In order to clarify the interaction mechanism of the formation of the resveratrol-hordein nanoparticle, the fluorescence, UV-Vis spectroscopic, FTIR and DSC were used to study the binding reaction between resveratrol and hordein. The fluorescent emission of hordein was inhibited by resveratrol in a dose dependent manner. Fluorescence spectroscopy and DSC indicated that resveratrol interacted with hordein and formed a new complex by a static process. The binding constant (K(A(298 K)) = 2.21 x 10(5) L x mol(-1), K(A(310 K)) =1.53 x 10(4) L x mol(-1)) and the number of binding sites ((n298 K) = 1.23, (n310 K) 0.94) were calculated based on the quenching effect of resveratrol on hordein. Thermodynamic parameter and FTIR indicated that the interaction force between resveratrol and hordein was mainly hydrogen binding and van der Waals force. The binding distance (r0 = 3. 25 nm) between resveratrol and hordein and the energy transfer efficiency (E = 0.227) were obtained according to non-radiative energy transfer theory. The effect of resveratrol on the conformation of hordein was further analyzed by using synchronous fluorescence spectrometry. The results indicated that resveratrol changed the hydrophobicity of tryptophan residue, which caused an obvious influence on the conformation of hordein.
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Int J Biol Macromol
May 2024
Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address:
This study aimed to improve the mechanical properties of wheat starch gels (WSG) and the stability and bioaccessibility of resveratrol (Res) in prolamin nanoparticles. Res-loaded gliadin (Gli), zein, deamidated gliadin (DG) and deamidated zein (DZ) nanoparticles were filled in WSG. The hardness, G' and G'' of WSG were notably increased.
View Article and Find Full Text PDFJ Agric Food Chem
October 2022
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian350002, China.
Resveratrol (RES) is a natural polyphenol with a variety of health beneficial properties, but its application is greatly limited due to low aqueous solubility and poor bioavailability. This study aims to address these issues gliadin nanoparticles stabilized with oxidized chitin nanocrystals (O-ChNCs) as a delivery system for RES. RES-loaded gliadin nanoparticles (GRNPs) were fabricated by an antisolvent method, and their formation mechanism was elucidated using zeta-potential, FTIR, XRD, and TEM.
View Article and Find Full Text PDFUltrason Sonochem
August 2022
Technology Center of Bandaojing Co. Ltd., Zibo, Shandong 256300, People's Republic of China.
Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS.
View Article and Find Full Text PDFFront Immunol
April 2022
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
Background And Aims: Wheat gluten is a critical trigger for celiac disease, often causing inflammatory lesions and oxidative stress damage in the intestines of patients. In daily life, it is difficult for celiac disease patients to strictly avoid the dietary intake of gluten, which makes complementary preventive therapy particularly urgent. As such, we investigated the alleviating effects of resveratrol and models of celiac disease.
View Article and Find Full Text PDFFood Chem
April 2017
Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Gliadin is a main composition of wheat storage protein with unique characteristics. Polyphenol with health benefits tends to form complex with protein. In this study, glycosylation of deamidated wheat gliadin (gliadin) was carried out.
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