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使用SPME-GC-MS,多重光谱和分子对接,了解四种主要鱼类化合物和草肌纤维蛋白之间的相互作用

Naiyong Xiao¹, Yutao Pang¹, Sirui Chen¹

¹College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Food chemistry: X

|April 10, 2025

概括

这项研究揭示了鱼类化合物如何与草鱼蛋白相互作用,确定结合强度和力量. 了解这些相互作用是提高鱼类产品质量和减少异味的关键.

科学领域:

食品科学食品科学食品科学
生物化学生化学
分析化学分析化学

背景情况:

水产品中的鱼味通常是由与蛋白质相互作用的挥发性化合物引起的.
肌纤维蛋白 (MPF) 对鱼肉的质地和质量作出了重大贡献.
了解鱼类化合物与MPF相互作用的分子基础对于质量控制至关重要.

研究的目的:

阐明四种主要鱼类化合物与草鱼肌纤维蛋白之间的相互作用机制.
为了确定这些相互作用中所涉及的约束顺序,力和位点.
调查这些相互作用对草MPF的结构性质的影响.

主要方法:

固相微提取气色谱-质谱 (SPME-GC-MS) 用于化合物识别.
多光谱技术 (如光,圆形二元化) 用于分析蛋白质结构变化.
分子对接模拟用于预测结合相互作用和能量.

主要成果:

结合亲和力下降的顺序是:十极 > 八极 > 六极 > 1-octen-3-ol.
对于化物来说,疏水性相互作用占主导地位,而对1-octen-3-ol来说,键和范德瓦尔斯力是关键.
相互作用改变了芳香氨基酸 (三聚,氨酸) 的微环境,并降低了蛋白质α-螺旋性含量和表面水性.
分子对接证实了不同的结合点和基于化合物结构的不同的结合自由能量.

结论:

这项研究为鱼类化合物与草鱼MPF的相互作用提供了详细的分子理解.
这些相互作用显著影响蛋白质的结构和特性,导致异味.
这些发现为减轻水产产品中鱼味的策略提供了洞察力.

关键词:

鱼类化合物是一种鱼类化合物.草鱼是一种草鱼.相互作用相互作用肌纤维蛋白质是一种肌纤维蛋白质.

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Protein-protein Interfaces

Protein-protein Interfaces

Many proteins form complexes to carry out their functions, making protein-protein interactions (PPIs) essential for an organism's survival. Most PPIs are stabilized by numerous weak noncovalent chemical forces. The physical shape of the interfaces determines the way two proteins interact. Many globular proteins have closely-matching shapes on their surfaces, which form a large number of weak bonds. Additionally, many PPIs occur between two helices or between a surface cleft and a...

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Protein Networks

An organism can have thousands of different proteins, and these proteins must cooperate to ensure the health of an organism. Proteins bind to other proteins and form complexes to carry out their functions. Many proteins interact with multiple other proteins creating a complex network of protein interactions.
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