Multispectroscopic and docking studies on the binding of chlorogenic acid isomers to human serum albumin: Effects of esteryl position on affinity

• Published in: Food chemistry 2016-12, Vol.212, p.434-442
• Main Authors: Tang, Bin, Huang, Yanmei, Ma, Xiangling, Liao, Xiaoxiang, Wang, Qing, Xiong, Xinnuo, Li, Hui
• Format: Article
• Language: English
• Subjects: Affinity; Chlorogenic acid; Chlorogenic Acid - chemistry; Chlorogenic Acid - metabolism; Circular Dichroism - methods; Food additive; Human serum albumin; Humans; Isomerism; Molecular Docking Simulation - methods; Polyphenol; Protein Binding; Protein Structure, Secondary; Serum Albumin - chemistry; Serum Albumin - metabolism; Spectroscopy; Spectroscopy, Fourier Transform Infrared - methods; Structure
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.06.007

•Esteryl position significantly affected the polyphenol–protein interactions.•Binding ability decreased in order of CCA>NCA>CA.•Structure–affinity relationship of CA and its positional isomers was clarified.•Multi-spectroscopy and molecular docking methods were used. Structural differences among various dietary polyphenols affect their absorption, metabolism, and bioactivities. In this work, chlorogenic acid (CA) and its two positional isomers, neochlorogenic acid (NCA) and cryptochlorogenic acid (CCA), were investigated for their binding reactions with human serum albumin (HSA) using fluorescence, ultraviolet–visible, Fourier transform infrared and circular dichroism spectroscopies, as well as molecular docking. All three isomers were bound to HSA at Sudlow’s site I and affected the protein secondary structure. CCA presented the strongest ability of hydrogen-bond formation, and both CA and NCA generated more electrostatic interactions with HSA. The albumin-binding capacity of these compounds decreased in the order CCA>NCA>CA. The compound with 4-esteryl structure showed higher binding affinity and larger conformational changes to HSA than that with 3- or 5-esteryl structures. These comparative studies on structure–affinity relationship contributed to the structural modification and design of phenolic food additives or new polyphenol-like drugs.