The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL),tyrosol (TY),hydroxytyrosol (HT)) was analyzed by fluorescence,ultraviolet (UV) absorption,attenuated total re...The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL),tyrosol (TY),hydroxytyrosol (HT)) was analyzed by fluorescence,ultraviolet (UV) absorption,attenuated total reflection Fourier transform infrared (ATR-FTIR),circular dichroic (CD) spectroscopy and molecular docking.A total of 17 polyphenols have been identified in the selected VOO,and the TY,HT and OL were the main compounds.The quenching mechanism between mucin/α-amylase and three VOO polyphenols was static,mainly through van der Waals forces and hydrogen bonds.The results of UV absorption,ATR-FTIR,and CD spectroscopy revealed that the conformation of mucin changed after combining with the three polyphenols,while that of the α-amylase changed little.Molecular docking predicted the interaction sites of the three polyphenols with human salivary mucin and α-amylase.The present study could provide the theoretical foundation for further research on the interaction between human salivary protein and phenolic compounds in VOO.展开更多
基金supported by the National Natural Science Foundation of China(Grant No.31901728)the Jiangsu Planned Projects for Postdoctoral Research Funds(2020Z297).
文摘The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL),tyrosol (TY),hydroxytyrosol (HT)) was analyzed by fluorescence,ultraviolet (UV) absorption,attenuated total reflection Fourier transform infrared (ATR-FTIR),circular dichroic (CD) spectroscopy and molecular docking.A total of 17 polyphenols have been identified in the selected VOO,and the TY,HT and OL were the main compounds.The quenching mechanism between mucin/α-amylase and three VOO polyphenols was static,mainly through van der Waals forces and hydrogen bonds.The results of UV absorption,ATR-FTIR,and CD spectroscopy revealed that the conformation of mucin changed after combining with the three polyphenols,while that of the α-amylase changed little.Molecular docking predicted the interaction sites of the three polyphenols with human salivary mucin and α-amylase.The present study could provide the theoretical foundation for further research on the interaction between human salivary protein and phenolic compounds in VOO.
