Dissection of the binding of hydrogen peroxide to trypsin using spectroscopic methods and molecular modeling

Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential

Soy protein isolate (SPI) has good emulsifying ability, but is greatly affected by the environment. The addition of polysaccharides either increases or decreases the stability of SPI. We report and prepared for the first time SPI/HACC complexes with different polysaccharide contents (SPI/HACC ratios are 1:1, 2:1 and 5:1). The binding properties, microstructure and emulsifying properties of the SPI/HACC complexes were determined and analyzed. The results showed that the interaction them is mainly through hydrogen bonding, electrostatic interaction, hydrophobic interaction and steric hindrance effect. The combination of SPI and HACC overcomes their respective limitations and the microstructure is more flat and smooth. It was also found that the emulsifying ability and concentration of SPI showed a certain correlation and the addition of HACC significantly improved the emulsifying ability and storage stability of SPI. This study shows that the prepared SPI/HACC complex has great potential for application in the food industry.

A Novel Fluorescent Probe for the Detection of Cyanide Ions in Solutions and Studies on Its Biophysical Interactions with ctDNA and Proteases

A new cationic indolium based styryl dye (Ci) as a fluorescent probe was synthesized and its anions selectivity/sensitivity properties/molecular interactions with protease enzymes (pepsin/trypsin) and ctDNA has been studied by spectroscopic and computational methods. The fluorescence measurements at different temperatures indicated that quenching mechanism of enzymes by Ci was static. ΔH and ΔS data pointed out electrostatic/hydrophobic interactions with pepsin, and also hydrogen bonds/van der Waals forces with trypsin of Ci. According to Förster's non-radiative energy transfer, binding distances (r) were calculated as 3.53/3.27 nm for pepsin/trypsin. It was also investigated that groove binding is effective in interaction with ctDNA. The results were supported with molecular docking analyzes which have same tendency. Ci has been demonstrated hypsochromic effect with a decrease in polarity of solvents and it showed highly selective colorimetric and fluorometric sensing behavior for cyanide in organic solvent and in aqueous solution. ¹H NMR titration was performed to examine the interaction mechanism between Ci and cyanide. The LOD values of cyanide ion were reported as 4.87 × 10^-9 M and 9.70 × 10^-7 M in DMSO and DMSO/H₂O binary mixture, respectively. In addition, sensitivity of Ci as a chemosensor to cyanide was investigated in bitter almond samples.

Probing the potential toxicity by characterizing the binding mechanism of sodium dehydroacetate to human serum albumin

BACKGROUND

Sodium dehydroacetate (DHA-S) is a common food additive, which can combine with serum proteins in the plasma, but the interaction mechanism between DHA-S and human serum albumin (HSA) is unclear. In this study, multiple spectroscopy techniques, isothermal titration calorimetry (ITC), molecular docking and esterase activity test were employed to investigate the interaction mechanism of DHA-S and HSA.

RESULTS

A DHA-S-HSA complex was formed and the structure of HSA were altered by DHA-S. Since DHA-S changed the tight structure of the hydrophobic subdomain IIA where tryptophan (Trp) was placed, the hydrophobicity of the microenvironment of HSA was enhanced. With the addition of DHA-S, the skeleton structure of HSA became loose and the solvent shell on the HSA surface was destroyed. DHA-S altered the secondary structure of HSA, resulting in the decreased α-helix and increased β-sheet contents. The interaction was exothermic and spontaneous driven by van der Waals and hydrogen bonding. DHA-S inhibited the esterase activity of HSA. Molecular docking demonstrated that the binding site of DHA-S on HSA located at the cavity of subdomains IIA and IIIA, but the amino acids related to esterase activity of HSA were not in the binding pocket, indicating that the mechanism by which DHA-S inhibited HSA esterase activity was the change in protein structure.

CONCLUSION

This study illustrated that DHA-S interacted with HSA and the structure and function of HSA were affected by DHA-S. This research could help to understand the toxicity of DHA-S and provide basic data for safe use of food additives. © 2021 Society of Chemical Industry.

Toxic mechanism of pyrene to catalase and protective effects of vitamin C: Studies at the molecular and cell levels

Polycyclic aromatic hydrocarbons, distributing extensively in the soil, would potentially threaten the soil organisms (Eisenia fetida) by triggering oxidative stress. As a ubiquitous antioxidant enzyme, catalase can protect organisms from oxidative damage. To reveal the potential impact of polycyclic aromatic hydrocarbon pyrene (Pyr) on catalase (CAT) and the possible protective effect of Ascorbic acid (vitamin C), multi-spectral and molecular docking techniques were used to investigate the influence of structure and function of catalase by pyrene. Fluorescence and circular dichroism analysis showed that pyrene would induce the microenvironmental changes of CAT amino acid residues and increase the α-helix in the secondary structure. Molecular simulation results indicated that the main binding force of pyrene around the active center of CAT is hydrogen bonding force. Furthermore, pyrene inhibited catalase activity to 69.9% compared with the blank group, but the degree of inhibition was significantly weakened after vitamin C added into the research group. Cell level experiments showed that pyrene can increase the level of ROS in the body cavity cell of earthworms, and put the cells under the threat of potential oxidative damage. Antioxidants-vitamin C has a protective effect on catalase and maintains the stability of intracellular ROS levels to a certain extent.

Interaction mechanism of aloe-emodin with trypsin: molecular structure-affinity relationship and effect on biological activities

The molecular mechanism of interaction between aloe-emodin (AE) and trypsin was investigated, exhibiting remarkable outcomes. To detect the interaction mechanism, the binding of AE with trypsin was examined by a multi-spectroscopy and molecular docking method. Results showed that the binding of AE and trypsin would lead to static quenching and their binding forces were van der Waals forces and hydrogen bonding. The results of simultaneous and three-dimensional fluorescence spectroscopy showed that the combination of AE and trypsin caused changes in the microenvironment around the trypsin fluorophore, which might change the spatial structure of trypsin. FT-IR spectroscopy showed that the contents of α-helix and β-turn in trypsin were decreased and the contents of β-sheet, random coil and antiparallel β-sheet were increased. Moreover, all these experimental results were verified and reasonably explained by molecular docking results. We also investigated the enzyme activity of trypsin and the antioxidant activity of AE. The results showed that both the enzyme activity of trypsin and the antioxidant activity of AE were decreased after interaction between AE and trypsin. The findings outlined in this study should elucidate the molecular mechanisms of interaction between AE and trypsin and contribute to making full use of AE in the food industry.

Comparative study on the interaction of oxyresveratrol and piceatannol with trypsin and lysozyme: binding ability, activity and stability

Natural polyphenols showing a variety of beneficial effects will interact with multiple proteases after administration. The interactions of oxyresveratrol and piceatannol with trypsin and lysozyme were investigated using fluorescence spectroscopy, UV-vis absorption spectroscopy, circular dichroism spectroscopy, differential scanning calorimetry and molecular docking. Fluorescence quenching results and UV-vis absorption difference spectra revealed that the quenching process was a static mode initiated by ground-state complex formation. The different binding ability of oxyresveratrol and piceatannol with trypsin and lysozyme was discussed based on their different molecular structures. Moreover, the major driving force for the binding process was elucidated as hydrogen bonding and van der Waals forces by the negative enthalpy and entropy changes. Synchronous fluorescence, three-dimensional fluorescence and circular dichroism spectral analysis suggested that the binding of oxyresveratrol and piceatannol to trypsin and lysozyme induced some microenvironmental and conformational changes of the two enzymes. The thermal stability of the enzymes in the presence of polyphenols was studied based on the change in melting temperature by differential scanning calorimetry. The above experimental results were validated by the protein-ligand docking studies which showed the location of the two ligands in the enzymes and the surrounding amino acid residues. Furthermore, enzyme activity assays indicated that the enzymatic activity of trypsin and lysozyme was inhibited by oxyresveratrol and piceatannol. The effect of trypsin and lysozyme on the antioxidant activity and stability of oxyresveratrol and piceatannol was also investigated. In conclusion, the comparative study on the interaction of oxyresveratrol and piceatannol with trypsin and lysozyme showed that the positions of hydroxyl groups of the polyphenols had an important influence on their interaction with enzymes and their antioxidant activity and stability as well as the enzyme activities. The obtained results are expected to provide a theoretical basis for the application of polyphenols in functional foods and pharmaceuticals.

Gold nanorods–trypsin biocorona: a novel nano composite for in vitro cytotoxic activity towards MCF-7 and A-549 cancer cells

In the present work, we have synthesized cetyltrimethyl ammonium bromide (CTAB) capped gold nanorods (Au NRs) to evaluate apparent binding affinities for the adsorption of trypsin (TRP).

Spectrophotometric determination of hydrogen peroxide in water by oxidative decolorization of azo dyes using Fenton system

In this study, based on the oxidative decolorization of three azo dyes (Orange G (OG), Acid Orange 7 (AO7) and Reactive Black 5 (RB5)) with hydroxyl radicals generated in Fenton system, we have successfully established three types of azo dyes spectrophotometric methods for measuring aqueous hydrogen peroxide (H₂O₂) concentration. The decolorization extent of OG, AO7 and RB5 at the corresponding characteristic wavelengths of 478 nm, 484 nm and 597 nm are proportion to the concentration of H₂O₂ in aqueous solutions. Under the selected reaction conditions, three well linear correlations between the depletion of azo dyes and the H₂O₂ concentration are established in the range of 0.45-175 μmol L^-1 of OG, 0.36-120 μmol L^-1 of AO7 and 0.44-175 μmol L^-1 of RB5, respectively. These proposed spectrophotometric methods are enough accurate to measure low concentrations of H₂O₂ in practical water samples and monitor the variations of H₂O₂ concentration during the phenol degradation in the Cu(II)/HCO₃^-/H₂O₂ process.

Molecular mechanism of the interaction between resveratrol and trypsin via spectroscopy and molecular docking

Mechanism of the interaction between resveratrol and trypsin and its effect on their biological activity.

Exploring the binding interaction between copper ions and Candida rugosa lipase

The wide range of applications of copper have caused widespread concern about its toxicity. However, few studies have reported the mechanism of the binding interaction between copper ions and digestive enzymes, which play an important role in physiological health and industrial production. In this study, the effects of copper ions on the conformation and activity of Candida rugosa lipase (CRL) were evaluated by isothermal titration calorimetry (ITC), multiple spectral techniques, molecular simulation and enzyme activity assays. The results showed that copper ions can be combined with lipase, the binding affinity constant (K) was (2.91 ± 0.619) × 10-3 M-1, the binding process was a spontaneous process, and the main force was the hydrophobic force. Rather than increasing the hydrophobicity of the amino acid microenvironment of CRL, the spectral methods demonstrated that copper can also make the protein peptide bond structure compact, changing its secondary structure. In addition, molecular simulation results showed that copper ions opened the "lid" of the CRL and entered the active center, which consequently changed the conformation of the CRL molecule. Structural changes may cause changes in enzyme activity. The increased activity of CRL with the addition of copper ions was verified by enzyme activity assay. In summary, copper showed an effect on CRL at the molecular level, which means its toxicity should receive more attention.

Probing the toxic mechanism of bisphenol A with acid phosphatase at the molecular level

As an endocrine-disrupting chemical, bisphenol A (BPA), can affect normal endocrine function of hormone. This paper studied the toxic effect of BPA on acid phosphatase at the molecular level by multi-spectroscopic measurements, molecular docking, and enzyme activity experiment. BPA could enhance the fluorescence intensity, change the structure, and cause an increased hydrophobicity of acid phosphatase. Hydrogen bond interaction and van der Waals forces were the main forces to generate the BPA-acid phosphatase complex on account of the negative ΔH (- 36.92 kJ mol^-1) and ΔS (- 50.78 J mol^-1 K^-1). BPA led to the loosening and unfolding of protein structure and extending the peptide strands, as revealed by UV-vis absorption and CD spectra. Based on the enzyme activity experiment, BPA could decrease the activity of the acid phosphatase by entering the active site of the enzyme. The molecular docking model showed that BPA could bind into the cavity of acid phosphatase and interact with Tyr A252 and a hydrogen bond (1.47 Å) was formed in the binding process. This work suggested the structures and functions of acid phosphatase were both affected by BPA.

Study of the transient "free" OH radical generated in H2O-H2O2 mixtures by stimulated Raman scattering

Forward and backward stimulated Raman scattering (SRS) were studied in the H₂O₂-H₂O mixtures by a strong excitation laser with 532nm. Only the backward SRS (BSRS) of the H₂O₂-H₂O system shows an unexpected SRS shoulder peak at around 3600cm^-1, which is similar to the characteristic peak of "free" OH radical. The generation of the "free" OH radical is mainly attributed to the dissociation of hydrogen peroxide (HP) molecules. Simultaneously, the ionization of HP-water clusters generates a part of "free" OH radical under the Laser-induced breakdown (LIB). The interaction of water and HP is also discussed.

Binding characteristics of psoralen with trypsin: Insights from spectroscopic and molecular modeling studies

Psoralen (PSO) is a naturally occurring furanocoumarin with a variety of pharmacological activities, however very limited information on the interaction of PSO with trypsin is available. In this study, the binding characteristics between PSO and trypsin at physiological pH were investigated using a combination of fluorescence, UV-vis absorption, circular dichroism (CD), Fourier transform infrared (FT-IR) spectroscopic, chemometric and molecular modeling approaches. It was found that the fluorescence quenching of trypsin by PSO was a static quenching procedure, ascribing the formation of a PSO-trypsin complex. The binding of PSO to trypsin was driven mainly by hydrophobic forces as the positive enthalpy change and entropy change values. The molecular docking showed that PSO inserted into the active site pocket of trypsin to interact with the catalytic residues His57, Asp102 and Ser195 and may cause a decrease in trypsin activity. The results of CD and FT-IR spectra along with the temperature-induced denaturation studies indicated that the addition of PSO to trypsin led to the changes in the secondary structure of the enzyme. The concentration profiles and spectra of the three components (PSO, trypsin, and PSO-trypsin complex) obtained by multivariate curve resolution-alternating least squares analysis exhibited the kinetic processes of PSO-trypsin interaction. This study will be helpful to understand the mechanism of PSO that affects the conformation and activity of trypsin in biological processes.