Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability
Copyright © 2023 Elsevier Ltd. All rights reserved..
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.
Medienart: |
E-Artikel |
---|
Erscheinungsjahr: |
2024 2023 |
---|---|
Erschienen: |
2024 |
Enthalten in: |
Zur Gesamtaufnahme - volume:433 |
---|---|
Enthalten in: |
Food chemistry - 433(2023) vom: 01. Feb., Seite 137366 |
Sprache: |
Englisch |
---|
Beteiligte Personen: |
Qi, Jiajing [VerfasserIn] |
---|
Links: |
---|
Themen: |
Fluorescence quenching |
---|
Anmerkungen: |
Date Revised 11.10.2023 published: Print-Electronic Citation Status Publisher |
---|
doi: |
10.1016/j.foodchem.2023.137366 |
---|
funding: |
|
---|---|
Förderinstitution / Projekttitel: |
|
PPN (Katalog-ID): |
NLM361863179 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | NLM361863179 | ||
003 | DE-627 | ||
005 | 20231226090039.0 | ||
007 | cr uuu---uuuuu | ||
008 | 231226s2024 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1016/j.foodchem.2023.137366 |2 doi | |
028 | 5 | 2 | |a pubmed24n1206.xml |
035 | |a (DE-627)NLM361863179 | ||
035 | |a (NLM)37688827 | ||
035 | |a (PII)S0308-8146(23)01984-2 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
100 | 1 | |a Qi, Jiajing |e verfasserin |4 aut | |
245 | 1 | 0 | |a Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability |
264 | 1 | |c 2024 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ƒaComputermedien |b c |2 rdamedia | ||
338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
500 | |a Date Revised 11.10.2023 | ||
500 | |a published: Print-Electronic | ||
500 | |a Citation Status Publisher | ||
520 | |a Copyright © 2023 Elsevier Ltd. All rights reserved. | ||
520 | |a 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 | ||
650 | 4 | |a Journal Article | |
650 | 4 | |a Fluorescence quenching | |
650 | 4 | |a Lipid oxidation products | |
650 | 4 | |a Molecular dynamics simulation | |
650 | 4 | |a Myoglobin | |
650 | 4 | |a Trans, trans - 2, 4 - decadienal | |
700 | 1 | |a Yang, Xiaoyin |e verfasserin |4 aut | |
700 | 1 | |a Cui, Ying |e verfasserin |4 aut | |
700 | 1 | |a Zhang, Yimin |e verfasserin |4 aut | |
700 | 1 | |a Luo, Xin |e verfasserin |4 aut | |
700 | 1 | |a Mao, Yanwei |e verfasserin |4 aut | |
700 | 1 | |a Xu, Baochen |e verfasserin |4 aut | |
700 | 1 | |a Zhu, Lixian |e verfasserin |4 aut | |
700 | 1 | |a Liang, Rongrong |e verfasserin |4 aut | |
773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 433(2023) vom: 01. Feb., Seite 137366 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
773 | 1 | 8 | |g volume:433 |g year:2023 |g day:01 |g month:02 |g pages:137366 |
856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2023.137366 |3 Volltext |
912 | |a GBV_USEFLAG_A | ||
912 | |a GBV_NLM | ||
951 | |a AR | ||
952 | |d 433 |j 2023 |b 01 |c 02 |h 137366 |