Deactivation of Ferrylmyoglobin by Vanillin as Affected by Vanillin Binding to beta-Lactoglobulin
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
20/10/2012
20/10/2012
2011
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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 |
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 |