PDF(Pubmed)
Abstract：
Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer properties. Bovine lactoferrin is known for its immunomodulatory, anticancer, antibacterial, and iron-chelating properties. Therefore, the non-covalent binding of chlorogenic acid (CA) and bovine lactoferrin (BLF) with different concentrations under neutral conditions was studied. CA was grafted onto lactoferrin molecules by laccase catalysis, free radical grafting, and alkali treatment. The formation mechanism of non-covalent and covalent complexes of CA-BLF was analyzed by experimental test and theoretical prediction. Compared with the control BLF, the secondary structure of BLF in the non-covalent complex was rearranged and unfolded to provide more active sites, the tertiary structure of the covalent conjugate was changed, and the amino group of the protein participated in the covalent reaction. After adding CA, the covalent conjugates have better functional activity. These lactoferrin-polyphenol couplings can carry various bioactive compounds to create milk-based delivery systems for encapsulation.
摘要：
添加多酚以提高功能蛋白的吸收已成为研究热点。绿原酸是一种具有抗炎作用的天然植物多酚,抗氧化剂，和抗癌特性。牛乳铁蛋白以其免疫调节而闻名，抗癌，抗菌，和铁螯合性能。因此,研究了在中性条件下不同浓度绿原酸（CA）与牛乳铁蛋白（BLF）的非共价结合。通过漆酶催化将CA接枝到乳铁蛋白分子上，自由基接枝，和碱处理。通过实验测试和理论预测分析了CA-BLF非共价和共价复合物的形成机理。与控制BLF相比，非共价复合物中BLF的二级结构被重排和展开，以提供更多的活性位点，共价缀合物的三级结构被改变，蛋白质的氨基参与了共价反应。添加CA后，共价缀合物具有更好的功能活性。这些乳铁蛋白-多酚偶联物可以携带各种生物活性化合物以产生用于包封的乳基递送系统。
