Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Journal of Food Science - Tập 87 Số 10 - Trang 4416-4428 - 2022
Songming Li1,2, Chan Chen1, Dong U. Ahn3, Meihu Ma1, Xiaomeng Li1, Xi Huang1
1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
2Yibin Forestry and Bamboo Industry Research Institute, Yibin, Sichuan, P. R. China
3Animal Science Department, Iowa State University, Ames, Iowa, USA

Tóm tắt

AbstractPhosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescence emission intensity of PV became weak along with a red shift when it interacted with Res and the antioxidant activity was enhanced. The quenching constants of the interaction systems were 1.12×104 M–1 and 9.40×103 M–1 at 25°C and 35°C, respectively, which indicated the presence of static quenching phenomena between them. The binding constant was 1.80×104 M–1, and the number of corresponding binding sites was approximately equal to one. The thermodynamic results revealed the combination was spontaneous, and the change of enthalpy and entropy was ∆H = 53.50 kJ/mol, ∆S = 261.00 J/mol·K, respectively. It indicated that the interaction forces between Res and PV were mainly hydrophobic interaction and hydrogen bonding. Molecular docking showed the binding mode, which was consistent with the experiment results. The research on the interaction between Res and PV provided theoretical guidance for the application of Res in food.Practical ApplicationPV is the most highly phosphorylated protein in nature and has pro‐calcium absorption effects. Res is a polyphenol with strong antioxidant and anti‐inflammatory activity, but its poor solubility limits its application. In this study, the solubility of Res was considerably enhanced by compounding Res and PV, and the antioxidant activity of Res was well retained. It increases the value of Res in food and other applications and opens up new possibilities for processing and utilization of PV.

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Thông tin xuất bản

Journal of Food Science

Tập 87 Số 10

4416-4428

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