pH-insensitive electrostatic interaction of carmoisine with two serum proteins: A possible caution on its uses in food and pharmaceutical industry

Insight into the interaction of isochroman with bovine serum albumin: extensive experimental and computational investigations

The way therapeutic compounds interact with serum protein provides valuable information on their pharmacokinetics, toxicity, effectiveness, and even their structural-related information. Isochroman (IC) is a phytochemical compound obtained from the leaves of Olea europea plant. The derivatives of IC have various pharmacological properties including antidepressants, antihistamines, antiinflammation, anticonvulsants, appetite depressants, etc. The binding of small molecules to bovine serum albumin (BSA) is useful to ensure their efficacy. Thus, in this study, we have found out the binding mode of IC with BSA using several spectroscopic and in silico studies. UV and fluorescence spectroscopy suggested the complex formation between IC and BSA with a binding constant of 103 M-1. IC resulted in fluorescence quenching in BSA through static mechanism. The microenvironmental and conformational changes in BSA were confirmed using synchronous and three-dimensional studies. Site marker experiment revealed the IC binding in site-III of BSA. The influence of vitamins, metals and β-cyclodextrin (β-CD) on binding constant of IC-BSA complex was also examined. Circular dichroism spectra showed that α-helical of BSA decreased upon interaction with IC. Computational and experimental results were complimentary with one another and assisted in determining the binding sites, nature of bonds and amino acids included in the IC-BSA complex formation.Communicated by Ramaswamy H. Sarma.

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.

Interaction between quinoline yellow and human serum albumin: spectroscopic, chemometric and molecular docking studies

BACKGROUND

Quinoline yellow (QY), a synthetic colourant widely used in the food industry, has caused extensive concerns because of its potentially harmful effects on human health. In the present work, the interactions between QY and human serum albumin (HSA) were characterized by multiple spectroscopic methods, a chemometric algorithm, and molecular modelling studies.

RESULTS

The concentration profiles and pure spectra obtained for the components (QY, HSA and QY-HSA complex) from analyses of the expanded UV-visible absorption data matrices by multivariate curve resolution alternating least squares confirmed the QY-HSA interaction process. QY quenched the fluorescence of HSA through formation of a QY-HSA complex that was stabilized by moderate affinity. Hydrophobic forces and hydrogen bonding play major roles in the binding of QY to HSA. Site-specific marker-induced displacement results suggest that QY binds to subdomain IIA of HSA. This was corroborated by the molecular docking results. Decreases in HSA surface hydrophobicity and free sulfhydryl group content indicate that QY causes a contraction of the peptide strand in HSA, hiding the hydrophobic patches of the protein. Analyses by UV-visible absorption, circular dichroism, and three-dimensional fluorescence spectroscopy found that QY causes microenvironmental perturbations around the fluorophores and secondary structure changes in HSA.

CONCLUSION

This work shows that QY binds to HSA, affecting its structural and functional properties, and provides new insights into the binding mechanism and a comprehensive understanding of the toxicity of QY to biological processes. © 2018 Society of Chemical Industry.

Counterpointing Scenarios on the Fate of Different Prototropic Forms of Norfloxacin Housed in the Pocket of Lysozyme: The Nonelectrostatic Interactions in the Protein Interior Are in the Controlling Role on the Prototropic Equilibria of the Guest

Herein, we report a comprehensive study on the interaction of three protomeric forms of the antibacterial drug norfloxacin (nfx) with the enzymatic protein human lysozyme (lyz). Norfloxacin, having the option for two-stage acid-base equilibria, converts from cationic (nfx⁺) to zwitterionic (nfx^±) form, followed by an anionic (nfx^-) species, with increasing pH. Among these protomeric forms, lysozyme binds nfx^± most robustly, whereas nfx^- has a weak association and nfx⁺ does not show any interaction. In lysozyme, the location of the drug was ascertained by competitive binding assay with 8-anilino-1-naphthalenesulfonate, and this was further examined with molecular docking simulation. The binding process was found to be primarily governed by hydrogen bonding and van der Waals interactions. The study has further revealed that preferential binding of nfx^± by the protein over nfx^- led to a switchover of nfx^- to nfx^±; and the resulting increased population of nfx^± over the other is beneficial for the pharmacological activity of the drug in terms of its accumulation in the target bacterial cells. The present study accomplishes two important objectives. It holds significance regarding the differential interaction of multiprotomeric drugs with biomolecules, such as proteins, enzymes, lipid membranes, etc., and also on such biomolecule-assisted alteration of the acid-base equilibrium and consequent bioavailability of the drug. The findings are useful from the viewpoints of dispensation, distribution, and metabolism of any prototropic drug in living systems as they encounter several biomolecules in vivo. Another importance of this work stems from the study of comparative binding responses of lysozyme toward a drug existing in multiple forms depending on its protonation states or some other chemical processes.

Interaction between azo dye Acid Red 14 and pepsin by multispectral methods and docking studies

The interaction of synthetic azo dye Acid Red 14 with pepsin was studied by fluorescence spectroscopy, UV-vis spectroscopy, circular dichroism and molecular docking. Results from the fluorescence spectroscopy show that Acid Red 14 has a strong capability to quench the intrinsic fluorescence of pepsin with static quenching. Binding constant, number of the binding sites and thermodynamic parameters were measured at different temperatures. The result indicates that Acid Red 14 interact with pepsin spontaneously by hydrogen bonding and van der Waals interactions. Three-dimensional fluorescence spectra and circular dichroism spectra reveal that Acid Red 14 could slightly change the structure of pepsin. The hydrogen bond is formed between Acid Red 14 and Tyr-189 and Thr-218 residues of pepsin. Furthermore, the binding between Acid Red 14 and pepsin inhibits pepsin activity. The study can provide a way to analyze the biological safety of Acid Red 14 on digestive proteases or other proteins.

Interactions of two food colourants with BSA: Analysis by Debye-Hückel theory

We have focused on exploring pH- and ionic strength-modulated binding of acid red 1 (AR1) and acid green 50 (AG50) with bovine serum albumin (BSA) by fluorescence, UV-vis absorption and FTIR spectra. The results implied that the quenching mechanism of BSA-AR1/AG50 system was a static quenching, electrostatic force dominated the formation of BSA-AR1/AG50 complex, and the binding affinity of AR1 was greater than that of AG50 on the subdomain IIA of BSA. Moreover, their true thermodynamic binding constant (Keq), true free energy change (ΔG(0)I→0), and effective charge (ZP) in the anion receptor pocket of BSA were calculated using Debye-Hückel limiting law. The local charge bound by AR1/AG50 rather than the overall or surface charge of BSA played a key role in determining their interaction strength. Besides, the thermal and structural stabilization of BSA was discussed by analyzing the changes of Tm and Hurea without/with the addition of AR1/AG50, respectively.

Sensing of tryptophan by a non-toxic cobalt(ii) complex

The first report of a cobalt(ii) based non-toxic, hemocompatible, fluorescent probe that sense Trp and BSA by reducing internal fluorescence quenching of Trp in aqueous solution.

Distilbene derivative as a new environment-sensitive bifunctional ligand for the possible induction of serum protein aggregation: a spectroscopic investigation and potential consequences

The photophysical properties of a new distilbene fluorophore, DPDB, belonging to the conjugated polyene family is found to be well modulated with the variation of the microenvironment. Compared to the ground state, the excited-state photophysical properties of the fluorophore have been altered to larger extents with the variation of polarity and the hydrogen-bonding nature of solvents. The change in the fluorescence intensity of DPDB shows a nice correlation with the aggregation behavior of different surfactants which have been utilized for the determination of the CMC of surfactants. The distribution of DPDB is found to be higher in nonionic micelles. On the other hand, DPDB specifically binds the subdomain IB cavity of serum albumin with a stronger binding ability with HSA compared to BSA. DPDB behaves like a bivalent (bifunctional) ligand and forms a complex of 2:1 stoichiometry with serum albumins. Dynamic light scattering and circular dichroism measurements indicate that DPDB favors the association of serum albumin molecules, promoting their preaggregation state. Aggregation is an important phenomenon and is known to be initiated by heat, extreme pH conditions, very high ionic strength, surfactants, metal ions, and so forth. This study explores a new avenue in bringing about association phenomena of serum albumins and points out that the binding of such a bifunctional ligand may also become an important factor in inducing the protein association.

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

Study on the interaction of the toxic food additive carmoisine with serum albumins: a microcalorimetric investigation

The interaction of the synthetic azo dye and food colorant carmoisine with human and bovine serum albumins was studied by microcalorimetric techniques. A complete thermodynamic profile of the interaction was obtained from isothermal titration calorimetry studies. The equilibrium constant of the complexation process was of the order of 10(6)M(-1) and the binding stoichiometry was found to be 1:1 with both the serum albumins. The binding was driven by negative standard molar enthalpy and positive standard molar entropy contributions. The binding affinity was lower at higher salt concentrations in both cases but the same was dominated by mostly non-electrostatic forces at all salt concentrations. The polyelectrolytic forces contributed only 5-8% of the total standard molar Gibbs energy change. The standard molar enthalpy change enhanced whereas the standard molar entropic contribution decreased with rise in temperature but they compensated each other to keep the standard molar Gibbs energy change almost invariant. The negative standard molar heat capacity values suggested the involvement of a significant hydrophobic contribution in the complexation process. Besides, enthalpy-entropy compensation phenomenon was also observed in both the systems. The thermal stability of the serum proteins was found to be remarkably enhanced on binding to carmoisine.

Molecular interactions between serum albumin proteins and Keggin type polyoxometalates studied using luminescence spectroscopy

The interaction between the plenary Keggin H3PW12O40, lacunary Keggin K7PW11O39 and the Eu(III)-substituted Keggin K4EuPW11O39 (Eu-Keggin) type polyoxometalates (POMs), and the proteins human and bovine serum albumin (HSA and BSA) was studied using steady state and time-resolved Eu(III) luminescence and tryptophan (Trp) fluorescence spectroscopy. The excitation spectrum of the Eu-Keggin POM is dominated by a ligand-to-metal charge transfer band at 291 nm. In the absence of proteins, the number of water molecules coordinated in the first coordination sphere of the Eu(III) center of Eu-Keggin was determined to be 4, indicating that Eu(III) occurs as a 1 : 1 isomer in solution. In the presence of HSA or BSA, the number of coordinated water molecules decreased to 0 and 1, respectively, suggesting interaction between the Eu-Keggin POM and the protein surface. As a result of this interaction, a five-fold increase of the hypersensitive (5)D0 → (7)F2 transition in the luminescence intensity was observed for the Eu-Keggin-HSA complex. The association constants were calculated to be 1.5 × 10(2) M(-1) and 2.0 × 10(3) M(-1) for the Eu-Keggin-HSA and Eu-Keggin-BSA complexes, respectively. Tryptophan fluorescence quenching studies were performed and the quenching constants were calculated using a Stern-Volmer analysis. The obtained values of the quenching constants were 6.1 × 10(4) M(-1) and 2.0 × 10(6) M(-1) for the Eu-Keggin-HSA and Eu-Keggin-BSA complexes, respectively. The surface map of both proteins shows that the cavity containing the tryptophan has a positive surface potential, providing a specific binding site at the surface of albumin proteins for the negatively charged POM.