Interaction of glycosylated legumin with EGCG and quercetin: structure and stability analysis.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-04 DOI:10.1002/jsfa.14212

Yue Li, Jincan Wu, Jiaqi Ding, Mengyao Liu, Rui Yang

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引用次数: 0

Abstract

Background: Polyphenols have a strong binding capacity with proteins, but the binding behavior of polyphenols with glycosylated proteins and the effects of binding on the structure of glycosylated proteins have been less studied.

Results: This study used enzymatic modification to prepare an oligochitosan-legumin complex (OLC) to investigate its interaction with (-)-epigallocatechin gallate (EGCG) and quercetin. Fluorescence spectroscopy experiments showed that the binding site of OLC to EGCG was 27.7 ± 2.47 and that of quercetin to OLC was 19.5 ± 2.92; the binding of one polyphenol affected the other's ability to bind to OLC. The FTIR and CD results showed secondary structural changes in OLC after incorporating polyphenols, with a decrease in the content of α-helix and an increase in the content of β-sheet. The OLC and OLC-polyphenol complexes showed smaller particle size and denser micromorphology. Moreover, OLC had a protective effect on EGCG and quercetin against thermal and ultraviolet light treatments compared to polyphenols alone.

Conclusion: Transglutaminase was used to catalyze the crosslinking of legumin and oligochitosan. The interaction between OLC and two polyphenols with different properties was studied, and OLC was successfully developed as a carrier to protect two bioactive substances. This study demonstrated the interaction mechanism between glycosylated proteins and polyphenols, providing a basis for the application of glycosylated proteins in encapsulation, protection, and delivery of bioactive substances. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.