Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.

MD simulations conformation interaction mechanism starch−lipid−protein complex

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
31 Aug 2022
Historique:
pubmed: 23 8 2022
medline: 2 9 2022
entrez: 22 8 2022
Statut: ppublish

Résumé

The aim of the present study was to reveal the mechanisms underlying the formation of ternary complexes with a model system of amylose (AM), lauric acid (LA), and β-lactoglobulin (βLG) using experimental studies and molecular dynamics (MD) simulations. Experimental analyses showed that hydrophobic interactions and hydrogen bonds contributed more than electrostatic forces to the formation of the AM-LA-βLG complex. MD simulations indicated that interactions between AM and βLG through electrostatic forces and hydrogen bonds, and to a less extent van der Waals forces, and interactions between AM and LA through van der Waals forces, were mostly responsible for complex formation. The combination of experimental results and MD simulations has provided new mechanistic insights and led us to conclude that hydrophobic interactions, van der Waals forces between AM and LA, and van der Waals forces and hydrogen bonds between AM and βLG were the main driving forces for the formation of the AM-LA-βLG complex.

Identifiants

pubmed: 35994717
doi: 10.1021/acs.jafc.2c04523
doi:

Substances chimiques

Lactoglobulins 0
Lauric Acids 0
lauric acid 1160N9NU9U
Amylose 9005-82-7

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

10635-10643

Auteurs

Cuiping Wang (C)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

Chen Chao (C)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

Jinglin Yu (J)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

Les Copeland (L)

School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales Australia 2006.

Yongchun Huang (Y)

College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.

Shujun Wang (S)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.

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Classifications MeSH