基于光谱法的山柰酚、白藜芦醇与面筋蛋白的相互作用研究

    Study on the interaction between kaempferol, resveratrol, and gluten proteins using spectroscopic methods

    • 摘要: 为研究山柰酚和白藜芦醇与面筋蛋白之间的相互作用机制,利用荧光光谱、紫外光谱、傅里叶变换红外光谱(FT-IR)和分子对接等方法测定了荧光猝灭机理、作用力类型、蛋白质二级结构变化等分子作用信息。研究结果表明:山柰酚对面筋蛋白的猝灭机制为静态猝灭,白藜芦醇为动静态猝灭的结合,其中山柰酚与面筋蛋白具有更强的结合力;两种多酚通过氢键和范德瓦耳斯力与面筋蛋白相互作用,山柰酚与面筋蛋白的相互作用位点更接近色氨酸残基,白藜芦醇更接近酪氨酸残基;FT-IR光谱分析表明两种多酚均降低了面筋蛋白结构的有序性和稳定性,面筋蛋白β-折叠含量增加,α-螺旋和反平行β-折叠降低;分子对接结果表明面筋蛋白与山柰酚、白藜芦醇主要通过氢键和范德瓦耳斯力相互作用。本研究揭示了山柰酚、白藜芦醇与面筋蛋白的作用机制,为面筋蛋白食品的利用与加工提供了数据支持。

       

      Abstract: To investigate the interaction mechanisms between gluten protein, kaempferol, and resveratrol, fluorescence spectroscopy, ultraviolet-visible (UV-Visible) spectroscopy, Fourier-transform infrared (FT-IR) spectroscopy, and molecular docking were applied. Molecular interaction information such as fluorescence quenching mechanism, interaction force type, and changes in protein secondary structure were determined. The results showed that kaempferol mainly quenched the intrinsic fluorescence of gluten protein through static quenching, while resveratrol quenched gluten protein through a combination of dynamic and static quenching. Compared to resveratrol, kaempferol bound gluten protein with a stronger affinity. Thermodynamic studies had shown that the binding of two polyphenols to gluten protein was mainly driven by hydrogen bonding and van der Waals forces. The binding process was a spontaneous exothermic reaction. Kaempferol’s binding site to gluten protein was closer to tryptophan residues, while resveratrol’s binding site was closer to tyrosine residues. FT-IR spectroscopy analysis showed that kaempferol and resveratrol reduced the structural order and stability of gluten protein, increased the content of gluten protein β-sheet, and decreased the α-helix and antiparallel β-sheet. Molecular docking analysis indicated that gluten protein mainly interacts with kaempferol and resveratrol through hydrogen bonding and van der Waals forces. This study reveals the interaction mechanisms between kaempferol, resveratrol, and gluten protein, providing data support for the utilization and processing of gluten protein foods.

       

    /

    返回文章
    返回