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Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines

文献类型： 外文期刊

作者： Yang, Xiaoyue 1 ; Zhang, Dequan 1 ; Blecker, Christophe 3 ; Zhang, Chunjiang 1 ; Sun, Xiangxiang 1 ; Wang, Zhenyu 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Minist Agr & Rural Affairs, Integrated Lab Proc Technol Chinese Meat & Dish Pr, Beijing 100193, Peoples R China

3.Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Bound heterocyclic amines; Resveratrol; Myofibrillar proteins; Structural characteristics; Interaction

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2024 年 59 卷

页码：

收录情况： SCI

摘要： To elucidate the pathways and mechanisms by which polyphenols inhibit protein-bound heterocyclic amines (HAs), the influence of resveratrol on bound/free HAs and the structure changes of myofibrillar proteins (MP) in the system of creatinine/MP/glucose model was studied. The results demonstrate that resveratrol significantly reduced bound and free HAs in the reaction systems (P < 0.05), and facilitates the transition from bound to free HAs. In addition, resveratrol altered the secondary structure of MP and had a static quenching effect on MP fluorescence. The strong interactions between resveratrol and MP are mainly hydrogen bonding and hydrophobic interactions. Furthermore, the results of molecular docking demonstrated that resveratrol exposed more hydrophobic amino acids (Ala, Lys and Pro) at the 556-578 amino acid sites of myosin. These results indicate that resveratrol controls the formation of bound HAs by reducing exposure to amino acids involved in the HAs reaction and promoting exposure to non-precursor amino acids.

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