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Tipo:	Artigo de Periódico
Título:	Influence of protein conformation and selected Hofmeister salts on bovine serum albumin/lutein complex formation
Autor(es):	Paulo Henrique Costa Paiva Yara Luiza Coelho Luís Henrique Mendes da Silva Maximiliano Soares Pinto Márcia Cristina Teixeira Rodrigues Vidigal Ana Clarissa dos Santos Pires
Resumo:	Protein conformation and the 3D water structure play important roles in the ability of bovine serum albumin (BSA) to form stable nanostructures with bioactive molecules. We studied the influence of BSA unfolding and those of two Hofmeister salts, sodium chloride (NaCl) as kosmotrope and sodium thiocyanate (NaSCN) as chaotrope, on BSA/lutein binding at pH 7.4 using fluorescence spectroscopy. The BSA/lutein complex formation was entropically driven and lutein was preferentially bound to site III of BSA. The binding constant (104 L mol−1), complex stoichiometry (1:1), and thermodynamic potential for BSA/lutein binding were independent of protein conformation and Hofmeister salts. However, the enthalpic and entropic components of BSA/lutein binding in the presence of NaSCN decreased as the temperature increased. The opposite was observed for BSA/lutein binding in the presence of NaCl and for denatured BSA/lutein binding. Therefore, the BSA conformation and 3D water structure directly affected the BSA/lutein binding
Assunto:	Albumina Espectroscopia de fluorescência Termodinâmica
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Instituição:	UFMG
Departamento:	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Tipo de Acesso:	Acesso Aberto
Identificador DOI:	https://doi.org/10.1016/j.foodchem.2019.125463
URI:	http://hdl.handle.net/1843/41155
Data do documento:	Fev-2020
metadata.dc.url.externa:	https://www.sciencedirect.com/science/article/pii/S030881461931578X?via%3Dihub#!
metadata.dc.relation.ispartof:	Food Chemistry
Aparece nas coleções:	Artigo de Periódico

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