Complexation of ellagic acid with α-lactalbumin and its antioxidant property.
Antioxidant property
Ellagic acid
Multi-spectroscopic methods
α-Lactalbumin
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2022
15 Mar 2022
Historique:
received:
28
03
2021
revised:
30
09
2021
accepted:
30
09
2021
pubmed:
12
10
2021
medline:
25
11
2021
entrez:
11
10
2021
Statut:
ppublish
Résumé
Ellagic acid possesses numerous bioactivities such as antioxidant activity and anti-inflammatory effect. In this work, the binding interaction between ellagic acid and α-lactalbumin was investigated by multi-spectroscopy and the results suggested that ellagic acid could change the conformation of α-lactalbumin. Chromatographic analysis proved the interaction of α-lactalbumin with ellagic acid taken place in less than 30 min and this interaction was stable. Computer simulations showed that both aromatic clusters Ⅰ and Ⅱ of α-lactalbumin were active sites for ellagic acid. Interestingly, both the results of molecular docking and molecular dynamics simulations suggested that ellagic acid tended to bind to aromatic cluster Ⅱ rather than aromatic cluster Ⅰ. Moreover, α-lactalbumin could enhance the antioxidant property of ellagic acid, indicating that the solubility of ellagic acid might be improved by combining α-lactalbumin. Overall, this work suggested that α-lactalbumin exhibited binding affinity for ellagic acid and enhanced its antioxidant property.
Identifiants
pubmed: 34634588
pii: S0308-8146(21)02313-X
doi: 10.1016/j.foodchem.2021.131307
pii:
doi:
Substances chimiques
Antioxidants
0
Ellagic Acid
19YRN3ZS9P
Lactalbumin
9013-90-5
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
131307Informations de copyright
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