Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-03 DOI:10.1111/1750-3841.70017
Wenghua Tong, XingYan Liu, Ying Yang, Yan Wang, Zhijiu Huang, Hongjun Fan
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Abstract

In order to better understand the transport and action mechanism of flavor substance and proteins in human body, the interaction mechanism between pyrazine derivatives and bovine serum albumin (BSA) was studied by molecular dynamics simulation and a series of spectroscopic methods. In molecular docking, it was observed that the small molecules were surrounded by hydrophobic amino acid residues of the protein, and the main amino acid residues formed π–π interaction and hydrogen bond interaction with BSA. The results of fluorescence emission spectroscopy combined with thermodynamic analysis showed that static quenching was the main mechanism of the interaction between three pyrazine derivatives and BSA, which was dominated by hydrophobic interaction. Synchronous fluorescence spectroscopy and three-dimensional fluorescence spectroscopy combined with molecular dynamics simulation proved that the pyrazine derivatives changed the conformation of BSA. In summary, pyrazine derivatives can interact with BSA, and the complexation of the complex changes its spatial conformation. The research in this paper has positive significance for understanding the binding, transport, and metabolism of pyrazine compounds in the process of blood circulation and provides key data for the metabolism of pyrazine compounds in vivo.

Practical Application

  • The interaction of pyrazine derivatives-BSA is studied by multi-spectra and MD.
  • The fluorescence quenching of pyrazine derivatives-BSA is static quenching.
  • The main force between pyrazine derivatives and BSA is hydrophobic force.
  • There is only one site of association between pyrazine derivatives and BSA.
  • Pyrazine derivatives have effects on conformation of BSA.
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牛血清白蛋白与吡嗪衍生物相互作用的分子和技术方面:从分子对接到光谱研究。
为了更好地了解风味物质和蛋白质在人体内的转运和作用机制,采用分子动力学模拟和一系列光谱方法研究吡嗪衍生物与牛血清白蛋白(BSA)的相互作用机制。在分子对接中,观察到小分子被蛋白质的疏水性氨基酸残基包围,主要氨基酸残基与BSA形成π-π相互作用和氢键相互作用。荧光发射光谱结合热力学分析结果表明,静态猝灭是三种吡嗪衍生物与牛血清白蛋白相互作用的主要机理,并以疏水相互作用为主。同步荧光光谱和三维荧光光谱结合分子动力学模拟证明吡嗪衍生物改变了牛血清白蛋白的构象。综上所述,吡嗪衍生物可以与牛血清白蛋白相互作用,配合物的络合作用改变了其空间构象。本文的研究对了解吡嗪类化合物在血液循环过程中的结合、转运和代谢具有积极意义,并为吡嗪类化合物在体内的代谢提供关键数据。实际应用:通过多光谱和MD研究了吡嗪衍生物与牛血清白蛋白的相互作用。吡嗪衍生物与牛血清白蛋白的荧光猝灭为静态猝灭。吡嗪衍生物与牛血清白蛋白之间的主要作用力是疏水性。吡嗪衍生物与牛血清白蛋白之间只有一个关联位点。吡嗪衍生物对牛血清白蛋白的构象有影响。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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