Lin Huang

TL;DR: It is suggested that active flavonoids could bind to the active center of XO, prevent the entrance of substrate, and induce the rearrangement and conformation change of its secondary structures, ultimately resulting in the significant inhibition effect.

TL;DR: An integrated method consisting of enzyme kinetics, multi-spectroscopy assay and molecular simulations was used to investigate the structure-activity relationship and interaction mechanism of flavonoids and AG, and found a small amount of Flavonoids was found to present excellent inhibitory activity on AG.

TL;DR: The determinations of ANS fluorescence probe suggested that hydrophobic interaction played an important role in the binding of a majority of flavonoids to BSA, and molecular modelling studies further confirmed the indispensable character of hydrophilic interaction and hydrogen bonds, and illustrated the preferred complex binding behaviors.

TL;DR: In this paper , the structure-affinity relationship and mechanism underlying the interaction between flavonoids and zein were investigated using multiple spectroscopy techniques and molecular docking, which revealed the key structural elements and preferred substituents at specific sites of flavonoid related to binding affinity with zein.

TL;DR: In this article , the effect of copper on the binding of six flavonoids with BSA containing Cu2+ was investigated using UV-vis, fluorescence, and molecular docking, which demonstrated that the complexation of Cu2+, significantly affects the binding properties of flavonoid-Cu2+ complexes, providing the theoretical basis for the development of natural product-metal complex functional foods.