Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

Autor:	Vlad Dinu, Pallab Kumar Borah, Molly Muleya, David J Scott, Ryan Lithgo, Jacob Pattem, Stephen E. Harding, Gleb E. Yakubov, Ian D. Fisk
Rok vydání:	2021
Předmět:	Spectrometry Fluorescence Protein Conformation Circular Dichroism Molecular Conformation Thermodynamics Serum Albumin Bovine ortho-Aminobenzoates General Medicine Food Science Analytical Chemistry Protein Binding
Zdroj:	Food chemistry. 388
ISSN:	1873-7072
Popis:	This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum albumin (BSA, a model serum protein) we designed experimental investigations using analytical ultracentrifugation, size exclusion chromatography small angle X-ray scattering, and fluorescence spectroscopy to reveal that methyl anthranilate spontaneously binds to BSA (ΔG°, ca. -21 KJ mol
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aee65d941e9c1984f4559a59ac26564c https://pubmed.ncbi.nlm.nih.gov/35483284 Zobrazit plný text záznamu Full Text from ScienceDirect