Comparisons between Myofibrillar Protein-Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification.

antioxidant activity covalent modification flavonoid protein conjugates noncovalent modification

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:
28 Jun 2023
Historique:
medline: 29 6 2023
pubmed: 20 6 2023
entrez: 20 6 2023
Statut: ppublish

Résumé

Protein-flavonoid conjugation is considered to effectively enhance the functionality of proteins, although how different binding modes affect the conformation and antioxidative properties of these conjugates has yet to be revealed. Herein, myofibrillar protein (MP)-luteolin (Lut) conjugates were noncovalently and covalently constructed using equivalent amounts of Lut (10.00, 20.11, and 69.60 μmol/g protein). Fluorescence quenching confirmed that hydrophobic interactions were the main forces in noncovalent MP-Lut conjugates and that the binding was entropy-driven. Liquid chromatography-tandem mass spectrometry results confirmed that Lut could be covalently grafted with MP after alkaline treatment. Proteomics analysis identified that most graft sites were located on the myosin subunits. Intriguingly, in vitro results showed that the antioxidant activity was barely affected by the MP-Lut binding modes. This work provides a theoretical basis for the application of MP-Lut noncovalent/covalent complexes as functional components.

Identifiants

pubmed: 37337977
doi: 10.1021/acs.jafc.3c01959
doi:

Substances chimiques

Luteolin KUX1ZNC9J2
Antioxidants 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

9908-9921

Auteurs

Zhenyang Wu (Z)

State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Xue Zhao (X)

State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Xinglian Xu (X)

State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

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Classifications MeSH