Articles


Document Type
Journal article (JA)
Title
Interaction of chromium(III) or chromium(VI) with catalase and its effect on the structure and function of catalase: An in vitro study
Author
Chen, Linfeng(1); Zhang, Jing(2); Zhu, Yaxian(3); Zhang, Yong(1)
Address
(1) State Key Laboratory of Marine Environmental Sciences of China (Xiamen University), College of Environment and Ecology, Xiamen University, Xiamen; 361102, China; (2) Key Laboratory of Estuarine Ecological Security and Environmental Health, Tan Kah Kee College, Xiamen University, Zhangzhou; 363105, China; (3) Department of Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen; 361005, China
RPAddress
Email
ResearchID
ORCID
Journal
Food Chemistry
Publisher
Elsevier Ltd
ISSN
0308-8146
Published
2018-04-01, 244:378-385.
JCR
2
ImpactFactor
4.529
ISBN
Fund_Code
HYMC
HYDD
HYKSRQ
HYJSRQ
HYLWLB
HYJB
Keywords
Bins - Chemical contamination - Chromium compounds - Dichroism - Fluorescence - Health risks - Heavy metals - Molecular modeling - Spectroscopic analysis
Abstract
Heavy metal chromium (Cr) poses a severe health risk to humans via food chain contamination. In this study, the interactions of either trivalent chromium (Cr(III)) or hexavalent chromium (Cr(VI)) with catalase (CAT) were investigated via multi-spectroscopic studies and computational simulations. The fluorescence analysis showed that Cr(III) and Cr(VI) quenched the fluorescence of CAT through a dynamic and a static quenching mechanism, respectively. The binding constant of Cr(VI) with CAT was 3.44 × 104l mol?1at 298 K. Other detailed binding characterizations of the Cr(VI)–CAT complex were also obtained using spectra analysis and molecular docking. Synchronous fluorescence, UV–vis and circular dichroism (CD) spectral studies showed that either Cr(III) or Cr(VI) induced conformational changes of CAT, but the degree of influence was different. The response of CAT activity to Cr(III) or Cr(VI) was found to be variable depending on their valence states and concentrations. ? 2017 Elsevier Ltd
WOS Categories
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
Accession Number
WOS:000414966400050
UT
20174204285635
DOI
10.1016/j.foodchem.2017.10.062
ESI_Type
AGRICULTURAL
Collection
SCIE, EI

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