title: A study of multi-ligand beta-lactoglobulin complex formation.
abstract: Beta-lactoglobulin (β-LG), the principal whey protein, possesses multiple sites for binding ligands. Most studies of β-LG-ligand interactions have focused on the formation and dissociation of protein complexes with single ligands, such as α-tocopherol, resveratrol or folic acid. In this study, the possibility of a plurality of bioactive compounds binding simultaneously to β-LG was analysed using protein intrinsic fluorescence quenching. It was found that β-LG could bind two or three ligands simultaneously, although the sequence in which the ligands were added affected binding affinity. The impact of binding to β-LG on physicochemical properties of these three ligands is discussed in view of fluorescence spectroscopy and high performance liquid chromatography results. The data obtained in this study suggest the feasibility of developing β-LG-based carriers of a plurality of active compounds.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Liu
authors.affiliation: Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Québec, QC, Canada.
authors.forename: Muriel
authors.initials: M
authors.lastname: Subirade
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.
authors.forename: Peng
authors.initials: P
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: liliang@jiangnan.edu.cn.
authors.forename: Li
authors.initials: L
authors.lastname: Liang
mesh_terms: D002942:Circular Dichroism; D005492:Folic Acid / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D017433:Protein Structure, Secondary; D000077185:Resveratrol; D013267:Stilbenes / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000737:chemistry*
chemical_list: D007782:Lactoglobulins; D013267:Stilbenes; D005492:Folic Acid; D024502:alpha-Tocopherol; D000077185:Resveratrol
keywords: Folic acid; Protein-multi-ligand complex; Resveratrol; α-Tocopherol; β-Lactoglobulin