Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of <i>Monascus</i> yellow pigments against oxidative damage to BSA after forming a complex with carrageenan

Wu, Shu-Fen; Wang, Wenyu; Li, Jingwen; Deng, Weili; Zhao, Nan; Sun, Yue; Liu, Huanhuan; Li, Zhenjing; Chen, Mianhua; Cheng, Lei; Guo, Qingbin; Wang, Changlu; Peng, Xin

doi:10.1039/d2fo02946d

Cited by 8 publications

(3 citation statements)

References 47 publications

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“…As seen in Table 2, the values of ∆G 0 were negative, demonstrating the spontaneity of the binding of AK/MS to α-Glu. Following the rules described by Ross and Subramanian, ∆S 0 > 0 and ∆H 0 < 0 indicated that hydrogen bonds and hydrophobic interactions dominantly contributed to the formation and stabilization of the α-Glu-AK/MS complexes [34,35]. Moreover, ∆H 0 < 0 implied that the binding of AK/MS to α-Glu was an exothermic process.…”

Section: Binding Constants and Thermodynamic Parametersmentioning

confidence: 84%

Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin

Wu,

Dong,

Zhang

et al. 2024

Foods

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Red yeast rice dietary supplements have been proven to ameliorate hyperglycemia, but the mechanism was unclear. In this work, ankaflavin (AK) and monascin (MS), as typical pigments derived from red yeast rice, were found to exert noteworthy inhibitory ability against α-glucosidase, with an IC50 of 126.5 ± 2.5 and 302.6 ± 2.5 μM, respectively, compared with acarbose (IC50 = 341.3 ± 13.6 μM). They also exhibited mixed-type inhibition of α-glucosidase in vitro and caused fluorescence quenching through the static-quenching process. Molecular-docking studies indicated that AK and MS bind to amino acid residues outside the catalytic center, which induces structural changes in the enzyme, thus influencing its catalytic activity. The anti-glycation ability of Monascus-fermented products was evaluated, and they exhibited a high inhibition rate of 87.1% in fluorescent advanced glycation end-product formation at a concentration of 0.2 mg mL−1, while aminoguanidine showed a rate of 75.7% at the same concentration. These results will be significant in broadening the application scope of Monascus pigments, especially AK and MS, in treating type 2 diabetes.

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Section: Binding Constants and Thermodynamic Parametersmentioning

confidence: 84%

Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin

Wu,

Dong,

Zhang

et al. 2024

Foods

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“…In 2022, Hoseyni et al [49] explored the interaction between ten synthetic food dyes (Quinoline Yellow, Sunset Yellow, Carmoisine, Amaranth, Red 2G, Allura Red AC, Patent Blue V, Brilliant Blue FCF, Food Green S and Fast Green) and HSA through fluorescence spectroscopy, bio-partitioning micellar chromatography (BMC), and molecular docking analyses. The findings from fluorescence spectroscopy revealed a pronounced quenching effect on the intrinsic fluorescence of HSA, indicating a strong interaction near the Trp-214 residue of HSA.…”

Section: Potential Findings and Latest Applications Of Serum Protein ...mentioning

confidence: 99%

“…A model was developed to assess the relationship between BMC retention data and the K b of food dyes, and the predictive capability of the model was evaluated. Moreover, molecular docking studies indicated that synthetic food dyes have the potential to bind within the extensive hydrophobic cavity of site I (subdomain IIA) in HSA [49].…”

Section: Potential Findings and Latest Applications Of Serum Protein ...mentioning

confidence: 99%

Current analytical methods and applications used in the insight of serum proteins interactions with various food additives, pesticides, and contaminants

Erkmen,

Kabir

2024

Explor Foods Foodomics

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In recent years, many societies have expressed increasing apprehension regarding the potential negative impacts of food additives, pesticides, and environmental contaminants on human health. Environmental or occupational exposure to these compounds can cause significant adverse effects on human health by causing temporary or permanent changes in the immune system. There is supporting evidence linking pesticides/food ingredients/contaminants-induced immune alterations to the prevalence of diseases associated with changes in immune responses. Hence, it is essential to comprehensively understand the key mechanisms contributing to immune dysregulation induced by these substances, including direct immunotoxicity, endocrine disruption, and antigenicity. The impact of pesticides/food ingredients and contaminants on the human body ranges from mild to severe, depending on their affinity for blood components. These compounds form complexes with blood serum proteins, influencing their metabolism, transport, absorption, and overall toxicity. Numerous studies in the literature have explored the interactions between serum proteins and various molecules, including pesticides, drugs, and food dyes. These investigations employed a range of techniques, including spectroscopy, electrochemical and chromatographic methods as well as molecular modeling and molecular dynamics simulations analyses. This recent review, spanning from 2020 to the present, has been employed to investigate the binding characteristics, mechanisms, and attributes of different food additives, pesticides, and contaminants with serum proteins by using various techniques such as steady-state fluorescence, circular dichroism and ultra-violet spectroscopies, and computational docking methods. The review provides insights into these compounds’ positions and affinities to proteins and possible effects on human health through detailed research studies.

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Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia

Zhang,

Shu,

Gong

et al. 2024

Food Microbiology

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Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming a complex with carrageenan

Abstract: Ankaflavin (AK) is the typical yellow pigment extracted from Monascus-fermented rice with several biological effects, while its solubility is poor. Thus, researches about the delivery systems of AK, especially those...

Cited by 8 publications

References 47 publications

Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin

Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin

Current analytical methods and applications used in the insight of serum proteins interactions with various food additives, pesticides, and contaminants

Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia

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