Investigation on the effect of three isoflavones on the fibrillation of hen egg‐white lysozyme,Journal of Molecular Recognition

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Investigation on the effect of three isoflavones on the fibrillation of hen egg‐white lysozyme
Journal of Molecular Recognition ( IF 2.3 ) Pub Date : 2021-03-01 , DOI: 10.1002/jmr.2889
Hua-Jin Zeng ₁ , Sha-Sha Wang ₁ , Li-Jun Sun ₂ , Min Miao ₂ , Ran Yang ₂

Affiliation

In this paper, the effects of three isoflavones including daidzein, genistein, and puerarin on fibrillation of hen egg‐white lysozyme were investigated by various analytical methods. The results demonstrated that all isoflavones could effectively inhibit the fibrillogenesis of hen egg‐white lysozyme and destabilized the preformed fibrils of hen egg‐white lysozyme in a dose‐dependent manner. To further understand the inhibition mechanism, molecular modeling was carried out. The docking results demonstrated that the isoflavones could bind to two key fibrogenic sites in hen egg‐white lysozyme through van der Waals force, electrostatic forces, and hydrogen bonding, as well as σ‐π stacking. By these means, isoflavones could not only obviously enhance the hydrophobicity of the binding sites, but also greatly stabilize the native state of HEWL, which was able to postpone the fibrosis process of hen egg‐white lysozyme.

中文翻译：

三种异黄酮对鸡蛋清溶菌酶纤颤作用的研究

本文通过多种分析方法研究了黄豆苷元、染料木素和葛根素三种异黄酮对鸡蛋清溶菌酶原纤化的影响。结果表明，所有异黄酮均能有效抑制鸡蛋清溶菌酶原纤维形成，并以剂量依赖性方式破坏鸡蛋清溶菌酶原纤维的稳定性。为了进一步了解抑制机制，进行了分子建模。对接结果表明，异黄酮可以通过范德华力、静电力、氢键以及σ-π堆积与鸡蛋清溶菌酶中的两个关键纤维化位点结合。通过这些方式，异黄酮不仅可以明显增强结合位点的疏水性，还可以极大地稳定HEWL的天然状态，

更新日期：2021-04-16

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