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通过分子模拟研究两性离子甘氨酸及其类似物的局部和整体水合作用。

Local and bulk hydration of zwitterionic glycine and its analogues through molecular simulations.

机构信息

Department of Chemical Engineering, University of Washington, Seattle, Washington, United States.

出版信息

J Phys Chem B. 2011 Feb 3;115(4):660-7. doi: 10.1021/jp1067654. Epub 2010 Dec 21.

Abstract

Molecular dynamics simulations were used to characterize the differences in hydration between glycine and two of its zwitterionic analogues: N,N-dimethylglycine and N,N,N-trimethylglycine (glycine betaine). The hydration of dodecane and oligo(ethylene glycol) was studied for reference. Both structuring and dynamics of bulk and bound water were examined using a variety of properties and at multiple concentrations. Metrics, such as radial distribution functions and residence times, were used to characterize hydration. Also, we used more specialized metrics that can discriminate between subtle differences in hydration, such as condensed phase order parameters, Voronoi tessellations, and multidimensional pair-pair correlation functions. Trimethylglycine was found to have a unique hydration shell that extends across the entire molecule and has no specific interactions between solute molecules. Also, we found that dimethylglycine has a similar hydration structure to that of trimethylglycine despite its hydrogen-bond donor. Glycine was found to aggregate and have a more disjoint hydration shell. All three zwitterions were found to structurally affect water within 1.5-2.0 coordination shells. Lastly, trimethylglycine is disperse in solution even at very high concentrations, and water rapidly moves between trimethylglycine amine groups. This work has meaningful implications for protein stability where trimethylglycine is known to prevent protein aggregation and nonfouling interfaces where trimethylglycine prevents nonspecific protein adsorption.

摘要

采用分子动力学模拟方法研究了甘氨酸及其两种两性离子类似物(N,N-二甲基甘氨酸和 N,N,N-三甲基甘氨酸(甜菜碱))之间的水合差异。为了参考,还研究了十二烷和聚(乙二醇)的水合作用。使用各种性质和多种浓度检查了本体和结合水的结构和动力学。使用诸如径向分布函数和停留时间等指标来表征水合作用。此外,我们还使用了更专业的指标,可以区分水合作用中的细微差异,例如凝聚相有序参数,Voronoi 镶嵌和多维对-对相关函数。发现三甲基甘氨酸具有独特的水合壳,可延伸至整个分子,并且溶质分子之间没有特定的相互作用。此外,尽管二甲基甘氨酸具有氢键供体,但我们发现其水合结构与三甲基甘氨酸相似。甘氨酸被发现聚集在一起,并且水合壳更加不连贯。发现所有三种两性离子都在 1.5-2.0 配位壳层内对水具有结构影响。最后,即使在非常高的浓度下,三甲基甘氨酸在溶液中也呈分散状态,并且水在三甲基甘氨酸的胺基之间迅速移动。这项工作对蛋白质稳定性具有重要意义,因为已知三甲基甘氨酸可防止蛋白质聚集,并且在无污垢界面中可防止非特异性蛋白质吸附。

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