ArticleFood chemistry: X2023
Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed.
- Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Differential oxidation of surimi actomyosin by malondialdehyde and heme: spectroscopy and molecular simulation.NPJ science of food · 2026Article
- Fabrication of a zein-phloretin complex and nanoparticles: interaction mechanism and characterization.RSC advances · 2026Article
- Piperlonguminine inhibits hen egg white lysozyme amyloid fibril formation and mitigates amyloid fibril-induced hepatocellular damage.Current research in food science · 2026Article
- Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics inFood chemistry: X · 2025Article
- Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine.Food chemistry: X · 2025Article
- Evaluation of the antioxidant activity of the puerarin - β - lactoglobulin complex in vitro and in vivo.NPJ science of food · 2025Article
- Unveiling the potential ofFood chemistry: X · 2025Article
- Preliminary Exploration on the Regulatory Mechanism of Ionic Strength on Conformation and Hydration of Silver Carp Myosin.Foods (Basel, Switzerland) · 2025Article
- The interaction mechanism between piperine and myofibrillar protein was investigated using multi-spectral analysis, molecular docking, and molecular dynamics simulations.Current research in food science · 2025Article
- Identification of novel angiotensin I-converting enzyme inhibitory peptides from walnut (Current research in food science · 2025Article
- Phytochemical Screening,ACS omega · 2024Article
- Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances.Frontiers in nutrition · 2024Review
- Extract ofFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The interaction between myofibrillar proteins (MPs) and capsaicin (CAP) was investigated using multispectral, molecular docking, and molecular dynamics simulation methods. The resulting complex increased the hydrophobicity of the tryptophan and tyrosine microenvironment as revealed by fluorescence spectral analysis. The fluorescence burst mechanism study indicated that the fluorescence burst of CAP on the MPs was a static one (Kq = 1.386 × 10
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.