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Surface plasmon resonance study of interaction between lactoferrin and naringin
Natália M Nunes1, Hauster M C de Paula2, Yara L Coelho2
1Grupo de Termodinâmica Molecular Aplicada, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
Food Chemistry
|June 30, 2019
Summary
Lactoferrin (LF) effectively binds with naringin (NR), forming a stable complex. This interaction, studied using surface plasmon resonance, supports LF's potential as a delivery vehicle for bioactive compounds in food.
Area of Science:
- Food Science
- Biochemistry
- Molecular Interactions
Background:
- Lactoferrin (LF) is a glycoprotein with potential applications as a carrier for bioactive molecules in food systems.
- Understanding the interaction kinetics and thermodynamics of LF with specific compounds is crucial for optimizing its functionality.
Purpose of the Study:
- To investigate the kinetic and thermodynamic parameters of the interaction between lactoferrin (LF) and naringin (NR).
- To evaluate the stability and binding affinity of the LF-NR complex.
- To elucidate the mechanism of complex formation and dissociation.
Main Methods:
- Surface Plasmon Resonance (SPR) was employed to study the binding kinetics and thermodynamics.
- Kinetic parameters (association and dissociation rate constants) were determined.
- Thermodynamic parameters (binding constant, Gibbs free energy) were calculated.
Main Results:
- A stable complex formed between LF and NR with a binding constant of 1.39 × 10^5 M⁻¹ at 25°C.
- The association rate constant was 5.00 × 10⁴ M⁻¹s⁻¹, and the dissociation rate constant was 0.36 s⁻¹.
- Complex formation involved multi-step association and single-step dissociation, with temperature-independent activation energy for dissociation.
Conclusions:
- Lactoferrin (LF) forms a stable and significant complex with naringin (NR).
- The binding characteristics support the exploration of LF as a viable vehicle for delivering bioactive molecules like naringin.
- The study provides foundational data for developing LF-based delivery systems in the food industry.
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