College of Food Science, South China Agricultural Univ., Guangzhou, Guangdong, 510642, PR China.
Inst. of Food Safety and Nutrition, Jinan Univ., Guangzhou, Guangdong, 510632, PR China.
J Food Sci. 2019 Sep;84(9):2412-2420. doi: 10.1111/1750-3841.14678. Epub 2019 Aug 20.
Oenothein B (OeB) is a dimeric macrocyclic ellagitannin isolated from Herbs and fruits that have a variety of biological activities. In order to better understand the effect of OeB on the activity of the digestive enzyme pepsin, interactions between OeB and pepsin were investigated in vitro under simulated physiological conditions based on enzyme inhibition studies, fluorescence, isothermal titration calorimetry, CD, and molecular docking. It was found OeB is an effective inhibitor of pepsin, likely acting in a reversible manner through both competitive and noncompetitive inhibition. Fluorescence quenching of pepsin by OeB was a static quenching. CD spectra showed the addition of OeB causes the main chain of pepsin to loosen and expand and the partial β-sheet structure to be converted to a disordered structure. Isothermal titration calorimetry and docking studies revealed the main binding mechanism of OeB and pepsin was through noncovalent interactions, hydrophobic interactions with OeB and the internal hydrophobic group of pepsin, and then hydrogen bonding between OeB and the Val243 and Asp77 residues of pepsin. Noncovalent bonds between OeB and pepsin change the polarity and structure of enzymes, decreasing enzymatic activity. Compared with small molecular polyphenols, OeB has a weaker hydrophobic interaction with pepsin and less effect on the secondary structure of pepsin. These findings are the first direct elucidation of the interactions between the oligomer ellagitannin OeB and pepsin, further contributing to understanding binding between oligomer ellagitannins and digestive enzymes. PRACTICAL APPLICATION: The results of this study indicate that the interaction between OeB and pepsin has a certain inhibitory effect on pepsin. In order to reduce the impact of OeB on human digestion and its own activities, nano-encapsulation technology can be used in the future to protect oligomeric ellagitannin such as OeB.
没食子酸-O-没食子酰基-β-D-葡萄糖(OeB)是一种从草药和水果中分离得到的二聚体大环鞣花单宁,具有多种生物活性。为了更好地了解 OeB 对胃蛋白酶活性的影响,在模拟生理条件下,基于酶抑制研究、荧光、等温滴定量热法、CD 和分子对接,研究了 OeB 与胃蛋白酶在体外的相互作用。结果表明,OeB 是胃蛋白酶的有效抑制剂,可能通过竞争性和非竞争性抑制以可逆的方式起作用。OeB 对胃蛋白酶的荧光猝灭是静态猝灭。CD 谱表明,OeB 的加入使胃蛋白酶的主链松弛和扩展,部分β-折叠结构转化为无序结构。等温滴定量热法和对接研究表明,OeB 与胃蛋白酶的主要结合机制是通过非共价相互作用,OeB 与胃蛋白酶的内部疏水基团与疏水相互作用,然后 OeB 与胃蛋白酶的 Val243 和 Asp77 残基之间形成氢键。OeB 与胃蛋白酶之间的非共价键改变了酶的极性和结构,降低了酶的活性。与小分子多酚相比,OeB 与胃蛋白酶的疏水相互作用较弱,对胃蛋白酶的二级结构影响较小。这些发现首次直接阐明了低聚鞣花单宁 OeB 与胃蛋白酶之间的相互作用,进一步有助于理解低聚鞣花单宁与消化酶的结合。实际应用:本研究结果表明,OeB 与胃蛋白酶的相互作用对胃蛋白酶有一定的抑制作用。为了降低 OeB 对人体消化的影响及其自身活性,可以在未来使用纳米包封技术来保护 OeB 等低聚鞣花单宁。