Non-covalent binding of phenolic compounds from leaves of Campomanesia xanthocarpa (Mart.) O. Berg with ovalbumin: Effect on protein structure, amino acids involved in the complexation and antioxidant activity

In present study, we carried out the non-covalent binding between ovalbumin and phenolic compounds extracted from the leaves of Campomanesia xanthocarpa (Mart.) O.Berg. The phytochemical profile of extracts, structural, amino acids involved in the formation of the complexes and, antioxidant properties of ovalbumin and complexes were investigated. The phytochemical profile showed 32 phenolic compounds. More than 50% of the phenolic compounds in the extracts were non-covalently bound to ovalbumin. Structural changes were demonstrated in the complexes, with a peak in the amide I band corresponding to the β sheet. Changes in the A and B amide bands demonstrated the occurrence of molecular interactions. The possible formation of oligomers suggests that the quaternary structure of ovalbumin was not intact. The extracts and complexes showed similar antioxidant activity. Molecular docking showed that the interaction between the phenolic compounds and the protein is favored. The complexes can be used in the development of food for humans and animals, where antioxidant activity is required