Competitive binding and characteristic properties of pea 7S protein with three phenolic compounds: Implications for digestion and intestinal transport

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-27 DOI:10.1016/j.foodchem.2025.146546

Dongze Li, Liping Yao, Peineng Zhu, Lechuan Wang, Tian Tian, Hong Wang, Lianzhou Jiang, Zhaoxian Huang, Lingyun Chen

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引用次数: 0

Abstract

The delivery of phenols by proteins as carriers is a current research hotspot, but single phenol can no longer sufficient to meet people's health needs. In this study, a protein-phenol triligand complex of curcumin, resveratrol, caffeic acid and pea 7S protein was constructed. Fluorescence spectroscopy confirmed that quenching constants (Ksv) of resveratrol, curcumin and caffeic acid binding to protein were 2.73 × 10⁴ M⁻¹, 3.35 × 10⁴ M⁻¹and 3.38 × 10⁴ M⁻¹, respectively, indicating that caffeic acid has the strongest binding affinity. Fluorescence spectroscopy and molecular docking techniques revealed binding regions and competitive binding processes. In vitro simulation digestion experiments indicated that the binding of phenols increased digestibility of proteins from 26.51% to 29.54%. After transport by Caco-2 cells, the release rates of resveratrol, curcumin and caffeine were 68.52%, 70.65% and 36.59% respectively, indicating that 7S protein might protect the absorption of phenols. These findings highlight the potential of 7S protein to deliver multiple phenols.

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豌豆7S蛋白与三种酚类化合物的竞争结合及其特性：对消化和肠道运输的影响

以蛋白质为载体传递酚类物质是目前的研究热点，但单一的酚类物质已不足以满足人们的健康需求。本研究构建了姜黄素、白藜芦醇、咖啡酸和豌豆7S蛋白的蛋白-酚三配体。荧光光谱证实,猝灭常数(Ksv)的白藜芦醇,姜黄素和咖啡酸结合蛋白2.73 × 104 −1,3.35 × 104 −1和3.38 × 104 −1,分别表明咖啡酸具有强烈的亲和力。荧光光谱和分子对接技术揭示了结合区域和竞争结合过程。体外模拟消化实验表明，酚类物质的结合使蛋白质的消化率从26.51%提高到29.54%。经Caco-2细胞转运后，白藜芦醇、姜黄素和咖啡因的释放率分别为68.52%、70.65%和36.59%，表明7S蛋白可能保护了酚类物质的吸收。这些发现突出了7S蛋白传递多种酚的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.