AGRIS

Data provider:

Icon data provider

The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Active (Data provider submitted metadata in the last calendar year)
Journal Article

Journal Article

Comparative studies on interactions of l‐ascorbic acid, α‐tocopherol, procyanidin B3, β‐carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods  [2017]

Xiang‐Rong; Li; Jin‐Jin; Jia; et al.

Access the full text

l‐Ascorbic acid, α‐tocopherol, procyanidin B3, β‐carotene, and astaxanthin are five classic dietary antioxidants. In this study, the interaction between them and lysozyme was investigated by fluorescence spectroscopy and molecular modeling methods. The quenching mechanisms of lysozyme by them are all static quenching at lower concentrations of antioxidants, but at higher concentrations, predominantly by the “sphere of action” mechanisms. The binding constants of lysozyme‐antioxidants systems are in the following order as: astaxanthin>β‐carotene > procyanidin B3 > l‐ascorbic acid>α‐tocopherol. Thermodynamic analysis reveals that the binding process of α‐tocopherol to lysozyme is synergistically driven by enthalpy and entropy. For the other four antioxidants‐lysozyme systems, the binding processes are all entropy process. Synchronous fluorescence spectroscopy shows that the five antioxidants may induce microenvironmental changes of lysozyme. Molecular docking results reveal that the five antioxidants bind into the enzyme active site and lysozyme activity is inhibited, in accordance with the results of lysozyme activity experiment. PRACTICAL APPLICATIONS: Antioxidants are used worldwide as food additives to protect foodstuffs against deterioration caused by oxidation, such as fat rancidity and color changes. Dietary antioxidant is considered to be a safe natural product. However, it may act as an antinutritional factor, in t
erms of the inhibition of proteases, when ingested in excess. Lysozyme with high natural abundance is an enzyme known for its unique ability to damage bacterial cell walls, thereby providing protection against bacterial infections. When the diverse endogenous and exogenous ligands enter into the human body, ligand–lysozyme conjugation can be observed. Therefore, lysozyme is selected to investigate the binding characteristics of five classic dietary antioxidants, which is critical in order to understand their possible delivery, consequent availability, and relevant health risks.
From the journal
Journal of food biochemistry
ISSN : 0145-8884

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2017
Volume:
41 (2
Publisher:
John Wiley & Sons, Ltd
All titles:
"Comparative studies on interactions of l‐ascorbic acid, α‐tocopherol, procyanidin B3, β‐carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods"@eng
Other:
"JOURNAL ARTICLE"
Loading...

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2017
Volume:
41 (2
Publisher:
John Wiley & Sons, Ltd
All titles:
"Comparative studies on interactions of l‐ascorbic acid, α‐tocopherol, procyanidin B3, β‐carotene, and astaxanthin with lysozyme using fluorescence spectroscopy and molecular modeling methods"@eng
Other:
"JOURNAL ARTICLE"