通过非共价相互作用将牛乳酸与选定的酸结合:结合机制和功能改变
Cuina Wang1, Yingcong Lu1, Boxue Xia1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China.
Journal of dairy science
|February 18, 2024
概括
像酸这样的酸与乳酸结合,增强其抗氧化能力. 这些相互作用也改变了乳酸铁素.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 蛋白质化学 蛋白质化学
背景情况:
- 乳酸 (LF) 是一种关键的铁结合蛋白,具有多种生物活性.
- 酸是天然化合物,以其抗氧化特性而闻名.
- 了解LF和酸之间的相互作用对于开发功能性食品和营养保健品至关重要.
研究的目的:
- 为了研究四种酸 (酸,咖啡酸,酸,罗斯马林酸) 和乳酸之间的非共价相互作用.
- 描述结合亲缘关系,LF的形状变化,以及对LF功能性质的影响.
主要方法:
- 结合性研究以确定结合常数和相互作用力 (范德瓦尔斯,键,疏水力).
- 谱分析 (二级和三级结构) 来评估LF的形状变化.
- 分子对接模拟用于预测酸在LF上的结合点.
- 抗氧化活性测定 (DPPH,ABTS,FRAP) 来评估LF-酸复合物的疗效.
- 乳化稳定性和泡能力测试,以评估功能性质.
主要成果:
- 结合性亲缘关系按照以下顺序进行:咖啡酸 > 酸 > 罗斯马林酸 > 酸.
- 相互作用导致LF的二级和三级结构的形状变化.
- 分子对接揭示了每个酸在LF上的特定结合点.
- 与原生LF相比,LF-酸复合体表现出显著增强的抗氧化活性.
- 咖啡酸,原酸和罗斯马林酸降低了乳化稳定性,并提高了LF的泡能力.
结论:
- 酸与乳酸具有非性相互作用,具有不同的结合亲和力和结合机制.
- 这些相互作用调节LF的结构,并显著提高其抗氧化能力.
- 该研究强调了LF-酸复合体在食品和制药行业的应用潜力,因为其功能和抗氧化性能得到了改善.
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