title: Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol.
abstract: Gliadin is a main composition of wheat storage protein with unique characteristics. Polyphenol with health benefits tends to form complex with protein. In this study, glycosylation of deamidated wheat gliadin (gliadin) was carried out. Fluorescence quenching was applied to evaluate their binding mechanisms with resveratrol. Results showed that glycosylation could increase the solubility and decrease the surface hydrophobicity of gliadin. Both gliadin and glycosylated gliadin have strong affinity with resveratrol. The thermodynamic parameters of binding process indicated that complexation of resveratrol with gliadin was mainly driven by hydrophobic interaction, while by hydrogen bonds with glycosylated gliadin. The hydrosolubility of resveratrol was dramatically increased especially in the presence of glycosylated gliadin. This was consistent with the higher binding constant of glycosylated gliadin with resveratrol. Therefore, gliadin and glycosylated gliadin are both effective to carry resveratrol or other bioactive compounds, and their binding mechanisms are different due to structural difference.
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Key Laboratory of Aquatic Products Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China. Electronic address: tcyqiu@jnu.edu.cn.
authors.forename: Chaoying
authors.initials: C
authors.lastname: Qiu
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Yinglai
authors.initials: Y
authors.lastname: Teng
authors.affiliation: Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D005903:Gliadin / Q000378:metabolism*; D006031:Glycosylation; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D000077185:Resveratrol; D012995:Solubility; D013267:Stilbenes / Q000378:metabolism*; D014908:Triticum / Q000378:metabolism*
chemical_list: D013267:Stilbenes; D005903:Gliadin; D000077185:Resveratrol
keywords: Fluorescence quenching; Gliadin; Glycosylation; Resveratrol; Solubility