肌红蛋白
化学
脂质氧化
分子动力学
氧化还原
氢键
范德瓦尔斯力
脂质过氧化
醛
光化学
有机化学
计算化学
分子
酶
抗氧化剂
催化作用
作者
Jiajing Qi,Xiaoyin Yang,Ying Cui,Yimin Zhang,Xin Luo,Yanwei Mao,Baochen Xu,Lixian Zhu,Rongrong Liang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-09-03
卷期号:433: 137366-137366
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137366
摘要
This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2-nonenal (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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