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Tytuł:
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Interaction between bovine serum albumin and chitooligosaccharides: I. Molecular mechanism.
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Autorzy:
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Zhang H; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Zhang Y; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Huang Y; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Wu L; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Guo Q; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Wang Q; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Liang L; State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Nishinari K; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China.
Zhao M; National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129853. Date of Electronic Publication: 2021 Apr 20.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Chitin/*analogs & derivatives
Serum Albumin, Bovine/*chemistry
Calorimetry ; Chitin/chemistry ; Chitin/metabolism ; Chitosan ; Fluorescence ; Hydrophobic and Hydrophilic Interactions ; Molecular Docking Simulation ; Oligosaccharides ; Polymerization ; Protein Binding ; Quartz Crystal Microbalance Techniques ; Serum Albumin, Bovine/metabolism ; Spectrophotometry, Ultraviolet ; Static Electricity
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Contributed Indexing:
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Keywords: Bovine serum albumin (BSA); Chitooligosaccharide (COS); Interaction; Isothermal titration calorimetry; Molecular docking; Quartz crystal microbalance dissipation
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Substance Nomenclature:
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0 (Oligosaccharides)
0 (oligochitosan)
1398-61-4 (Chitin)
27432CM55Q (Serum Albumin, Bovine)
9012-76-4 (Chitosan)
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Entry Date(s):
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Date Created: 20210502 Date Completed: 20210607 Latest Revision: 20211204
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2021.129853
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PMID:
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33933970
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The interaction between chitooligosaccharides (COS 2-6 ) and bovine serum albumin (BSA) is worthy of investigation, which provides support for improving the physical properties (gelling, foaming, and emulsifying) of food proteins via COS addition and in vivo research on COS bioactivity. Component analysis indicated that COS 2 and COS 3 were enriched in the COS 2-6 -BSA precipitate. The fluorescence binding constant (1.73 × 10 3 M -1 ), ΔG of isothermal titration calorimetry (-6.7 kJ/mol), and the predicted ΔG of molecular docking (-10 to -5 kJ/mol) confirmed the weak interaction of COS 2-6 -BSA. Quartz crystal microbalance dissipation and molecular docking indicated that electrostatic and hydrophobic interactions were the main stabilization forces. Molecular docking showed that the predicted ΔG of COS 2-6 to BSA decreased with the increasing degree of polymerization. This work clarified the weak and selective interaction between COS 2-6 and BSA via various methods, which is useful for the food application of COS.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
