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Insights into Kinetics of Agitation-Induced Aggregation of Hen Lysozyme under Heat and Acidic Conditions from Various Spectroscopic Methods

机译:各种光谱方法对热和酸性条件下母鸡溶菌酶搅动诱导聚集动力学的认识

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摘要

Protein misfolding and amyloid formation are an underlying pathological hallmark in a number of prevalent diseases of protein aggregation ranging from Alzheimer’s and Parkinson’s diseases to systemic lysozyme amyloidosis. In this context, we have used complementary spectroscopic methods to undertake a systematic study of the self-assembly of hen egg-white lysozyme under agitation during a prolonged heating in acidic pH. The kinetics of lysozyme aggregation, monitored by Thioflavin T fluorescence, dynamic light scattering and the quenching of tryptophan fluorescence by acrylamide, is described by a sigmoid curve typical of a nucleation-dependent polymerization process. Nevertheless, we observe significant differences between the values deduced for the kinetic parameters (lag time and aggregation rate). The fibrillation process of lysozyme, as assessed by the attenuated total reflection-Fourier transform infrared spectroscopy, is accompanied by an increase in the β-sheet conformation at the expense of the α-helical conformation but the time-dependent variation of the content of these secondary structures does not evolve as a gradual transition. Moreover, the tryptophan fluorescence-monitored kinetics of lysozyme aggregation is described by three phases in which the temporal decrease of the tryptophan fluorescence quantum yield is of quasilinear nature. Finally, the generated lysozyme fibrils exhibit a typical amyloid morphology with various lengths (observed by atomic force microscopy) and contain exclusively the full-length protein (analyzed by highly performance liquid chromatography). Compared to the data obtained by other groups for the formation of lysozyme fibrils in acidic pH without agitation, this work provides new insights into the structural changes (local, secondary, oligomeric/fibrillar structures) undergone by the lysozyme during the agitation-induced formation of fibrils.
机译:蛋白质错折叠和淀粉样蛋白形成是许多常见的蛋白质聚集疾病(从阿尔茨海默氏病和帕金森氏病到全身溶菌酶淀粉样变性病)的潜在病理学特征。在这种情况下,我们使用了互补的光谱学方法,对在酸性pH值下长时间加热下搅拌下蛋清溶菌酶的自组装进行了系统的研究。溶菌酶聚集的动力学由硫黄素T荧光,动态光散射和丙烯酰胺对色氨酸荧光的猝灭进行监测,通过成核依赖性聚合过程的典型S形曲线来描述。然而,我们观察到动力学参数(滞后时间和聚集速率)的推导值之间存在显着差异。通过衰减全反射-傅立叶变换红外光谱法评估的溶菌酶的原纤化过程伴随着β-片状构象的增加,但以α-螺旋构象为代价,但这些物质的含量随时间变化二级结构不会逐步发展。此外,溶菌酶聚集的色氨酸荧光监测动力学由三个阶段描述,其中色氨酸荧光量子产率的时间下降具有准线性性质。最后,产生的溶菌酶原纤维表现出具有各种长度的典型淀粉样蛋白形态(通过原子力显微镜观察),并且仅包含全长蛋白质(通过高效液相色谱法分析)。与其他小组获得的在不搅拌的酸性pH值下溶菌酶原纤维形成的数据相比,这项工作提供了新的见解,说明溶菌酶在搅拌诱导的糖原酶形成过程中经历的结构变化(局部,二级,低聚/原纤维结构)。原纤维。

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