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Instruments / Technical Area	Publication Details	Published	Actions
B21-High Throughput SAXS	Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation Vlad Dinu , Pallab Kumar Borah , Molly Muleya , David J Scott , Ryan Lithgo , Jacob Pattem , Stephen E. Harding , Gleb E. Yakubov , Ian D. Fisk Food Chemistry 388 DOI: 10.1016/j.foodchem.2022.133013 Diamond Proposal Number(s): [22113] Show Abstract ▼ Abstract: This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum albumin (BSA, a model serum protein) we designed experimental investigations using analytical ultracentrifugation, size exclusion chromatography small angle X-ray scattering, and fluorescence spectroscopy to reveal that methyl anthranilate spontaneously binds to BSA (ΔG°, ca. −21 KJ mol−1) which induces a conformational compactness (ca. 10 %) in the monomer structure. Complementary molecular modelling and dynamics simulations suggested the binding occurs at Sudlow II of BSA via establishment of hydrogen bonds with arginine409, lysine413 and serine488 leading to an increased conformational order in domains IA, IIB and IIIB. This work aims to set the foundation for future research on flavour-protein interactions and offer new sets of opportunities for understanding the effects of small compounds on protein structure.	Sep 2022

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B21-High Throughput SAXS

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

Vlad Dinu , Pallab Kumar Borah , Molly Muleya , David J Scott , Ryan Lithgo , Jacob Pattem , Stephen E. Harding , Gleb E. Yakubov , Ian D. Fisk

Food Chemistry 388

DOI: 10.1016/j.foodchem.2022.133013

Diamond Proposal Number(s): [22113]

Show Abstract ▼

Sep 2022