Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Institute of Biotechnology, Shanxi University, Taiyuan, China.
School of Life Science, Shanxi University, Taiyuan, China.
J Food Biochem. 2021 Jul;45(7):e13780. doi: 10.1111/jfbc.13780. Epub 2021 May 24.
This study aims to investigate the effects of two flavonoids, rutin and quercetin, on inhibitory activity of recombinant buckwheat trypsin inhibitor (rBTI). We found that rutin and quercetin could quench the florescence of rBTI through the static quenching process. We also observed that upon binding to rutin or quercetin, rBTI underwent conformational changes. The results also suggested that rutin and quercetin bind to two different sites on rBTI through different interactions: rutin binds to rBTI through van der Waals forces and hydrogen bonds, whereas quercetin binds through hydrophobic interactions. Rutin and quercetin also markedly deactivated the trypsin inhibitory activity (TIA) of rBTI, while quercetin exhibited higher inactivation effect on rBTI than rutin due to its structure. Finally, the molecular docking revealed the molecular binding between the flavonoids and rBTI. These findings can be useful for the understanding of how flavonoid affects the inhibitory of rBTI.
本研究旨在探讨两种类黄酮芦丁和槲皮素对重组荞麦胰蛋白酶抑制剂（rBTI）抑制活性的影响。我们发现芦丁和槲皮素可以通过静态猝灭过程猝灭 rBTI 的荧光。我们还观察到，rBTI 与芦丁或槲皮素结合后，构象发生变化。结果还表明，芦丁和槲皮素通过不同的相互作用结合到 rBTI 的两个不同位点：芦丁通过范德华力和氢键结合到 rBTI 上，而槲皮素则通过疏水相互作用结合。芦丁和槲皮素也显著使 rBTI 的胰蛋白酶抑制活性（TIA）失活，而由于其结构，槲皮素对 rBTI 的失活作用高于芦丁。最后，分子对接揭示了类黄酮与 rBTI 之间的分子结合。这些发现有助于理解类黄酮如何影响 rBTI 的抑制作用。
