Biological Relevance of the Interaction Between Resveratrol and Insulin

In view of synergistic effect of resveratrol and insulin in the prevention and treatment of many chronic diseases, the interaction between them was studied and its biological implication was further discussed. Insulin could interact with resveratrol to form 1:1 complex with the binding constant of 1.03?×?10³ M^?1 at 298 K. The binding was spontaneous and insulin/resveratrol complex formation was an exothermal reaction. Hydrogen bond and van der Waals force played key roles in the binding process. Kinetic study indicates that resveratrol binding to insulin conformed to the first-order exponential decay function. The interaction decreased the polarity around tyrosine residue and α-helical content, destroyed the disulfide bridges, depolymerized insulin dimers to monomer, and altered the orientation of aromatic side chains in the insulin. Additionally, insulin increased resveratrol stability. These results well confirm synergistic effect of resveratrol and insulin in vitro. It would give a deeper insight into resveratrol as a kind of food functional factor.