Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionality

被引：5

作者：

Wang, Cuina ^{[1
]}

Lu, Yingcong ^{[1
]}

Xia, Boxue ^{[1
]}

Li, Xiang ^{[1
]}

Huang, Xin ^{[1
]}

Dong, Chao ^{[2
]}

机构：

[1] Jilin Univ, Coll Food Sci & Engn, Dept Food Sci, Changchun 130062, Jilin, Peoples R China

[2] Jilin Univ, Key Lab Pathobiol, Minist Educ, Changchun 130021, Jilin, Peoples R China

来源：

JOURNAL OF DAIRY SCIENCE | 2024年 / 107卷 / 07期

基金：

中国国家自然科学基金;

关键词：

respectively; lactoferrin; rosmarinic acid; chlorogenic acid; gallic acid; caffeic acid; STRUCTURE-AFFINITY RELATIONSHIP; MILK WHEY-PROTEIN; GALLIC ACID; BETA-LACTOGLOBULIN; DERIVATIVES; INSIGHT;

D O I：

10.3168/jds.2023-24088

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Noncovalent interactions of 4 selected phenolic acids, genic acid (CGA), and rosmarinic acid (RA) with lactoferrin (LF) were investigated. Compound combined with driven by van der Waals and hydrogen bonding for GA, and hydrophobic forces for others. Conformation of LF was affected at secondary and ternary structure levels. Molecular docking indicated that GA and CA located in the same site near the iron of the C-lobe, whereas RA and CGA bound to the C2 and N-lobe, respectively. Significantly enhanced antioxidant activity of complexes was found compared with pure LF, as demonstrated by fying stability index and improved foam ability of LF, and the effect of CA and RA was the most remarkable, respectively.

引用

页码：4189 / 4204

页数：16

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