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Characterization of the effects of bridging linker on the β-Lactoglobulin binding mechanism on the nanoscale metal-organic frameworks

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机构： [1]Institute for Advanced Study, Chengdu University, Chengdu 610106, China [2]School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. [3]Department of Laboratory Medicine, West China Hospital, Sichuan University, Sichuan Clinical Research Center for Laboratory Medicine, Clinical Laboratory Medicine Research Center of West China Hospital, Chengdu 610041, China. [4]Gastroenterology and Urology Department II, Hunan Cancer Hospital / the Affiliated Cancer Hospital of Xiangya School of Medicine, Central South University, Clinical Research Center For Gastrointestinal Cancer In Hunan Province, Changsha 410013, China.

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关键词： Metal-organic frameworks β-Lactoglobulin Interaction Bridging linker

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Revealing the interaction modes between nanoscale metal-organic frameworks (NMOFs) and food matrix is crucial for functional release but it still remains largely unknown to date. This study specifically focused on the milk protein adsorption mechanism of NMOFs using UiO66/UiO66-NH2 and β-lactoglobulin (β-LG) as models. UiO66 and UiO66-NH2 quenched the fluorescence of β-LG via static mechanism. Due to the enhanced electrostatic forces caused by NH2, UiO66-NH2-β-LG (2.83 × 105 mol·L-1) exhibited higher binding constant than UiO66-β-LG (2.61 × 105 mol·L-1), while UiO66 with higher hydrophobicity adsorbed more β-LG. The defects of UiO influenced the binding sites on the β-LG, and the higher the defect degree, the higher the binding energy. For the stability of the system, the H-bonding between UiO66 and SER30/PRO38, and the hydrophobic interaction between UiO66-NH2 and LYS101 played important roles. Furthermore, the secondary structure content of β-LG changed after interacting with both UiO, resulting in reduced density of β-LG.Copyright © 2024 Elsevier Ltd. All rights reserved.

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出版当年[2023]版：

大类 | 1 区

农林科学

小类 | 1 区应用化学 1 区食品科技 1 区营养学

最新[2023]版：

大类 | 1 区

农林科学

小类 | 1 区应用化学 1 区食品科技 1 区营养学

第一作者：

第一作者机构： [1]Institute for Advanced Study, Chengdu University, Chengdu 610106, China [2]School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

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通讯机构： [1]Institute for Advanced Study, Chengdu University, Chengdu 610106, China [2]School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

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