title: β-Lactoglobulin as nanotransporter--Part I: Binding of organosulfur compounds.
abstract: The binding reaction of allicin and diallyl disulfide with β-lactoglobulin and the influence of pH value and protein denaturation on this reaction have been examined in the present study. Regardless of the structural similarity of both the organosulfur compounds, their binding behavior was significantly different. Both ligands were covalently bound by the free thiol group of the protein, whereas the affinity for allicin was significantly higher. In addition, diallyl disulfide was non-covalently bound. The binding reaction of both ligands was very sensitive to the pH value during incubation. The optimal pH range was between pH 8.0 and 9.0. Protein denaturation increased the reaction rate and reduced the number of binding sites for allicin, whereas the number of non-covalent binding sites increased for diallyl disulfide. Based on these findings, it can be proposed that the covalent modification of β-lactoglobulin functions as a specific transporter stabilizing allicin or diallyl disulfide.
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. Electronic address: swilde@foodtech.uni-kiel.de.
authors.forename: Sandra Catharina
authors.initials: SC
authors.lastname: Wilde
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Julia Katharina
authors.initials: JK
authors.lastname: Keppler
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Kalpana
authors.initials: K
authors.lastname: Palani
authors.affiliation: Institute of Human Nutrition and Food Science, Food Technology, Christian-Albrechts-Universität zu Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Karin
authors.initials: K
authors.lastname: Schwarz
mesh_terms: D000498:Allyl Compounds / Q000737:chemistry*; D004220:Disulfides / Q000737:chemistry*; D005737:Garlic / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D011489:Protein Denaturation; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013441:Sulfinic Acids / Q000737:chemistry*
chemical_list: D000498:Allyl Compounds; D004220:Disulfides; D007782:Lactoglobulins; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013441:Sulfinic Acids; C006452:allicin; C028009:diallyl disulfide
keywords: Allicin; Covalent modification; Diallyl disulfide; Garlic; Thiol; β-Lactoglobulin