Zhang Yanming, Hao Xingya, Hu Zhangjie, Yao Wenhua, Zhu Haihua, Du Zhongxu, Ouyang Shuiping, Sun Shiqing, Huang Futing, Zhu Qin, Xu Jun
Jiaxing Key Laboratory for Research and Application of Green and Low-carbon Advanced Materials, School of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing 314001, PR China.
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, PR China.
Food Chem X. 2024 Nov 20;24:102027. doi: 10.1016/j.fochx.2024.102027. eCollection 2024 Dec 30.
Acrolein (ACR) is an α,β-unsaturated aldehyde with high reactivity towards nucleophiles in proteins. In this study, a typical phenolic compound phloretin (Phl) was employed to counteract protein modification induced by ACR (1 mM) in whey protein isolate (WPI, 10 mg/mL). The addition of Phl (2 mM) significantly reduced ACR-induced surge of protein carbonyls (from 1.65 to 0.65 μmol/mg protein) and loss of protein total sulfhydryl content (from 0.28 to 0.24 μmol/mg protein) whilst contributing to further reductions in protein surface hydrophobicity and intrinsic fluorescence. The incorporation of ACR into WPI was effectively interrupted by Phl as visualized by Western blot. Only 2.87 % of ACR remained in the presence of 2 mM Phl with the generation of Phl-ACR adducts, suggesting Phl could partially alleviate protein modification by scavenging of ACR. These findings could have important implications for employment of natural phenolic nucleophiles against the adverse effects of ACR towards dietary proteins.
丙烯醛（ACR）是一种α,β-不饱和醛，对蛋白质中的亲核试剂具有高反应活性。在本研究中，使用一种典型的酚类化合物根皮素（Phl）来对抗由ACR（1 mM）诱导的乳清蛋白分离物（WPI，10 mg/mL）中的蛋白质修饰。添加Phl（2 mM）显著降低了ACR诱导的蛋白质羰基激增（从1.65降至0.65 μmol/mg蛋白质）以及蛋白质总巯基含量的损失（从0.28降至0.24 μmol/mg蛋白质），同时有助于进一步降低蛋白质表面疏水性和固有荧光。通过蛋白质印迹法可视化发现，Phl有效地阻止了ACR掺入WPI中。在存在2 mM Phl的情况下，仅2.87%的ACR残留，并生成了Phl-ACR加合物，这表明Phl可以通过清除ACR来部分减轻蛋白质修饰。这些发现对于使用天然酚类亲核试剂对抗ACR对膳食蛋白质的不利影响可能具有重要意义。
