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Xi Y, Yu M, Cao R, Li X, Zeng X, Li J. Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin. Food Chem 2024; 436:137762. [PMID: 37866101 DOI: 10.1016/j.foodchem.2023.137762] [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: 06/09/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 10/24/2023]
Abstract
The interactions between mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between mucin and bis(2-methyl-3-furyl) disulfide and reveal the interaction mechanism at different pH levels. Based on our results, the binding percentages between mucin and bis(2-methyl-3-furyl) disulfide ranged from 37.03 % to 71.87 % at different contents. The complexes formation between mucin and bis(2-methyl-3-furyl) disulfide was confirmed by turbidity, particle size, zeta-potential, and surface hydrophobicity analyses. According to the results of multispectral techniques and molecular dynamic simulation, mucin could interact with bis(2-methyl-3-furyl) disulfide by hydrogen bonding, hydrophobic interactions, and van der Waals force. Furthermore, the binding constants of mucin to bis(2-methyl-3-furyl) disulfide were 1.26 × 103, 1.14 × 103, and 9.13 × 103 L mol-1 at pH 5.0, 7.0, and 8.5, respectively. These findings contribute to the comprehensive knowledge on the interaction mechanism between bis(2-methyl-3-furyl) disulfide and mucin, providing insights for flavor modulation in meat products.
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Affiliation(s)
- Yu Xi
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Meihong Yu
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Rui Cao
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Xuejie Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Xiangquan Zeng
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China.
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Dinu V, Borah PK, Muleya M, Scott DJ, Lithgo R, Pattem J, Harding SE, Yakubov GE, Fisk ID. Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chem 2022; 388:133013. [PMID: 35483284 DOI: 10.1016/j.foodchem.2022.133013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/15/2022] [Accepted: 04/17/2022] [Indexed: 11/27/2022]
Abstract
This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum albumin (BSA, a model serum protein) we designed experimental investigations using analytical ultracentrifugation, size exclusion chromatography small angle X-ray scattering, and fluorescence spectroscopy to reveal that methyl anthranilate spontaneously binds to BSA (ΔG°, ca. -21 KJ mol-1) which induces a conformational compactness (ca. 10 %) in the monomer structure. Complementary molecular modelling and dynamics simulations suggested the binding occurs at Sudlow II of BSA via establishment of hydrogen bonds with arginine409, lysine413 and serine488 leading to an increased conformational order in domains IA, IIB and IIIB. This work aims to set the foundation for future research on flavour-protein interactions and offer new sets of opportunities for understanding the effects of small compounds on protein structure.
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Affiliation(s)
- Vlad Dinu
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom.
| | - Pallab Kumar Borah
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Molly Muleya
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - David J Scott
- Division of Microbiology, Brewing and Biotechnology, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; Research Complex at Harwell, Rutherford Appleton Laboratory, Oxfordshire OX11 0FA. United Kingdom
| | - Ryan Lithgo
- Division of Microbiology, Brewing and Biotechnology, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; Research Complex at Harwell, Rutherford Appleton Laboratory, Oxfordshire OX11 0FA. United Kingdom
| | - Jacob Pattem
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Gleb E Yakubov
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; University of Adelaide, North Terrace, Adelaide SA 5005, Australia
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McDermott M, Cerullo AR, Parziale J, Achrak E, Sultana S, Ferd J, Samad S, Deng W, Braunschweig AB, Holford M. Advancing Discovery of Snail Mucins Function and Application. Front Bioeng Biotechnol 2021; 9:734023. [PMID: 34708024 PMCID: PMC8542881 DOI: 10.3389/fbioe.2021.734023] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/06/2021] [Indexed: 01/12/2023] Open
Abstract
Mucins are a highly glycosylated protein family that are secreted by animals for adhesion, hydration, lubrication, and other functions. Despite their ubiquity, animal mucins are largely uncharacterized. Snails produce mucin proteins in their mucous for a wide array of biological functions, including microbial protection, adhesion and lubrication. Recently, snail mucins have also become a lucrative source of innovation with wide ranging applications across chemistry, biology, biotechnology, and biomedicine. Specifically, snail mucuses have been applied as skin care products, wound healing agents, surgical glues, and to combat gastric ulcers. Recent advances in integrated omics (genomic, transcriptomic, proteomic, glycomic) technologies have improved the characterization of gastropod mucins, increasing the generation of novel biomaterials. This perspective describes the current research on secreted snail mucus, highlighting the potential of this biopolymer, and also outlines a research strategy to fulfill the unmet need of examining the hierarchical structures that lead to the enormous biological and chemical diversity of snail mucus genes.
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Affiliation(s)
- Maxwell McDermott
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Antonio R Cerullo
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - James Parziale
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Eleonora Achrak
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Sharmin Sultana
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Jennifer Ferd
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Safiyah Samad
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - William Deng
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States
| | - Adam B Braunschweig
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States.,Advanced Science Research Center, Graduate Center of New York, Graduate Department of Biochemistry, New York, NY, United States.,PhD Programs in Biochemistry and Chemistry Graduate Center of the City University of New York, New York, NY, United States
| | - Mandë Holford
- Department of Chemistry and Biochemistry, Hunter College, New York, NY, United States.,PhD Programs in Biochemistry and Chemistry Graduate Center of the City University of New York, New York, NY, United States.,PhD Program in Biology Graduate Center of the City University of New York, New York, NY, United States.,Department of Invertebrate Zoology, The American Museum of Natural History, New York, NY, United States
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Analytical ultracentrifugation: still the gold standard that offers multiple solutions. EUROPEAN BIOPHYSICS JOURNAL: EBJ 2021; 49:673-676. [PMID: 33211149 DOI: 10.1007/s00249-020-01483-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Understanding the nature of macromolecules and their interactions in solution underpins many fields, including biology, chemistry and materials science. The 24th International Analytical Ultracentrifugation Workshop and Symposium (AUC2019, held in Christchurch, New Zealand, August 2019), brought together 77 international delegates to highlight recent developments in the field. There was a focus on analytical ultracentrifugation, although we recognise that this is but one of the key methods in the biophysicist's toolkit. Many of the presentations showcased the versatility of analytical ultracentrifugation and how such experiments are integrated with other solution techniques, such as small-angle X-ray scattering, cryo-electron microscopy, isothermal titration calorimetry and more. This special issue emphasises a wide range of themes covered in the meeting, including carbohydrate chemistry, protein chemistry, polymer science, and macromolecular interactions.
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Smell compounds classification using UMAP to increase knowledge of odors and molecular structures linkages. PLoS One 2021; 16:e0252486. [PMID: 34048487 PMCID: PMC8162648 DOI: 10.1371/journal.pone.0252486] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 05/15/2021] [Indexed: 12/17/2022] Open
Abstract
This study aims to highlight the relationships between the structure of smell compounds and their odors. For this purpose, heterogeneous data sources were screened, and 6038 odorant compounds and their known associated odors (162 odor notes) were compiled, each individual molecule being represented with a set of 1024 structural fingerprint. Several dimensional reduction techniques (PCA, MDS, t-SNE and UMAP) with two clustering methods (k-means and agglomerative hierarchical clustering AHC) were assessed based on the calculated fingerprints. The combination of UMAP with k-means and AHC methods allowed to obtain a good representativeness of odors by clusters, as well as the best visualization of the proximity of odorants on the basis of their molecular structures. The presence or absence of molecular substructures has been calculated on odorant in order to link chemical groups to odors. The results of this analysis bring out some associations for both the odor notes and the chemical structures of the molecules such as "woody" and "spicy" notes with allylic and bicyclic structures, "balsamic" notes with unsaturated rings, both "sulfurous" and "citrus" with aldehydes, alcohols, carboxylic acids, amines and sulfur compounds, and "oily", "fatty" and "fruity" characterized by esters and with long carbon chains. Overall, the use of UMAP associated to clustering is a promising method to suggest hypotheses on the odorant structure-odor relationships.
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Li J, Wang SP, Zong G, Kim E, Tsao CY, VanArsdale E, Wang LX, Bentley WE, Payne GF. Interactive Materials for Bidirectional Redox-Based Communication. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2021; 33:e2007758. [PMID: 33788338 DOI: 10.1002/adma.202007758] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/09/2021] [Indexed: 06/12/2023]
Abstract
Emerging research indicates that biology routinely uses diffusible redox-active molecules to mediate communication that can span biological systems (e.g., nervous and immune) and even kingdoms (e.g., a microbiome and its plant/animal host). This redox modality also provides new opportunities to create interactive materials that can communicate with living systems. Here, it is reported that the fabrication of a redox-active hydrogel film can autonomously synthesize a H2 O2 signaling molecule for communication with a bacterial population. Specifically, a catechol-conjugated/crosslinked 4-armed thiolated poly(ethylene glycol) hydrogel film is electrochemically fabricated in which the added catechol moieties confer redox activity: the film can accept electrons from biological reductants (e.g., ascorbate) and donate electrons to O2 to generate H2 O2 . Electron-transfer from an Escherichia coli culture poises this film to generate the H2 O2 signaling molecule that can induce bacterial gene expression from a redox-responsive operon. Overall, this work demonstrates that catecholic materials can participate in redox-based interactions that elicit specific biological responses, and also suggests the possibility that natural phenolics may be a ubiquitous biological example of interactive materials.
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Affiliation(s)
- Jinyang Li
- Institute for Bioscience and Biotechnology Research, Fischell Department of Bioengineering, University of Maryland, College Park, MD, 20742, USA
| | - Sally P Wang
- Institute for Bioscience and Biotechnology Research, Fischell Department of Bioengineering, University of Maryland, College Park, MD, 20742, USA
| | - Guanghui Zong
- Department of Chemistry and Biochemistry, University of Maryland, College Park, MD, 20742, USA
| | - Eunkyoung Kim
- Institute for Bioscience and Biotechnology Research, University of Maryland, College Park, MD, 20742, USA
| | - Chen-Yu Tsao
- Institute for Bioscience and Biotechnology Research, University of Maryland, College Park, MD, 20742, USA
| | - Eric VanArsdale
- Institute for Bioscience and Biotechnology Research, Fischell Department of Bioengineering, University of Maryland, College Park, MD, 20742, USA
| | - Lai-Xi Wang
- Department of Chemistry and Biochemistry, University of Maryland, College Park, MD, 20742, USA
| | - William E Bentley
- Institute for Bioscience and Biotechnology Research, Fischell Department of Bioengineering, University of Maryland, College Park, MD, 20742, USA
| | - Gregory F Payne
- Institute for Bioscience and Biotechnology Research, University of Maryland, College Park, MD, 20742, USA
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