy, 13C-NMR) analyses to characterize the structure-function of lignin induced by heat treatment. It was found that lignin thermally processed above 300 °C reduced the apparent hydrolysis rate of pancreatic α-amylase, which is ascribed mainly to the insoluble lignin with a modified particle surface morphology. Further kinetic experiments showed that lignin species derived by thermal processing slowed in vitro digestion rates of potato starch and pasta. These findings highlight the potential for utilizing thermally processed lignin in slowing digestion of starchy foods.
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Affiliation(s)
- Wei Zou
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Werribee, VIC, Australia.
| | - Xiaoqing Zhang
- Manufacturing, Commonwealth Scientific and Industrial Research Organisation, Clayton, VIC, Australia.
| | - Regine Stockmann
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Werribee, VIC, Australia.
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