Molecular interaction between myofibrillar protein and beta-carotene during heating

Tianming Zhou; Hui Liu; Xinyue Diao; Qing Zhao; Jiaying Duan; Ibeogu Isaiah Henry; Muhammad Shahar Yar; Juqing Wu; Chunbao Li

doi:10.1016/j.foodchem.2023.137588

Molecular interaction between myofibrillar protein and beta-carotene during heating

Food Chem. 2024 Mar 1:435:137588. doi: 10.1016/j.foodchem.2023.137588. Epub 2023 Sep 26.

Authors

Tianming Zhou¹, Hui Liu¹, Xinyue Diao¹, Qing Zhao¹, Jiaying Duan¹, Ibeogu Isaiah Henry¹, Muhammad Shahar Yar¹, Juqing Wu¹, Chunbao Li²

Affiliations

¹ State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
² State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: chunbao.li@njau.edu.cn.

PMID: 37778258
DOI: 10.1016/j.foodchem.2023.137588

Abstract

Beta-carotene (β-C) is a natural phytochemical with good functions, but the strong hydrophobicity and acid-base instability limit its absorption in the intestine. A well-designed heat-induced myofibrillar protein (MP) transport system can improve the bioavailability of β-C, and temperature might have a significant impact on this process. This study utilized multispectral, surface plasmon resonance (SPR), and molecular dynamics simulation to investigate the effect of temperature on the interaction between β-C and MP. The results showed that the major interaction between β-C and MP switched from Van der Waals force to hydrophobic interaction at near 37 °C. The changes in the spatial structures of proteins and the thermal motion of molecules may be the main reasons for the transformation of intermolecular interaction. These results indicated that selecting the appropriate temperature is of great significance for designing the transport system of β-C.

Keywords: Beta-carotene; Interaction; Molecular dynamic simulation; Myofibrillar protein; Surface plasmon resonance; Temperature.

MeSH terms

Chemical Phenomena
Heating*
Molecular Dynamics Simulation
Temperature
beta Carotene* / chemistry

Substances

beta Carotene