Non-covalent Interactions between Ferritin and Chlorogenic Acid
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Abstract:
The mechanisms by which chlorogenic acid (CA; a phenolic compound) and ferritin [from the recombinant soybean seed H-2 (rH-2)] interact with each other were examined using fluorescence spectroscopy, circular dichroism spectroscopy, transmission electron microscopy, and dynamic light scattering. The results showed that CA could interact with phytoferritin, causing changes in the tertiary/quaternary structure of the iron-storing protein but not in its primary/secondary structure. The phenolic compound did not change the characteristic emission peak of ferritin at 330 nm, the fluorescence intensity of which decreased with increasing CA concentrations. Hydrogen bonds/van der Waals forces played a major role in the non-covalent interactions between CA and ferritin, the binding constants (K) for which were 1.7×104, 1.4×104, and 1.04×104 (mol/L)-1, with 156.8, 132.1, and 93.9 binding sites (n), at 25, 37, and 55 ℃, respectively. These results indicate that the strength of the interaction between CA and ferritin decreases with increasing temperature. According to the dynamic light scattering results, the particle size of ferritin did not change significantly before (7.61) and after (7.67) the addition of CA, indicating that the phenolic compound does not induce the aggregation of ferritin molecules. Additionally, the antioxidative capacity of CA in the ferritin-CA complexes was preserved, albeit slightly decreased. These results further enhance understanding of the interactions between different food components, especially ferritin and phenolic acids.
