Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
Food Chem. 2021 Jun 15;347:129052. doi: 10.1016/j.foodchem.2021.129052. Epub 2021 Jan 12.
Hyperoside (HYP) is an important natural product that is widely distributed in fruits and whole grasses of various plants. It is also used by consumers as a healthy ingredient. This work explored the interaction mechanisms between HYP and two main soy proteins, namely, β-conglycinin (7S) and glycinin (11S), using computational simulation and multi-spectroscopic technology. In this study, the docking and dynamic simulation showed that HYP was stable in the hydrophobic pockets of the proteins. The conformation and microenvironment of 7S/11S also changed after binding to HYP. The binding of HYP to 7S/11S was a state quenching with a good affinity at 4 °C. This result was determined from the binding constant values of (1.995 ± 0.170) × 10 M and (2.951 ± 0.109) × 10 M, respectively. The 7S/11S-HYP complex delineated here will provide a novel idea to construct an embedding and delivery system in improving the benefits of HYP for the development of high value-added food products.
桃叶珊瑚苷（HYP）是一种广泛分布于各种植物的果实和全草中的重要天然产物，也被消费者用作健康成分。本工作采用计算模拟和多种光谱技术，探索了 HYP 与两种主要大豆蛋白，即β-伴大豆球蛋白（7S）和大豆球蛋白（11S）之间的相互作用机制。在这项研究中，对接和动态模拟表明 HYP 在蛋白质的疏水口袋中稳定。7S/11S 的构象和微环境在与 HYP 结合后也发生了变化。HYP 与 7S/11S 的结合是一种状态猝灭，在 4°C 时具有良好的亲和力。这一结果是根据结合常数值（分别为（1.995±0.170）×10和（2.951±0.109）×10确定的。这里描绘的 7S/11S-HYP 复合物将为构建包埋和递送系统提供一个新的思路，以提高 HYP 的效益，用于开发高附加值的食品产品。
