Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study

Gu, Jie; Zheng, Siyao; Huang, Xiyao; He, Qian; Sun, Ting

doi:10.1016/j.foodchem.2021.129771

Cited by 18 publications

(3 citation statements)

References 35 publications

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“…Similar results were also reported showing that the fluorescence intensity of bovine serum albumin decreased with the addition of butylated hydroxyanisole, and a slight blue shift of 3 nm emerged which indicates that the microenvironment of bovine serum albumin had been changed by butylated hydroxyanisole [15]. The relative fluorescence quenching rates were 76.69 % and 85.04 % when BCL and JSD were added at the highest concentration to LOX respectively, which demonstrates that JSD quenched the intrinsic fluorescence of LOX more easily than BCL.…”

Section: Effect Of Bcl and Jsd On Fluorescence Emission Spectra Of Loxsupporting

confidence: 87%

A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study

Xu,

Du,

Manyande

et al. 2024

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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Section: Effect Of Bcl and Jsd On Fluorescence Emission Spectra Of Loxsupporting

confidence: 87%

A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study

Xu,

Du,

Manyande

et al. 2024

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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“…The values of K a were approximately equal to 10 4 M −1 , which suggested moderate binding interactions between HSA and astilbin, since the binding affinity of chemicals with transport proteins could affect their biological activity. Generally, drugs with strong protein binding have long half-life, long duration time and slow work and elimination in plasma [ 32 ]. The values of n were close to 1, which suggested the presence of one binding site in HSA for astilbin.…”

Section: Resultsmentioning

confidence: 99%

Molecular Insight into the Binding of Astilbin with Human Serum Albumin and Its Effect on Antioxidant Characteristics of Astilbin

et al. 2022

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Astilbin is a dihydroflavonol glycoside identified in many natural plants and functional food with promising biological activities which is used as an antioxidant in the pharmaceutical and food fields. This work investigated the interaction between astilbin and human serum albumin (HSA) and their effects on the antioxidant activity of astilbin by multi-spectroscopic and molecular modeling studies. The experimental results show that astilbin quenches the fluorescence emission of HSA through a static quenching mechanism. Astilbin and HSA prefer to bind at the Site Ⅰ position, which is mainly maintained by electrostatic force, hydrophobic and hydrogen bonding interactions. Multi-spectroscopic and MD results indicate that the secondary structure of HSA could be changed because of the interaction of astilbin with HSA. DPPH radical scavenging assay shows that the presence of HSA reduces the antioxidant capacity of astilbin. The explication of astilbin–HSA binding mechanism will provide insights into clinical use and resource development of astilbin in food and pharmaceutical industries.

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“…Effect of CLE on the fluorescence spectra of BSA Steady-state and synchronous fluorescence spectroscopies have been used to explore the conformational changes of proteins interacting with small molecules (Cheng et al, 2022). BSA has a fluorescence emission peak at approximately 348 nm (Gu et al, 2021). In the presence of glucose, the fluorescence intensity of BSA decreased (Figure 2A) due to the changes in the microenvironment of tryptophan and tyrosine residues in BSA (Qin et al, 2021;Rahman & Khalil, 2022).…”

Section: 7mentioning

confidence: 99%

Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study

Sun,

Xie,

Huang

et al. 2024

Journal of Food Science

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Excessive accumulation of advanced glycation end products (AGEs) in the body is associated with diabetes and its complications. In this study, we aimed to explore the potential and mechanism of coffee leaf extract (CLE) in inhibiting the generation of AGEs and their precursors in an in vitro glycation model using bovine serum albumin and glucose (BSA–Glu) for the first time. High‐performance liquid chromatography analysis revealed that CLE prepared with ultrasound pretreatment (CLE‐U) contained higher levels of trigonelline, mangiferin, 3,5‐dicaffeoylquinic acid, and γ‐aminobutyric acid than CLE without ultrasound pretreatment (CLE‐NU). The concentrations of these components, along with caffeine and rutin, were dramatically decreased when CLE‐U or CLE‐NU was incubated with BSA–Glu reaction mixture. Both CLE‐U and CLE‐NU exhibited a dose‐dependent inhibition of fluorescent AGEs, carboxymethyllysine, fructosamine, 5‐hydroxymethylfurfural, 3‐deoxyglucosone, glyoxal, as well as protein oxidation products. Notably, CLE‐U exhibited a higher inhibitory capacity compared to CLE‐NU. CLE‐U effectively quenched fluorescence intensity and increased the α‐helix structure of the BSA–Glu complex. Molecular docking results suggested that the key bioactive compounds present in CLE‐U interacted with the arginine residues of BSA, thereby preventing its glycation. Overall, this research sheds light on the possible application of CLE as a functional ingredient in combating diabetes by inhibiting the generation of AGEs.

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Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study

Cited by 18 publications

References 35 publications

A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study

A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study

Molecular Insight into the Binding of Astilbin with Human Serum Albumin and Its Effect on Antioxidant Characteristics of Astilbin

Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study

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