Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate
In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (−)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/4013 |
| _version_ | 1797631913635086336 |
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| author | Siduo Zhou Ling Meng Yanfei Lin Xueqian Dong Mingsheng Dong |
| author_facet | Siduo Zhou Ling Meng Yanfei Lin Xueqian Dong Mingsheng Dong |
| author_sort | Siduo Zhou |
| collection | DOAJ |
| description | In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (−)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong static quenching effects on 7S fluorescence, and that of CA was the result of multiple mechanisms. The interactions caused changes to the secondary and tertiary structure of 7S, and the surface hydrophobicity was decreased. Thermodynamic experiments showed that the combinations of polyphenols with 7S were exothermic processes. Hydrogen bonds and van der Waals forces were the primary driving forces promoting the binding of EGCG and CA to 7S. The combination of GA was mainly affected by electrostatic interaction. The results showed that the structure and molecular weight of polyphenols play an important role in their interactions. This work is helpful for developing products containing polyphenols and soybean protein. |
| first_indexed | 2024-03-11T11:29:25Z |
| format | Article |
| id | doaj.art-21fc892b1bdd49d9925cdcd1ab76a5c3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:29:25Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-21fc892b1bdd49d9925cdcd1ab76a5c32023-11-10T15:03:04ZengMDPI AGFoods2304-81582023-11-011221401310.3390/foods12214013Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin GallateSiduo Zhou0Ling Meng1Yanfei Lin2Xueqian Dong3Mingsheng Dong4Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaShandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaIn this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (−)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong static quenching effects on 7S fluorescence, and that of CA was the result of multiple mechanisms. The interactions caused changes to the secondary and tertiary structure of 7S, and the surface hydrophobicity was decreased. Thermodynamic experiments showed that the combinations of polyphenols with 7S were exothermic processes. Hydrogen bonds and van der Waals forces were the primary driving forces promoting the binding of EGCG and CA to 7S. The combination of GA was mainly affected by electrostatic interaction. The results showed that the structure and molecular weight of polyphenols play an important role in their interactions. This work is helpful for developing products containing polyphenols and soybean protein.https://www.mdpi.com/2304-8158/12/21/4013soybean 7S globulinpolyphenolsinteractionfluorescence spectroscopyisothermal titration calorimetrymolecular docking |
| spellingShingle | Siduo Zhou Ling Meng Yanfei Lin Xueqian Dong Mingsheng Dong Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate Foods soybean 7S globulin polyphenols interaction fluorescence spectroscopy isothermal titration calorimetry molecular docking |
| title | Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate |
| title_full | Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate |
| title_fullStr | Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate |
| title_full_unstemmed | Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate |
| title_short | Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate |
| title_sort | exploring the interactions of soybean 7s globulin with gallic acid chlorogenic acid and epigallocatechin gallate |
| topic | soybean 7S globulin polyphenols interaction fluorescence spectroscopy isothermal titration calorimetry molecular docking |
| url | https://www.mdpi.com/2304-8158/12/21/4013 |
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