Comparison of interaction mechanism between chlorogenic acid/luteolin and glutenin/gliadin by multi-spectroscopic and thermodynamic methods

文献类型： 外文期刊

第一作者： Zhang, Kangyi

作者： Zhang, Kangyi;Wen, Qingyu;Zhang, Kangyi;Wen, Qingyu;Zhang, Kangyi;Wen, Qingyu;Li, Tianqi;Liu, Qinghao;Wang, Yufei;Huang, Jihong

作者机构：

关键词： Glutenin; Gliadin; Chlorogenic acid; Luteolin; Interaction

期刊名称：JOURNAL OF MOLECULAR STRUCTURE （ 影响因子：3.841； 五年影响因子：3.138 ）

ISSN： 0022-2860

年卷期： 2021 年 1246 卷

页码：

收录情况： SCI

摘要： This research aims to investigate and compare interaction mechanisms between glutenin (Glu)/gliadin (Gli) and chlorogenic acid (CA)/luteolin (LU) at pH7.0, as well as its impacts on the structure of Glu/Gli and antioxidant activity of CA/LU. CA/LU strongly quenched the fluorescence of Glu/Gli in a static mode, and fluorescence quenching of Glu/Gli by CA was stronger than that of LU. Binding constant (K-a) of CA and Glu was the largest among four mixed systems. The isothermal titration calorimetry also confirmed that K-a were declined in the order of Glu-CA, Gli-CA, Glu-LU and Gli-LU, and the main forces were hydrogen bonding and hydrophobic force. Synchronous fluorescence demonstrated the interaction sites of CA/LU with Glu/Gli were close to Tyr and Trp residues, respectively. Three-dimensional fluorescence spectra manifested CA had a greater impact on conformation of Glu/Gli. Meanwhile, secondary structure analysis displayed that CA made the structure of Glu/Gli disordered, whereas LU made the structure of Glu/Gli more compact. Furthermore, CA/LU reduced the surface hydrophobicity of Glu/Gli. This interaction displayed a synergistic antioxidant effect, and the synergistic effect was stronger in CA-Glu and CA-Gli. Therefore, these findings suggest that interaction mechanisms and the effect of CA/LU on structure of Glu/Gli are significant different. (C) 2021 Elsevier B.V. All rights reserved.

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