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Binding interaction between rice bran albumin and sweet potato leaves polyphenol: Multi-spectroscopic and simulated molecular docking analysis

文献类型： 外文期刊

作者： Wen, Junren 1 ; Sui, Yong 1 ; Shi, Jianbin 1 ; Xiong, Tian 1 ; Cai, Fang 1 ; Gao, Xiaomei 1 ; Mei, Xin 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

3.Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China

关键词： Rice bran albumin; Sweet potato leaves polyphenols; Non-covalent interaction

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 314 卷

页码：

收录情况： SCI

摘要： In this study, the changes in functional properties and binding mechanisms at the molecular level of a noncovalent complex formed between sweet potato leaf polyphenols (SPLPs) and rice bran albumin (RBA) were investigated. Multi-spectral analysis indicated that SPLPs statically quenched the intrinsic fluorescence of RBA, and fitting to a double logarithmic equation revealed that hydrogen bonding constituted the primary driving force behind this interaction. Consequently, the conformational structure, microenvironment, and surface hydrophobicity of RBA were significantly impacted. With 7 mu mol/L of SPLPs added to RBA, the emulsifying activity and stability of the complexes were enhanced by 45.71 % and 392.30 %, respectively, compared to RBA. Similarly, the thermal stability of 3,5-diCQA was enhanced by 176.29 %, alongside an improved ultraviolet tolerance. Molecular docking and molecular dynamics simulations clarified that the A0A191ANP5, B8AHL6 and P52428 subunit in RBA has a stronger affinity with the most abundant polyphenols in SPLPs, which was the 3,5disubstituted caffeoylquinic acid (3,5-diCQA). These findings may furnish a theoretical foundation for the prospective utilization of SPLPs and RBA complex products as functional food ingredients.

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