2. Academic Validation
  3. Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin

Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin

  • Food Chem. 2024 Mar 15:436:137762. doi: 10.1016/j.foodchem.2023.137762.
Yu Xi 1,  Meihong Yu 1,  Rui Cao 1,  Xuejie Li 1,  Xiangquan Zeng 1,  Jian Li 2
Affiliations

Affiliations

  • 1 Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China.
  • 2 Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China. Electronic address: [email protected].
PMID: 37866101 DOI: 10.1016/j.foodchem.2023.137762
Abstract

The interactions between Mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between Mucin and bis(2-methyl-3-furyl) disulfide and reveal the interaction mechanism at different pH levels. Based on our results, the binding percentages between Mucin and bis(2-methyl-3-furyl) disulfide ranged from 37.03 % to 71.87 % at different contents. The complexes formation between Mucin and bis(2-methyl-3-furyl) disulfide was confirmed by turbidity, particle size, zeta-potential, and surface hydrophobicity analyses. According to the results of multispectral techniques and molecular dynamic simulation, Mucin could interact with bis(2-methyl-3-furyl) disulfide by hydrogen bonding, hydrophobic interactions, and van der Waals force. Furthermore, the binding constants of Mucin to bis(2-methyl-3-furyl) disulfide were 1.26 × 103, 1.14 × 103, and 9.13 × 103 L mol-1 at pH 5.0, 7.0, and 8.5, respectively. These findings contribute to the comprehensive knowledge on the interaction mechanism between bis(2-methyl-3-furyl) disulfide and Mucin, providing insights for flavor modulation in meat products.

Keywords

Bis(2-methyl-3-furyl) disulfide; Mechanism of interaction; Mucin; pH.

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