溶菌酶
化学
氢键
分子动力学
对接(动物)
傅里叶变换红外光谱
立体化学
结晶学
计算化学
分子
有机化学
生物化学
化学工程
医学
工程类
护理部
作者
Hailong Gui,Qiao Jiang,Jinlong Tian,Zang Zhihuan,Shufang Yang,Yiyun Yang,Meili Xin,Min Zhao,Jian Dai,Bin Li
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2023-06-03
卷期号:425: 136509-136509
被引量:36
标识
DOI:10.1016/j.foodchem.2023.136509
摘要
Due to pH sensitivity, the interaction between lysozyme and cyanidin-3-O-glucoside was investigated at pH 3.0 and 7.4 via multi-spectroscopic approaches, with additional molecular docking and molecular dynamics simulation (MD). Binding with cyanidin-3-O-glucoside, the enhanced UV spectra and the reduced the α-helicity of lysozyme were both more significant at pH 7.4 than that at pH 3.0 (p < 0.05), corresponding to Fourier transform infrared spectroscopy (FTIR) study. Fluorescence quenching indicated the static mode was major at pH 3.0 with a part dynamic mode at pH 7.4 with a significantly high of Ks at 310 K (p < 0.05), corresponding to their MD. An instantaneous conformation of lysozyme was observed during C3G addition at pH 7.4 in fluorescence phase diagram. Cyanidin-3-O-glucoside derivatives bind with lysozyme at a common site via hydrogen-bond and π-π interactions in molecular docking and tryptophan played a potential role in the interaction based on the MD.
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