Molecular interaction of cyanidin-3-O-glucoside with ovalbumin: insights from spectroscopic, molecular docking and in vitro digestive studies

Molecular Interaction of Functionalized Nanoplastics with Human Hemoglobin

Humans are exposed to excessive nanoplastics (NPs) which have ample affinity for globular proteins. We investigated the interaction of functionalized polystyrene nanoplastics (plain: PS, carboxy: PS-COOH, and amine: PS-NH2) with human hemoglobin (Hb) utilizing multi-spectroscopic and docking approaches to acquire insights into molecular aspects of binding mechanism, which will be helpful in assessing the toxicokinetics or toxicodynamics of nanoplastics NPs. Hypsochromicity and hypochromicity were observed invariably in all the spectra (steady-state fluorescence emission, synchronous and three-dimensional) for all complexes, among which PS-NH2 binds effectively and changes the Hb's conformation by enhancing hydrophobicity around aromatic residues, notably tryptophan. All the NPs bind with the hydrophobic pocket of B-chain in Hb, where PS and PS-NH2 bind via hydrophobic force while PS-COOH binds via hydrogen bonding (predominantly) and van der Waals force, consistent validated with docking results. The minimal shift in absorbance peak also indicates enhanced hydrophobicity by PS-NH2 with larger aggregation as demonstrated in resonance light scattering. The amide band's shift, secondary structural analysis, and presence of characteristic functional group peaks in complexes in Infra-Red spectra confirm the structural changes in the protein. As seen in field emission scanning microscopy images, NPs penetrate the surface of proteins. These findings conclude that polystyrene NPs interact with Hb, causing structural alterations that may affect functional characteristics as well, with the greatest effect being in the order: PS-NH2>PS-COOH>PS.

Computational insight into stability-enhanced systems of anthocyanin with protein/peptide

Anthocyanins, which belong to the flavonoid group, are commonly found in the organs of plants native to South and Central America. However, these pigments are unstable under conditions of varying pH, heat, etc., which limits their potential applications. One method for preserving the stability of anthocyanins is through encapsulation using proteins or peptides. Nevertheless, the complex and diverse structure of these molecules, as well as the limitation of experimental technologies, have hindered a comprehensive understanding of the encapsulation processes and the mechanisms by which stability is enhanced. To address these challenges, computational methods, such as molecular docking and molecular dynamics simulation have been used to study the binding affinity and dynamics of interactions between proteins/peptides and anthocyanins. This review summarizes the mechanisms of interaction between these systems, based on computational approaches, and highlights the role of proteins and peptides in the stability enhancement of anthocyanins. It also discusses the current limitations of these methods and suggests possible solutions.

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries. Practical Application: This review provides support for the steady-state protection of active substances.

Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties

Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.

TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in mice

Cyanidin-3-diglucoside-5-glucoside (CY3D5G) derivatives as major pigments in red cabbage exhibit in vitro antioxidant effects. This study evaluated the effects of CY3D5G-rich extract on oxidative stress in D-galactose-induced accelerated aging. Thirty male C57BL/6 J mice were divided into three groups: a normal control group and two D-galactose-injected groups orally administered with or without CY3D5G-rich extract (700 μmol/kg body weight). Dietary supplementation of CY3D5G-rich extract for 6 weeks increased superoxide dismutase activity, glutathione peroxidase activity, and total antioxidant capacity while suppressed malondialdehyde content in serum (p < 0.05) and tissues. Hepatic proteome analysis revealed that 243 proteins were significantly modulated by experimental treatment (p < 0.05). CY3D5G-rich extract treatment suppressed proteins involved in electron transport chain and up-regulated proteins that play important roles in glycolysis, tricarboxylic acid cycle, and actin cytoskeleton. These changes in above metabolic pathways may contribute to reducing the production and release of ROS and attenuating oxidative damage in aged mice. SIGNIFICANCE: Anthocyanins are the most abundant dietary flavonoids with potential health benefits. The proteomic analysis of mice liver in this study revealed the effect of cyanidin-3-diglucoside-5-glucoside (CY3D5G) consumption in D-galactose-induced accelerated aging. In total, 2054 protein groups were quantified in all samples without any missing value, and 243 protein groups were identified with statistical significance (p < 0.05). Bioinformatics analysis suggested that electron transport chain, glycolysis, tricarboxylic acid cycle, and actin cytoskeleton were closely correlated with CY3D5G treatment. These findings provide useful information to understand the anti-aging effect of anthocyanin, and the results of which could promote the use of anthocyanins in food and pharmaceutical industries.

Molecular interaction of sulfonamides and ovalbumin, an allergenic egg protein, exploring biophysical, theoretical and biological studies

Biophysical, theoretical and biological in vitro studies were carried out to evaluate the interaction of the main allergen protein of egg white (ovalbumin, OVA) with sulphonamides (SA): sulphathiazole (S1), sulfaquinoxaline (S2), sulfadimethoxine (S3) and sulfamethazine (S4). The binding constants for the OVA-SA supramolecular complexes ranged from 1.20 to 30.66 × 10⁵ M^-1, observing the following order of affinity: S1 > S2 > S4 > S3. The preferential forces in the stabilization of the OVA complexes with S2 and S3 were hydrogen bonds and Van der Waals forces, whereas for OVA-S1 and OVAS4, were electrostatic interactions. Interaction process led to a change in the native structure of the protein, which may potentiate its natural allergenicity. Cations Ca(II), Mg(II) and Fe(III) favor the interaction of OVA with S1 and S2. The theoretical studies performed were consistent with the spectroscopic data. Finally, it was found that the interaction process for sulfonamides evaluated with OVA change the inhibition activity profile these antibiotics against strains of Escherichia coli ATCC 25922 and Bacillus megaterium APFSG3isox, but not the minimal inhibitory concentration values.

Structural dynamics studies on the binding of aflatoxin B1 to chicken egg albumin using spectroscopic techniques and molecular docking

Aflatoxin B₁, a mycotoxin produced by large number of Aspergillus species including Aspergillus flavus and Aspergillus parasiticus, has been described as the most potent carcinogenic mycotoxin. In this study, we have used a multiple spectroscopic and molecular docking approach to investigate the interaction of aflatoxin B₁ (AFB₁) with chicken egg albumin (CEA). Fluorescence spectroscopy, UV-Vis spectroscopy, and three-dimensional fluorescence spectroscopic techniques were employed to gain insight into the conformational changes in CEA in the presence of AFB₁. Fluorescence spectroscopy revealed ligand-induced quenching in the fluorescence emission spectra of CEA upon binding with AFB₁. Hyperchromic effect was observed in case of the ground state complex formation between CEA and AFB₁ by UV-Vis spectroscopy. To gain further comprehension into the site of binding of AFB₁ to CEA, competitive site marker displacement assay was performed using warfarin site marker. The magnitude of ΔG value calculated from fluorescence-based method was negative which confirmed spontaneous process. The results obtained suggest that the binding is enthalpy driven and van der Waals force and hydrogen bonds are stabilizing the AFB₁-CEA complex. Three-dimensional fluorescence studies also confirmed the quenching in the fluorescence intensity around tryptophan residues in CEA. Circular dichroism assessment revealed reduction in the alpha helical content of CEA in the presence of AFB₁. Molecular docking studies showed hydrophobic interaction, van der Waals forces, and hydrogen bonds as major forces present in interaction between CEA and AFB₁. The overall study confirms conformational and structural alteration in the protein due to binding of AFB₁.Communicated by Ramaswamy H. Sarma.