دورية أكاديمية
Direct Observation of the Mutual Coupling Effect in the Protein-Water-Glycerol Mixture by Combining Neutron Scattering and Selective Deuteration.
| العنوان: | Direct Observation of the Mutual Coupling Effect in the Protein-Water-Glycerol Mixture by Combining Neutron Scattering and Selective Deuteration. |
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| المؤلفون: | Ye Y; School of Physics and Astronomy, Shanghai Jiao Tong University, Shanghai 200240, China.; Institute of Natural Sciences, Shanghai Jiao Tong University, Shanghai 200240, China., Zheng L; School of Physics and Astronomy, Shanghai Jiao Tong University, Shanghai 200240, China.; Institute of Natural Sciences, Shanghai Jiao Tong University, Shanghai 200240, China., Hong L; School of Physics and Astronomy, Shanghai Jiao Tong University, Shanghai 200240, China.; Institute of Natural Sciences, Shanghai Jiao Tong University, Shanghai 200240, China.; Shanghai National Centre for Applied Mathematics (SJTU Center), MOE-LSC, Shanghai Jiao Tong University, Shanghai 200240, China.; Zhangjiang Institute for Advanced Study, Shanghai Jiao Tong University, Shanghai 201203, China.; Shanghai Artificial Intelligence Laboratory, Shanghai 200232, China., García Sakai V; ISIS Pulsed Neutron and Muon Source, Rutherford Appleton Laboratory, Science & Technology Facilities Council, Didcot OX11 0QX, U.K., de Souza NR; Australian Nuclear Science and Technology (ANSTO), Locked Bag 2001, Kirrawee DC, New South Wales 2232, Australia., Teng D; Organ Transplantation Center, Fujian Medical University Union Hospital, Fuzhou 350000, China., Wu B; Organ Transplantation Center, Fujian Medical University Union Hospital, Fuzhou 350000, China., Xu Y; Organ Transplantation Center, Fujian Medical University Union Hospital, Fuzhou 350000, China., Cai J; Organ Transplantation Center, Fujian Medical University Union Hospital, Fuzhou 350000, China., Liu Z; Institute of Natural Sciences, Shanghai Jiao Tong University, Shanghai 200240, China.; Shanghai National Centre for Applied Mathematics (SJTU Center), MOE-LSC, Shanghai Jiao Tong University, Shanghai 200240, China.; Zhangjiang Institute for Advanced Study, Shanghai Jiao Tong University, Shanghai 201203, China.; Shanghai Artificial Intelligence Laboratory, Shanghai 200232, China. |
| المصدر: | The journal of physical chemistry. B [J Phys Chem B] 2024 Jan 18; Vol. 128 (2), pp. 405-414. Date of Electronic Publication: 2024 Jan 06. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: American Chemical Society Country of Publication: United States NLM ID: 101157530 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5207 (Electronic) Linking ISSN: 15205207 NLM ISO Abbreviation: J Phys Chem B Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Washington, D.C. : American Chemical Society, c1997- |
| مواضيع طبية MeSH: | Glycerol*/chemistry , Water*/chemistry, Solvents/chemistry ; Proteins/chemistry ; Neutrons |
| مستخلص: | Numerous studies have discussed the impact of cosolvents on the structure, dynamics, and stability of proteins in aqueous solutions. However, the dynamics of cosolvents in the protein-water-cosolvent ternary system is largely unexplored in experiments due to technical difficulty. Consequently, a comprehensive understanding of the interplay among proteins, water, and cosolvents is still lacking. Here, we employed selective deuteration and neutron scattering techniques to characterize the individual motions of each component in the protein/water/glycerol (GLY) mixture across various temperatures. The consistent dynamic onset temperatures and the correlation between the MSD of the protein and the viscosity of solvents revealed the mutual coupling effects among the three components. Furthermore, our experimental and simulation results showed that the hydrogen bond relaxation energy barrier in the ternary system is ∼43 kJ/mol, whereas in the protein-water binary system it is merely ∼35 kJ/mol. Therefore, we suggest that GLY can enhance hydrogen bond interactions in the ternary system through the mutual coupling effect, thereby serving as one of the protective mechanisms of protein preservation by GLY. |
| المشرفين على المادة: | PDC6A3C0OX (Glycerol) 059QF0KO0R (Water) 0 (Solvents) 0 (Proteins) |
| تواريخ الأحداث: | Date Created: 20240106 Date Completed: 20240119 Latest Revision: 20240719 |
| رمز التحديث: | 20240719 |
| DOI: | 10.1021/acs.jpcb.3c05135 |
| PMID: | 38183282 |
| قاعدة البيانات: | MEDLINE |
Find this issue from the American Chemical Society | تدمد: | 1520-5207 |
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| DOI: | 10.1021/acs.jpcb.3c05135 |