Characterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albumin
АуториMinić, Simeon L.
Radomirović, Mirjana Ž.
Milčić, Miloš K.
Чланак у часопису (Рецензирана верзија)
МетаподациПриказ свих података о документу
Phycocyanobilin (PCB) is a blue tetrapyrrole chromophore of C-phycocyanin, the main protein of the microalga Spirulina, with numerous proven health-related benefits. We examined binding of PCB to bovine serum albumin (BSA) and how it affects protein and ligand stability. Protein fluorescence quenching and microscale thermophoresis demonstrated high-affinity binding (Ka = 2 × 106 M−1). Spectroscopic titration with molecular docking analysis revealed two binding sites on BSA, at the inter-domain cleft and at subdomain IB, while CD spectroscopy indicated stereo-selective binding of the P conformer of the pigment to the protein. The PCB protein complex showed increased thermal stability. Although complex formation partly masked the antioxidant properties of PCB and BSA, a mutually protective effect against free radical-induced oxidation was found. BSA could be suitable for delivery of PCB as a food colorant or bioactive component. Our results also highlight subtle differences between PCB b...inding to bovine vs. human serum albumin.
Кључне речи:Antioxidant / Binding / Bovine serum albumin / Phycocyanobilin / Spirulina / Stability
Извор:Food Chemistry, 2017, 239, 1090-1099
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (RS-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-256716)
- This is peer-reviewed version of the following article: Minic, S.; Stanic-Vucinic, D.; Radomirovic, M.; Radibratovic, M.; Milcic, M.; Nikolic, M.; Cirkovic Velickovic, T. Characterization and Effects of Binding of Food-Derived Bioactive Phycocyanobilin to Bovine Serum Albumin. Food Chemistry 2018, 239, 1090–1099. https://doi.org/10.1016/j.foodchem.2017.07.066
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3139