食品科学 ›› 2019, Vol. 40 ›› Issue (4): 14-20.doi: 10.7506/spkx1002-6630-20171221-263

• 食品化学 • 上一篇    下一篇

2 种天然抗氧化剂与鲢鱼肌球蛋白的相互作用

黄?渊1,岳世阳1,熊善柏1,2,杜红英1,2,*   

  1. (1.华中农业大学食品科学技术学院,湖北?武汉 430070;2.国家大宗淡水鱼加工技术研发分中心(武汉),湖北?武汉 430070)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    国家自然科学基金面上项目(31772047)

Interaction between Two Natural Antioxidants and Silver Carp Myosin

HUANG Yuan1, YUE Shiyang1, XIONG Shanbai1,2, DU Hongying1,2,*   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 研究2 种天然抗氧化剂表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、白藜芦醇(resveratrol,RE)与鲢鱼肌球蛋白之间的相互作用。采用荧光光谱与圆二色谱技术分别探究EGCG、RE与鲢鱼肌球蛋白分子间相互作用的结合情况和其对肌球蛋白微观结构的影响。荧光光谱结果表明:EGCG、RE与鲢鱼肌球蛋白之间发生相互作用均会导致肌球蛋白荧光猝灭现象的发生,且荧光猝灭方式都为静态猝灭。通过热力学数据分析得出EGCG、RE与肌球蛋白分子结合的主要作用力是氢键和范德华力;并利用Stern-Volmer方程处理数据得到EGCG、RE与肌球蛋白在不同温度条件下的结合常数和结合位点数。圆二色谱及表面疏水性结果表明,EGCG、RE诱导了肌球蛋白结构的变化,EGCG使肌球蛋白α-螺旋相对含量增加,表面疏水性降低;而RE对肌球蛋白二级结构无明显作用,但会使其表面疏水性增加。

关键词: 肌球蛋白, 表没食子儿茶素没食子酸酯, 白藜芦醇, 光谱技术, 相互作用

Abstract: In this investigation, the interaction between two natural antioxidants epigallocatechin gallate (EGCG), resveratrol (RE) and silver carp myosin was studied. The changes in the intermolecular interaction and microstructure of myosin were evaluated by fluorescence and circular dichroism spectroscopy. The results showed that the interaction of silver carp myosin with EGCG or RE led to fluorescence quenching of silver carp myosin in a static quenching mode. Thermodynamic analysis showed that the main driving forces for EGCG and RE binding to myosin molecules were hydrogen bonding and van der Waals force. The Stern-Volmer equation was used to obtain the binding constants and the number of binding sites at different temperatures. Circular dichroism (CD) spectroscopy and surface hydrophobicity analysis showed that EGCG and RE induced changes in myosin structure; EGCG increased the content of α-helix and decreased the surface hydrophobicity, while RE had no effect on the secondary structures of myosin and increased the surface hydrophobicity.

Key words: myosin, epigallocatechin gallate, resveratrol, spectroscopy, interaction

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