4.5 Article

Structural Compactness in Hen Egg White Lysozyme Induced by Bisphenol S: A Spectroscopic and Molecular Dynamics Simulation Approach

Journal

CHEMPHYSCHEM
Volume 22, Issue 17, Pages 1745-1753

Publisher

WILEY-V C H VERLAG GMBH
DOI: 10.1002/cphc.202100272

Keywords

endocrine disrupting compounds; fluorescence spectroscopy; lysozyme; molecular dynamics; Ramachandran plot

Funding

  1. IISER Bhopal
  2. DST, Govt. of India
  3. KVPY, Govt. of India
  4. CSIR, Govt. of India
  5. SERB, Government of India

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The research discovered that Lysozyme interacts with Bisphenol S through static quenching, in which hydrophobic force plays a dominant role; tryptophan plays a crucial role in binding; the structural alteration in Lysozyme may affect its functional properties as a food preservative.
The endocrine disrupting compound Bisphenol and its analogues are widely used in food packaging products and can cause serious health hazards. The protein, Lysozyme (Lyz), showing anti-microbial properties, is used as a natural food and dairy preservative. Herein, we explored the interaction between Lyz and Bisphenol S (BPS) by multi-spectroscopic and theoretical approaches. Lyz interacts with BPS through static quenching, where hydrophobic force governed the underlying interaction. Molecular docking results reveal that tryptophan plays a vital role in binding, corroborated well with near UV-CD studies. A decrease in the radius of gyration (from 1.43 nm to 1.35 nm) of Lyz substantiates the compactness of the protein conformation owing to such an interaction. This structural alteration experienced by Lyz may alter its functional properties as a food preservative. Consequently, this can degrade the quality of the food products and thereby lead to severe health issues.

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