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Karim A, Yadav A, Sweety UH, Kumar J, Delgado SA, Hernandez JA, White JC, Vukovic L, Narayan M. Interfacial Interactions between Nanoplastics and Biological Systems: toward an Atomic and Molecular Understanding of Plastics-Driven Biological Dyshomeostasis. ACS APPLIED MATERIALS & INTERFACES 2024; 16:25740-25756. [PMID: 38722759 DOI: 10.1021/acsami.4c03008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2024]
Abstract
Micro- and nano-plastics (NPs) are found in human milk, blood, tissues, and organs and associate with aberrant health outcomes including inflammation, genotoxicity, developmental disorders, onset of chronic diseases, and autoimmune disorders. Yet, interfacial interactions between plastics and biomolecular systems remain underexplored. Here, we have examined experimentally, in vitro, in vivo, and by computation, the impact of polystyrene (PS) NPs on a host of biomolecular systems and assemblies. Our results reveal that PS NPs essentially abolished the helix-content of the milk protein β-lactoglobulin (BLG) in a dose-dependent manner. Helix loss is corelated with the near stoichiometric formation of β-sheet elements in the protein. Structural alterations in BLG are also likely responsible for the nanoparticle-dependent attrition in binding affinity and weaker on-rate constant of retinol, its physiological ligand (compromising its nutritional role). PS NP-driven helix-to-sheet conversion was also observed in the amyloid-forming trajectory of hen egg-white lysozyme (accelerated fibril formation and reduced helical content in fibrils). Caenorhabditis elegans exposed to PS NPs exhibited a decrease in the fluorescence of green fluorescent protein-tagged dopaminergic neurons and locomotory deficits (akin to the neurotoxin paraquat exposure). Finally, in silico analyses revealed that the most favorable PS/BLG docking score and binding energies corresponded to a pose near the hydrophobic ligand binding pocket (calyx) of the protein where the NP fragment was found to make nonpolar contacts with side-chain residues via the hydrophobic effect and van der Waals forces, compromising side chain/retinol contacts. Binding energetics indicate that PS/BLG interactions destabilize the binding of retinol to the protein and can potentially displace retinol from the calyx region of BLG, thereby impairing its biological function. Collectively, the experimental and high-resolution in silico data provide new insights into the mechanism(s) by which PS NPs corrupt the bimolecular structure and function, induce amyloidosis and onset neuronal injury, and drive aberrant physiological and behavioral outcomes.
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Affiliation(s)
- Afroz Karim
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Anju Yadav
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Ummy Habiba Sweety
- Environmental Science and Engineering, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Jyotish Kumar
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Sofia A Delgado
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Jose A Hernandez
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06511, United States
| | - Lela Vukovic
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
| | - Mahesh Narayan
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, Texas 79968, United States
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Deng Z, Xia Y, Chen L, Zhao Y, Wang R, Liang G. Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro. Food Res Int 2023; 173:113401. [PMID: 37803745 DOI: 10.1016/j.foodres.2023.113401] [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: 05/11/2023] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
β-lactoglobulin (β-LG) is an essential nutrient in milk, but it is the primary allergen causing dairy allergy in humans. Currently, researchers are focusing on using flavonoids to covalently modify β-LG for improving its functionality. However, the impact and underlying mechanisms of rutin covalent modification on the functional properties and allergenicity of β-LG remain unclear. Here, we aim to investigate the changes in allergenicity, digestive characteristics, and antioxidant properties of β-LG after covalent modification using a combination of spectroscopy, enzyme-linked immunosorbent assay (ELISA), simulated digestion, and antioxidant assays. The results indicate that rutin forms covalent bonds with the free amino group, sulfhydryl group, and tryptophan of β-LG, leading to alterations in the secondary structure of β-LG. Furthermore, the modified β-LG exhibits improved antioxidant capacity and decreased allergenicity, along with reduced resistance to pancreatin digestion in vitro. This study provides novel insights and strategies to expand the functional application of β-LG.
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Affiliation(s)
- Zhifen Deng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China
| | - Yuting Xia
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China
| | - Lang Chen
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China
| | - Yi Zhao
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China
| | - Ruihong Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400030, China.
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Shahidi F, Dissanayaka CS. Phenolic-protein interactions: insight from in-silico analyses – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00121-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins can form complexes via covalent linkages and/or non-covalent interactions through hydrophobic, electrostatic, van der Waals forces and hydrogen bonding. This review describes possible mechanisms of phenol-protein complex formation, their physiological action and activities that are important in the food industry, and possible outcomes in the terms of molecular docking and simulation analysis. The conformational changes of the protein upon binding with polyphenols can lead to the folding or unfolding of the protein molecules, forming insoluble or soluble complexes. The concentration of polyphenols, their molecular weight and structure, ions/cofactors and conditions of the system determine the precipitation or solubilization of the complex, affecting their nutritional and functional properties as well as their bioactivities. In this regard, molecular docking and simulation studies of phenolic-protein interactions allows comprehensive virtual screening of competitive/non-competitive and site-specific/non-specific conjugation of phenolics with different protein targets and facilitates understanding the observed effects. The docking analysis of flavonoids with enzymes and milk proteins has indicated their potential application in producing nutraceuticals and functional foods. Thus, combining molecular docking and simulation studies with experimental techniques is vital for better understanding the reactions that take place during digestion to engineer and manufacture novel food ingredients with desirable pharmacological properties and as potential food additives.
Graphical Abstract
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4
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Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking. Food Res Int 2022; 160:111713. [DOI: 10.1016/j.foodres.2022.111713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/02/2022] [Accepted: 07/18/2022] [Indexed: 01/04/2023]
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Dai Y, Yang R, Yan Y, Wu Y, Meng X, Yang A, Wu Z, Shi L, Li X, Chen H. Digestive stability and transport ability changes of β-lactoglobulin–catechin complexes by M cell model in vitro. Front Nutr 2022; 9:955135. [PMID: 36071941 PMCID: PMC9441877 DOI: 10.3389/fnut.2022.955135] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 07/22/2022] [Indexed: 01/12/2023] Open
Abstract
The current research on interaction between catechin and protein has focused on non-covalent crosslinking, however, the mechanism of free radical-induced crosslinking between catechin and β-lactoglobulin (BLG) is not known. In this study, BLG bound to four catechins [epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG)]. The structure change of complex was investigated by circular dichroism spectroscopy, ultraviolet-visible (UV-vis) spectroscopy and Acid and 8-Anilino-1-naphthalenesulfonic acid (ANS) fluorescence spectroscopy. M cell model was constructed to evaluate the transintestinal epithelial transport capacity of complex digestive products. The results showed that catechins were covalently bound to BLG by C-S and C-N bonds and their binding content was EGCG>EGC>ECG>EC. Moreover, catechins could change the secondary structure of BLG, with the decrease of α-helix and reduction of the irregular coilings, which leads to the loose spatial structure of the protein. Moreover, the catechin could enhance further the digestibility of BLG. Transport capacity of digestive products of M cell model was about twice of that of the Caco-2 cell model, indicating that M cell model had better antigen transport capacity. The difference between groups indicated that the transport efficiency of digestive products was decreased with the presence of catechin, in which BLG-EGCG and BLG-EGC groups were transported more strong than those of BLG-EC and BLG-ECG groups. The transport efficiency of BLG-catechin complexes were lower than that of BLG, indicating that catechin had the protective and repair roles on intestinal barrier permeability.
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Affiliation(s)
- Yan Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ruoting Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yuting Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
| | - Linbo Shi
- Department of Pathogen Biology and Immunology, School of Basic Medical Sciences, Nanchang University, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
- *Correspondence: Xin Li,
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, China
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7
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Zhang S, Li X, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Encapsulation of phenolics in β-lactoglobulin: Stability, antioxidant activity, and inhibition of advanced glycation end products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Campo MG, Corral GM. Structural, dynamic, and hydration properties of quercetin and its aggregates in solution. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2022; 34:294001. [PMID: 35472688 DOI: 10.1088/1361-648x/ac6a99] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
Quercetin is a flavonoid present in the human diet with multiple health benefits. Quercetin solutions are inhomogeneous even at very low concentrations due to quercetin's tendency to aggregate. We simulate, using molecular dynamics, three systems of quercetin solutions: infinite dilution, 0.22 M, and 0.46 M. The systems at the two highest concentrations represent regions of the quercetin aggregates, in which the concentration of this molecule is unusually high. We study the behavior of this molecule, its aggregates, and the modifications in the surrounding water. In the first three successive layers of quercetin hydration, the density of water and the hydrogen bonds formations between water molecules are smaller than that of bulk. Quercetin has a hydrophilic surface region that preferentially establishes donor hydrogen bonds with water molecules with relative frequencies from 0.12 to 0.46 at infinite dilution. Also, it has two hydrophobic regions above and below the planes of its rings, whose first hydration layers are further out from quercetin (≈0.3 Å) and their water molecules do not establish hydrogen bonds with it. Water density around the hydrophobic regions is smaller than that of the hydrophilic. Quercetin molecules aggregate inπ-stacking configurations, with a distance of ≈0.37 nm between the planes of their rings, and form bonds between their hydroxyl groups. The formation of quercetin aggregates decreases the hydrogen bonds between quercetin and the surrounding water and produces a subdiffusive behavior in water molecules. Quercetin has a subdiffusive behavior even at infinite dilution, which increases with the number of molecules within the aggregates and the time they remain within them.
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Affiliation(s)
- M G Campo
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Uruguay 151, (6300) Santa Rosa, Argentina
| | - G M Corral
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Uruguay 151, (6300) Santa Rosa, Argentina
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9
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Wang Y, Xie Y, Wang A, Wang J, Wu X, Wu Y, Fu Y, Sun H. Insights into interactions between food polyphenols and proteins: an updated overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yang Xie
- Pharmaceutical Engineering Center Chongqing Medical and Pharmaceutical College Chongqing China
| | - Aidong Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Jianhua Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Xiaoran Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yan Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yuna Fu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Heng Sun
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
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10
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Sánchez-García YI, Gutiérrez-Méndez N, Landeros-Martínez LL, Ramos-Sánchez VH, Orozco-Mena R, Salmerón I, Leal-Ramos MY, Sepúlveda DR. Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2684-2694. [PMID: 35175029 DOI: 10.1021/acs.jafc.1c05315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Lactose is commonly crystallized in the presence of whey proteins, forming co-crystals of lactose and proteins. This work hypothesized that flavonoids such as rutin or epigallocatechin-3-gallate (EGCG) could be incorporated into the lactose and protein co-crystal structure since flavonoids may interact with both lactose and proteins. The interactions between whey proteins and flavonoids were first studied. Then, lactose-protein solutions were crystallized with and without flavonoids, measuring the kinetic parameters of crystallization and characterizing the resulting crystals. The incorporation of flavonoids in lactose-protein co-crystals depended on the hydrophilic nature of flavonoids. The hydrophilic EGCG was scarcely enclosed in the crystal lattice of lactose and avoided the inclusion of whey proteins in the crystals. In contrast, the less water-soluble rutin interacted with whey proteins and lactose, leading to the formation of co-crystals containing lactose, protein, and a large concentration of rutin (3.468 ± 0.392 mg per 100 mg of crystals).
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Affiliation(s)
- Yanira I Sánchez-García
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Néstor Gutiérrez-Méndez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Linda L Landeros-Martínez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Víctor H Ramos-Sánchez
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Raúl Orozco-Mena
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Iván Salmerón
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - Martha Y Leal-Ramos
- The Graduate School, Graduate Program in Chemistry, Chemistry School, Autonomous University of Chihuahua, Chihuahua PC 31125, México
| | - David R Sepúlveda
- Research Center for Food and Development, Civil Association (CIAD A.C.), Cuauhtémoc PC 31125, México
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Abstract
Molecular dynamics (MD) simulation is a particularly useful technique in food processing. Normally, food processing techniques can be optimized to favor the creation of higher-quality, safer, more functional, and more nutritionally valuable food products. Modeling food processes through the application of MD simulations, namely, the Groningen Machine for Chemical Simulations (GROMACS) software package, is helpful in achieving a better understanding of the structural changes occurring at the molecular level to the biomolecules present in food products during processing. MD simulations can be applied to define the optimal processing conditions required for a given food product to achieve a desired function or state. This review presents the development history of MD simulations, provides an in-depth explanation of the concept and mechanisms employed through the running of a GROMACS simulation, and outlines certain recent applications of GROMACS MD simulations in the food industry for the modeling of proteins in food products, including peanuts, hazelnuts, cow’s milk, soybeans, egg whites, PSE chicken breast, and kiwifruit.
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12
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Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106739] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Carpio LE, Sanz Y, Gozalbes R, Barigye SJ. Computational strategies for the discovery of biological functions of health foods, nutraceuticals and cosmeceuticals: a review. Mol Divers 2021; 25:1425-1438. [PMID: 34258685 PMCID: PMC8277569 DOI: 10.1007/s11030-021-10277-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 07/07/2021] [Indexed: 11/29/2022]
Abstract
Scientific and consumer interest in healthy foods (also known as functional foods), nutraceuticals and cosmeceuticals has increased in the recent years, leading to an increased presence of these products in the market. However, the regulations across different countries that define the type of claims that may be made, and the degree of evidence required to support these claims, are rather inconsistent. Moreover, there is also controversy on the effectiveness and biological mode of action of many of these products, which should undergo an exhaustive approval process to guarantee the consumer rights. Computational approaches constitute invaluable tools to facilitate the discovery of bioactive molecules and provide biological plausibility on the mode of action of these products. Indeed, methodologies like QSAR, docking or molecular dynamics have been used in drug discovery protocols for decades and can now aid in the discovery of bioactive food components. Thanks to these approaches, it is possible to search for new functions in food constituents, which may be part of our daily diet, and help to prevent disorders like diabetes, hypercholesterolemia or obesity. In the present manuscript, computational studies applied to this field are reviewed to illustrate the potential of these approaches to guide the first screening steps and the mechanistic studies of nutraceutical, cosmeceutical and functional foods.
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Affiliation(s)
- Laureano E Carpio
- ProtoQSAR SL, CEEI (Centro Europeo de Empresas Innovadoras), Parque Tecnológico de Valencia, Valencia, Spain
| | - Yolanda Sanz
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), Valencia, Spain
| | - Rafael Gozalbes
- ProtoQSAR SL, CEEI (Centro Europeo de Empresas Innovadoras), Parque Tecnológico de Valencia, Valencia, Spain
| | - Stephen J Barigye
- ProtoQSAR SL, CEEI (Centro Europeo de Empresas Innovadoras), Parque Tecnológico de Valencia, Valencia, Spain.
- MolDrug AI Systems SL, Valencia, Spain.
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15
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Characterization, techno-functional properties, and encapsulation efficiency of self-assembled β-lactoglobulin nanostructures. Food Chem 2021; 356:129719. [PMID: 33831831 DOI: 10.1016/j.foodchem.2021.129719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 03/22/2021] [Accepted: 03/25/2021] [Indexed: 12/27/2022]
Abstract
Whey is a cheese co-product with high protein content used in the food industry due to its techno-functional properties and nutritive value. This study aims to optimize the production of β-lactoglobulin (β-lg) nanostructures, to characterize their techno-functional properties and stability, and to apply them as a carrier of bioactive molecules. Box-Behnken planning was applied to determine the best conditions to obtain the β-lg nanostructure, which consists in treatment at 100 °C in NaCl 50 mmol·L-1 for 60 min. TEM analysis showed a fibril structure in the observed nanostructures. The nanostructured systems formed foam and emulsion with higher stability than the systems composed of the native protein. The results for encapsulation efficiency of bioactive compounds were 96.50%, 89.04%, 67.78%, and 36.39% for quercetin, rutin, naringin, and vitamin B2, respectively. Thus, β-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified.
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Simonetti A, Perna A, Grassi G, Gambacorta E. In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder. J Food Sci 2021; 86:1400-1409. [PMID: 33761134 DOI: 10.1111/1750-3841.15661] [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: 10/07/2020] [Revised: 12/23/2020] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Abstract
Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P < 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality PRACTICAL APPLICATION: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.
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Affiliation(s)
- Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'AteneoLucano, Potenza, 10-85100, Italy
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Milea ȘA, Aprodu I, Mihalcea L, Enachi E, Bolea CA, Râpeanu G, Bahrim GE, Stănciuc N. Bovine β-lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins. J Food Sci 2020; 85:4290-4299. [PMID: 33175407 DOI: 10.1111/1750-3841.15513] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/11/2020] [Indexed: 11/29/2022]
Abstract
Our study describes in detail the binding mechanism between the main flavonoids that were extracted from onion skins by supercritical CO2 and peptides from whey proteins, from the perspective of obtaining multifunctional ingredients, with health-promoting benefits. The supercritical CO2 extract had 202.31 ± 11.56 mg quercetin equivalents/g DW as the major flavonoid and antioxidant activity of 404.93±1.39 mM Trolox/g DW. The experiments on thermolysin-derived peptides fluorescence quenching by flavonoids extract allowed estimating the binding parameters, in terms of binding constants, and the number of binding sites. The thermodynamic analysis indicated that the main forces involved in complex formation were hydrogen bonds and van der Waals interactions. Molecular docking tests indicated that peptide fluorescence quenching upon gradual addition of onion skin extract might be due to flavonoids binding by Val15 -Ser21 . All 7 to 14 amino acids long peptides appeared to have affinity toward quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside. The study is important as a potential solution for reuse of valuable resources, underutilized, such as whey peptides and yellow onion skins flavonoids for efficient microencapsulation, as a holistic approach to deliver healthy and nutritious food. PRACTICAL APPLICATION: A growing interest was noticed in the last years in investigating the interactions between proteins and different biologically active compounds, such as to provide knowledge for efficient development of new food, pharmaceutical, and cosmetic products. Recent studies suggest that flavonoid-protein complexes may be designed to improve the functional performance of the flavonoids. The results obtained in this study bring certain benefits in terms of exploiting the bioactive potential of both flavonoids and bioactive peptides, for developing of formulas with improved functional properties.
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Affiliation(s)
- Ștefania Adelina Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Liliana Mihalcea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domnească Street, Galati, 800201, Romania
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A Potential Inhibition Process of Ricin Protein with the flavonoids Quercetin and Epigallocatechin Gallate. A Quantum-Chemical and Molecular Docking Study. Processes (Basel) 2020. [DOI: 10.3390/pr8111393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Castor bean (Ricinus Communis) oil has been reported as one of the most important bio-based fuels; however, high amounts of toxic solid residue are generated in the production. This toxicity is due to several molecules, ricin protein being the most studied compound. The inhibition of the ricin protein is essential for eliminating its toxicity. The objective of this study is to predict the possible inhibition process via the interactions between the ricin protein and the flavonoids quercetin (Q) and epigallocatechin gallate (EGCG). The molecular structures of the complexes formed between the ricin protein and flavonoids were studied using quantum-chemical and molecular docking calculations to analyze the type of interaction, active site of the protein, binding energies, and different conformations in the inhibition process. Different methodologies were applied for the molecular structure determination; the best approximation was obtained with B3LYP/6-31G (d,p) theoretical methodology. Mappings of electrostatic potential (MEP) and frontier molecular orbitals were used for the identification of the probable sites of interaction, which were confirmed by molecular docking. The adjustment and alignment of flavonoid groups before and after the interaction, and charge transfer parameters, showed that Q and EGCG act as electron donors inside of the active site in ricin.
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19
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Roth-Walter F, Afify SM, Pacios LF, Blokhuis BR, Redegeld F, Regner A, Petje LM, Fiocchi A, Untersmayr E, Dvorak Z, Hufnagl K, Pali-Schöll I, Jensen-Jarolim E. Cow's milk protein β-lactoglobulin confers resilience against allergy by targeting complexed iron into immune cells. J Allergy Clin Immunol 2020; 147:321-334.e4. [PMID: 32485264 DOI: 10.1016/j.jaci.2020.05.023] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/18/2022]
Abstract
BACKGROUND Beta-lactoglobulin (BLG) is a bovine lipocalin in milk with an innate defense function. The circumstances under which BLG is associated with tolerance of or allergy to milk are not understood. OBJECTIVE Our aims were to assess the capacity of ligand-free apoBLG versus loaded BLG (holoBLG) to protect mice against allergy by using an iron-quercetin complex as an exemplary ligand and to study the molecular mechanisms of this protection. METHODS Binding of iron-quercetin to BLG was modeled and confirmed by spectroscopy and docking calculations. Serum IgE binding to apoBLG and holoBLG in children allergic to milk and children tolerant of milk was assessed. Mice were intranasally treated with apoBLG versus holoBLG and analyzed immunologically after systemic challenge. Aryl hydrocarbon receptor (AhR) activation was evaluated with reporter cells and Cyp1A1 expression. Treated human PBMCs and human mast cells were assessed by fluorescence-activated cell sorting and degranulation, respectively. RESULTS Modeling predicted masking of major IgE and T-cell epitopes of BLG by ligand binding. In line with this modeling, IgE binding in children allergic to milk was reduced toward holoBLG, which also impaired degranulation of mast cells. In mice, only treatments with holoBLG prevented allergic sensitization and anaphylaxis, while sustaining regulatory T cells. BLG facilitated quercetin-dependent AhR activation and, downstream of AhR, lung Cyp1A1 expression. HoloBLG shuttled iron into monocytic cells and impaired their antigen presentation. CONCLUSION The cargo of holoBLG is decisive in preventing allergy in vivo. BLG without cargo acted as an allergen in vivo and further primed human mast cells for degranulation in an antigen-independent fashion. Our data provide a mechanistic explanation why the same proteins can act either as tolerogens or as allergens.
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Affiliation(s)
- Franziska Roth-Walter
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria; Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria.
| | - Sheriene Moussa Afify
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria; Laboratory Medicine and Immunology Department, Faculty of Medicine, Menoufia University, Menoufia, Egypt
| | - Luis F Pacios
- Biotechnology Department, ETSIAAB, Center for Plant Biotechnology and Genomics, CBGP (UPM-INIA), Technical University of Madrid, Madrid, Spain
| | - Bart R Blokhuis
- Faculty of Science, Division of Pharmacology, Department of Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands
| | - Frank Redegeld
- Faculty of Science, Division of Pharmacology, Department of Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands
| | - Andreas Regner
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria
| | - Lisa-Marie Petje
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria
| | | | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Zdenek Dvorak
- Department of Cell Biology and Genetics, Faculty of Science, Palacky University, Olomouc, Czech Republic
| | - Karin Hufnagl
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria; Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Isabella Pali-Schöll
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria; Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Erika Jensen-Jarolim
- The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria; Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria.
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20
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Darniadi S, Ifie I, Luna P, Ho P, Murray BS. Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02445-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies. Food Chem 2020; 312:126066. [DOI: 10.1016/j.foodchem.2019.126066] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 12/09/2019] [Accepted: 12/15/2019] [Indexed: 12/31/2022]
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22
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Nie RZ, Huo YQ, Yu B, Liu CJ, Zhou R, Bao HH, Tang SW. Molecular insights into the inhibitory mechanisms of gallate moiety on the Aβ 1-40 amyloid aggregation: A molecular dynamics simulation study. Int J Biol Macromol 2020; 156:40-50. [PMID: 32275992 DOI: 10.1016/j.ijbiomac.2020.04.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 12/17/2022]
Abstract
Alzheimer's disease is the most common form of neurodegenerative disease and the formation of Aβ amyloid aggregates has been widely demonstrated to be the principal cause of Alzheimer's disease. Our previous study and other studies suggested that the gallate moiety played an obligatory role in the inhibition process of naturally occurring polyphenols on Aβ amyloid fibrils formation. However, the detailed mechanisms were still unknown. Thus, in the present study, the gallic acid (GA) was specially selected and the molecular recognition mechanisms between GA molecules and Aβ1-40 monomer were examined and analyzed by molecular dynamics simulation. The in silico experiments revealed that GA significantly prevented the conformational changes of Aβ1-40 monomer with no β-sheet structure during the whole 100 ns. By analyzing the binding sites of GA molecules to Aβ1-40 monomer, we found that both hydrophilic and hydrophobic amino acid residues were participated in the binding of GA molecules to Aβ1-40 monomer. Moreover, results from the binding free energy analysis further demonstrated that the strength of polar interactions was significantly stronger than that of nonpolar interactions. We believed that our results could help to elucidate the underlying mechanisms of gallate moiety on the anti-amyloidogenic effects of polyphenols at the atomic level.
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Affiliation(s)
- Rong-Zu Nie
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Yin-Qiang Huo
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Bo Yu
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Chuan-Ju Liu
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Rui Zhou
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Hong-Hui Bao
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China
| | - Shang-Wen Tang
- School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China.
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23
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Cortes-Hernandez P, Vázquez Nuñez R, Domínguez-Ramírez L. Docking and Molecular Dynamics Predictions of Pesticide Binding to the Calyx of Bovine β-Lactoglobulin. Int J Mol Sci 2020; 21:ijms21061988. [PMID: 32183317 PMCID: PMC7139891 DOI: 10.3390/ijms21061988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
Pesticides are used extensively in agriculture, and their residues in food must be monitored to prevent toxicity. The most abundant protein in cow’s milk, β-lactoglobulin (BLG), shows high affinity for diverse hydrophobic ligands in its central binding pocket, called the calyx. Several of the most frequently used pesticides are hydrophobic. To predict if BLG may be an unintended carrier for pesticides, we tested its ability to bind 555 pesticides and their isomers, for a total of 889 compounds, in a rigid docking screen. We focused on the analysis of 60 unique molecules belonging to the five pesticide classes defined by the World Health Organization, that docked into BLG’s calyx with ΔGs ranging from −8.2 to −12 kcal mol−1, chosen by statistical criteria. These “potential ligands” were further analyzed using molecular dynamic simulations, and the binding energies were explored with Molecular Mechanics/Generalized Born/Surface Area (MMGBSA). Hydrophobic pyrethroid insecticides, like cypermethrin, were found to bind as deeply and tightly into the calyx as BLG’s natural ligand, palmitate; while polar compounds, like paraquat, were expelled. Our results suggest that BLG could be a carrier for pesticides, in particular for pyrethroid insecticides, allowing for their accumulation in cow’s milk beyond their solubility restrictions. This analysis opens possibilities for pesticide biosensor design based on BLG.
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Affiliation(s)
- Paulina Cortes-Hernandez
- Instituto Mexicano del Seguro Social (IMSS), Centro de Investigación Biomédica de Oriente (CIBIOR), Cellular Biology Laboratory, 74360 Metepec, Puebla, Mexico;
| | - Roberto Vázquez Nuñez
- Department of Fundamental Microbiology, University of Lausanne, CH-1015 Lausanne, Switzerland;
| | - Lenin Domínguez-Ramírez
- Department of Chemical and Biological Sciences, School of Sciences, Universidad de las Américas Puebla, Santa Catarina Mártir Cholula, 72810 San Andrés Cholula, Puebla, Mexico
- Correspondence:
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Horincar G, Aprodu I, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N. Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 215:158-167. [PMID: 30831393 DOI: 10.1016/j.saa.2019.02.100] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 02/07/2019] [Accepted: 02/24/2019] [Indexed: 06/09/2023]
Abstract
The interaction of flavonoids extracted from yellow onion skins with whey proteins isolate was studied using fluorescence spectroscopy and simulation methods from the perspectives of microencapsulation. The fluorescence spectroscopy revealed a static quenching mechanism and the involvement of van der Waals and H bonding in complexes formation. The in silico methods suggested that the heat treatment of the major whey proteins affected the binding pockets and therefore the affinity for the main flavonoids. The interaction surface decreased and the interaction energy increased, suggesting lower binding strength. Further, the yellow onion skins extract was successfully encapsulated in whey proteins isolate and different combinations of polymers, including chitosan, maltodextrin and pectin by freeze drying. The resulted powder showed a total flavonoid content of 5.84 ± 0.23 mg quercetin equivalents/g DW in whey protein-chitosan combination and 104.97 ± 5.02 mg quercetin equivalents/g DW in whey protein-maltodextrin-pectin combinations, with antioxidant activity of 175.93 ± 1.50 mM mM Trolox/g DW and 269.20 ± 3.59 mM Trolox/g DW, respectively. The confocal microscopy indicated that the flavonoids aggregated inside the matrix formed between the whey proteins and various polymers and irregular and compact clusters. Therefore, a comprehensive approach involving the extraction of flavonoids from underutilized food by-products, such as yellow onion skins, evaluation of binding mechanisms with whey proteins, whereas tailoring their functional benefit through microencapsulation in order to obtain active ingredients are reported.
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Affiliation(s)
- Georgiana Horincar
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Romania.
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25
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Chen G, Huang K, Miao M, Feng B, Campanella OH. Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art. Compr Rev Food Sci Food Saf 2018; 18:243-263. [PMID: 33337012 DOI: 10.1111/1541-4337.12406] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/07/2018] [Accepted: 10/10/2018] [Indexed: 12/14/2022]
Abstract
Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.
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Affiliation(s)
- Gang Chen
- School of Food Science and Technology, Henan Univ. of Technology, 100 Lianhua St., Zhengzhou 450001, Henan, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Kai Huang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Biao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China.,Agricultural and Biological Engineering, and Dept. of Food Science, Whistler Center for Carbohydrate Research, Purdue Univ., 745 Agriculture Mall Dr., West Lafayette, IN, 47906, U.S.A
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26
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Al-Shabib NA, Khan JM, Malik A, Alsenaidy MA, Rehman MT, AlAjmi MF, Alsenaidy AM, Husain FM, Khan RH. Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.07.122] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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27
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28
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Guha C, Sepay N, Mallik S, Mallik AK. Facile Synthesis of a New Class of Pyrazolone Attached Chromene Derivatives Showing Good Binding with β‐Lactoglobulin. ChemistrySelect 2018. [DOI: 10.1002/slct.201800702] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Chayan Guha
- Department of ChemistryJadavpur UniversityJadavpur University Kolkata700032 India
| | - Nayim Sepay
- Department of ChemistryJadavpur UniversityJadavpur University Kolkata700032 India
| | - Sumitava Mallik
- Department of ChemistryJadavpur UniversityJadavpur University Kolkata700032 India
| | - Asok K. Mallik
- Department of ChemistryJadavpur UniversityJadavpur University Kolkata700032 India
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29
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Oancea AM, Aprodu I, Râpeanu G, Bahrim G, Stanciuc N. The Binding mechanism of anthocyanins from sour cherries (Prunus cerasus L) skins to bovine β-lactoglobulin: A fluorescence and in silico-based approach. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1343347] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ana-Maria Oancea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Gabriela Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stanciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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30
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Shahraki S, Heydari A, Saeidifar M, Gomroki M. Biophysical and computational comparison on the binding affinity of three important nutrients to β-lactoglobulin: folic acid, ascorbic acid and vitamin K3. J Biomol Struct Dyn 2017; 36:3651-3665. [DOI: 10.1080/07391102.2017.1394222] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | - Ali Heydari
- Department of Chemistry, University of Sistan and Baluchestan, Zahedan, Iran
| | - Maryam Saeidifar
- Department of Nanotechnology and Advanced Materials, Materials and Energy Research Center, Karaj, Iran
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31
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Sepay N, Guha C, Maity S, Mallik AK. Synthesis of 6,12-Methanobenzo[d]pyrano[3,4-g][1,3]dioxocin-1(12H)-ones and Study of Their Interaction with DNA and β-Lactoglobulin. European J Org Chem 2017. [DOI: 10.1002/ejoc.201701224] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Nayim Sepay
- Department of Chemistry; Jadavpur University; 700032 Kolkata India
| | - Chayan Guha
- Department of Chemistry; Jadavpur University; 700032 Kolkata India
| | - Sanhita Maity
- Department of Chemistry; Jadavpur University; 700032 Kolkata India
| | - Asok K. Mallik
- Department of Chemistry; Jadavpur University; 700032 Kolkata India
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32
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Mirpoor SF, Hosseini SMH, Nekoei AR. Efficient delivery of quercetin after binding to beta-lactoglobulin followed by formation soft-condensed core-shell nanostructures. Food Chem 2017; 233:282-289. [DOI: 10.1016/j.foodchem.2017.04.126] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 12/19/2022]
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33
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Yildirim-Elikoglu S, Erdem YK. Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1377225] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Seda Yildirim-Elikoglu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
| | - Yasar Kemal Erdem
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
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34
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Combined multispectroscopic and molecular dynamics simulation investigation on the interaction between cyclosporine A and β-lactoglobulin. Int J Biol Macromol 2017; 95:1-7. [DOI: 10.1016/j.ijbiomac.2016.10.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 10/31/2016] [Accepted: 10/31/2016] [Indexed: 11/15/2022]
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35
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Liu C, He W, Chen S, Chen J, Zeng M, Qin F, He Z. Interactions of digestive enzymes and milk proteins with tea catechins at gastric and intestinal pH. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13276] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Chan Liu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenjia He
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Saisai Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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Sudha A, Srinivasan P, Thamilarasan V, Sengottuvelan N. Exploring the binding mechanism of 5-hydroxy-3',4',7-trimethoxyflavone with bovine serum albumin: Spectroscopic and computational approach. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2016; 157:170-181. [PMID: 26773261 DOI: 10.1016/j.saa.2015.12.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 12/16/2015] [Accepted: 12/20/2015] [Indexed: 06/05/2023]
Abstract
The current study was carried out to investigate the binding mechanism of a potential flavonoid compound 5-hydroxy-3',4',7-trimethoxyflavone (HTMF) with bovine serum albumin (BSA) using ultraviolet-visible, fluorescence, circular dichroism (CD) spectral measurements along with molecular docking and molecular dynamics (MD) simulation. It was confirmed from fluorescence spectra that the intrinsic fluorescence of BSA was robustly quenched by HTMF through a static quenching mechanism. The number of binding sites (n) for HTMF binding on BSA was found to be about one. The thermodynamic parameters estimated from the van't Hoff plot specified that hydrophobic force was the predominant force in the HTMF-BSA complex and there also exist hydrogen bonds and electrostatic interactions. The effect of HTMF on the BSA conformation examined using CD studies revealed that there is a decrease in the helical content of BSA upon HTMF interaction. The results of molecular docking study shed light on the binding mode which exposed that HTMF bind within the hydrophobic pocket of the subdomain IIIA of BSA. The stability of HTMF-BSA complex with respect to free protein was analyzed from the molecular dynamic studies. The electronic structure analysis of HTMF was achieved by using density functional theory (DFT) calculations at B3LYP/6-31G** level to support its antioxidant role. The results of computational analysis are in good consistence with the experimental data and the present findings suggested that HTMF exhibits a good binding propensity to BSA protein which will be helpful for the drug design.
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Affiliation(s)
- A Sudha
- Department of Bioinformatics, Alagappa University, Karaikudi 630 004, India
| | - P Srinivasan
- Department of Bioinformatics, Alagappa University, Karaikudi 630 004, India; Department of Animal Health and Management, Alagappa University, Karaikudi 630 004, India.
| | - V Thamilarasan
- Department of Industrial Chemistry, Alagappa University, Karaikudi 630 003, India
| | - N Sengottuvelan
- Department of Chemistry, Directorate of Distance Education, Alagappa University, Karaikudi 630 004, India
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Khosravi I, Heidari-Koholi Z. In Silico Study on the Interaction of Thiazolidinediones and β-Lactoglobulin by Molecular Dynamics and Docking Approach. J MACROMOL SCI B 2015. [DOI: 10.1080/00222348.2015.1061883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Khosravi I, Sahihi M. Computational Studies on the Interaction of Arctiin and Liquiritin With β-lactoglobulin. J MACROMOL SCI B 2014. [DOI: 10.1080/00222348.2014.946844] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Sahihi M, Ghayeb Y. An investigation of molecular dynamics simulation and molecular docking: Interaction of citrus flavonoids and bovine β-lactoglobulin in focus. Comput Biol Med 2014; 51:44-50. [DOI: 10.1016/j.compbiomed.2014.04.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 04/28/2014] [Accepted: 04/30/2014] [Indexed: 11/30/2022]
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Ding F, Peng W, Peng YK, Jiang YT. Renal protein reactivity and stability of antibiotic amphenicols: structure and affinity. MOLECULAR BIOSYSTEMS 2014; 10:2509-16. [PMID: 25016933 DOI: 10.1039/c4mb00220b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the present work, the molecular recognition of the oldest active amphenicols by the most popular renal carrier, lysozyme, was deciphered by using fluorescence, circular dichroism (CD) and molecular modeling at the molecular scale. Steady state fluorescence data showed that the recognition of amphenicol by lysozyme yields a static type of fluorescence quenching. This corroborates time-resolved fluorescence results that lysozyme-amphenicol adduct formation has a moderate affinity of 10(4) M(-1), and the driving forces were found to be chiefly hydrogen bonds, hydrophobic interactions and π stacking. Far-UV CD spectra confirmed that the spatial structure of lysozyme was slightly changed with a distinct reduction of α-helices in the presence of amphenicol, suggesting partial destabilization of the protein. Furthermore, via the extrinsic 8-anilino-1-naphthalenesulfonic acid fluorescence spectral properties and molecular modeling, one could see that the amphenicol binding site was situated at the deep crevice on the protein surface, and the ligand was also near to several crucial amino acid residues, such as Trp-62, Trp-63 and Arg-73. Simultaneously, contrastive studies of protein-amphenicols revealed clearly that some substituting groups, e.g. nitryl in the molecular structure of ligands, may be vitally important for the recognition activity of amphenicols with lysozyme. Due to the connection of amphenicols with fatal detrimental effects and because lysozyme has been applied as a drug carrier for proximal tubular targeting, the discussion herein is necessary for rational antibiotic use, development of safe antibiotics and particularly a better appraisal of the risks associated with human exposure to toxic agrochemicals.
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Affiliation(s)
- Fei Ding
- College of Food Science & Engineering, Northwest A&F University, Yangling 712100, China.
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Evoli S, Guzzi R, Rizzuti B. Molecular simulations of β-lactoglobulin complexed with fatty acids reveal the structural basis of ligand affinity to internal and possible external binding sites. Proteins 2014; 82:2609-19. [DOI: 10.1002/prot.24625] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 05/29/2014] [Accepted: 06/05/2014] [Indexed: 11/06/2022]
Affiliation(s)
- Stefania Evoli
- Department of Physics; University of Calabria; Ponte P. Bucci, Cubo 31C 87036 Rende (CS) Italy
- CNR-IPCF UOS of Cosenza, LiCryL and CEMIF.Cal; University of Calabria; Ponte P. Bucci, Cubo 33B 87036 Rende (CS) Italy
| | - Rita Guzzi
- Department of Physics; University of Calabria; Ponte P. Bucci, Cubo 31C 87036 Rende (CS) Italy
- CNISM Unit; University of Calabria; Ponte P. Bucci, Cubo 31C 87036 Rende (CS) Italy
| | - Bruno Rizzuti
- CNR-IPCF UOS of Cosenza, LiCryL and CEMIF.Cal; University of Calabria; Ponte P. Bucci, Cubo 33B 87036 Rende (CS) Italy
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Nucara A, Maselli P, Giliberti V, Carbonaro M. Epicatechin-induced conformational changes in β-lactoglobulin B monitored by FT-IR spectroscopy. SPRINGERPLUS 2013; 2:661. [PMID: 24353978 PMCID: PMC3866372 DOI: 10.1186/2193-1801-2-661] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Accepted: 11/12/2013] [Indexed: 12/31/2022]
Abstract
ABSTRACT The interaction between whey carrier protein β-lactoglobulin B and (-)-epicatechin, a major dietary flavonoid with a wide range of health-promoting biological activities, was investigated by Fourier transform infrared spectroscopy in physiological conditions. Amide I spectra of epicatechin - β-lactoglobulin complexes, in D2O buffer solutions, pD= 6.8, at molar ratios from 0.5:1 to 15:1, were measured by using a cell device specifically created. Changes in secondary structure elements at increasing epicatechin concentrations were quantified. Two different trends were observed for the intensities of β-sheet, random coil, and side chain contributions. At molar ratios ≤2 the β-exposed strand contributions (1625 cm(-1)) increased at the expence of the β-antiparallel sheet band (1637 cm(-1)). At molar ratios >2 the intensities of both β structures slightly decreased. The same behaviour was observed for the side chain contributions (band around 1610 ÷ 1620 cm(-1)). In addition, a conformational transition to a slightly opened structure, followed by aggregate formation at the highest molar ratios, were revealed. The results suggest that binding of epicatechin to β-lactoglobulin in physiological conditions occurs at the surface of the protein molecule, resulting in protein dissociation at molar ratios ≤2 with minor changes in secondary structure. This finding provides further evidence for the possibility of successful use of the protein as a carrier of flavonoids, epicatechin included.
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Affiliation(s)
- Alessandro Nucara
- Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Paola Maselli
- Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Valeria Giliberti
- CNR-Istituto di Fotonica e Nanotecnologie, Via Cineto Romano 42, 00156 Rome, Italy
| | - Marina Carbonaro
- Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
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