Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
Food Funct. 2023 Jul 17;14(14):6422-6431. doi: 10.1039/d3fo00617d.
It has been reported in many studies that piperine (PIP) has multiple activity properties, the most prominent of which is antioxidant activity. This work reports the binding behavior and antioxidant activity of the spice extract piperine towards myoglobin (Mb) using spectroscopic and fluorescence spectra analysis, and computational approaches. Antioxidant activity studies have shown that the antioxidant effect of the Mb-PIP complex system depends on the concentration of PIP added. An appropriate concentration of PIP can successfully prevent the release of free iron from Mb. The fluorescence results indicated that the binding of PIP to Mb was static quenching. After binding to PIP, the α-helix content of Mb decreased by about 5%. Synchronous fluorescence results indicate that PIP is closer to Trp, and MD simulations also demonstrate that PIP enters the hydrophobic cavity of Mb and binds stably. This explains the structural changes in proteins that lead to changes in antioxidant properties. The results of this study provide a reference for the quality control of additives of plant origin in the processing and storage of meat and meat products.
已有多项研究报道胡椒碱（PIP）具有多种活性，其中最突出的是抗氧化活性。本工作采用光谱和荧光光谱分析以及计算方法，研究了香料提取物胡椒碱与肌红蛋白（Mb）的结合行为和抗氧化活性。抗氧化活性研究表明，Mb-PIP 复合体系的抗氧化作用取决于添加的 PIP 浓度。适量的 PIP 可成功阻止 Mb 中游离铁的释放。荧光结果表明，PIP 与 Mb 的结合是静态猝灭。与 PIP 结合后，Mb 的α-螺旋含量下降了约 5%。同步荧光结果表明，PIP 更接近色氨酸，MD 模拟也表明 PIP 进入 Mb 的疏水腔并稳定结合。这解释了导致抗氧化性能变化的蛋白质结构变化。本研究结果为植物来源添加剂在肉类和肉类产品加工和储存过程中的质量控制提供了参考。
