利用多光谱分析、分子对接和分子动力学模拟等方法研究鲢鱼肌球蛋白与T-2毒素的结合机制

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yijia Deng , Rundong Wang , Manzhen Xu , Xuepeng Li , Yuhao Zhang , Ravi Gooneratne , Jianrong Li
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引用次数: 0

摘要

霉菌毒素污染是水产品加工业的潜在危害。T-2毒素是镰刀菌产生的真菌毒素,对水生动物的肌肉结构有显著影响,导致肌肉质量下降,危及食品安全。采用多光谱分析、分子对接和分子动力学模拟等方法研究了鲢鱼肌球蛋白与T-2毒素的相互作用机制。圆二色性分析表明,T-2毒素通过疏水相互作用与肌球蛋白结合,通过降低α-螺旋含量,增加β-sheet和β-turn形成,改变其二级结构。紫外可见光谱和荧光光谱显示,T-2毒素诱导肌球蛋白的总巯基含量和表面疏水性降低。此外,分子对接表明T-2进入肌球蛋白疏水活性口袋,并与Thr-80和tyrr -247形成氢键。MD模拟证实,T-2改变了肌动蛋白-肌球蛋白结构,导致所形成复合物的均方根偏差和旋转半径值波动增大。T-2与肌动蛋白-肌球蛋白结合后,连接处氨基酸残基的刚性和肌原纤维蛋白的结构致密性降低。本研究强调了T-2毒素与肌肉组织之间的相互作用,为霉菌毒素污染的监测和控制提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Elucidating the binding mechanism of silver carp myosin to T-2 toxin using multi-spectroscopic analysis, molecular docking and molecular dynamics simulation
Mycotoxin contamination is a potential hazard to aquatic product processing industry. T-2 toxin, mycotoxin produced by Fusarium, significantly affects the muscle structure of aquatic animal, resulting in reduced muscle quality and compromised food safety. The interaction mechanism between silver carp myosin and T-2 toxin was investigated using multi-spectroscopic analysis, molecular docking and molecular dynamics (MD) simulation methods. T-2 toxin binds to myosin through hydrophobic interaction, altering its secondary structure, by decreasing the α-helix content and increasing the β-sheet and β-turn formations, as revealed by circular dichroism analysis. UV–vis and fluorescence spectra revealed that T-2 toxin induced a reduction in the total sulfhydryl content and surface hydrophobicity of myosin. Furthermore, molecular docking indicated that T-2 entered the hydrophobic active pocket of myosin and formed a hydrogen bond with Thr-80 and Tyr-247. MD simulation confirmed that T-2 altered the actin-myosin structure, lead to increased fluctuations in root mean square deviation and radius of gyration values of the resulting complex-formed. Following the binding of T-2 to actin-myosin, the rigidity of amino acid residues at junction position and the structure compactness of myofibrillar proteins were reduced. This study highlights the interaction between T-2 toxin and muscle tissue, providing valuable insights for monitoring and control of mycotoxin contamination.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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