食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040159

研究报告

矢车菊素-3-O-葡萄糖苷与牛血清白蛋白相互作用及对蛋白性质的影响

  • 张会敏 ,
  • 刘国宸 ,
  • 任李宁 ,
  • 宁宁 ,
  • 琚萌萌 ,
  • 孙爱东
展开
  • (北京林业大学 生物科学与技术学院, 北京, 100091)
第一作者:博士研究生(孙爱东教授为通信作者,E-mail:adsun@bjfu.edu.cn)

收稿日期: 2024-06-11

  修回日期: 2024-08-12

  网络出版日期: 2025-06-19

基金资助

国家自然科学基金项目(32172222,32372370);国家重点研发计划项目(2023YFD2201804)

收起

Interaction of cyanidin-3-O-glucoside with bovine serum albumin and its effect on protein properties

  • ZHANG Huimin ,
  • LIU Guochen ,
  • REN Lining ,
  • NING Ning ,
  • JU Mengmeng ,
  • SUN Aidong
Expand
  • (School of Biological Science and Technology, Beijing Forestry University, Beijing 100091, China)

Received date: 2024-06-11

  Revised date: 2024-08-12

  Online published: 2025-06-19

Fold

摘要

蛋白质以可逆或不可逆的方式与多酚相互作用,从而影响食品的感官、质地和营养特性。为探究以矢车菊素-3-O-葡萄糖苷(centaurin-3-O-glucoside,C3G)为代表的花色苷类多酚与牛血清白蛋白(bovine serum albumin,BSA)的非共价作用方式及其对蛋白特性的影响,该研究采用多光谱技术和分子对接手段探究二者的相互作用,并探讨了C3G对BSA蛋白质特性的影响。傅里叶红外光谱显示,C3G与BSA结合后,酰胺I带和A带发生红移且峰强度减弱。圆二色光谱结果表明,C3G使BSA蛋白结构变得松散,BSA二级结构发生改变,α-螺旋含量由31.8%下降到31.1%,β-折叠含量由18.1%增加到18.5%。荧光光谱证实了C3G对BSA的猝灭是形成基态络合物引起的静态猝灭。热力学和分子对接结果显示,BSA和C3G之间的作用力以静电引力和氢键作用为主,C3G可进入BSA内腔结构。对BSA物理特性研究发现,C3G的加入可使BSA结构域扩展,粒径从244.75 nm增加至644.70 nm。同时C3G显著增强了BSA的溶解性、持水性和持油性,并改善了其泡沫性能和乳化性能。该研究为了解C3G对BSA构象和蛋白特性的影响提供了重要的实验和理论基础,为蛋白花色苷复合物的应用提供了理论依据和参考。

关键词： 矢车菊素-3-O-葡萄糖苷; 牛血清白蛋白; 非共价键; 持水性; 持油性; 乳化性; 起泡性

本文引用格式

张会敏 , 刘国宸 , 任李宁 , 宁宁 , 琚萌萌 , 孙爱东 . 矢车菊素-3-O-葡萄糖苷与牛血清白蛋白相互作用及对蛋白性质的影响[J]. 食品与发酵工业, 2025 , 51(11) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.040159

Abstract

Proteins and polyphenols can interact in reversible or irreversible ways, thus affect the sensory, texture and nutritional properties of foods.To investigate the types of non-covalent interactions between anthocyanins (centaurin-3-O-glucoside (C3G)) and bovine serum albumin (BSA) and their effects on BSA protein properties, multispectral techniques and molecular docking methods were used.The effects of C3G on the properties of BSA protein were also studied.First, Fourier infrared spectroscopy showed that the amide I and A bands were redshifted and their peak intensities weakened after C3G combined with BSA.The results of circular dichroism spectrum showed that the structure of BSA protein became loose and the secondary structure of BSA was changed in the presence of C3G.The α-helix content decreased from 31.8% to 31.1%, and the β-fold content increased from 18.1% to 18.5%.Next, the fluorescence spectra confirmed that the quenching of BSA by C3G is a static quenching caused by the formation of ground state complex.Thermodynamic and molecular docking results showed that the force between BSA and C3G is mainly contributed by electrostatic attraction and hydrogen bond, and C3G entered the BSA cavity structure.Finally, the study on the physical properties of BSA showed that the addition of C3G could expand the BSA domain and increase the particle size from 244.75 nm to 644.70 nm.Interestingly, C3G significantly enhanced the solubility, water holding capacity and oil holding capacity of BSA, as well as improved foam properties and emulsification properties.This study provides an important experimental and theoretical basis for understanding the effects of C3G on the conformation and protein properties of BSA, and provides a theoretical basis and reference for the application of protein-anthocyanin complexes.

Key words： cyanidin-3-O-glucoside; bovine albumin; non-covalent bond; water holding capacity; oil holding capacity; emulsification; foamability

参考文献

[1] ZHANG H M, JIA C L, XIAO Y H, et al.Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles[J].Food Chemistry, 2024, 439:138150.
[2] TANG L, ZHANG D, XU S H, et al.Different spectroscopic and molecular modeling studies on the interaction between cyanidin-3-O-glucoside and bovine serum albumin[J].Luminescence, 2014, 29(2):168-175.
[3] AYVAZ H, CABAROGLU T, AKYILDIZ A, et al.Anthocyanins:Metabolic digestion, bioavailability, therapeutic effects, current pharmaceutical/industrial use, and innovation potential[J].Antioxidants, 2022, 12(1):48.
[4] CAO Y, ZHAO B F, LI Y G, et al.Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism[J].Food Chemistry, 2023, 411:135409.
[5] GONÇALVES A C, FALCÃO A, ALVES G, et al.Antioxidant activity of the main phenolics found in red fruits:An in vitro and in silico study[J].Food Chemistry, 2024, 452:139459.
[6] BASHLLARI R, MOLONIA M S, MUSCARÀ C, et al.Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicity[J].Archives of Physiology and Biochemistry, 2023, 129(2):379-386.
[7] SOOD R, SANJAY, CHOI H K, et al.Potential anti-cancer properties of malvidin and its glycosides:Evidence from in vitro and in vivo studies[J].Journal of Functional Foods, 2024, 116:106191.
[8] YE X, CHEN W, YAN F J, et al.Exploring the effects of cyanidin-3-O-glucoside on type 2 diabetes mellitus:Insights into gut microbiome modulation and potential antidiabetic benefits[J].Journal of Agricultural and Food Chemistry, 2023, 71(50):20047-20061.
[9] ZHANG R J, KOU S B, HU L, et al.Exploring binding interaction of baricitinib with bovine serum albumin (BSA):Multi-spectroscopic approaches combined with theoretical calculation[J].Journal of Molecular Liquids, 2022, 354:118831.
[10] HUSSAIN I, FATIMA S, AHMED S, et al.Biophysical and molecular modelling analysis of the binding of β-resorcylic acid with bovine serum albumin[J].Food Hydrocolloids, 2023, 135:108175.
[11] ŞAKAR D, ÜSTÜN E.Manganese-based CO-releasing molecules in body fluids:Zetasizer and bovine serum albumin interaction analysis[J].Russian Journal of Inorganic Chemistry, 2023, 68(9):1303-1312.
[12] XU X H, HU J Y, XUE H Q, et al.Applications of human and bovine serum albumins in biomedical engineering:A review[J].International Journal of Biological Macromolecules, 2023, 253:126914.
[13] WU Z Q, YUAN C, XIA Q, et al.Pre-coating cRGD-modified bovine serum albumin enhanced the anti-tumor angiogenesis of siVEGF-loaded chitosan-based nanoparticles by manipulating the protein Corona composition[J].International Journal of Biological Macromolecules, 2024, 267:131546.
[14] 任雁, 赵丹, 张烨, 等.乳清蛋白的功能成分及其主要应用[J].中国食品添加剂, 2007, 18(1):142-146.
REN Y, ZHAO D, ZHANG Y, et al.The functional ingredients of whey protein and the major application[J].China Food Additives, 2007, 18(1):142-146.
[15] CHENG Y, CHEN X, YANG T, et al.Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions[J].Food Hydrocolloids, 2023, 143:108911.
[16] ZHANG Z Y, YU Q Q, ZHAO S, et al.Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins[J].Food Frontiers, 2024, 5(2):722-734.
[17] TANG L, LI S, BI H N, et al.Interaction of cyanidin-3-O-glucoside with three proteins[J].Food Chemistry, 2016, 196:550-559.
[18] YANG P Q, WANG W X, XU Z Z, et al.New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin[J].Food Hydrocolloids, 2023, 140:108649.
[19] HOSSEIN RAZAVIZADEGAN JAHROMI S, FARHOOSH R, HEMMATEENEJAD B, et al.Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system:A multispectroscopic and chemometrics study[J].Food Chemistry, 2020, 311:126015.
[20] KALIRAJAN R, MURALIDHARAN V, JUBIE S, et al.Synthesis of some novel pyrazole-substituted 9-anilinoacridine derivatives and evaluation for their antioxidant and cytotoxic activities[J].Journal of Heterocyclic Chemistry, 2012, 49(4):748-754.
[21] 王晨雨, 陈成诚, 甘宇鑫, 等.基于多光谱技术对原儿茶酸抑制低密度脂蛋白氧化及其与牛血清白蛋白相互作用的研究[J].光谱学与光谱分析, 2024, 44(6):1762-1772.
WANG C Y, CHEN C C, GAN Y X, et al.The inhibition effect of protocatechuic acid on low-density lipoprotein oxidation and the interaction between this acid with bovine serum albumin based on multi-spectral techniques[J].Spectroscopy and Spectral Analysis, 2024, 44(6):1762-1772.
[22] ZANG Z H, CHOU S R, GENG L J, et al.Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein:Color stability, antioxidant activity, in vitro simulation, and protein functionality[J].LWT, 2021, 152:112269.
[23] CONDURACHE N N, APRODU I, GRIGORE-GURGU L, et al.Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides[J].Food Chemistry, 2020, 318:126508.
[24] ATTARIBO T, JIANG X Z, HUANG G Q, et al.Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability[J].Food Chemistry, 2020, 326:126904.
[25] SHAHABADI N, MAGHSUDI M, KIANI Z, et al.Multispectroscopic studies on the interaction of 2-tert-butylhydroquinone (TBHQ), a food additive, with bovine serum albumin[J].Food Chemistry, 2011, 124(3):1063-1068.
[26] HE Z Y, XU M Z, ZENG M M, et al.Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts[J].Food Chemistry, 2016, 199:314-322.
[27] 张潇. 花楸花色苷与酪蛋白作用对稳定性的影响[D].沈阳:辽宁大学.2018.
ZHANG X.The mechanism of the interaction of A,nthocyanins(Aronia melanocarpa Elliot)binding in protein[D].Shengyang:Liaoning University, 2018.
[28] WU S F, WANG X C, BAO Y X, et al.Molecular insight on the binding of monascin to bovine serum albumin (BSA) and its effect on antioxidant characteristics of monascin[J].Food Chemistry, 2020, 315:126228.
[29] KONG F H, KANG S M, TIAN J L, et al.Interaction of xylitol with whey proteins:Multi-spectroscopic techniques and docking studies[J].Food Chemistry, 2020, 326:126804.
[30] 岳鑫. 红松种鳞多酚稳定性及其与乳清蛋白相互作用的研究[D].哈尔滨:东北林业大学, 2019.
YUE X.Study on stability of polyphenols from Korean pine seed scales and their interaction with whey protein[D].Harbin:Northeast Forestry University, 2019.
[31] 张令文, 李欣欣, 王雪菲, 等.不同品种小麦面筋蛋白的功能性质[J].食品工业科技, 2022, 43(12):77-83.
ZHANG L W, LI X X, WANG X F, et al.Functional properties of gluten from different wheat cultivars[J].Science and Technology of Food Industry, 2022, 43(12):77-83.
[32] 望运滔, 王营娟, 白艳红.预处理技术改善蛋白质乳化性研究进展[J].食品与机械, 2020, 36(5):211-215.
WANG Y T, WANG Y J, BAI Y H.Recent advances in pretreatment techniques to improve the emulsifying property of proteins[J].Food & Machinery, 2020, 36(5):211-215.
[33] 周若楠. 预热超声对菠萝蜜种子分离蛋白起泡特性及其机制的研究[D].南昌:南昌大学, 2021.
ZHOU R N.Study on the foaming properties and its mechanism of jackfruit seed protein isolate induced by preheating and ultrasound treatments[D].Nanchang:Nanchang University, 2021.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司