儿茶素与卵黄免疫球蛋白互作的多重光谱分析及抑菌性变化  

Multispectral Analysis of Interaction Between Catechins and Egg Yolk Immunoglobulin and the Change of Bacteriostasis

作　　者：张孟军 刘丽莉[1] 杨协力[2] 郭净芳 王浩阳 ZHANG Meng-jun;LIU Li-li;YANG Xie-li;GUO Jing-fang;WANG Hao-yang(College of Food and Bioengineering,National Experimental Teaching Demonstration Center for Food Processing and Security,Food Microbiology Engineering Technology Research Center of Henan Province,Research and Utilization of Functional Food Resources Science and Technology Innovation Team of Henan Provincial Department of Education,Luoyang 471023,China;LIZHENG College,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,食品加工与安全国家级教学示范中心,食品微生物河南省工程技术研究中心,功能食品资源研究与利用河南省教育厅科技创新团队,河南洛阳471023 [2]河南科技大学丽正书院,河南洛阳471023

出　　处：《光谱学与光谱分析》2022年第7期2297-2303,共7页Spectroscopy and Spectral Analysis

基　　金：2021年洛阳市社会发展专项(2101021A);国家自然科学基金项目(U1704114)资助。

摘　　要：鸡卵黄免疫球蛋白作为新生代抗体,具有安全、性质稳定且无药物残留等特点,对多种病原微生物具有抑制作用,是抗生素最理想的替代品之一。但生产成本较高,易被蛋白酶分解导致抑菌活性降低,在一定程度上限制了其大规模应用。因此,通过改性方式提升其经济效益及生物可利用度具有重要的意义。将儿茶素与鸡卵黄免疫球蛋白(IgY)进行相互作用并制备其复合物,为提升鸡卵黄免疫球蛋白的抑菌性能制备更加安全高效的抑菌剂提供支持。利用紫外-可见光谱、荧光光谱、傅里叶变换红外光谱研究儿茶素与鸡卵黄免疫球蛋白的互作机制,并以鸡卵黄免疫球蛋白及鸡卵黄免疫球蛋白与儿茶素的混合物为对照,研究鸡卵黄免疫球蛋白-儿茶素复合物的抑菌性能。随着儿茶素浓度的增加,鸡卵黄免疫球蛋白的紫外可见吸收峰逐渐升高并发生蓝移;儿茶素对鸡卵黄免疫球蛋白的荧光猝灭类型主要为静态猝灭,二者结合形成结合位点数接近于1的复合物,作用力类型为范德华力和氢键;相较于鸡卵黄免疫球蛋白,复合物二级结构中β-折叠、β-转角含量无明显变化,α-螺旋含量升高、无规卷曲含量降低,表明儿茶素的引入使蛋白质构象发生变化;相较于鸡卵黄免疫球蛋白与混合物,复合物对金黄色葡萄球菌抑菌率平均分别提高了135.8%和9.95%,在浓度大于0.05 mg·mL^(-1)时对大肠杆菌抑菌率分别平均提高了15.74%和13.27%。儿茶素与鸡卵黄免疫球蛋白能够相互作用形成复合物,相较于鸡卵黄免疫球蛋白与混合物,复合物表现出较优的抑菌性能。该研究有助于了解儿茶素对鸡卵黄免疫球蛋白结构及功能的影响,可为制备更加安全高效的抗生素替代品及其在食品加工过程中的性质变化提供理论指导。As a Cenozoic antibody,chicken egg yolk immunoglobulin(IgY)has the characteristics of safety,stability and no drug residue.It has an inhibitory effect on a variety of pathogenic microorganisms.IgY is one of the ideal substitutes for antibiotics.However,it cannot be used on an extensive scale application to a certain extent because of its high production cost and low antibacterial activity caused by protease decomposition.Therefore,it is of great significance to improve its economic benefit and bioavailability using modification.In this study,catechin interacted with IgY to prepare its complex.It provides support for improving the antibacterial properties of IgY and preparing safer and more efficient antibacterial agents.The interaction mechanism between catechin and IgY was studied via UV-Vis,FS and FT-IR.The antibacterial properties of the IgY-catechin complex were studied by using IgY and a mixture of IgY and catechin as control.With the increase of catechin concentration,the UV-Vis absorption peak value of IgY gradually increased and showed a blue shift.The quenching type of IgY by catechins is mainly static quenching.The IgY and catechin combine to form a complex with a number of binding sites close to 1.The interaction types were van der Waals force and hydrogen bond.Compared with IgY,the content of β-folded and β-corner in the secondary structure of the IgY-catechin complex had no significant change,while the content ofα-helix was increased and irregular convolution was decreased.It indicated that the conformation of protein was changed due to the introduction of catechin.Compared with IgY and a mixture of IgY and catechin,the antibacterial rate of IgY-catechin complex against Staphylococcus aureus was increased by 135.8% and 9.95% on average,respectively.When the concentration was greater than 0.05 mg·mL^(-1),the antibacterial rate against Escherichia coli was increased by 15.74% and 13.27%,respectively.Catechins and IgY could form a complex,which showed better antibacterial properties than IgY and mix

关 键 词：儿茶素 鸡卵黄免疫球蛋白 相互作用 光谱分析 抑菌 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]