Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation.

Computer Simulation Pea Proteins Molecular Docking Simulation Spectrum Analysis Antioxidants / pharmacology
Antioxidant ability Binding mechanism Pea protein isolate Polyphenol Pulsed electric field

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
31 Jul 2023
Historique:
received: 16 03 2023
revised: 13 05 2023
accepted: 23 05 2023
medline: 17 7 2023
pubmed: 1 6 2023
entrez: 31 5 2023
Statut: ppublish

Résumé

Understanding molecular mechanisms during protein modification is critical for expanding the application of plant proteins. This study investigated the conformational change and molecular mechanism of pea protein isolate (PPI) under pulsed electric field (PEF)-assisted (-)-Epigallocatechin-Gallate (EGCG) modification. The flexibility of PPI was significantly enhanced after PEF treatment (10 kV/cm) with decrease (23.25 %) in α-helix and increase (117.25 %) in random coil. The binding constant and sites of PEF-treated PPI with EGCG were increased by 2.35 times and 10.00 % (308 K), respectively. Molecular docking verified that PEF-treated PPI had more binding sites with EGCG (from 4 to 10). The number of amino acid residues involved in hydrophobic interactions in PEF-treated PPI-EGCG increased from 5 to 13. PEF-treated PPI-EGCG showed a significantly increased antioxidant activity compared to non-PEF-treated group. This work revealed the molecular level of PEF-assisted EGCG modification of PPI, which will be significant for the application of PPI in food industry.

Identifiants

DOI: 10.1016/j.ijbiomac.2023.125082 PMID: 37257538
pubmed: 37257538
pii: S0141-8130(23)01976-1
doi: 10.1016/j.ijbiomac.2023.125082
pii:
doi:

Substances chimiques

Pea Proteins 0
Antioxidants 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

125082

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Ze-Ling Chen (ZL)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China.

Ying Li (Y)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.

Jin-Hua Wang (JH)

Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China.

Rui Wang (R)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Yong-Xin Teng (YX)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Jia-Wei Lin (JW)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Xin-An Zeng (XA)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China.

Meng-Wai Woo (MW)

Department of chemical and materials engineering, University of Auckland, Auckland 1010, New Zealand.

Ling Wang (L)

Macau University of Science and Technology, Macao, 999078, China.

Zhong Han (Z)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fezhonghan@scut.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Pulsed electric field improves the EGCG...
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines de légume › Protéines de pois › Pulsed electric field improves the EGCG...
questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Simulation de docking moléculaire › Pulsed electric field improves the EGCG...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Pulsed electric field improves the EGCG...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Pulsed electric field improves the EGCG...