1. College of Life Science, National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Abstract:Fluorescence spectroscopy has the advantages of high sensitivity, strong selectivity, small sample amount, simple operation, and can provide a variety of physical parameters of intermolecular interaction. So it is widely used to study the interaction between small molecules and proteins. To elucidate the potential of isoquercetin suppressing the formation of (advanced glycation end products, AGEs) during thermal processing of high-protein foods, intrinsic fluorescence, synchronous fluorescence and three-dimensional fluorescence spectroscopic techniques were employed to evaluate the inhibition through α-lactalbumin (α-La)-fructose model, and the mechanism was elucidated from the perspective of intermolecular interactions. The results showed that isoquercetin significantly decreased the conformational change of α-La induced by glycosylation, resulting in the inhibition on AGEs formation. The inhibition rate reached up to 74.66% when the sample concentration was at 36.58 μmol·L-1. As revealed by synchronous and three-dimensional fluorescence spectroscopy, isoquercetin could change the conformation of α-La, promote the exposure of tryptophan to a more hydrophilic environment, and increased the hydrophilicity of its micro-environment. Inhibition kinetics and thermodynamic analysis showed that isoquercetin quenched the intrinsic fluorescence of α-La by static mechanism, and bound with α-La in a molar ratio of 1∶1 to form a stable complex. The formation of isoquercetin-α-La complexes is a spontaneous and endothermic progressing, van der Waals forces and hydrogen bonds are the main driving forces.
[1] Cooke J. Journal of Renal Nutrition, 2017, 27(4): E23.
[2] Liu J, Tu Z-C, Zhang L, et al. Food Sci. Technol. Res., 2018, 24(1): 35.
[3] Yang W, Tu Z, Wang H, et al. J. Sci. Food Agric., 2018, 98(10): 3767.
[4] Rannou C, Laroque D, Renault E, et al. Food Research International, 2016, 90: 154.
[5] Ahmed N, Thornalley P J. Diabetes Obesity & Metabolism, 2007, 9(3): 233.
[6] Yeh W J, Hsia S M, Lee W H, et al. Journal of Food & Drug Analysis, 2017, 25(1): 84.
[7] Oral R A, Dogan M, Sarioglu K. Food Chemistry, 2014, 142(1): 423.
[8] Ou J, Teng J, El-Nezami H S, et al. Journal of Functional Foods, 2018, 40: 44.
[9] Valentová K, Vrba J, Bancířová M, et al. Food & Chemical Toxicology, 2014, 68: 267.
[10] Zhang L, Zhang C-J, Tu Z-C, et al. Journal of Functional Foods, 2018, 42: 254.
[11] Zhang L, Lu Y, Ye Y H, et al. Journal of Agricultural and Food Chemistry, 2019, 67(1): 236.
[12] Cheng J, Liu J H, Prasanna G, et al. International Journal of Biological Macromolecules, 2017, 105(1): 965.
[13] CAO Tuan-wu, HUANG Wen-bing, SHI Jian-wei, et al(曹团武,黄文兵,时建伟,等). China Journal of Chinese Materia Medica(中国中药杂志), 2018, 43(5): 993.
[14] WANG A-mei, TU Zong-cai, WANG Hui, et al(王阿美,涂宗财,王 辉,等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2018, 38(10): 3090.
[15] Li T, Hu P, Dai T, et al. Spectrochimica Acta Part A: Molecular & Biomolecular Spectroscopy, 2018, 201: 197.
[16] Xie L, Wehling R L, Ciftci O, et al. Food Research International, 2017, 102: 195.