Unraveling the molecular mechanisms underlying interactions between caseins and lutein.

Raphaela Araujo Mantovani, Pascaline Hamon, Florence Rousseau, Guilherme M Tavares, Adriana Zerlotti Mercadante, Thomas Croguennec, Saïd Bouhallab

Food research international (Ottawa, Ont.) 2020 Dec

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Understanding the food protein binding to bioactive compounds is of utmost importance for the development of efficient protein-based delivery systems. The binding of lutein to sodium caseinate (NaCas) or native casein micelle (PPCN) was investigated at pH 7 to evaluate the effect of casein supramolecular structures on the interaction. Fluorescence quenching, UV-vis spectroscopy, and dynamic light scattering were carried out. Under the medium conditions of interaction analysis (DMSO-water and ethanol-water), lutein exists as H-type aggregates. The investigation of lutein/casein interaction showed a predominantly static mechanism of fluorescence quenching and the presence of two fluorophore populations on NaCas and PPCN, but only one accessible to lutein. Moreover, the Scatchard plot indicated that lutein interacted with both caseins in one binding site. The interaction of lutein with caseins occurred with binding constant Kb of 105 M-1, regardless of casein supramolecular structure. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Raphaela Araujo Mantovani, Pascaline Hamon, Florence Rousseau, Guilherme M Tavares, Adriana Zerlotti Mercadante, Thomas Croguennec, Saïd Bouhallab. Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food research international (Ottawa, Ont.). 2020 Dec;138(Pt B):109781