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author:

Zhang, Yufeng (Zhang, Yufeng.) [1] | Chen, Yong (Chen, Yong.) [2] | Chen, Chen (Chen, Chen.) [3] | Zhu, Yang (Zhu, Yang.) [4] | Liu, Ming (Liu, Ming.) [5] | Chen, Jianshe (Chen, Jianshe.) [6]

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EI

Abstract:

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 2 = 0.35, p 2 = 0.35, p m) 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. © 2023 Elsevier B.V.

Keyword:

Amylases Hydrogen bonds Hydrophobicity Molecular modeling Quartz Quartz crystal microbalances Van der Waals forces

Community:

  • [ 1 ] [Zhang, Yufeng]Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
  • [ 2 ] [Chen, Yong]Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
  • [ 3 ] [Chen, Chen]Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
  • [ 4 ] [Zhu, Yang]Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
  • [ 5 ] [Liu, Ming]Fujian Provincial Key Laboratory of Terahertz Functional Devices and Intelligent Sensing, School of Mechanical Engineering and Automation, Fuzhou University – Qishan Campus, Fujian, Fuzhou; 350108, China
  • [ 6 ] [Chen, Jianshe]Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

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Source :

International Journal of Biological Macromolecules

ISSN: 0141-8130

Year: 2024

Volume: 257

7 . 7 0 0

JCR@2023

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 3

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

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