Difference in Binding of Long- and Medium-Chain Fatty Acids with Serum Albumin: The Role of Macromolecular Crowding Effect
Difference in Binding of Long- and Medium-Chain Fatty Acids with Serum Albumin: The Role of Macromolecular Crowding Effect
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长链和中链脂肪酸与血清白蛋白结合的差异：大分子拥挤效应的作用
DOI：
10.1021/acs.jafc.7b03548
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发表时间：
2018
影响因子：
6.1
通讯作者：
Chen Zhong Xiu
中科院分区：
文献类型：
--
作者：
Zhu Tian Tian;Zhang Yan;Luo Xing An;Wang Shen Zhi;Jia Ming Qiang;Chen Zhong Xiu
脂肪酸(FA)由血浆中的血清白蛋白转运。已有研究通过表征结合亲和力来研究MCFA或LCFA与人血浆白蛋白(HPA)和牛血清白蛋白(BSA)的结合。以往关于FA与血清白蛋白结合的研究通常是在稀溶液中进行的，稀溶液浓度不足以解释正常生理条件下结果的意义。大分子拥挤介质如何影响脂肪酸和牛血清白蛋白(BSA)的结合尚不清楚。在这篇文章中，我们用热力学和光谱方法研究了聚乙二醇拥挤环境中FA-BSA的结合机理。分子拥挤增加了饱和中链脂肪酸的结合常数，但显着降低了不饱和长链脂肪酸的结合常数。所有病例的结合部位都有增加的趋势。进一步的研究表明，拥挤的介质可能会疏松BSA的结构，促进MCFA与BSA的结合。这项研究有助于理解生理条件下牛血清白蛋白对脂肪酸的运输，也可能有助于通过最终在食品配方中加入大分子挤压剂来控制消化。
Fatty acids (FAs) are transported by serum albumin in plasma. Studies have been undertaken to address the binding of MCFAs or LCFAs to human plasma albumin (HPA) and bovine serum albumin (BSA) by characterizing the binding affinities. Previous research on FA binding to serum albumin was usually performed in dilute solutions that are not sufficiently concentrated for the interpretation of the significance of the results under normal physiological conditions. How macromolecular crowded media affect fatty acids and bovine serum albumin (BSA) binding remains unknown. In this article, we investigated the mechanism of FA-BSA binding in a polyethylene glycol crowding environment by using thermodynamic and spectroscopic methods. Molecular crowding increased the binding constant for saturated medium-chain fatty acids (MCFAs) but significantly decreased the binding constant for unsaturated long-chain FAs. The binding sites tended to increase in all the cases. Further investigation revealed that crowding media might loosen the structure of BSA, facilitating MCFA-BSA binding. This research is useful for understanding the transportation of FAs by BSA under physiological conditions and may also help to control digestion by the eventual incorporation of macromolecular crowding agents into food formulations.