Biological Physics Group, Schuster Building, The University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom.
Biointerphases. 2008 Jun;3(2):FB36. doi: 10.1116/1.2965135.
Lactoferrin (LF) produced from recombinant technologies can achieve almost identical amino acid sequences and three-dimensional structures to those extracted from mammals, but differences often arise in the carbohydrate chains attached through N-glycosylation, with altered sizes, structures, and chemical nature. We compare the differences in solvation and interfacial adsorption from two samples, human milk lactoferrin (hLF) and recombinant rice lactoferrin (rLF). Lactoferrin is a bilobal protein with a molecular weight of about 80 kD. It has three N-glycosylation sites. Each of the three attached glycan chains on rLF contains seven to eight sugar groups. In comparison, each of the three glycan chains attached to hLF contains 12-13 sugar groups and is twice as long. The rLF meting point in 1 mg/ml aqueous solution (pH 7 phosphate buffer, I=20 mM) was 43 degrees C from dynamic light scattering, compared to 53 degrees C for hLF, exhibiting the enhanced solvation and stability of hLF due to its longer carbohydrate side chains. Silicon oxide surfaces provided a model substrate for assessment of lactoferrin adsorption and comparison with other proteins. The time dependent interfacial adsorption studied by spectroscopic ellipsometry (SE) was characterized by a fast initial step followed by a slow relaxation process. In addition, the SE results revealed the persistently higher adsorption of rLF, again showing the effect of glycan side chains. In spite of the different adsorbed amounts, neutron reflection revealed similar interfacial structures of the adsorbed protein layers. At the low lactoferrin concentration around 10 mg/l, a flat-on molecular monolayer formed with both LF lobes attached to the SiO(2) surface through electrostatic attraction. As the protein concentration increased, a secondary molecular layer further adsorbed to the first one and the attachment was again driven by electrostatic attraction. The intermixing between the globular lobes resulted in the dense packing in the middle 60 A with some of the lobes projected toward the aqueous bulk solution.
乳铁蛋白(LF)通过重组技术生产,可以达到与从哺乳动物中提取的几乎相同的氨基酸序列和三维结构,但通过 N-糖基化连接的糖链在大小、结构和化学性质上常常存在差异。我们比较了两种样品(人乳乳铁蛋白(hLF)和重组大米乳铁蛋白(rLF))在溶剂化和界面吸附方面的差异。乳铁蛋白是一种双叶蛋白,分子量约为 80kD。它有三个 N-糖基化位点。rLF 上的三个附着糖链中的每一个都含有七个到八个糖基。相比之下,hLF 上的三个糖链中的每一个都含有 12-13 个糖基,长度是 rLF 的两倍。在 1mg/ml 水溶液(pH7 磷酸盐缓冲液,I=20mM)中,rLF 的动态光散射法测定的熔点为 43°C,而 hLF 的熔点为 53°C,这表明 hLF 由于其较长的碳水化合物侧链而具有增强的溶剂化和稳定性。氧化硅表面提供了用于评估乳铁蛋白吸附并与其他蛋白质进行比较的模型底物。通过光谱椭圆术(SE)研究的时间依赖性界面吸附以快速初始步骤 followed 随后是缓慢的松弛过程为特征。此外,SE 结果显示了 rLF 持续较高的吸附,再次表明了糖侧链的作用。尽管吸附量不同,但中子反射揭示了吸附蛋白层具有相似的界面结构。在低乳铁蛋白浓度约为 10mg/l 时,通过静电吸引形成了一种平面分子单层,两个 LF 叶都附着在 SiO2 表面上。随着蛋白质浓度的增加,第二层分子进一步吸附到第一层上,并且附着再次由静电吸引驱动。球状叶之间的混合导致在中间 60Å处的密集堆积,一些叶朝向水性本体溶液突出。