Interaction between Two Natural Antioxidants and Silver Carp Myosin

doi:10.7506/spkx1002-6630-20171221-263

Abstract

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

CLC Number:

TS254.1

HUANG Yuan, YUE Shiyang, XIONG Shanbai, DU Hongying. Interaction between Two Natural Antioxidants and Silver Carp Myosin[J]. FOOD SCIENCE, 2019, 40(4): 14-20.

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Interaction between Two Natural Antioxidants and Silver Carp Myosin

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