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dc.creatorMinic, Simeon
dc.creatorStanić-Vučinić, Dragana
dc.creatorRadomirović, Mirjana
dc.creatorRadibratović, Milica
dc.creatorMilčić, Miloš
dc.creatorNikolić, Milan
dc.creatorĆirković Veličković, Tanja
dc.date.accessioned2019-07-01T06:06:39Z
dc.date.available2018-07-14
dc.date.issued2018
dc.identifier.issn0308-8146
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/2984
dc.description.abstractPhycocyanobilin (PCB) is a blue tetrapyrrole chromophore of C-phycocyanin, the main protein of the microalga Spirulina, with numerous proven health-related benefits. We examined binding of PCB to bovine serum albumin (BSA) and how it affects protein and ligand stability. Protein fluorescence quenching and microscale thermophoresis demonstrated high-affinity binding (K-a = 2 x 10(6) M-1). Spectroscopic titration with molecular docking analysis revealed two binding sites on BSA, at the inter-domain cleft and at subdomain IB, while CD spectroscopy indicated stereo-selective binding of the P conformer of the pigment to the protein. The PCB protein complex showed increased thermal stability. Although complex formation partly masked the antioxidant properties of PCB and BSA, a mutually protective effect against free radical-induced oxidation was found. BSA could be suitable for delivery of PCB as a food colorant or bioactive component. Our results also highlight subtle differences between PCB binding to bovine vs. human serum albumin.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsembargoedAccess
dc.sourceFood Chemistry
dc.subjectSpirulinaen
dc.subjectPhycocyanobilinen
dc.subjectBovine serum albuminen
dc.subjectBindingen
dc.subjectStabilityen
dc.subjectAntioxidanten
dc.titleCharacterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albuminen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractРадомировиц, Мирјана; Радибратовић, Милица; Милциц, Милос; Николиц, Милан; Велицковиц, Тања Цирковиц; Миниц, Симеон; Станиц-Вуциниц, Драгана;
dc.citation.volume239
dc.citation.spage1090
dc.citation.epage1099
dc.citation.other239: 1090-1099
dc.citation.rankaM21
dc.description.otherThis is peer-reviewed version of the following article: Minic, S.; Stanic-Vucinic, D.; Radomirovic, M.; Radibratovic, M.; Milcic, M.; Nikolic, M.; Cirkovic Velickovic, T. Characterization and Effects of Binding of Food-Derived Bioactive Phycocyanobilin to Bovine Serum Albumin. Food Chemistry 2018, 239, 1090–1099, [https://doi.org/10.1016/j.foodchem.2017.07.066]
dc.description.other[http://cer.ihtm.bg.ac.rs/handle/123456789/2478]
dc.identifier.pmid28873526
dc.identifier.doi10.1016/j.foodchem.2017.07.066
dc.identifier.rcubConv_3779
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs/bitstream/id/7323/1_k_jfoodchem.2017.07.066.pdf
dc.identifier.scopus2-s2.0-85024374977
dc.identifier.wos000408740200129
dc.type.versionacceptedVersion


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