Natural polyphenols convert proteins into histone-binding ligands

Redox-Mediated Amination of Pyrogallol-Based Polyphenols

Flavonoids are known to covalently modify amyloidogenic peptides by amination reactions. The underlying coupling process between polyphenols and N-nucleophiles is assessed by several in vitro and in silico approaches. The coupling reaction involves a sequence of oxidative dearomatization, amination, and reductive amination (ODARA) reaction steps. The C6-regioselectivity of the product is confirmed by crystallographic analysis. Under aqueous conditions, the reaction of baicalein with lysine derivatives yields C-N coupling as well as hydrolysis products of transient imine intermediates. The observed C-N coupling reactions work best for flavonoids combining a pyrogallol substructure with an electron-withdrawing group attached to the C4a-position. Thermodynamic properties such as bond dissociation energies also highlight the key role of pyrogallol units for the antioxidant ability. Combining the computed electronic properties and in vitro antioxidant assays suggests that the studied pyrogallol-containing flavonoids act by various radical-scavenging mechanisms working in synergy. Multivariate analysis indicates that a small number of descriptors for transient intermediates of the ODARA process generates a model with excellent performance (r=0.93) for the prediction of cross-coupling yields. The same model has been employed to predict novel antioxidant flavonoid-based molecules as potential covalent inhibitors, opening a new avenue to the design of therapeutically relevant anti-amyloid compounds.

Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins

The study aims to perform alkali-induced covalent modification of perilla seed meal protein (PSMP) using different polyphenols: gallic acid (GA), protocatechuic acid (PCA), caffeic acid (CA), apigenin (API) and luteolin (LU). Covalent binding between different polyphenols and PSMP was found to occur, with PSMP-LU showing the highest binding rate of 90.89 ± 1.37 mg/g; the fluorescence spectrum of PSMP-CA showed a maximum blue shift of Δ13.4 nm; the solubility increased from 69.626 ± 1.39 % to 83.102 ± 0.98 %. In order to better understand how these covalent conjugates, stabilize -carotene in emulsions, they were utilized as emulsifiers in an emulsion delivery method. The work further reveals the formation of PSMP-polyphenol conjugates and develops a novel emulsification system to deliver readily decomposable functional factors, providing a potential scenario for the application of PSMP and bioactive conjugates.

Dietary polyphenols link extracellular histones and nonhistone proteins

Numerous studies have demonstrated antioxidant, anti-inflammatory, antimicrobial, anticancer, and cardio-protective activities of dietary polyphenols, but due to diverse structures and subclasses of polyphenols, little is known about their mechanisms of action. The study by Yamaguchi et al. published in JBC provides mechanistic insights into how dietary polyphenols confer histone-binding ability on certain proteins and motivates the research community to further explore health benefits of polyphenols.