Comparative studies on interactions of l-ascorbic acid, α-tocopherol, procyanidin B3, β-carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods.
Saved in:
| Title: | Comparative studies on interactions of l-ascorbic acid, α-tocopherol, procyanidin B3, β-carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods. |
|---|---|
| Authors: | Li, Xiang‐Rong1 1842457577@qq.com, Jia, Jin‐Jin2, Yan, Yun‐Hui1, Ni, Tian‐Jun1 |
| Source: | Journal of Food Biochemistry. Apr2017, Vol. 41 Issue 2, pn/a-N.PAG. 16p. |
| Subjects: | Vitamin C, Vitamin E, Procyanidins, Astaxanthin, Lysozymes, Molecular models, Antioxidants |
| Abstract: | l-Ascorbic acid, α -tocopherol, procyanidin B3, β-carotene, and astaxanthin are five classic dietary antioxidants. In this study, the interaction between them and lysozyme was investigated by fluorescence spectroscopy and molecular modeling methods. The quenching mechanisms of lysozyme by them are all static quenching at lower concentrations of antioxidants, but at higher concentrations, predominantly by the 'sphere of action' mechanisms. The binding constants of lysozyme-antioxidants systems are in the following order as: astaxanthin>β-carotene > procyanidin B3 > l-ascorbic acid>α-tocopherol. Thermodynamic analysis reveals that the binding process of α-tocopherol to lysozyme is synergistically driven by enthalpy and entropy. For the other four antioxidants-lysozyme systems, the binding processes are all entropy process. Synchronous fluorescence spectroscopy shows that the five antioxidants may induce microenvironmental changes of lysozyme. Molecular docking results reveal that the five antioxidants bind into the enzyme active site and lysozyme activity is inhibited, in accordance with the results of lysozyme activity experiment. Practical applications Antioxidants are used worldwide as food additives to protect foodstuffs against deterioration caused by oxidation, such as fat rancidity and color changes. Dietary antioxidant is considered to be a safe natural product. However, it may act as an antinutritional factor, in terms of the inhibition of proteases, when ingested in excess. Lysozyme with high natural abundance is an enzyme known for its unique ability to damage bacterial cell walls, thereby providing protection against bacterial infections. When the diverse endogenous and exogenous ligands enter into the human body, ligand-lysozyme conjugation can be observed. Therefore, lysozyme is selected to investigate the binding characteristics of five classic dietary antioxidants, which is critical in order to understand their possible delivery, consequent availability, and relevant health risks. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| FullText | Links: – Type: pdflink Text: Availability: 1 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 122451791 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Comparative studies on interactions of l-ascorbic acid, α-tocopherol, procyanidin B3, β-carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Li%2C+Xiang‐Rong%22">Li, Xiang‐Rong</searchLink><relatesTo>1</relatesTo><i> 1842457577@qq.com</i><br /><searchLink fieldCode="AR" term="%22Jia%2C+Jin‐Jin%22">Jia, Jin‐Jin</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Yan%2C+Yun‐Hui%22">Yan, Yun‐Hui</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ni%2C+Tian‐Jun%22">Ni, Tian‐Jun</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. Apr2017, Vol. 41 Issue 2, pn/a-N.PAG. 16p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Vitamin+E%22">Vitamin E</searchLink><br /><searchLink fieldCode="DE" term="%22Procyanidins%22">Procyanidins</searchLink><br /><searchLink fieldCode="DE" term="%22Astaxanthin%22">Astaxanthin</searchLink><br /><searchLink fieldCode="DE" term="%22Lysozymes%22">Lysozymes</searchLink><br /><searchLink fieldCode="DE" term="%22Molecular+models%22">Molecular models</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: l-Ascorbic acid, α -tocopherol, procyanidin B3, β-carotene, and astaxanthin are five classic dietary antioxidants. In this study, the interaction between them and lysozyme was investigated by fluorescence spectroscopy and molecular modeling methods. The quenching mechanisms of lysozyme by them are all static quenching at lower concentrations of antioxidants, but at higher concentrations, predominantly by the 'sphere of action' mechanisms. The binding constants of lysozyme-antioxidants systems are in the following order as: astaxanthin>β-carotene > procyanidin B3 > l-ascorbic acid>α-tocopherol. Thermodynamic analysis reveals that the binding process of α-tocopherol to lysozyme is synergistically driven by enthalpy and entropy. For the other four antioxidants-lysozyme systems, the binding processes are all entropy process. Synchronous fluorescence spectroscopy shows that the five antioxidants may induce microenvironmental changes of lysozyme. Molecular docking results reveal that the five antioxidants bind into the enzyme active site and lysozyme activity is inhibited, in accordance with the results of lysozyme activity experiment. Practical applications Antioxidants are used worldwide as food additives to protect foodstuffs against deterioration caused by oxidation, such as fat rancidity and color changes. Dietary antioxidant is considered to be a safe natural product. However, it may act as an antinutritional factor, in terms of the inhibition of proteases, when ingested in excess. Lysozyme with high natural abundance is an enzyme known for its unique ability to damage bacterial cell walls, thereby providing protection against bacterial infections. When the diverse endogenous and exogenous ligands enter into the human body, ligand-lysozyme conjugation can be observed. Therefore, lysozyme is selected to investigate the binding characteristics of five classic dietary antioxidants, which is critical in order to understand their possible delivery, consequent availability, and relevant health risks. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=122451791 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfbc.12338 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: n/a Subjects: – SubjectFull: Vitamin C Type: general – SubjectFull: Vitamin E Type: general – SubjectFull: Procyanidins Type: general – SubjectFull: Astaxanthin Type: general – SubjectFull: Lysozymes Type: general – SubjectFull: Molecular models Type: general – SubjectFull: Antioxidants Type: general Titles: – TitleFull: Comparative studies on interactions of l-ascorbic acid, α-tocopherol, procyanidin B3, β-carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Li, Xiang‐Rong – PersonEntity: Name: NameFull: Jia, Jin‐Jin – PersonEntity: Name: NameFull: Yan, Yun‐Hui – PersonEntity: Name: NameFull: Ni, Tian‐Jun IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 04 Text: Apr2017 Type: published Y: 2017 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 41 – Type: issue Value: 2 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
| ResultId | 1 |
