Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking

Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational st...

Descripción completa

Detalles Bibliográficos
Autores: Chamizo González, Francisco, Heredia Mira, Francisco José, Rodríguez Pulido, Francisco José, González-Miret Martín, María Lourdes, Gordillo Arrobas, Belén
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/137359
Acceso en línea:https://hdl.handle.net/11441/137359
https://doi.org/10.1016/j.foodchem.2022.132842
Access Level:acceso abierto
Palabra clave:Grape seed proteins
11S globulin
Proteomics
Computational techniques
Anthocyanin
id ES_df665168d728bcdf628df1f12e152ed9
oai_identifier_str oai:idus.us.es:11441/137359
network_acronym_str ES
network_name_str España
repository_id_str
spelling Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular dockingChamizo González, FranciscoHeredia Mira, Francisco JoséRodríguez Pulido, Francisco JoséGonzález-Miret Martín, María LourdesGordillo Arrobas, BelénGrape seed proteins11S globulinProteomicsComputational techniquesAnthocyaninGrape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational studies. MALDI TOF/TOF analysis revealed the presence of two 11S globulins (acid and basic), whose 3D structures have been elucidated for the first time in Vitis vinifera L. grape seeds by using homology models and molecular dynamics. The secondary structure showed 11 α-helices and 25 β-sheets for acid and 12 α-helices and 24 β-sheets for basic 11S globulins. Molecular docking results indicate that both grape seed 11S globulins could establish different types of non-covalent interactions (π-π) with malvidin 3-O-glucoside (wine anthocyanin), which suggest a possible colour protection similar to that occurring in copigmentation phenomenon. These findings provide valuable information of globulin family proteins that could be relevant in food industry applications.España Ministerio de Economía y Competitividad (Project AGL2017- 84793-C2 and FPI grant PRE2018-087184)Programa Operativo FEDER 2014-2020/Consejería de Economía y Conocimiento de la Junta de Andalucía (Project US-1261752)ElsevierNutrición y Bromatología, Toxicología y Medicina LegalMinisterio de Economía y Competitividad (MINECO). EspañaEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)Junta de Andalucía2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/137359https://doi.org/10.1016/j.foodchem.2022.132842reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Chemistry, 386, 132842.Project AGL2017- 84793-C2 and FPI grant PRE2018-087184Project US-1261752https://doi.org/10.1016/j.foodchem.2022.132842info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1373592026-06-17T12:51:07Z
dc.title.none.fl_str_mv Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
title Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
spellingShingle Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
Chamizo González, Francisco
Grape seed proteins
11S globulin
Proteomics
Computational techniques
Anthocyanin
title_short Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
title_full Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
title_fullStr Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
title_full_unstemmed Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
title_sort Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
dc.creator.none.fl_str_mv Chamizo González, Francisco
Heredia Mira, Francisco José
Rodríguez Pulido, Francisco José
González-Miret Martín, María Lourdes
Gordillo Arrobas, Belén
author Chamizo González, Francisco
author_facet Chamizo González, Francisco
Heredia Mira, Francisco José
Rodríguez Pulido, Francisco José
González-Miret Martín, María Lourdes
Gordillo Arrobas, Belén
author_role author
author2 Heredia Mira, Francisco José
Rodríguez Pulido, Francisco José
González-Miret Martín, María Lourdes
Gordillo Arrobas, Belén
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
Ministerio de Economía y Competitividad (MINECO). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
Junta de Andalucía
dc.subject.none.fl_str_mv Grape seed proteins
11S globulin
Proteomics
Computational techniques
Anthocyanin
topic Grape seed proteins
11S globulin
Proteomics
Computational techniques
Anthocyanin
description Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational studies. MALDI TOF/TOF analysis revealed the presence of two 11S globulins (acid and basic), whose 3D structures have been elucidated for the first time in Vitis vinifera L. grape seeds by using homology models and molecular dynamics. The secondary structure showed 11 α-helices and 25 β-sheets for acid and 12 α-helices and 24 β-sheets for basic 11S globulins. Molecular docking results indicate that both grape seed 11S globulins could establish different types of non-covalent interactions (π-π) with malvidin 3-O-glucoside (wine anthocyanin), which suggest a possible colour protection similar to that occurring in copigmentation phenomenon. These findings provide valuable information of globulin family proteins that could be relevant in food industry applications.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/137359
https://doi.org/10.1016/j.foodchem.2022.132842
url https://hdl.handle.net/11441/137359
https://doi.org/10.1016/j.foodchem.2022.132842
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry, 386, 132842.
Project AGL2017- 84793-C2 and FPI grant PRE2018-087184
Project US-1261752
https://doi.org/10.1016/j.foodchem.2022.132842
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422060457951233
score 15,300719

Similares en LA Referencia