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Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein

机译：充电调节对姜黄素结合机制的效果探讨肌原纤维蛋白的影响

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摘要

Myofibrillar proteins (MPs), as a food-grade material, have the potential to improve the solubility and bioavailability of curcumin. However, the interaction mechanism between MPs and curcumin under charge regulation induced by alkaline pH and NaCl was unclear. In this study, the binding between curcumin and MPs at pH 12 was confirmed by the fluorescence quenching under different NaCl concentration (0, 0.3, 0.6 and 0.9 mol/ L). Further kinetic experiments showed, MPs possessed a higher affinity to bind curcumin in the presence of NaCl, especially at 0.6 M NaCl. Followed pH shifting from 12 to 7 does not affect UV?Vis absorption spectra of protein-curcumin dispersions. The secondary structure of MPs was not affected by binding with curcumin. Formation of this stable complex can be explained by hydrophobic other than electrostatic interaction. Therefore, the presence of NaCl facilitated exposure of hydrophobic pocket to improve the binding affinity between curcumin and MPs due to the importance of hydrophobic interaction.
机译：作为食品级材料的Myofibrillar蛋白（MPS）具有改善姜黄素的溶解度和生物利用度。然而，碱性pH和NaCl诱导的电荷调节下的MPS和姜黄素之间的相互作用机理尚不清楚。在该研究中，通过不同NaCl浓度（0,0.3,0.6和0.9mol / L）的荧光猝灭来确认pH12的姜黄素和MPS之间的结合。进一步的动力学实验表明，MPS在NaCl存在下具有更高的亲和力，特别是在NaCl存在下结合姜黄素，尤其是0.6M NaCl。接下来从12到7移位的pH不会影响紫外线蛋白 - 姜黄素分散体的吸收光谱。 MPS的二级结构不受姜黄素结合的影响。该稳定复合物的形成可以通过除静电相互作用之外的疏水来解释。因此，由于疏水性相互作用的重要性，NaCl促进疏水袋暴露的疏水袋以改善姜黄素和MPS之间的结合亲和力。

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  • 来源
    《Food Chemistry》 |2021年第1期|129395.1-129395.8|共8页
  • 作者

    Wu Changling; Dong Hualin; Wang Peng; Xu Xinglian; Zhang Yue; Li Yian;

  • 作者单位

    Nanjing Agr Univ Key Lab Meat Proc & Qual Control Jiangsu Synerget Innovat Ctr Meat Prod & Proc Key Lab Anim Prod Proc Minist Agr Minist Educ Nanjing 210095 Jiangsu Peoples R China|Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Key Lab Meat Proc & Qual Control Jiangsu Synerget Innovat Ctr Meat Prod & Proc Key Lab Anim Prod Proc Minist Agr Minist Educ Nanjing 210095 Jiangsu Peoples R China|Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Key Lab Meat Proc & Qual Control Jiangsu Synerget Innovat Ctr Meat Prod & Proc Key Lab Anim Prod Proc Minist Agr Minist Educ Nanjing 210095 Jiangsu Peoples R China|Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Key Lab Meat Proc & Qual Control Jiangsu Synerget Innovat Ctr Meat Prod & Proc Key Lab Anim Prod Proc Minist Agr Minist Educ Nanjing 210095 Jiangsu Peoples R China|Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;

    Zhejiang Gongshang Univ Coll Food Sci & Biotechnol Hangzhou Peoples R China;

    Nanjing Agr Univ Key Lab Meat Proc & Qual Control Jiangsu Synerget Innovat Ctr Meat Prod & Proc Key Lab Anim Prod Proc Minist Agr Minist Educ Nanjing 210095 Jiangsu Peoples R China|Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Curcumin; Myofibrillar proteins; Interaction; NaCl; pH shifting;

    机译：姜黄素;myofibrillar蛋白质;相互作用;NaCl;ph转移;

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