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Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties

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Abstract

To better obtain protein–flavonoid complexes owned more powerful functions, non-covalent complexes between β-lactoglobulin (β-LG) and baicalein/p-coumaric acid/polydatin (Bai/p-CA/PD) were investigated. The properties of these complexes were investigated using ultraviolet (UV)-visible spectra, circular dichroism (CD) spectra, Fourier-transform infrared (FTIR), etc.; the non-covalent complexes' parameters were evaluated using fluorescence spectra and molecular docking. The peaks shifted in UV, and α-helix decreased in CD, confirming the formation of the complexes. The blue shift of amide bands and -OH peaks in FTIR indicated that the hydrophobic interactions and hydrogen bonds were strengthened. Differential scanning calorimetry (DSC) indicates that β-LG-Bai had heat resistance (improved melting peak: 188.8 °C to 195.8 °C). ABTS assay showed synergistic effects of β-LG-Bai (76.7% [β-LG-Bai] > 70.6% [β-LG + Bai], 50 μmol/L). Bai had a higher quenching ability (70.81%) than p-CA (38.69%) and PD (40.95%). The affinity order was Bai > PD > p-CA, and molecular docking binding energy (-6.02 [Bai], -5.39 [p-CA], and -5.4 kcal/mol [PD]) verified the affinity relationship. The binding constants increased with increasing temperature (2.166, 4.581, and 5.741, × 105 L/mol, for 298, 308, and 318 K, respectively), indicating that a higher temperature promoted stabilization of β-LG-Bai, which is consistent with hydrophobic interactions in molecular docking being the driving force of the β-LG-Bai complexes. The β-LG-Bai non-covalent complexes own synergistic antioxidant effects and improved high-temperature stability characteristics, which may have promising applications in functional foods.

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Data Availability

The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.

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Acknowledgements

This work was supported by Qingdao Science and Technology Benefiting the People Demonstration Special Guidance (22-1-3-8-zyyd-nsh), Shandong Natural Science Foundation (ZR2023MC111), and Shandong Science and Technology Small and Medium Enterprise Innovation Ability Enhancement Project (2023TSGC0379).

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  1. Mengchen Kang and Dehong Du contributed equally to this work.

Authors and Affiliations

  1. College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao, 266109, People’s Republic of China

    Mengchen Kang, Dehong Du, Shuangling Zhang, Zhenru Li, Zixuan Dongye, Li Wang, Yaru Qian, Chengwang Chen, Xiaofang Cheng & Yuhang Ren

  2. Pingdu Agricultural Bureau, No.379, Beijing Road, Qingdao, 266700, People’s Republic of China

    Suzhi Zhang

  3. School of Life Sciences, Sun Yat-sen University, Guangzhou, 510275, China

    Bingnan Zhao

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  1. Mengchen Kang
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Contributions

Mengchen Kang: Methodology, Software, Validation, Investigation, Formal analysis, Data curation, Writing – Original Draft. Dehong Du: Methodology, Investigation, Formal analysis. Suzhi Zhang: Resources, Supervision, Funding acquisition. Shuangling Zhang: Conceptualization, Resources, Writing – Review & Editing, Supervision, Project administration, Funding acquisition. Zhenru Li: Writing – Review & Editing, Visualization. Zixuan Dongye: Writing—Review & Editing. Li Wang: Supervision. Yaru Qian and Chengwang Chen: Formal analysis. Xiaofang Cheng, Yuhang Ren and Bingnan Zhao: Supervision, Formal analysis.

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Correspondence to Shuangling Zhang.

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Kang, M., Du, D., Zhang, S. et al. Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties. Food Biophysics 19, 58–70 (2024). https://doi.org/10.1007/s11483-023-09804-8

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