{Reference Type}: Journal Article
{Title}: Effects of high pressure processing on structural changes, aggregation, and binding mechanisms of β-Lactoglobulin with typical polyphenols.
{Author}: Zhang W;Huang D;Liu Y;Guan H;Wang M;Chen H;Zou H;Li D;
{Journal}: Food Chem
{Volume}: 458
{Issue}: 0
{Year}: 2024 Jun 28
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140265
{Abstract}: The binding capacity of β-Lactoglobulin (BLG) is crucial for delivering polyphenols, influenced by structural changes. High pressure processing (HPP) has the potential to modify BLG's structure and aggregation, but its specific impact on BLG-polyphenol interactions is uncertain. This study used circular dichroism spectroscopy and molecular dynamics simulations to reveal HPP-induced structural changes in BLG, supported by particle size analysis indicating aggregation. Seven structurally diverse polyphenols (quercetin-QR, hesperetin-HSP, dihydromyricetin-DHM, gallic acid-GA, (-)-epicatechin-EC, resveratrol-RES, and secoisolariciresinol diglucoside-SDG) were investigated to comprehensively analyze their binding patterns using fluorescence spectroscopy and molecular docking. HPP reduced BLG's ordered structure and increased its aggregation. Binding affinities peaked at 400 MPa for DHM, QR, HSP, GA, and RES, while SDG and EC exhibited maximum affinities at atmospheric pressure and 600 MPa, respectively. Elevated pressures enhanced BLG-polyphenol interactions, particularly at residues 44GLU and 160CYS, with van der Waals forces dominating the binding free energy.