期刊
FOOD CHEMISTRY
卷 433, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.137366
关键词
Myoglobin; Lipid oxidation products; Fluorescence quenching; Molecular dynamics simulation; undesirable brown color.; Trans,trans-2,4-decadiental
This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2nonenal (HNE) and trans, trans-2,4-decadienal (tt-DDE), at different pH values. It was found that tt-DDE promoted the oxidation of Mb by destroying its structure, and this promotion was stronger at pH 5.6. Molecular docking results showed that both tt-DDE and HNE interacted with the heme group of Mb, but in different ways.
This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2nonenal (HNE) and trans, trans-2,4-decadienal (tt-DDE), at pH 5.6 and 7.4 through the combination of multispectral and molecular dynamics simulations. In this study, tt-DDE was more prone to promote Mb oxidation than HNE by loosening the Mb structure, which is associated with more destroyed secondary and tertiary structures. Furthermore, the pro-oxidation of both lipid products was stronger at pH 5.6 than at pH 7.4. The molecular docking revealed that both tt-DDE and HNE were combined closely with the heme group of Mb. And tt-DDE had hydrogen bonds, hydrophobic interactions, and van der Waals forces with Mb, but HNE only had hydrophobic interactions. In conclusion, it was firstly found that tt-DDE was also shown to have high activity in promoting Mb oxidation as another important aldehyde from lipid oxidation products.
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