Deactivation of Ferrylmyoglobin by Vanillin as Affected by Vanillin Binding to beta-Lactoglobulin


Autoria(s): LIBARDI, Silvia Helena; BORGES, Julio C.; SKIBSTED, Leif H.; CARDOSO, Daniel R.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

20/10/2012

20/10/2012

2011

Resumo

Vanillin was found to be efficient as a deactivator of ferrylmyoglobin with a second-order rate constant of k(2) = S7 +/- 1 L mol(-1) s(-1) for reduction to metmyoglobin with Delta H(double dagger) = 58.3 +/- 0.3 kJ mol(-1) and Delta S(double dagger) = -14 +/- 1 J mol(-1) K(-1) in aqueous pH 7.4 solution at 25 degrees C. Binding to beta-lactoglobulin (AG) was found to affect the reactivity of vanillin at 25 degrees C only slightly to k(2) = 48 +/- 2 L mol(-1) s(-1) (Delta H(double dagger) = 68.4 +/- 0.4 kJ mol(-1) and Delta S(double dagger) = 17 +/- 1 J mol(-1) K(-1)) for deactivation of ferrylmyoglobin. Binding of vanillin to beta LG was found to have a binding stoichiometry vanillin/beta LG > 10 with K(A) = 6 x 10(2) L mol(-1) and an apparent total Delta H degrees of approximately -38 kJ mol(-1) and Delta S degrees = -S5.4 +/- 4J mol(-1) K(-1) at 25 degrees C and Delta C(p), (obs) = -1.02 kJ mol(-1) K(-1) indicative of increasing ordering in the complex, as determined by isothermal titration microcalorimetry. From tryptophan fluorescence quenching for beta LG by vanillin, approximately one vanillin was found to bind to each beta LG far stronger with K(A) = 5 x 10(4) L, mol(-1) and a Delta H degrees = 10.2 kJ mol(-1) and Delta S degrees = 55J mol(-1) K(-1) at 25 degrees C. The kinetic entropy/enthalpy compensation effect seen for vanillin reactivity by binding to beta LG is concluded to relate to the weakly bound vanillin oriented through hydrogen bonds on the beta LG surface with the phenolic group pointing toward the solvent, in effect making both Delta H(double dagger) and Delta S(double dagger) more positive. The more strongly bound vanillin capable of tryptophan quenching in the fiLG calyx seems less or nonreactive.

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)[09/00858-0]

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

CNPq[305385/2009-7]

Danish Research Council for Technology and Production[09-065906/FTP]

Danish Research Council for Technology and Production

Identificador

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.59, n.11, p.6202-6208, 2011

0021-8561

http://producao.usp.br/handle/BDPI/31728

10.1021/jf1047173

http://dx.doi.org/10.1021/jf1047173

Idioma(s)

eng

Publicador

AMER CHEMICAL SOC

Relação

Journal of Agricultural and Food Chemistry

Direitos

restrictedAccess

Copyright AMER CHEMICAL SOC

Palavras-Chave #Ferrylmyoglobin #antioxidant #protein #complex #vanillin #SERUM-ALBUMIN #LIPID OXIDATION #FLUORESCENCE #POLYPHENOLS #ANTIOXIDANT #PROTEINS #CANCER #TRYPTOPHAN #REDUCTION #MYOGLOBIN #Agriculture, Multidisciplinary #Chemistry, Applied #Food Science & Technology
Tipo

article

original article

publishedVersion