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. 2023 Mar 25:18:100664.
doi: 10.1016/j.fochx.2023.100664. eCollection 2023 Jun 30.

Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability

Xin Qi  1 , He Liu  2 , Yongfang Ren  1 , Yihao Zhu  2 , Qiulu Wang  1 , Yanqing Zhang  2 , Yushu Wu  1 , Lixia Yuan  1 , Hui Yan  3 , Min Liu  1   2
Affiliations

Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability

Xin Qi et al. Food Chem X. .

Abstract

The combined application of multiple natural polyphenols in functional foods may provide better health benefits. The binding of polyphenols with different structures to proteins will affect their respective functions. Spectroscopy and molecular docking were used to investigate the competitive binding of chlorogenic acid (CGA)/caffeic acid (CA) and gallic acid (GA) to trypsin. The effects of different molecular structures and the order of adding the three phenolic acids on the binding were assessed. The stability of trypsin and its docked complexes with CGA/CA/GA was evaluated by molecular dynamics simulation. The effects of the binding process on the activity and thermal stability of trypsin, as well as on the antioxidant activity and stability of CGA/CA/GA were explored. The competitive binding of CGA/CA and GA to trypsin affected their synergistic antioxidant effects. The results may provide a reference for the combined application of CGA/CA and GA in food and pharmaceutical fields.

Keywords: Activity; Caffeic acid (CA, PubChem CID: 689043); Chlorogenic acid (CGA, PubChem CID: 1794427); Combined binding; Gallic acid (GA, PubChem CID: 370); Phenolic acids; Stability; Trypsin.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Fluorescence spectra of trypsin (2 μM) with different concentrations of CGA (A, a-m: 0–24 μM), CA (B, a-m: 0–24 μM) and GA (C, a-m: 0–144 μM) at 25 °C (The inset is the Stern-Volmer plot).
Fig. 2
Fig. 2
Molecular docking of trypsin with CGA (A), CA (B) and GA (C). The left image shows the binding position. The right image shows the molecular modeling of the interaction between CGA/CA/GA and the amino acid residues of trypsin, wherein the red line represents the hydrogen bond. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 3
Fig. 3
Relative activity of trypsin (0.1 μM) at different concentrations of CGA/CA/GA in the binary and ternary systems, wherein the black, red, blue, pink, green and purple columns represent different molar ratios of trypsin to GA/CA/CGA, respectively. (The molar ratios of CGA/CA: trypsin and GA: trypsin from black to purple were 0, 2, 4, 6, 8, 10 and 0, 6, 12, 18, 24, 30, respectively). (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 4
Fig. 4
ABTS•+ radical scavenging capacity (ESC) of CGA (3.5 μM), CA (3.5 μM) and GA (2 μM) in the absence or presence of trypsin (A) and the effect of trypsin on synergistic effect (SE) (B).
See this image and copyright information in PMC

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