Abstract
This study aims to investigate the interaction between cefonicid sodium (CFS) and papain (PAPA) using fluorescence spectroscopy, synchronous fluorescence spectroscopy and molecular docking methods. The results indicated that the fluorescence intensity of PAPA was decreased considerably upon the addition of CFS through a static quenching mechanism. Synchronous fluorescence spectroscopy studies showed that the combination of CFS and PAPA could change the conformation of PAPA. At the temperature of 293 K, there was a good linear relationship between the fluorescence intensity of the system and the concentration of CFS in the range of 6.0×10-6 to 1.0×10-4 mol/L and the detection limit of the method was 3.05×10-6 mol/L (n=10). From the results of the thermodynamic constant and molecular model analysis, it could be inferred that the CFS and PAPA molecules mainly combine by electrostatic attraction and hydrogen bonding. The binding model was established based on the experimental data, and the binding rate data of CFS and PAPA was obtained. The results showed that taking PAPA while taking CFS was safe.
Highlights
Papain(PAPA)consists of a single peptide chain with a molecular weight of 23406 and is composed of about 212 amino acid residues [1]
Xu Cheng et al.: Interactions and Molecular Docking Studies of Cefonicid Sodium with Papain Amino Acid Residues strong fluorescence emission peak at 347 nm [16]. (No fluorescence was observed in cefonicid sodium (CFS) solution under experimental conditions [13])
The fluorescence intensity of PAPA decreased regularly with the addition of CFS when the excitation wavelength was 280 nm, which showed that there was a interaction between CFS and PAPA
Summary
Papain(PAPA)consists of a single peptide chain with a molecular weight of 23406 and is composed of about 212 amino acid residues [1]. PAPA is less expensive and cheaper than microbial enzymes. It is widely found in roots, stems, leaves, and fruits of papayas [2], which is the most abundant in immature milk. PAPA is widely used in the food industry. PAPA is mainly used for cold resistance of beer (hydrolyzing proteins in beer to avoid turbidity caused by refrigeration) [3], meat softening (hydrolysis of muscle protein and collagen, softening of meat) [4]. PAPA helps precooking cereals, hydrolyzes protein, and produces meat flavors. PAPA is used to hydrolyze soybeans and concentrate protein. PAPA is one of the most researched, widely used and highly promising natural plant proteases in the food industry all over the world [5]
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