Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-10-01 DOI:10.1016/j.ifset.2024.103838

Zekun Li , Shunjie Kang , Qin Shu , Majida Al-Wraikat , Changchun Hao , Yongfeng Liu

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引用次数: 0

Abstract

Studies have suggested that milk may enhance or neutralize the bioavailability of coffee polyphenols, possibly due to reversible and irreversible interactions between coffee polyphenols and milk proteins. The effects of non-covalent and covalent binding of lactoferrin (BLF) to caffeic acid (CAA) on protein structure and function were investigated. SDS-PAGE analysis confirmed the covalent interaction between BLF and CAA. Multispectral experiments characterized the BLF-CAA complexes and conjugates, revealing alterations in the tertiary structure of the proteins in the BLF-CAA conjugates. Molecular docking and kinetics results demonstrated that hydrogen bonding, electrostatic interaction, and hydrophobic forces were the primary internal forces between CAA and BLF. When combined with CAA, the covalent conjugates exhibited superior functional properties including solubility, oxidation resistance, thermal stability, emulsification and foamability, bioaccessibility, and antimicrobial properties. This study offers a theoretical foundation and technical benchmark for the preparation of protein-based delivery vectors with synergistic effects.

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通过与咖啡多酚的非共价和共价结合改变乳铁蛋白的结构并改善其功能

研究表明，牛奶可能会提高或中和咖啡多酚的生物利用率，这可能是由于咖啡多酚与牛奶蛋白质之间可逆和不可逆的相互作用。本研究调查了乳铁蛋白（BLF）与咖啡酸（CAA）的非共价和共价结合对蛋白质结构和功能的影响。SDS-PAGE 分析证实了 BLF 与 CAA 之间的共价作用。多光谱实验描述了 BLF-CAA 复合物和共轭物的特征，揭示了 BLF-CAA 共轭物中蛋白质三级结构的变化。分子对接和动力学结果表明，氢键、静电作用和疏水作用力是 CAA 和 BLF 之间的主要内力。与 CAA 结合后，共价共轭物表现出优异的功能特性，包括溶解性、抗氧化性、热稳定性、乳化和发泡性、生物可及性和抗菌性。这项研究为制备具有协同效应的蛋白质递送载体提供了理论基础和技术基准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.