LI Jie, GUO Xin, YUAN Tianshuai, et al. Preliminary Study of the Interaction between Chlorogenic Acid and Myofibrillar Protein Based on Multispectral Techniques[J]. Science and Technology of Food Industry, 2024, 45(5): 44−52. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050039.
Citation: LI Jie, GUO Xin, YUAN Tianshuai, et al. Preliminary Study of the Interaction between Chlorogenic Acid and Myofibrillar Protein Based on Multispectral Techniques[J]. Science and Technology of Food Industry, 2024, 45(5): 44−52. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050039.

Preliminary Study of the Interaction between Chlorogenic Acid and Myofibrillar Protein Based on Multispectral Techniques

More Information
  • Received Date: May 08, 2023
  • Available Online: January 04, 2024
  • In this study, the binding properties and structural changes associated with the interaction of Coregonus peled myofibrillar protein (MP) and different concentrations (6, 30, 150, and 300 µmol/g) of chlorogenic acid (CA) were investigated. The CA-MP complexes were formed at 25 °C, and the physical and chemical properties (total sulfhydryl groups, surface hydrophobicity), changes in secondary and tertiary structure (measured by Fourier-infrared spectroscopy, synchrotron fluorescence, and 3D fluorescence), and binding properties (measured by UV spectra, fluorescence quenching, and thermodynamic parameters) of the CA-MP complexes were measured. The results showed that at concentrations of 300 µmol/g CA, the total sulfhydryl content and surface hydrophobicity of MP decreased abruptly by 25.65% and 40.26%, respectively (P<0.05). Unfolding of the MP secondary structure and reductions in the α-helix content to 11.73% were observed, adversely affecting the structural stability of the protein. The synchronous and three-dimensional fluorescence spectra of MP showed that CA led to quenching of the protein fluorescence, with tryptophan showing 7.90% higher quenching compared with tyrosine. The UV spectra and fluorescence quenching data confirmed the formation of the CA-MP complexes, with complexes formation inducing static quenching, while the thermodynamic parameters further confirmed that hydrophobic forces dominated the interaction. The findings of the study provide valuable information on the interaction between polyphenols and Coregonus peled MP, as well as a reference for further investigations into the mechanisms underlying interactions between Coregonus peled myosin and polyphenols of different structures.
  • [1]
    SINGLA R K, DUBEY A K, GARG A, et al. Natural polyphenols:Chemical classification, definition of classes, subcategories, and structures[J]. Journal of AOAC International,2019,102(5):1397−1400. doi: 10.5740/jaoacint.19-0133
    [2]
    张典, 陈金玉, 张坤生, 等. 多酚协同磷酸化对鸡肉蛋白功能及货架期研究[J]. 食品科技,2019,44(2):143−151. [ZHANG D, CHEN J Y, ZHANG K S, et al. Effect on function of chicken protein and shelf life of chicken by polyphenol co-phosphorylation[J]. Food Science and Technology,2019,44(2):143−151.]

    ZHANG D, CHEN J Y, ZHANG K S, et al. Effect on function of chicken protein and shelf life of chicken by polyphenol co-phosphorylation[J]. Food Science and Technology, 2019, 442): 143151.
    [3]
    许宝琛, 张一敏, 罗欣, 等. 葡萄籽提取物和茶多酚抑制高氧气调包装牛肉饼的提前褐变现象[J]. 现代食品科技,2022,38(1):181−187,344. [XU B C, ZHANG Y M, LUO X, et al. Inhibition of grape seed extract and tea polyphenols on the premature browning of beef patties under high oxygen modified packaging[J]. Modern Food Science and Technology,2022,38(1):181−187,344.]

    XU B C, ZHANG Y M, LUO X, et al. Inhibition of grape seed extract and tea polyphenols on the premature browning of beef patties under high oxygen modified packaging[J]. Modern Food Science and Technology, 2022, 381): 181187,344.
    [4]
    XU J H, HAO M H, SUN Q F, et al. Comparative studies of interaction of β-lactoglobulin with three polyphenols[J]. International Journal of Biological Macromolecules,2019,136:804−812. doi: 10.1016/j.ijbiomac.2019.06.053
    [5]
    LIN X, YE L, HE K, et al. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols[J]. Food Chemistry,2022,373:131589. doi: 10.1016/j.foodchem.2021.131589
    [6]
    SUN J, LIU T, ZHANG F, et al. Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions[J]. LWT,2022,153:112537. doi: 10.1016/j.lwt.2021.112537
    [7]
    LIU X, SONG Q, LI X, et al. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes[J]. Food Chemistry,2021,361:130071. doi: 10.1016/j.foodchem.2021.130071
    [8]
    HAO L, SUN J, PEI M, et al. Impact of non-covalent bound polyphenols on conformational functional properties and in vitro digestibility of pea protein[J]. Food Chemistry,2022,383:132623. doi: 10.1016/j.foodchem.2022.132623
    [9]
    DAI T, MCCLEMENTS D J, HU T, et al. Improving foam performance using colloidal protein-polyphenol complexes:Lactoferrin and tannic acid[J]. Food Chemistry,2022,377:131950. doi: 10.1016/j.foodchem.2021.131950
    [10]
    GUO X, QIU H, DENG X, et al. Effect of chlorogenic acid on the physicochemical and functional properties of Coregonus peled myofibrillar protein through hydroxyl radical oxidation[J]. Molecules,2019,24(17):30252−30264.
    [11]
    GUO X, HU L, WANG Z, et al. Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress[J]. Journal of Food Biochemistry,2021,45(10):e13928.
    [12]
    GUO X, WANG N, WEI Y, et al. The effects of malonaldehyde on quality characteristics and protein oxidation of Coregonus peled (Coregonus peled) during storage[J]. Foods, 2023, 12(4):716.
    [13]
    LIU G, XIONG Y L, BUTTERFIELD D A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates[J]. Journal of Food Science,2010,65(5):811−818.
    [14]
    PESSATO T B, CARVALHO N C, TAVANO O L, et al. Whey protein isolate hydrolysates obtained with free and immobilized alcalase:Characterization and detection of residual allergens[J]. Food Research International,2016,83:112−120. doi: 10.1016/j.foodres.2016.02.015
    [15]
    吴黎明, 周群, 周骁, 等. 蜂王浆不同贮存条件下蛋白质二级结构的Fourier变换红外光谱研究[J]. 光谱学与光谱分析,2009,29(1):82−87. [WU L M, ZHOU Q, ZHOU X, et al. FTIR Assessment of the secondary structure of proteins in royal jelly under different storage conditions[J]. Spectroscopy and Spectral Analysis,2009,29(1):82−87.]

    WU L M, ZHOU Q, ZHOU X, et al. FTIR Assessment of the secondary structure of proteins in royal jelly under different storage conditions[J]. Spectroscopy and Spectral Analysis, 2009, 291): 8287.
    [16]
    王志军, 谢晶, 雷海英, 等. 3, 5-二硝基水杨酸与牛血清白蛋白相互作用的荧光光谱研究[J]. 山西大学学报(自然科学版),2012,35(7):85−88. [WANG Z J, XIE J, LEI H Y, et al. Spectra study on the interaction of 3, 5-dinitrosalicylic acid with bovine albumin[J]. Journal of Shanxi University (Nat Sci Ed),2012,35(7):85−88.]

    WANG Z J, XIE J, LEI H Y, et al. Spectra study on the interaction of 3, 5-dinitrosalicylic acid with bovine albumin[J]. Journal of Shanxi University (Nat Sci Ed), 2012, 357): 8588.
    [17]
    李改霞, 刘保生, 李志云, 等. 盐酸吡格列酮与BSA反应机理的荧光猝灭法、同步荧光法比较研究[J]. 发光学报,2015,36(6):705−710. [LI G X, LIU B S, LI Z Y, et al. Comparative studies on the reaction mechanism of pioglitazone hydrochloride with bovine serum albumin by fluorescence spectroscopy and synchronous fluorescence spectroscopy[J]. Chinese Journal of Luminescence,2015,36(6):705−710.] doi: 10.3788/fgxb20153606.0705

    LI G X, LIU B S, LI Z Y, et al. Comparative studies on the reaction mechanism of pioglitazone hydrochloride with bovine serum albumin by fluorescence spectroscopy and synchronous fluorescence spectroscopy[J]. Chinese Journal of Luminescence, 2015, 366): 705710. doi: 10.3788/fgxb20153606.0705
    [18]
    RAZZAK M A, CHOI S S. Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques[J]. Food Chemistry,2021,347:128981. doi: 10.1016/j.foodchem.2020.128981
    [19]
    王东. 乳清蛋白和槲皮素的复合作用及其对乳液稳定性的影响[D]. 哈尔滨:东北农业大学, 2021. [WANG D. Compound action of whey protein and quercetin and its effect on emulsion stability[D]. Harbin:Northeast Agricultural University, 2021.]

    WANG D. Compound action of whey protein and quercetin and its effect on emulsion stability[D]. Harbin: Northeast Agricultural University, 2021.
    [20]
    CAO Y, AI N, TRUE A D, et al. Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsion[J]. Food Chemistry,2018,245:439−445. doi: 10.1016/j.foodchem.2017.10.111
    [21]
    CHENG J, ZHU M, LIU X. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols[J]. Food Chemistry,2020,308:125592. doi: 10.1016/j.foodchem.2019.125592
    [22]
    CAO Y, XIONG Y L, CAO Y, et al. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH[J]. Food Hydrocolloids,2018,82:379−387. doi: 10.1016/j.foodhyd.2018.04.020
    [23]
    JIANG J, ZHANG Z, JING Z, et al. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests[J]. Food Chemistry,2018,268:334−341. doi: 10.1016/j.foodchem.2018.06.015
    [24]
    胡云鹏. 磷酸盐与茶多酚对牛肉肌原纤维蛋白结构和凝胶化生物物理特性的影响研究[D]. 杨凌:西北农林科技大学, 2022. [HU Y P. Effects of phosphate and tea polyphenols on the structure and gel biophysical properties of beef myofibrillar protein[D]. Yangling:Northeast A&F University, 2022.]

    HU Y P. Effects of phosphate and tea polyphenols on the structure and gel biophysical properties of beef myofibrillar protein[D]. Yangling: Northeast A&F University, 2022.
    [25]
    孙翠霞. 基于玉米醇溶蛋白的复合胶体颗粒制备、表征及其应用[D]. 北京:中国农业大学, 2018. [SUN C X. Fabrication, characterization and application of zein-based composite colloidal particles[D]. Beijing:China Agricultural University, 2018.]

    SUN C X. Fabrication, characterization and application of zein-based composite colloidal particles[D]. Beijing: China Agricultural University, 2018.
    [26]
    ZHANG C, LI X A, WANG H, et al. Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast[J]. Ultrasonics Sonochemistry,2020,67:105137. doi: 10.1016/j.ultsonch.2020.105137
    [27]
    HUANG P, WANG Z, FENG X, et al. Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein[J]. Food Chemistry,2022,387:132852. doi: 10.1016/j.foodchem.2022.132852
    [28]
    WANG H, XIA X, YIN X, et al. Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods[J]. International Journal of Biological Macromolecules,2021,193:672−680. doi: 10.1016/j.ijbiomac.2021.10.105
    [29]
    温鹤迪, 宁珍珍, 李金铭, 等. 卵白蛋白与绿原酸分子互作对蛋白结构及乳液稳定性的影响[J]. 中国食品学报,2022,22(10):67−76. [WEN H D, NING Z Z, LI J M, et al. Effect of molecular interaction between ovalbumin and chlorogenic acid on protein structure and emulsion stability[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(10):67−76.]

    WEN H D, NING Z Z, LI J M, et al. Effect of molecular interaction between ovalbumin and chlorogenic acid on protein structure and emulsion stability[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 2210): 6776.
    [30]
    BI H, TANG L, GAO X, et al. Spectroscopic analysis on the binding interaction between tetracycline hydrochloride and bovine proteins β-casein, α-lactalbumin[J]. Journal of Luminescence,2016,178:72−83. doi: 10.1016/j.jlumin.2016.05.048
    [31]
    李杨, 闫世长, 齐宝坤, 等. 绿原酸改性黑芸豆蛋白抗氧化活性与乳化性能研究[J]. 农业机械学报,2020,51(5):356−362. [LI Y, YAN S C, QI B K, et al. Emulsifying properties and antioxidant activities of black kidney bean protein modified by chlorogenic acid[J]. Transactions of the Chinese Society for Agricultural Machinery,2020,51(5):356−362.]

    LI Y, YAN S C, QI B K, et al. Emulsifying properties and antioxidant activities of black kidney bean protein modified by chlorogenic acid[J]. Transactions of the Chinese Society for Agricultural Machinery, 2020, 515): 356362.
    [32]
    SUI X N, SUN H B, QI B K, et al. Functional and conformational changes to soy proteins accompanying anthocyanins:Focus on covalent and non-covalent interactions[J]. Food Chemistry,2018,245:871−878. doi: 10.1016/j.foodchem.2017.11.090
    [33]
    JIN S J, PANG Q, LIU R Q, et al. Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck ( Anas Platyrhynchos) breast muscle when subjected to storage[J]. LWT-Food Science and Technology,2020,133:109986. doi: 10.1016/j.lwt.2020.109986
    [34]
    刘雪梅. 多酚与河蚬多肽复合物的抗氧化活性及消化特性研究[D]. 南昌:江西科技师范大学, 2022. [LIU X M. Antioxidative activity and digestive properties of polyphenols and corbicula fluminea polypeptide complexes[D]. Nanchang:Jiangxi Science & Technology Normal University, 2022.]

    LIU X M. Antioxidative activity and digestive properties of polyphenols and corbicula fluminea polypeptide complexes[D]. Nanchang: Jiangxi Science & Technology Normal University, 2022.
    [35]
    KHAN S, ZAFAR A, NASEEM I. Probing the interaction of a coumarin-di (2-picolyl) amine hybrid drug-like molecular entity with human serum albumin:Multiple spectroscopic and molecular modeling techniques[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2019,223:117330. doi: 10.1016/j.saa.2019.117330
    [36]
    CASANOVA F, CHAPEAU A L, HAMON P, et al. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate[J]. Food Chemistry,2018,267:52−59. doi: 10.1016/j.foodchem.2017.06.081
    [37]
    ZHANG Y, LU Y, YANG Y, et al. Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid:Spectroscopic analysis and molecular docking[J]. Food Bioscience,2021,41(8):101035.
    [38]
    HAN J R, DU Y N, YAN J N, et al. Effect of non-covalent binding of phenolic derivatives with scallop ( Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics[J]. Food Chemistry,2021,357:129690. doi: 10.1016/j.foodchem.2021.129690
    [39]
    ZENG L, ZHANG G, LIN S, et al. Inhibitory mechanism of apigenin on α-glucosidase and synergy analysis of flavonoids[J]. Journal of Agricultural & Food Chemistry,2016,64(37):6339−6349.
    [40]
    唐瑜婉. 不同pH、CaCl2浓度下玉米醇溶蛋白-阿魏酸相互作用、结构表征及理化特性研究[D]. 重庆:西南大学, 2020. [TANG Y W. The interaction, structural characterization and physicochemical properties of zein-ferulic acid at different pH and CaCl2 concentrations[D]. Chongqing:Southwest University, 2020.]

    TANG Y W. The interaction, structural characterization and physicochemical properties of zein-ferulic acid at different pH and CaCl2 concentrations[D]. Chongqing: Southwest University, 2020.
    [41]
    BHIMANENI S P, BHATI V, BHOSALE S, et al. Investigates interaction between abscisic acid and bovine serum albumin using various spectroscopic and in-silico techniques[J]. Journal of Molecular Structure,2021,1224(1):129018.
  • Other Related Supplements

  • Cited by

    Periodical cited type(5)

    1. 关郁芳,夏洪兵,苗小猛,王梅,杨秀勇,唐文才,刘嘉,黎谢飞. 不同包装材料和气体比例对冷鲜乌鸡肉品质的影响. 保鲜与加工. 2025(01): 25-32+41 .
    2. 毕海心,段珺婕,周宇轩,赵前程,李智博. 抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展. 食品安全质量检测学报. 2024(05): 12-22 .
    3. 郭玉生. 药品包装设计中防潮工艺的应用与研究. 网印工业. 2024(02): 5-7 .
    4. 陈仪,高元沛,杨菁,杨超,赵钰莹,徐艺,邓尚贵,陈云云,池学鑫,吕梅娣. 基于响应面分析壳聚糖与没食子酸复配对冰温大黄鱼品质影响. 浙江海洋大学学报(自然科学版). 2024(03): 207-214+233 .
    5. 卢濛. 水产品保鲜包装技术的应用研究. 现代食品. 2024(23): 12-14 .

    Other cited types(3)

Catalog

    Article Metrics

    Article views (163) PDF downloads (21) Cited by(8)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return