Title
Study on the molecular interactions of hydroxylated polycyclic aromatic hydrocarbons with catalase using multi-spectral methods combined with molecular docking
Author
Jing Zhang, Linfeng Chen, Yaxian Zhu, Yong Zhang
Year
2019
Journal
Food Chemistry
Abstract
To reveal the potential effects of hydroxylated polycyclic aromatic hydrocarbons (OH-PAHs) on catalase (CAT), the interactions of 1-hydroxynaphthalene (1-OHNap), 9-hydroxyphenanthrene (9-OHPhe) and 1-hydroxypyrene (1-OHPyr) with CAT were investigated using multi-spectroscopic and molecular docking techniques. Fluorescence analysis showed that 1-OHNap, 9-OHPhe and 1-OHPyr can form 1:1 complex with CAT, with the binding constant of 6.31 × 103, 1.03 × 104 and 2.96 × 105 L mol−1 at 17 °C. Thermodynamic and docking parameters demonstrated that van der Waals’ force, hydrogen bonds and hydrophobic interactions dominated the three binding processes. Molecular docking also revealed the specific binding mode of OH-PAHs with CAT. Synchronous fluorescence and circular dichroism spectral results indicated that the three OH-PAHs induced varied structural changes of CAT. Furthermore, CAT activity was promoted by 9-OHPhe, but inhibited by either 1-OHNap or 1-OHPyr. Under the maximum experimental concentration of OH-PAHs, the percent change of CAT activity induced by 1-OHNap, 9-OHPhe and 1-OHPyr were 8.42%, 4.26% and 13.21%.
Instrument
J-810
Keywords
Circular dichroism, Secondary structure, Protein stability, Chemical stability, Biochemistry, Food science