Integrated spectroscopic and computational analyses unravel the molecular interaction of pesticide azinphos‐methyl with bovine beta‐lactoglobulin

• Published in: Journal of molecular recognition 2024-07, Vol.37 (4), p.e3086-n/a
• Main Authors: Al‐Shabib, Nasser Abdulatif, Khan, Javed Masood, Malik, Ajamaluddin, AlAmri, Abdulaziz, Rehman, Md Tabish, AlAjmi, Mohamed F., Husain, Fohad Mabood
• Format: Article
• Language: English
• Subjects: Affinity; Animals; Azinphosmethyl - chemistry; azinphos‐methyl; Binding; Cattle; Conformation; Fluorescence; fluorescence quenching; Food chains; Food safety; Health risks; Hydrophobic and Hydrophilic Interactions; Hydrophobicity; Lactoglobulin; Lactoglobulins - chemistry; Lactoglobulins - metabolism; Molecular docking; Molecular Docking Simulation; Molecular interactions; Pesticides; Pesticides - chemistry; Pesticides - metabolism; Protein Binding; Protein structure; Protein Structure, Secondary; Quenching; Secondary structure; Spectrometry, Fluorescence; Spectroscopy; Thermodynamics; β-Lactoglobulin
• ISSN: 0952-3499; 1099-1352; 1099-1352
• DOI: 10.1002/jmr.3086

Organophosphorus are typically hazardous chemicals used in the pharmaceutical, agricultural, and other industries. They pose a serious risk to human life and can be fatal upon direct exposure. Hence, studying the interaction between such compounds with proteins is crucial for environmental, health, and food safety. In this study, we investigated the interaction mechanism between azinphos‐methyl (AZM) and β‐lactoglobulin (BLG) at pH 7.4 using a combination of biophysical techniques. Intrinsic fluorescence investigations revealed that BLG fluorescence was quenched in the presence of increasing AZM concentrations. The quenching mechanism was identified as static, as evidenced by a decrease in the fluorescence quenching constant (1.25 × 104, 1.18 × 104, and 0.86 × 104 M−1) with an increase in temperatures. Thermodynamic calculations (ΔH > 0; ΔS > 0) affirmed the formation of a complex between AZM and BLG through hydrophobic interactions. The BLG's secondary structure was found to be increased due to AZM interaction. Ultraviolet –visible spectroscopy data showed alterations in BLG conformation in the presence of AZM. Molecular docking highlighted the significant role of hydrophobic interactions involving residues such as Val43, Ile56, Ile71, Val92, Phe105, and Met107 in the binding between BLG and AZM. A docking energy of −6.9 kcal mol−1, and binding affinity of 1.15 × 105 M−1 suggest spontaneous interaction between AZM and BLG with moderate to high affinity. These findings underscore the potential health risks associated with the entry of AZM into the food chain, emphasizing the need for further consideration of its impact on human health.