Analysis of the binding interaction of (?)-epigallocatechin-3-gallate (EGCG) and pepsin is important for understanding the inhibition of digestive enzymes by tea polyphenols. We studied the binding of EGCG to pepsin using fluorescence spectroscopy, Fourier transform infrared spectroscopy, isothermal titration calorimetry, and protein-ligand docking. We found that EGCG could inhibit pepsin activity. According to thermodynamic parameters, a negative ΔG indicated that the interaction between EGCG and pepsin was spontaneous, and the electrostatic force accompanied by hydrophobic binding forces may play major role in the binding. Data from multi-spectroscopy and docking studies suggest that EGCG could bind pepsin with a change in the native conformation of pepsin. Our results provide further understanding of the nature of the binding interactions between catechins and digestive enzymes.
... 1. Materials and methods 1.1. Materials EGCG (with purity >99%) was from Chengdu Biopurify
Photochemicals (China) and porcine pepsin (EC 3.4.23.1) was from Sigma Chemical Co. (USA).
A working solution of pepsin was prepared with 0.02 M HCl (pH 2.0). ...
Binding interaction between (?)-epigallocatechin-3-gallate (EGCG) of green tea and pepsin
期刊名：Acta Alimentaria
文献编号：
文献地址： http://www.akademiai.com/doi/abs/10.1556/066.2016.45.1.16
发表日期：March 02, 2016
文献编号：
文献地址： http://www.akademiai.com/doi/abs/10.1556/066.2016.45.1.16
发表日期：March 02, 2016
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