Intermolecular interactions of α-amino acids and glycyl dipeptides with the drug domiphen bromide in aqueous solutions analyzed by volumetric and UV–vis spectroscopy methods

Yan, Zhenning; Wen, Xiangli; Kang, Yunxia; Chu, Wenwen

doi:10.1016/j.jct.2016.06.018

Cited by 32 publications

(4 citation statements)

References 39 publications

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“…Grape seed protein has a strong absorption peak at 200 nm and a weak absorption peak at 277 nm, while GSPP has a strong absorption peak at 212 nm and a weak absorption peak at 277 nm. This may be due to the transition of C=O from π‐π * and the phenylalanine colour transition in peptide bonds (Yan et al ., 2016). After reacting with calcium ions, GSP‐Ca shows only one absorption peak with the decreased intensity, and the peak position shifted from 200 to 196 nm, indicating a blue shift.…”

Section: Resultsmentioning

confidence: 99%

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Jiang

Zhao

et al. 2020

Int J of Food Sci Tech

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Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP-Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP-Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP-Ca may be a state in which a calcium-encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high-quality calcium supplement.

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Section: Resultsmentioning

confidence: 99%

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Jiang

Zhao

et al. 2020

Int J of Food Sci Tech

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“…The peanut peptide showed significant absorptions at 207 and 279 nm (Z. Yan et al, 2016). After chelation with zinc, the absorption peaks moved to 205 and 274 nm, respectively, with that at 274 nm decreased significantly.…”

Section: Uv Spectroscopymentioning

confidence: 98%

Preparation and structural characterization of peanut peptide–zinc chelate

Chen

et al. 2020

CyTA - Journal of Food

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Peanut protein isolate was hydrolyzed by trypsin. The resulting peanut peptide fractions (PPF) were then divided into three molecular weight components by ultrafiltration (PPF1, MW >5 kDa; PPF2, 3 kDa < MW <5 kDa; PPF3, MW <3 kDa; and untreated PPF). Experiments showed that PPF3 had the best capacity for chelation with zinc. PPF3 and the PPF3-Zn chelate were characterized by Ultraviolet spectrophotometry, Fourier-transform infrared spectroscopy, X-ray diffraction, Scanning electron microscopy, Energy disperse spectroscopy, Fluorescence spectroscopy, and Thermogravimetric analysis. The results showed that the apparent characteristics and internal structures of PPF3 were changed by chelation of Zn 2+ . PPF3 contained sufficient metal-binding sites, with -COOH, -OH, and -NH 2 potentially participating in coordination with Zn 2+ to form the PPF3-Zn chelate. Furthermore, the results suggested that peanut peptides might chelate with zinc to act as an emerging carrier for zinc supplements.Preparación y caracterización estructural del quelato de péptido de cacahuate y zinc RESUMEN Para fines del presente estudio, el aislado de proteína de cacahuate fue hidrolizado empleando tripsina. Empleando ultrafiltración, se dividieron las fracciones peptídicas del cacahuate (PPF) en tres componentes de peso molecular. (PPF1, MW >5 kDa; PPF2, 3 kDa < MW <5 kDa; PPF3, MW <3 kDa; y PPF no tratado). Los experimentos constataron que el PPF3 tiene la mejor capacidad de quelación con el zinc. El PPF3 y el quelato de PPF3-Zn fueron caracterizados utilizando espectrofotometría ultravioleta, espectroscopia infrarroja por transformada de Fourier, difracción de rayos X, microscopía electrónica de barrido, espectroscopia de energía dispersa, espectroscopia de fluorescencia y análisis termogravimétrico. Los resultados dieron cuenta de que las características aparentes y las estructuras internas del PPF3 se modificaron a partir de la quelación del Zn 2+ . El PPF3 mostró suficientes sitios de unión de metales, con -COOH, -OH y -NH 2, participando potencialmente para formar el quelato PPF3-Zn en coordinación con el Zn 2+ . Además, los resultados establecieron que los péptidos del cacahuate podrían quelatarse con el zinc para actuar como portadores emergentes de suplementos de zinc.

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“…2−5 Moreover, different types of interactions between amino acids and their surroundings impact the conformational stability of proteins as well. 6−9 Physicochemical investigations of amino acids 10−17 or short peptides 18,19 in water are crucial to understanding the different interactions and structural transmutations of amino acids/proteins. Ionic liquids' (ILs) nonvolatile characteristics at room temperature make them the most versatile additives, allowing them to be utilized with different ions in a variety of combinations.…”

Section: Introductionmentioning

confidence: 99%

“…Amino acids, considered as the building blocks of proteins, are made up of carboxyl, amino functional groups, and side chain(s). The addition or removal of alkyl groups or any other substituent in the side chain drastically alters the thermophysical characteristics of amino acids. − Moreover, different types of interactions between amino acids and their surroundings impact the conformational stability of proteins as well. − Physicochemical investigations of amino acids − or short peptides , in water are crucial to understanding the different interactions and structural transmutations of amino acids/proteins.…”

Section: Introductionmentioning

confidence: 99%

Experimental and Preliminary Computational Assessment of Thermodynamic Properties of l-Serine and l-Threonine in (Water + 1-Butyl-3-methylimidazolium Bromide) Solutions at Various Temperatures

Kumar,

Sharma,

Shah

et al. 2023

J. Chem. Eng. Data

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The thermodynamic behavior of L-serine and Lthreonine in water and in an ionic liquid, 1-butyl-3-methylimidazolium bromide, containing water is examined using experimental data from acoustic, volumetric, and viscometric studies at T = (293.15 to 313.15) K and an experimental pressure of 101.3 kPa. The limiting apparent molar volume, V 0 ϕ , and limiting apparent molar isentropic compressibility, K 0 ϕ , s , are calculated from apparent molar parameters (volume, V ϕ , and isentropic compressibility, K ϕ , s ), respectively. The empirical parameters, S v and S k , are also computed. The experimental and computed data are utilized to evaluate the transfer properties (Δ tr V 0 ϕ and Δ tr K 0 ϕ , s ) of the chosen amino acids from water to the aqueous solutions of ionic liquid. The transfer property for these amino acids is positive at all concentrations of ionic liquids and all temperatures. This has been explained based on the cosphere overlap model. The viscosity B coefficients are evaluated from viscosity using the Jones−Dole equation. In ternary solutions (L-serine/L-threonine + water + ionic liquid), the thermodynamic properties are utilized to understand the mixing effects in aqueous solutions and to gather essential information about proximities and intermolecular interactions. The density functional theory is also used to validate the experimental results. The absorption spectra of amino acids in water as well as ionic liquids containing water are recorded to affirm the interactions prevailing in the system.

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Intermolecular interactions of α-amino acids and glycyl dipeptides with the drug domiphen bromide in aqueous solutions analyzed by volumetric and UV–vis spectroscopy methods

Cited by 32 publications

References 39 publications

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Preparation and structural characterization of peanut peptide–zinc chelate

Experimental and Preliminary Computational Assessment of Thermodynamic Properties of l-Serine and l-Threonine in (Water + 1-Butyl-3-methylimidazolium Bromide) Solutions at Various Temperatures

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