The enhancement mechanisms of mucin and lactoferrin on α-amylase activity in saliva: Exploring the interactions using QCM-D and molecular docking
The enhancement mechanisms of mucin and lactoferrin on α-amylase activity in saliva: Exploring the interactions using QCM-D and molecular docking
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DOI：
10.1016/j.ijbiomac.2023.128710
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发表时间：
2023-12-14
影响因子：
8.2
通讯作者：
Chen，Jianshe
中科院分区：
文献类型：
--
作者：
Zhang，Yufeng;Chen，Yong;Chen，Jianshe
α-淀粉酶活性因个体不同而不同，并受饮食行为和唾液成分的影响，但关于α-淀粉酶活性与唾液成分之间的关系的信息有限。本研究探讨了唾液蛋白质对α-淀粉酶活性的影响及其相互关系，粘蛋白(MUC5B和MUC7)和乳铁蛋白对α-淀粉酶活性的影响，并利用石英晶体微天平和分子对接技术探讨了这些相互作用的机制。结果表明，α-淀粉酶活性与MUC5B(R2=0.42，p<；0.05)、MUC7(R2=0.35，p<；0.05)和乳铁蛋白(R2=0.35，p<；0.05)呈显著正相关。体外研究表明，粘蛋白和乳铁蛋白可通过降低α-淀粉酶的米氏常数(Km)来显著提高α-淀粉酶的活性。此外，QCM-D和分子对接的结果表明，粘蛋白和乳铁蛋白可以通过疏水作用、静电作用、范德华力和氢键与α-淀粉酶-粘蛋白和α-淀粉酶-乳铁蛋白形成稳定的复合体。综上所述，这些结果表明唾液α-淀粉酶活性不仅取决于α-淀粉酶的含量，而且可以被粘蛋白/乳铁蛋白与α-淀粉酶的相互作用所增强。
α-Amylase activity differs between individuals and is influenced by dietary behavior and salivary constituents, but limited information is available on the relationship between α-amylase activity and saliva components. This study investigated the impact of salivary proteins on α-amylase activity, their various correlations, the effect of mucin (MUC5B and MUC7) and lactoferrin on the enzymatic kinetics of α-amylase, and the mechanisms of these interactions using the quartz crystal microbalance with dissipation (QCM-D) technique and molecular docking. The results showed that α-amylase activity was significantly correlated with the concentrations of MUC5B (R2= 0.42,p< 0.05), MUC7 (R2= 0.35,p< 0.05), and lactoferrin (R2= 0.35,p< 0.05). An in vitro study demonstrated that α-amylase activity could be significantly increased by mucins and lactoferrin by decreasing the Michaelis constant (Km) of α-amylase. Moreover, the results from the QCM-D and molecule docking suggested that mucin and lactoferrin could interact with α-amylase to form stable α-amylase-mucin and α-amylase-lactoferrin complexes through hydrophobic interactions, electrostatic interactions, Van der Waals forces, and hydrogen bonds. In conclusion, these findings indicated that the salivary α-amylase activity depended not only on the α-amylase content, but also could be enhanced by the interactions of mucin/lactoferrin with α-amylase.