1622023,Vol.44,No.04食品科学※食品化学橙皮苷、柚皮苷与酪蛋白相互作用机制比较分析刘雪梅，王华敏，赵利，白春清*（江西科技师范大学生命科学学院，江西南昌330013）摘要：采用荧光光谱、同步荧光光谱结合热力学参数分析及分子对接比较研究酪蛋白（casein，CA）与橙皮苷（hesperidin，HES）及柚皮苷（naringin，NAR）之间的相互作用及机制，结果表明：两种多酚对CA的猝灭均为静态猝灭，但HES对CA的荧光猝灭效果及结合亲和力较强，且CA与HES的结合位点数较多。热力学参数证明CA与HES、NAR的结合均为以疏水作用力为主的自发反应。同步荧光光谱显示，两种多酚的加入引起了CA氨基酸内部疏水环境的改变。分子对接进一步证实，两种多酚与CA的结合主要以疏水作用力为主，但HES与CA间存在更多的氢键作用，并使HES与CA之间结合得更为稳定。本研究可为多酚与蛋白质间的相互作用研究以及CA作为黄酮类多酚载体的可行性提供参考依据。关键词：荧光光谱；橙皮苷；柚皮苷；酪蛋白；分子对接ComparativeStudiesonInteractionMechanismofHesperidinandNaringinwithCaseinLIUXuemei,WANGHuamin,ZHAOLi,BAIChunqing*(CollegeofLifeSciences,JiangxiNormalUniversityofScienceandTechnology,Nanchang330013,China)Abstract:Theinteractionandmechanismofcasein(CA)withhesperidin(HES)andnaringin(NAR)wereinvestigatedusingfluorescencespectroscopy,synchronousfluorescencespectroscopy,thermodynamicanalysis,andmoleculardockinginthisstudy.TheresultsshowedthatbothpolyphenolsquenchedCAinastaticmanner,butHEShadstrongerfluorescencequenchingeffectandbindingaffinitytoCAandhadmorebindingsites.Accordingtothermodynamicparameters,thebindingofCAtoHESandNARwasspontaneousandmainlydrivenbyhydrophobicforces.Accordingtosynchronousfluorescencespectra,introductionofthetwopolyphenolscausedchangesinthehydrophobicenvironmentofaminoacidresiduesinCA.Thebindingprocesswasmostlydrivenbyhydrophobicforcesaccordingtomoleculardocking,andmorehydrogenbondswereformedbetweenHESandCA,makingthebindingbetweenthemmorestable.Theresultsofthisstudycanbeusedasareferenceforfuturestudiesonpolyphenol-proteininteractionsaswellasthefeasibilityofCAasacarrierofflavonoidpolyphenols.Keywords:fluorescencespectroscopy;hesperidin;naringin;...
