College of Food Science, Southwest University, Chongqing 400715, P.R. China.
College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, P.R. China.
J Agric Food Chem. 2023 Dec 20;71(50):20336-20347. doi: 10.1021/acs.jafc.3c05794. Epub 2023 Oct 6.
The emerging zein-bound zearalenone (ZEN) in maize could affect its nutrition and health. Besides, thermal processing could affect the zein-ZEN interaction, causing the binding or release of ZEN. To control the harm of zein-bound ZEN on the quality of maize, the thermal-induced mechanism of binding or releasing of zein-bound ZEN were studied. Results showed that thermal processing decreased the binding constant from 1.70 to 0.27 × 10 L mol, and binding energy from -78.41 to -32.51 kJ mol, with the decreased hydrogen bonds, hydrophobic, and electrostatic interactions of ZEN with Leu81 and Arg85, Val125, Ala129, and Gln132. Furthermore, thermal processing destroyed the interactions among zein molecules and caused the unwinding of zein, releasing the ZEN from the hydrophobic cavity of zein. This paper provided theoretic insights into the heat-induced binding/releasing mechanism of ZEN with zein, which helped to perfect the exposure risk evaluation of ZEN (including free and zein-bound ZEN) in maize-based products.
玉米中新兴的玉米醇溶蛋白结合的玉米赤霉烯酮（ZEN）可能会影响其营养价值和健康。此外，热加工会影响玉米醇溶蛋白与 ZEN 的相互作用，导致 ZEN 的结合或释放。为了控制玉米醇溶蛋白结合的 ZEN 对玉米质量的危害，研究了热诱导结合或释放玉米醇溶蛋白结合的 ZEN 的机制。结果表明，热加工降低了结合常数，从 1.70 降至 0.27×10 L mol，结合能从-78.41 降至-32.51 kJ mol，同时，玉米赤霉烯酮与亮氨酸 81 位、精氨酸 85 位、缬氨酸 125 位、丙氨酸 129 位和谷氨酰胺 132 位的氢键、疏水相互作用和静电相互作用减少。此外，热加工破坏了玉米醇溶蛋白分子之间的相互作用，导致玉米醇溶蛋白展开，从而将 ZEN 从玉米醇溶蛋白的疏水性腔中释放出来。本文为 ZEN 与玉米醇溶蛋白的热诱导结合/释放机制提供了理论见解，有助于完善基于玉米的产品中 ZEN（包括游离 ZEN 和玉米醇溶蛋白结合的 ZEN）的暴露风险评估。
