Articles


Document Type
Journal article (JA)
Title
Characterization of binding interactions between selected phenylpropanoid glycosides and trypsin
Author
Feng, Yue(1); Lv, Moyang(2); Lu, YuQin(1); Liu, Ke(3); Liu, Lizhong(1); He, Zhendan(1); Wu, Kaimin(1); Wang, Xinrong(1); Zhang, Baoshuang(1); Wu, Xuli(1)
Address
(1) School of Medicine, Shenzhen University, Shenzhen; Guangdong Province; 518060, China; (2) Shenzhen Nan Shan Foreign Language School, Shenzhen; Guangdong Province; 518067, China; (3) State Key Laboratory of Cellular Stress Biology, School of Life Sciences, Xiamen University, Xiamen; Fujian Province; 361005, China
RPAddress
Email
ResearchID
ORCID
Journal
Food Chemistry
Publisher
Elsevier Ltd
ISSN
0308-8146
Published
2018-03-15, 243:118-124.
JCR
2
ImpactFactor
4.529
ISBN
Fund_Code
HYMC
HYDD
HYKSRQ
HYJSRQ
HYLWLB
HYJB
Keywords
Binding energy - Biochemistry - Hydrogen bonds - Polyphenolic compounds - Spectroscopic analysis - Sugars
Abstract
Phenylpropanoid glycosides (PPGs) are important bioactive polyphenolic compounds that are widely distributed in plants. In this paper, the inhibitory effects of four selected PPGs against trypsin were investigated. The interactions between these PPGs and trypsin were further investigated by multiple spectroscopic methods and molecular docking studies. The results showed that the binding of each of these PPGs to trypsin induced changes in the natural conformation of trypsin, which inhibited the enzyme in the following order: acteoside > syringalide A 3′-α-L-rhamnopyranoside > lipedoside A-I > osmanthuside B. The binding constant (Ka) values followed the same trend. The hydrogen bond force played an important role in the interaction between each PPG and trypsin. Interestingly, the binding affinity and inhibitory effect increased as the number of phenolic hydroxyl groups increased. In addition, the effect of the phenolic hydroxyl group on the A ring had a greater effect than one on the B ring. ? 2017 Elsevier Ltd
WOS Categories
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
Accession Number
WOS:000414961700015
UT
20174004231469
DOI
10.1016/j.foodchem.2017.09.118
ESI_Type
AGRICULTURAL
Collection
SCIE, EI

Back to List