Screening the thermal stability of carotenoids-α lactalbumin complex by spectroscopic and molecular modeling approach

ABSTRACT

Sea buckthorn is a natural food ingredient rich in carotenoids, tocopherols, sterols, flavonoids, lipids, vitamins, tannins and minerals. In this study, we investigated the themostability of the complex formed between α-lactalbumin (α-LA) with carotenoids from sea buckthorn berries extract (CSB) in the temperature range of 25°C to 100°C. The heat induced conformational changes of the α-LA-CSB complex were studied by using fluorescence and molecular modeling techniques. Phase diagram indicated the presence of more than one structurally distinct species as an indicator that temperature influenced the conformation of α-LA. Intrinsic fluorescence studies revealed that carotenoids trapped into the core of α-LA do not bind in locations close to tryptophan (Trp) residues. The synchronous spectra indicated that the interaction between α-LA and CSB had no apparent influence on the local conformation of Trp and tyrosine (Tyr) microenvironments within protein structure. Quenching studies with acrylamide showed that Trp residues had the highest exposure at 80°C, being least accessible to quencher at 60°C. In agreement with the fluorescence spectroscopy observations, the in silico analysis at single molecules level indicated a significant increase of 46.42 Å² and 80.07 Å² of the total accessible surface area of Trp and Tyr residues, respectively with the temperature increase from 25°C to 90°C. Concerning the thermodynamic properties of the α-LA-β-carotene model, the molecular modeling results indicate that the thermal treatment is not favorable for preserving the stability of the complex.

KEYWORDS:

• α-Lactalbumin
• carotenoids
• complex
• fluorescence spectroscopy
• sea buckthorn

Funding

This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS-UEFISCDI, project number PN-II-RU-TE-2014-4-0115.