肉桂醛
化学
圆二色性
对接(动物)
α-乳清蛋白
结合位点
立体化学
乳清蛋白
生物化学
医学
护理部
催化作用
作者
Ghazaleh Asghari,Maliheh Sadat Atri,Ali Akbar Saboury,Maryam Mohadjerani
出处
期刊:Biomacromolecular Journal
日期:2017-12-01
卷期号:3 (2): 123-132
被引量:2
摘要
Cinnamaldehyde is an important compound of the cinnamon essential oil, and it is responsible for the most of the health benefits of cinnamon. Enriching foods such as milk with cinnamaldehyde can lead to greater utilization of cinnamaldehyde properties. In this study, we investigated the interaction of cinnamaldehyde with bovine alpha-lactalbumin. Analyzing the spectrum of alpha-lactalbumin in the presence of different concentrations of cinnamaldehyde by ultraviolet-visible, fluorescence and circular dichroism spectroscopy showed that cinnamaldehyde is capable to bind to alpha-lactalbumin without changing its secondary structure. Conformational change in alpha-lactalbumin induced by interaction with cinnamaldehyde and the number of binding sites and binding constant were 1.1 and 5.88 * 105 M−1, respectively. The molecular docking results showed one binding site which most of its interactions are hydrophobic. The ability of cinnamaldehyde to bind to alpha-lactalbumin suggests that alpha-lactalbumin can be used as a suitable vehicle for cinnamaldehyde especially for fortification of milk.
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