Science and Technology of Food Industry

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Volume 41 Issue 4
Feb.  2020
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WANG Jing-jing, XU Wei-min, WANG Dao-ying. Interactions of Curcumin with Porcine Lipoxygenase and Its Effect on Protein Structure[J]. Science and Technology of Food Industry, 2020, 41(4): 19-24. DOI: 10.13386/j.issn1002-0306.2020.04.004
Citation: WANG Jing-jing, XU Wei-min, WANG Dao-ying. Interactions of Curcumin with Porcine Lipoxygenase and Its Effect on Protein Structure[J]. Science and Technology of Food Industry, 2020, 41(4): 19-24. DOI: 10.13386/j.issn1002-0306.2020.04.004
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Interactions of Curcumin with Porcine Lipoxygenase and Its Effect on Protein Structure

  • 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

  • 2. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;

  • 3. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

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  • Received Date: May 21, 2019
  • Available Online: November 12, 2020
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    • Abstract
  • The interaction between curcumin and porcine 12-Lipoxygenase(LOX)was investigated by spectrophotometry,fluorescence spectroscopy and circular dichroism(CD). The results showed that curcumin inhibited the activity of porcine 12-LOX.The more concentration it was,the more inhibition effect it behaved. The IC50 value of curcumin inhibited 12-LOX was 2.156 μg/mL. Fluorescence results showed that curcumin had strong quenching effects on porcine 12-LOX,and the quenching mechanism was static quenching. The interaction between curcumin and porcine 12-LOX was mainly van der Waals force and hydrogen bonding. Synchronous fluorescence spectroscopy indicated that the binding site of curcumin to porcine 12-LOX was closer to the tryptophan residue. CD chromatography showed that curcumin interacted with porcine 12-LOX and made the LOX secondary structure changed.
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