In this work, we
have explored the interaction of three different
polyphenols with the food protein β-lactoglobulin. Antioxidant
activities of polyphenols are influenced by complexation with the
protein. However, studies have shown that polyphenols after complexation
with the protein can be more beneficial due to enhanced antioxidant
activities. We have carried out molecular docking, molecular dynamics
(MD) simulation, and quantum mechanics/molecular mechanics (QM/MM)
studies on the three different protein–polyphenol complexes.
We have found from molecular docking studies that apigenin binds in
the internal cavity, luteolin binds at the mouth of the cavity, and
eriodictyol binds outside the cavity of the protein. Docking studies
have also provided binding free energy and inhibition constant values
that showed that eriodictyol and apigenin exhibit better binding interactions
with the protein than luteolin. For eriodictyol and luteolin, van
der Waals, hydrophobic, and hydrogen bonding interactions are the
main interacting forces, whereas for apigenin, hydrophobic and van
der Waals interactions play major roles. We have calculated the root
mean square deviation (RMSD), root mean square fluctuations (RMSF),
solvent-accessible surface area (SASA), interaction energies, and
hydrogen bonds of the protein–polyphenol complexes. Results
show that the protein–eriodictyol complex is more stable than
the other complexes. We have performed ONIOM calculations to study
the antioxidant properties of the polyphenols. We have found that
apigenin and luteolin act as better antioxidants than eriodictyol
does on complexation with the protein, which is consistent with the
results obtained from MD simulations.