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dc.creatorMinić, Simeon L.
dc.creatorStanić-Vučinić, Dragana
dc.creatorRadomirović, Mirjana Ž.
dc.creatorRadibratović, Milica
dc.creatorMilčić, Miloš K.
dc.creatorNikolić, Milan
dc.creatorĆirković-Veličković, Tanja
dc.date.accessioned2019-05-27T11:23:06Z
dc.date.available2018-07-13
dc.date.issued2017
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/3035
dc.description.abstractPhycocyanobilin (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 binding to bovine vs. human serum albumin.
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsembargoedAccess
dc.sourceFood Chemistry
dc.subjectAntioxidant
dc.subjectBinding
dc.subjectBovine serum albumin
dc.subjectPhycocyanobilin
dc.subjectSpirulina
dc.subjectStability
dc.titleCharacterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albumin
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractНиколић, Милан; Радибратовић, М.; Минић, Симеон Л. ; Станић-Вучинић, Драгана; Радомировић, Мирјана Ж.; Милчић, Милош К.; Ћирковић-Величковић, Тања;
dc.citation.volume239
dc.citation.spage1090
dc.citation.epage1099
dc.identifier.wos000409918902275
dc.identifier.doi10.1016/j.foodchem.2017.07.066
dc.citation.rankM21
dc.description.otherThis 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]
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3139]
dc.type.versionacceptedVersion
dc.identifier.scopus2-s2.0-85024374977
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/7222/minic2017.pdf


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