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Li T, Zhang Y, Shao J, Hou R, Zhang Z, Ye C, Wang H, Zhu B, Zhang Y. Enhancement of non-covalent interaction between soy protein isolate and quercetin by sodium alginate. Food Chem 2024; 460:140422. [PMID: 39068794 DOI: 10.1016/j.foodchem.2024.140422] [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: 03/19/2024] [Revised: 06/16/2024] [Accepted: 07/09/2024] [Indexed: 07/30/2024]
Abstract
Effects of sodium alginate (SA) on the non-covalent interaction between soybean protein isolate (SPI) and quercetin (Que) were investigated by multispectral technology, molecular docking and dynamics simulation technology. Structural alterations of the binary complexes were observed after SA addition, characterized by a red shift of maximum fluorescence emission wavelength. The introduction of 0.1% (w/v) SA led to a reduction of 12.3% in the α-helix and β-sheet structures, accompanied by 12.6% increase in the β-turn and random coil conformations. The binding of SA to SPI provided electrostatic interactions and facilitated the subsequent binding of SPI to Que. Molecular docking confirmed that hydrophobic interactions and electrostatic interactions were also the main driving force. Molecular dynamics simulation emphasized that the ternary complexes with SA exhibited greater stability compared to the binary ones. The foaming and emulsifying properties of SPI-Que complexes were enhanced by 33.76% and 68.28%, respectively, due to the addition of SA.
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Affiliation(s)
- Taoran Li
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yubo Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Juanjuan Shao
- Department of Science and Technology, Hebei Agricultural University, Hebei 061100, China
| | - Ruiyang Hou
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Zifan Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Chengxiang Ye
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Hongwu Wang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Beibei Zhu
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yating Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China.
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Wen K, Zhang Q, Xie J, Xue B, Li X, Bian X, Sun T. Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction. Foods 2024; 13:2832. [PMID: 39272597 PMCID: PMC11394747 DOI: 10.3390/foods13172832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2024] [Revised: 08/23/2024] [Accepted: 09/04/2024] [Indexed: 09/15/2024] Open
Abstract
As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides on the structure and functional properties of SPI during MR. The study found that compared to oat β-glucan, the reaction rate between SPI and D-galactose was faster, leading to a higher degree of glycosylation in the SPI-galactose conjugate. D-galactose and oat β-glucan showed different influences on the secondary structure of SPI and the microenvironment of its hydrophobic amino acids. These structural variations subsequently impact a variety of the properties of the SPI conjugates. The SPI-galactose conjugate exhibited superior solubility, surface hydrophobicity, and viscosity. Meanwhile, the SPI-galactose conjugate possessed better emulsifying stability, capability to produce foam, and stability of foam than the SPI-β-glucan conjugate. Interestingly, the SPI-β-glucan conjugate, despite its lower viscosity, showed stronger hypoglycemic activity, potentially due to the inherent activity of oat β-glucan. The SPI-galactose conjugate exhibited superior antioxidant properties due to its higher content of hydroxyl groups on its molecules. These results showed that the type of saccharides had significant influences on the SPI during MR.
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Affiliation(s)
- Kun Wen
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiyun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaojun Bian
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
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Mandal B, Das R, Mondal S. Anthocyanins: Potential phytochemical candidates for the amelioration of non-alcoholic fatty liver disease. ANNALES PHARMACEUTIQUES FRANÇAISES 2024; 82:373-391. [PMID: 38354975 DOI: 10.1016/j.pharma.2024.02.005] [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: 11/28/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 02/16/2024]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is described by too much hepatic fat deposition causing steatosis, which further develops into nonalcoholic steatohepatitis (NASH), defined by necroinflammation and fibrosis, progressing further to hepatic cirrhosis, hepatocellular carcinoma, and liver failure. NAFLD is linked to different aspects of the metabolic syndrome like obesity, insulin resistance, hypertension, and dyslipidemia, and its pathogenesis involves several elements including diet, obesity, disruption of lipid homeostasis, and a high buildup of triglycerides and other lipids in liver cells. It is therefore linked to an increase in the susceptibility to developing diabetes mellitus and cardiovascular diseases. Several interventions exist regarding its management, but the availability of natural sources through diet will be a benefit in dealing with the disorder due to the immensely growing dependence of the population worldwide on natural sources owing to their ability to treat the root cause of the disease. Anthocyanins (ACNs) are naturally occurring polyphenolic pigments that exist in the form of glycosides, which are the glucosides of anthocyanidins and are produced from flavonoids via the phenyl propanoid pathway. To understand their mode of action in NAFLD and their therapeutic potential, the literature on in vitro, in vivo, and clinical trials on naturally occurring ACN-rich sources was exhaustively reviewed. It was concluded that ACNs show their potential in the treatment of NAFLD through their antioxidant properties and their efficacy to control lipid metabolism, glucose homeostasis, transcription factors, and inflammation. This led to the conclusion that ACNs possess efficacy in the amelioration of NAFLD and the various features associated with it. However, additional clinical trials are required to justify the potential of ACNs in NAFLD.
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Affiliation(s)
- Bitasta Mandal
- School of Pharmaceutical Technology, School of Health and Medical Sciences, Adamas University, Kolkata 700126, India.
| | - Rakesh Das
- School of Pharmaceutical Technology, School of Health and Medical Sciences, Adamas University, Kolkata 700126, India.
| | - Sandip Mondal
- School of Pharmaceutical Technology, School of Health and Medical Sciences, Adamas University, Kolkata 700126, India.
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4
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Ribeiro DN, Borges KC, Matsui KN, Hoskin RT. Spray dried acerola ( Malpighia emarginata DC) juice particles to produce phytochemical-rich starch-based edible films. J Microencapsul 2024; 41:112-126. [PMID: 38345078 DOI: 10.1080/02652048.2024.2313234] [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: 09/13/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
This study aimed to produce spray dried acerola juice microparticles with different protein carriers to be incorporated into edible starch films. The microparticles were evaluated for solids recovery, polyphenol retention, solubility, hygroscopicity, particle size distribution, X-ray diffraction, phytochemical compounds and antioxidant activity. Acerola microparticles produced with WPI/hydrolysed collagen carriers (AWC) with higher solids recovery (53.5 ± 0.34% w/w), polyphenol retention (74.4 ± 0.44% w/w), high solubility in water (85.2 ± 0.4% w/w), total polyphenol content (128.45 ± 2.44 mg GAE/g) and good storage stability were selected to produce starch-based films by casting. As a result, cassava films with water vapour permeability of 0.29 ± 0.07 g mm/m2 h KPa, polyphenol content of 10.15 ± 0.22 mg GAE/g film and DPPH radical scavenging activity of 6.57 ± 0.13 μM TE/g film, with greater migration of polyphenol to water (6.30 ± 0.52 mg GAE/g film) were obtained. Our results show that the incorporation of phytochemical-rich fruit microparticles is a promising strategy to create biodegradable edible films.
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Affiliation(s)
- Dayene Nunes Ribeiro
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Cristina Borges
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Nicolau Matsui
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Roberta Targino Hoskin
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
- Department of Food, Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics. Int J Biol Macromol 2024; 257:127504. [PMID: 37858650 DOI: 10.1016/j.ijbiomac.2023.127504] [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: 07/04/2023] [Revised: 09/17/2023] [Accepted: 10/11/2023] [Indexed: 10/21/2023]
Abstract
Tartary buckwheat protein-rutin/quercetin covalent complex was synthesized in alkaline oxygen-containing environment, and its binding sites, conformational changes and functional properties were evaluated by multispectral technique and proteomics. The determination of total sulfhydryl and free amino groups showed that rutin/quercetin can form a covalent complex with BPI and could significantly reduce the group content. Ultraviolet-visible spectrum analysis showed that protein could form new characteristic peaks after binding with rutin/quercetin. Circular dichroism spectrum analysis showed that rutin and quercetin caused similar changes in the secondary structure of proteins, both promoting β-sheet to α-helix, β-ture and random coil transformation. The fluorescence spectrometry results showed that the combination of phenols can cause the fluorescence quenching, and the combination of rutin was stronger than the quercetin. Proteomics showed that there were multiple covalent binding sites between phenols and protein. Rutin had a high affinity for arginine, and quercetin and cysteine had high affinity. Meanwhile, the combination of rutin/quercetin and protein had reduced the surface hydrophobic ability of the protein, and improved the foaming, stability and antioxidant properties of the protein. This study expounded the mechanism of the combination of BPI and rutin/quercetin, and analysed the differences of the combination of protein and phenols in different structures. The findings can provide a theoretical basis for the development of complexes in the area of food.
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Affiliation(s)
- Dongze Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi 214115, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Comparative study of dietary phenols with Tartary buckwheat protein (2S/13S): impact on structure, binding sites and functionality of protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:698-706. [PMID: 37653274 DOI: 10.1002/jsfa.12960] [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] [Received: 05/04/2023] [Revised: 07/24/2023] [Accepted: 09/01/2023] [Indexed: 09/02/2023]
Abstract
BACKGROUND This research was to investigate the interaction mechanism between 2S albumin and 13S globulin (2S and 13S, the most important storage proteins in Tartary buckwheat seeds) and three phenols (rutin, quercetin and myricetin) regarding the structural and antioxidant properties of their complexes. RESULTS There are differences in the binding affinity of phenols for 2S and 13S. Rutin had a higher binding affinity for 2S, myricetin had a higher binding affinity for 13S, and 13S exhibited a higher affinity toward phenols than did 2S. Binding with phenols significantly changed the secondary and tertiary structures of 2S and 13S, decreased the surface hydrophobic value and enhanced the antioxidant capacity. Molecular docking and isothermal titration calorimetry showed that the binding processes were spontaneous and that there were hydrogen bonds, hydrophobic bonds and van der Waals force interactions between phenols and proteins. CONCLUSION These findings could provide meaningful guidance for the further application of buckwheat protein complex. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dongze Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
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7
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Yang S, Dai J, Aweya JJ, Lin R, Weng W, Xie Y, Jin R. The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03000-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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8
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Liu P, Wu A, Song Y, Zhao J. Virtual Screening of Soybean Protein Isolate-Binding Phytochemicals and Interaction Characterization. Foods 2023; 12:272. [PMID: 36673362 PMCID: PMC9857816 DOI: 10.3390/foods12020272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/28/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023] Open
Abstract
Soybean protein isolate (SPI) and small molecule interactions have drawn more and more attention regarding their benefits for both parts, while research on large-scale investigations and comparisons of different compounds is absent. In this study, a high throughput virtual screening was applied on a phytochemical database with 1130 compounds to pinpoint the potential SPI binder. Pentagalloylglucose, narcissoside, poliumoside, isoginkgetin, and avicurin were selected as the top-five ranking molecules for further validation. Fluorescence quenching assays illustrated that isoginkgetin has a significantly higher apparent binding constant (Ka) of (0.060 ± 0.020) × 106 L·mol-1, followed by avicularin ((0.058 ± 0.010) × 106 L·mol-1), pentagalloylglucose ((0.049 ± 0.010) × 106 L·mol-1), narcissoside ((0.0013 ± 0.0004) × 106 L·mol-1), and poliumoside ((0.0012 ± 0.0006) × 106 L·mol-1). Interface characterization by MD simulation showed that protein residues E172, H173, G202, and V204 are highly involved in hydrogen bonding with the two carbonyl oxygens of isoginketin, which could be the crucial events in SPI binding. Van der Waals force was identified as the major driven force for isoginketin binding. Our study explored SPI-phytochemical interaction through multiple strategies, revealing the molecular binding details of isoginkgetin as a novel SPI binder, which has important implications for the utilization of the SPI-phytochemical complex in food applications.
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Affiliation(s)
- Panhang Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Annan Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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9
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Man Z, Feng Y, Xiao J, Yang H, Wu X. Structural changes and molecular mechanism study on the inhibitory activity of epigallocatechin against α-glucosidase and α-amylase. Front Nutr 2022; 9:948027. [PMID: 36438757 PMCID: PMC9682078 DOI: 10.3389/fnut.2022.948027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 10/20/2022] [Indexed: 09/29/2023] Open
Abstract
In this study, the inhibition and mechanism of epigallocatechin (EGC) on two key glycoside hydrolases (α-glucosidase, α-amylase) were explored from the molecular structure level. The chemical structure of EGC was characterized by X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, and proton nuclear magnetic resonance spectroscopy. EGC's inhibition on these enzymes was colorimetrically determined. The effects of EGC on the chemical structure and spatial configuration of the enzymes were explored via FTIR spectroscopy, fluorescence spectroscopy, and molecular docking techniques. The results showed that EGC exhibited the inhibition of α-glucosidase and α-amylase in a non-competitive manner, showing a continuous upward trend as EGC's concentration increased. There was a fluorescence quenching effect of EGC on α-glucosidase and α-amylase. Molecular docking confirmed that EGC can bind to amino acid residues in the enzyme through intermolecular hydrogen bonds and hydrophobic interactions, resulting in the changed chemical structure and spatial conformation of the enzymes. This decreased enzyme activity. This result suggested that EGC has the potential to inhibit two key glycoside hydrolases, and it would be beneficial to incorporate EGC into functional foods for diabetics.
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Affiliation(s)
| | | | | | | | - Xiangting Wu
- College of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
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10
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Wang T, Wang N, Yu Y, Yu D, Xu S, Wang L. Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang Y, Hou R, Zhu B, Yin G, Zhang J, Zhao W, Zhang J, Li T, Zhang Z, Wang H, Li Z. Changes on the conformational and functional properties of soybean protein isolate induced by quercetin. Front Nutr 2022; 9:966750. [PMID: 35938098 PMCID: PMC9354261 DOI: 10.3389/fnut.2022.966750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 07/01/2022] [Indexed: 11/16/2022] Open
Abstract
The conformational changes and functional properties of SPI induced by quercetin was investigated via fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, circular dichroism (CD) spectroscopy and molecular docking. A decrease in the fluorescence intensity and a blue shift in the maximum wavelength were observed due to the binding process with fluorescent residues. The analysis of Stern-Volmer equation showed that the fluorescence quenching induced by quercetin took the form of static quenching, and the binding stoichiometry between SPI and quercetin was 1:1. The values of ΔH and ΔS were both positive illustrating that hydrophobic interaction was the primary binding force between quercetin and SPI. Results of FTIR and CD indicated that the binding with quercetin changed the secondary structure of SPI, resulting in a partially unfolded and more flexible structure. SDS-PAGE confirmed there was no covalent interaction between the two constituents. Molecular docking demonstrated that there were stable configurations and high matching degrees in both 11S and 7S proteins with quercetin via hydrogen bonds and hydrophobic interactions. Meanwhile, modification by quercetin enhanced the foaming and emulsifying capacities of SPI. These findings might provide theory reference for elucidation the mechanism of polyphenols-proteins interaction and development of related food additive products in future.
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Affiliation(s)
- Yating Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Ruiyang Hou
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Beibei Zhu
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Guangwei Yin
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Jian Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Wenqi Zhao
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Junxi Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Taoran Li
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zifan Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Hongwu Wang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zheng Li
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
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Jia Y, Yan X, Huang Y, Zhu H, Qi B, Li Y. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins. Food Chem 2022; 396:133685. [PMID: 35843004 DOI: 10.1016/j.foodchem.2022.133685] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/02/2022] [Accepted: 07/09/2022] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to comparatively investigate the interactions between bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin and glycinin), and the structural and functional properties of their complexes. The binding affinities of quercetin/rutin toward 7S/11S were structure-dependent, in that rutin had a higher binding affinity than that of quercetin, and 11S exhibited higher affinity toward quercetin/rutin than that of 7S. The interactions in the 7S/11S-quercetin complexes were driven by van der Waals forces and hydrogen-bonding interactions, whereas the 7S/11S-rutin complexes exhibited hydrophobic interactions. Binding to quercetin or rutin altered the secondary structures (decrease in the α-helix and random coil contents and increase in the β-sheet content), decreased the surface hydrophobicity and thermal stability, and enhanced the antioxidant capacity of 7S and 11S. These findings provide valuable information that can facilitate the design of custom-tailored protein-flavonoid macromolecules.
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Affiliation(s)
- Yijia Jia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyue Yan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China
| | - Huaping Zhu
- Ministry of Science and Technology China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
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