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Noncovalent interaction of dietary polyphenols with bovine hemoglobin in vitro: Molecular structure/property-affinity relationship aspects
Xiao J.B.2; Huo J.L.2; Yang F.2; Chen X.Q.1
2011-08-10
Source PublicationJournal of Agricultural and Food Chemistry
ISSN00218561 15205118
Volume59Issue:15Pages:8484-8490
AbstractThe relationship between the structural properties of selected dietary polyphenols and their affinities for bovine hemoglobin (bHB) was investigated by fluorescence analysis. The presence of an additional methoxy group on flavonoids weakened the affinities for bHB by 1.15-13.80 times. Hydroxylation on rings A, B, and C also significantly affected the affinity for bHB. The glycosylation of flavonoids decreased the affinities for bHB by 1 order of magnitude depending on the conjugation site and the class of sugar moiety. Hydrogenation of the C2 - C3 double bond also decreased the binding affinity. The galloylated catechins exhibited higher binding affinities for bHB than nongalloylated. The glycosylation of resveratrol increased its affinity for bHB. The binding process with bHB was strongly influenced by the structural differences of dietary polyphenols. The affinities for bHB increased with increasing partition coefficients and decreased with increasing hydrogen bond donor and acceptor numbers of polyphenols, which suggested that the binding interaction was mainly caused by the hydrophobic force. © 2011 American Chemical Society.
Keywordbovine hemoglobin polyphenols property-affinity relationship protein binding structure-affinity relationship
DOI10.1021/jf201536v
URLView the original
Language英語
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Cited Times [WOS]:38   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Affiliation1.Central South University China
2.Shanghai Normal University
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GB/T 7714
Xiao J.B.,Huo J.L.,Yang F.,et al. Noncovalent interaction of dietary polyphenols with bovine hemoglobin in vitro: Molecular structure/property-affinity relationship aspects[J]. Journal of Agricultural and Food Chemistry,2011,59(15):8484-8490.
APA Xiao J.B.,Huo J.L.,Yang F.,&Chen X.Q..(2011).Noncovalent interaction of dietary polyphenols with bovine hemoglobin in vitro: Molecular structure/property-affinity relationship aspects.Journal of Agricultural and Food Chemistry,59(15),8484-8490.
MLA Xiao J.B.,et al."Noncovalent interaction of dietary polyphenols with bovine hemoglobin in vitro: Molecular structure/property-affinity relationship aspects".Journal of Agricultural and Food Chemistry 59.15(2011):8484-8490.
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