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    Formation of protein corona on interaction of pepsin with chitin nanowhiskers in simulated gastric fluid

    Journal: Food Chem., Volume 383, JUL 30

    Authors: Wang, Yihui; Zhou, Liyang; Sun, Yujing; Mu, Hongyan; Li, Xiaodan; Wang, Yanfei; Sun, Qingjie

    Organizations: National Natural Science Foundation of China [31972028]; Natural Science Foundation of Shandong Province [ZR2020QC243]; Key R&D plan of Shandong Province [2019YYSP005]; Special Funds for Taishan Scholars Project of Shandong Province; Major Science and Technology Projects of Shandong Province [2019JZZY010722]

    Keywords: Interaction; Protein corona; Chitin nanowhiskers; Gastric fluid; Pepsin

    Protein corona (PC) usually changes the physicochemical properties of nanoparticles (NPs) and determines their ultimate fate in the physiological environment. As NPs are widely used in food, it is important to obtain a deep understanding of PC formation in the gastrointestinal fluid. Herein, we explored the adsorption of pepsin to chitin nanowhiskers (CNWs) and their interactions in simulated gastric fluid. Results suggest that the binding of pepsin reduced the surface potential of CNWs from 22.4 +/- 0.15 to 12.9 +/- 0.51 mV and caused their aggregation. CNWs quenched the fluorescence of pepsin and induced slightly changes in its secondary structure containing a reduction in the beta-sheet content (similar to 3%) and an increase in the random coils (similar to 2%). The isothermal titration calorimetry (ITC) data suggested that the interaction forces between CNWs and pepsin were mainly hydrogen bonds and van der Waals forces.
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