Molecular interaction between myofibrillar protein and beta-carotene during heating.

beta Carotene / chemistry Heating Molecular Dynamics Simulation Temperature Chemical Phenomena
Beta-carotene Interaction Molecular dynamic simulation Myofibrillar protein Surface plasmon resonance Temperature

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2024
Historique:
received: 17 07 2023
revised: 17 09 2023
accepted: 23 09 2023
medline: 26 10 2023
pubmed: 2 10 2023
entrez: 1 10 2023
Statut: ppublish

Résumé

Beta-carotene (β-C) is a natural phytochemical with good functions, but the strong hydrophobicity and acid-base instability limit its absorption in the intestine. A well-designed heat-induced myofibrillar protein (MP) transport system can improve the bioavailability of β-C, and temperature might have a significant impact on this process. This study utilized multispectral, surface plasmon resonance (SPR), and molecular dynamics simulation to investigate the effect of temperature on the interaction between β-C and MP. The results showed that the major interaction between β-C and MP switched from Van der Waals force to hydrophobic interaction at near 37 °C. The changes in the spatial structures of proteins and the thermal motion of molecules may be the main reasons for the transformation of intermolecular interaction. These results indicated that selecting the appropriate temperature is of great significance for designing the transport system of β-C.

Identifiants

DOI: 10.1016/j.foodchem.2023.137588 PMID: 37778258
pubmed: 37778258
pii: S0308-8146(23)02206-9
doi: 10.1016/j.foodchem.2023.137588
pii:
doi:

Substances chimiques

beta Carotene 01YAE03M7J

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137588

Informations de copyright

Copyright © 2023 Elsevier Ltd. 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

Tianming Zhou (T)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Hui Liu (H)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Xinyue Diao (X)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Qing Zhao (Q)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Jiaying Duan (J)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Ibeogu Isaiah Henry (II)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Muhammad Shahar Yar (MS)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Juqing Wu (J)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Chunbao Li (C)

State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: chunbao.li@njau.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Facteurs biologiques › Pigments biologiques › Caroténoïdes › Bêtacarotène › Molecular interaction between myofibrillar...
questionsmedicales.fr › Environnement et santé publique › Environnement › Environnement contrôlé › Chauffage › Molecular interaction between myofibrillar...
questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Simulation de dynamique moléculaire › Molecular interaction between myofibrillar...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Molecular interaction between myofibrillar...
questionsmedicales.fr › Phénomènes chimiques › Molecular interaction between myofibrillar...