Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism
To investigate the effect of naringenin and its glycoside (naringin and narirutin) on foaming, emulsifying and interfacial tension of oat protein and their interaction mechanism, in this study, fluorescence spectra and circular dichroism were used to elucidate the interaction mechanism and protein s...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010144 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592558690140160 |
|---|---|
| author | Wuzhen LIU Ti LI Qin GENG Jun CHEN Jialong HAN Chengmei LIU Taotao DAI |
| author_facet | Wuzhen LIU Ti LI Qin GENG Jun CHEN Jialong HAN Chengmei LIU Taotao DAI |
| author_sort | Wuzhen LIU |
| collection | DOAJ |
| description | To investigate the effect of naringenin and its glycoside (naringin and narirutin) on foaming, emulsifying and interfacial tension of oat protein and their interaction mechanism, in this study, fluorescence spectra and circular dichroism were used to elucidate the interaction mechanism and protein structure changes of oat protein-flavonoid complex system. The interaction of oat protein-flavonoid complex system was visualized by molecular simulation technique. The results showed that naringenin, naringin, and narirutin significantly improved the foaming and emulsifying properties of oat protein, and reduced the interfacial tension of oat protein, and the effect of glucoside flavonoids was better, namely naringin>narirutin>naringenin. The results of fluorescence and molecular simulation showed that the three flavonoids interact with oat protein mainly through hydrogen bonding and van der Waals force, and the binding constants at room temperature were narirutin (11.05×104 L/mol)>naringenin (6.25×104 L/mol)>naringin (0.23×104 L/mol). The three flavonoids changed the tertiary structure (fluorescence spectral redshift), secondary structure (α-helix decreased, β-folding and random curling increased), and decreased surface hydrophobicity of oat protein, which resulted the and functional properties (foaming and emulsification) of oat protein improved. These results can provide a theoretical reference for selecting suitable flavonoids for oat protein-based products. |
| format | Article |
| id | doaj-art-341c804e98e44dcdad108184435bebfd |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-341c804e98e44dcdad108184435bebfd2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01463718210.13386/j.issn1002-0306.20240101442024010144-3Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction MechanismWuzhen LIU0Ti LI1Qin GENG2Jun CHEN3Jialong HAN4Chengmei LIU5Taotao DAI6State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaTo investigate the effect of naringenin and its glycoside (naringin and narirutin) on foaming, emulsifying and interfacial tension of oat protein and their interaction mechanism, in this study, fluorescence spectra and circular dichroism were used to elucidate the interaction mechanism and protein structure changes of oat protein-flavonoid complex system. The interaction of oat protein-flavonoid complex system was visualized by molecular simulation technique. The results showed that naringenin, naringin, and narirutin significantly improved the foaming and emulsifying properties of oat protein, and reduced the interfacial tension of oat protein, and the effect of glucoside flavonoids was better, namely naringin>narirutin>naringenin. The results of fluorescence and molecular simulation showed that the three flavonoids interact with oat protein mainly through hydrogen bonding and van der Waals force, and the binding constants at room temperature were narirutin (11.05×104 L/mol)>naringenin (6.25×104 L/mol)>naringin (0.23×104 L/mol). The three flavonoids changed the tertiary structure (fluorescence spectral redshift), secondary structure (α-helix decreased, β-folding and random curling increased), and decreased surface hydrophobicity of oat protein, which resulted the and functional properties (foaming and emulsification) of oat protein improved. These results can provide a theoretical reference for selecting suitable flavonoids for oat protein-based products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010144oat proteinnaringeninflavonoid glycosidesinteractionsfunctional properties |
| spellingShingle | Wuzhen LIU Ti LI Qin GENG Jun CHEN Jialong HAN Chengmei LIU Taotao DAI Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism Shipin gongye ke-ji oat protein naringenin flavonoid glycosides interactions functional properties |
| title | Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism |
| title_full | Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism |
| title_fullStr | Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism |
| title_full_unstemmed | Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism |
| title_short | Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism |
| title_sort | effects of naringenin and its glycosides on functional properties of oat protein and their interaction mechanism |
| topic | oat protein naringenin flavonoid glycosides interactions functional properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010144 |
| work_keys_str_mv | AT wuzhenliu effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT tili effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT qingeng effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT junchen effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT jialonghan effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT chengmeiliu effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism AT taotaodai effectsofnaringeninanditsglycosidesonfunctionalpropertiesofoatproteinandtheirinteractionmechanism |