奎尔素对肌红蛋白介导的脂质氧化抑制机制:多光谱和分子对接研究
Shi-Ya Peng1, Naihao Lu1, Rong Tian1
1College of Chemistry and Materials, Key Laboratory of Green Catalysis of Jiangxi Education Institutes, Jiangxi Normal University, Nanchang, China.
概括
奎瑞与肌球蛋白结合,稳定其结构,并抑制肌肉食物中的脂质氧化. 奎尔的这种抗氧化作用为食品保存提供了营养益处.
科学领域:
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 肌球蛋白 (Mb) 很容易诱导肌肉食物中的脂质氧化.
- 已知蛋白质-多相互作用,但奎尔素对Mb介导的脂质氧化的影响尚不清楚.
研究的目的:
- 为了研究奎尔丁和肌球蛋白之间的相互作用.
- 阐明Quercetin对Mb的氧化还原状态和稳定性影响的结构机制.
- 评估奎尔塞丁对Mb介导的脂质氧化的影响.
主要方法:
- 多光谱技术 (光,紫外线吸收,圆形二重化).
- 分子对接模拟. 分子对接模拟.
- 脂质组和基于肌肉的脂质氧化试验.
主要成果:
- 奎尔赛丁通过疏水相互作用与Mb的中央口袋结合,形成一个稳定的复合体.
- Quercetin 的结合增强了 Mb 的紧性,稳定了血红组,并将 met-Mb 降低为 oxy-Mb.
- 奎瑞显著抑制了脂质体和肌肉组织中的Mb介导的脂质氧化.
- 奎尔丁衍生物鲁丁的结合力较弱,抑制力也较小.
结论:
- 奎尔的抗氧化活性源于其稳定肌球蛋白结构和抑制血红蛋白释放的能力.
- 这种相互作用为类黄的抗氧化特性提供了一个新的机制.
- 奎尔素有可能提高含有血蛋白的食品的新鲜度和质量.
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