Literature DB >> 30821504

Role of catechin on collagen type I stability upon oxidation: a NMR approach.

Massimo Lucarini1, Fabio Sciubba2, Donatella Capitani3, Maria Enrica Di Cocco2, Laura D'Evoli1, Alessandra Durazzo1, Maurizio Delfini2, Ginevra Lombardi Boccia1.   

Abstract

The study focuses on the understanding, at molecular level, the mechanism of interaction between protein and flavonoids. Collagen and catechin interactions were investigated by NMR in solution and solid state. The effect of catechin on the stability of collagen to oxidation was also explored. Collagen was treated with two concentrations of catechin solutions. Oxidation was carried out by incubation of collagen solution with three oxidation systems: Fe(II)/H2O2, Cu(II)/H2O2, and NaOCl/H2O2. The effects of oxidation systems were evaluated by high resolution 1 D and 2 D proton spectroscopy and solid state NMR (13C CP MAS) experiments. Interactions between collagen and catechin preferentially occur between catechin B ring and the amino acids Pro and Hyp of collagen. Results showed that both iron and copper oxidation systems were able to interact with collagen by site specific attack. Moreover, catechin protects collagen proline from oxidation by metal/H2O2 systems, preventing copper and iron approach to collagene molecule;this behaviour was more evident for the copper/H2O2 system.

Entities:  

Keywords:  CP-MAS NMR; Catechin; Collagen; oxidation

Mesh:

Substances:

Year:  2019        PMID: 30821504     DOI: 10.1080/14786419.2019.1570509

Source DB:  PubMed          Journal:  Nat Prod Res        ISSN: 1478-6419            Impact factor:   2.861


  3 in total

1.  Development and Performance of Bioactive Compounds-Loaded Cellulose/Collagen/Polyurethane Materials.

Authors:  Iuliana Spiridon; Narcis Anghel; Maria Valentina Dinu; Stelian Vlad; Adrian Bele; Bianca Iulia Ciubotaru; Liliana Verestiuc; Daniela Pamfil
Journal:  Polymers (Basel)       Date:  2020-05-23       Impact factor: 4.329

2.  Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant.

Authors:  Massimo Lucarini; Alessandra Durazzo; Fabio Sciubba; Maria Enrica Di Cocco; Raffaella Gianferri; Mosè Alise; Antonello Santini; Maurizio Delfini; Ginevra Lombardi-Boccia
Journal:  Foods       Date:  2020-04-11

3.  In Vitro Characterization, Modelling, and Antioxidant Properties of Polyphenon-60 from Green Tea in Eudragit S100-2 Chitosan Microspheres.

Authors:  Eliana B Souto; Raquel da Ana; Selma B Souto; Aleksandra Zielińska; Conrado Marques; Luciana N Andrade; Olaf K Horbańczuk; Atanas G Atanasov; Massimo Lucarini; Alessandra Durazzo; Amélia M Silva; Ettore Novellino; Antonello Santini; Patricia Severino
Journal:  Nutrients       Date:  2020-03-31       Impact factor: 5.717

  3 in total

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