Nie Rong-Zu, Dang Mei-Zhu, Ge Zhen-Zhen, Huo Yin-Qiang, Yu Bo, Tang Shang-Wen
School of Food Science and Technology·School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, Xiangyang 441053, China.
School of Energy and Intelligence Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450002, China.
Chem Phys Lipids. 2021 Oct;240:105136. doi: 10.1016/j.chemphyslip.2021.105136. Epub 2021 Sep 14.
Because of the negative side-effects of synthetic preservatives, the naturally-occurring polyphenols aroused intense interest of researchers. It has been suggested that chlorogenic acid (CA) and isochlorogenic acid A (iso-CAA) were good candidates to replace the synthetic preservatives. Moreover, the bactericidal activity of iso-CAA was stronger than CA, and the anti-bacterial activities of iso-CAA and CA were highly membrane-dependent. However, the mechanisms were still unclear. Therefore, in the present study, we investigated the mechanisms of the interactions between the two polyphenols and lipid bilayers through molecular dynamics simulations. The results revealed that iso-CAA could be inserted much deeper into POPG lipid bilayer than CA. We also found that hydrophobic interactions and hydrogen bonds both contributed to the insertion of iso-CAA into the POPG lipid bilayer, and the quinic acid moiety was the key structure in iso-CAA to form hydrogen bonds with POPG lipid bilayer. We believed that these findings would provide more useful information to explain the stronger bactericidal activity of iso-CAA than CA at the atomic level.
由于合成防腐剂的负面副作用，天然存在的多酚引起了研究人员的浓厚兴趣。有人提出绿原酸（CA）和异绿原酸A（iso-CAA）是替代合成防腐剂的良好候选物。此外，iso-CAA的杀菌活性比CA强，且iso-CAA和CA的抗菌活性高度依赖于细胞膜。然而，其作用机制仍不清楚。因此，在本研究中，我们通过分子动力学模拟研究了这两种多酚与脂质双层之间相互作用的机制。结果表明，iso-CAA比CA能更深入地插入到POPG脂质双层中。我们还发现疏水相互作用和氢键都有助于iso-CAA插入到POPG脂质双层中，并且奎尼酸部分是iso-CAA与POPG脂质双层形成氢键的关键结构。我们相信这些发现将提供更多有用信息，以便在原子水平上解释iso-CAA比CA更强的杀菌活性。
