题目：Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis.

    期刊：INTEGRATED FOOD SCIENCE

    作者：Songming Li ，Chan Chen ，Dong Uk Ahn， Meihu Ma， Xiaomeng Li， Xi Huang，

    关键词：fluorescence quenching, molecular docking, phosvitin, resveratrol, solubility

    摘要: Phosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescence emission intensity of PV became weak along with a red shift when it interacted with Res and the antioxidant activity was enhanced. The quenching constants of the interaction systems were 1.12×104 M–1 and 9.40×103 M–1 at 25◦C and 35◦C, respectively, which indicated the presence of static quenching phenomena between them. The binding constant was 1.80×104 M–1, and the number of corresponding binding sites was approximately equal to one. The thermodynamic results revealed the combination was spontaneous, and the change of enthalpy and entropy was ∆H = 53.50 kJ/mol, ∆S = 261.00 J/mol⋅K, respectively. It indicated that the interaction forces between Res and PV were mainly hydrophobic interaction and hydrogen bonding. Molecular docking showed the binding mode, which was consistent with the experiment results. The research on the interaction between Res and PV provided theoretical guidance for the application of Res in food.

     年份：2022年

     卷数：13卷