Impact of 2,4-di-tert-butylphenol on pancreatic lipase activity in emulsions: Multispectral, molecular docking, and in vitro digestion analysis

Abstract

2,4-di-tert-butylphenol (2,4-DTBP) is an additive used in food packaging. The inhibitory effects of 2,4-DTBP on pancreatic lipase (PL) were investigated in this study. Kinetic analysis indicated that 2,4-DTBP competitively and reversibly inhibited PL activity. At 4.85 mM, PL activity decreased by 35.5 ± 1.6 %. 2,4-DTBP quenched the fluorescence of PL by hydrogen bonding and van der Waals forces. Circular dichroism spectroscopy showed that 2,4-DTBP induced changes in the secondary structure of PL. Molecular docking revealed that 2,4-DTBP interacted with Phe77, Leu153, and Ser152 residues of PL, which account for suppressing lipid hydrolysis. An in vitro digestion study showed that 2,4-DTBP inhibited the digestion of lipid in oil-in-water emulsions. This study improved our understanding of the effects of 2,4-DTBP on digestive enzyme. It also underscored the need for better monitoring and control of the leaching of this additive from packaging materials into foods.

Keywords: 2,4-di-tert-butylphenol; Lipid digestion; Molecular docking; Multispectral method; Pancreatic lipase.