4.7 Article

A comparative study of the interaction of naringenin with lysozyme by multi-spectroscopic methods, activity comparisons, and molecular modeling procedures

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PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.saa.2022.120931

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Lysozyme; Naringenin; Spectrophotometry; Fluorescence; Molecular docking

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The present study investigates the interaction of naringenin with lysozyme in an aqueous medium using steady-state fluorescence, UV-Vis spectrophotometry, molecular docking studies, and circular dichroism (CD). The results show that naringenin can induce changes in the secondary and tertiary structure of lysozyme, switch from static quenching mechanism to intrinsic fluorescence, and the complex stability is determined by hydrophobic forces.
The present study applied steady-state fluorescence, UV-Vis spectrophotometry, molecular docking studies, and circular dichroism (CD) to investigate the interaction of naringenin with lysozyme in an aqueous medium. The UV-Vis measurement indicated the changes in lysozyme secondary and tertiary structure change as a function of the concentration of naringenin. Naringenin could be used to turn the static quenching mechanism into the intrinsic fluorescence of lysozyme. The negative amount of Gibbs free energy (Delta G degrees) suggested that the binding operation was spontaneous. Fluorescence studies also demonstrated the changes occurring in the Trp microenvironment upon the concatenation into lysozyme. Analysis of thermodynamic parameters also revealed that hydrophobic forces played a fundamental role in determining the complex stability; this was consistent with the previous modeling studies. Circular dichroism also suggested that the alpha-helicity of lysozyme was enhanced as ligand was bound. Naringenin inhibited lysozyme enzymatic activity, displaying its affinity with the lysozyme active site. Further, molecular docking studies demonstrated that naringenin could bind to both residues essential for catalytic activity in the proximity of Trp 62 and Trp 63. (C) 2022 Elsevier B.V. All rights reserved.

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