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Molecular structure-affinity relationship of natural polyphenols for bovine γ-globulin
Xiao J.2; Kai G.2; Yang F.2; Liu C.2; Xu X.2; Yamamoto K.1
2011-05-01
Source PublicationMolecular Nutrition and Food Research
ISSN16134125 16134133
Volume55Issue:SUPPL. 1
AbstractScope: The aim of this study was to investigate the interaction between polyphenols and bovine γ-globulin. Methods and results: The relationship between the structural properties of natural polyphenols and their affinities for bovine γ-globulin were investigated by fluorescence titration analysis. Methylation of hydroxyl groups on flavonoids weakened the affinities for γ-globulin by 1.20-38.0 times. Hydroxylation on rings A, B, and C of flavonoids also significantly affected the affinity for γ-globulin. Glycosylation of flavonoids slightly affected the affinity depending on the conjugation site and the class of sugar moiety. Hydrogenation of the C2-C3 double bond on flavonoids decreased the binding affinities. Galloylated catechins and catechol-type catechins exhibited higher binding affinities for γ-globulin than non-galloylated and pyrogallol-type catechins. The glycosylation of resveratrol decreased its affinity for γ-globulin. Conclusion: The binding process with γ-globulin was strongly influenced by the structural differences of polyphenols. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Keywordγ-Globulin Affinity Polyphenols Protein binding Structure
DOI10.1002/mnfr.201000496
URLView the original
Language英語
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Cited Times [WOS]:45   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Okayama Prefectural University
2.Shanghai Normal University
Recommended Citation
GB/T 7714
Xiao J.,Kai G.,Yang F.,et al. Molecular structure-affinity relationship of natural polyphenols for bovine γ-globulin[J]. Molecular Nutrition and Food Research,2011,55(SUPPL. 1).
APA Xiao J.,Kai G.,Yang F.,Liu C.,Xu X.,&Yamamoto K..(2011).Molecular structure-affinity relationship of natural polyphenols for bovine γ-globulin.Molecular Nutrition and Food Research,55(SUPPL. 1).
MLA Xiao J.,et al."Molecular structure-affinity relationship of natural polyphenols for bovine γ-globulin".Molecular Nutrition and Food Research 55.SUPPL. 1(2011).
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